Mom and Dad’s Farewell Dinner From Martha Stewart’s Living Magazine October 2004

Mom and Dad’s
Farewell Dinner
From Martha Stewart’s Living Magazine
October 2004

Apricot-Dijon Chicken

Rinse, pat dry and place in baking dish::
8 chicken thighs (we used chicken breasts) seasoned with:
Salt and pepper
Bring to a boil & simmer until thickened and reduced by half, about 15 minutes::
1 12 oz. jar apricot jam
2 T. honey
2 T. Dijon mustard
Spoon apricot mixture over chicken, coating evenly.
Bake at 425 degrees in a preheated over until juices run clear when chicken is pricked with a fork, about 30 minutes, basting with sauce from bottom of dish every 10 minutes.

Menu: Roasted Red Potatoes, Green Beans with Pecans and Lemon, Banana Chocolate Chunk Ice Cream

Lake Oswego Ward Honey Glazed Chicken

Melt in a 9 x 13 baking dish:
¼ pound (1 cube) butter
Place in butter:
8 boneless chicken breasts
Whisk together & pour over top of chicken:
¾ C. honey
¾ small jar Dijon mustard
2-3 t. mild curry powder
Bake 20 minutes at 400 degrees then turn breasts, lower oven temperature to 350 and bake another 25 minutes.
Serve garnished with:
Sliced green onions
Good with Lake Oswego Rice & Spinach Salad.

The Quilted Giraffe’s Rice Pudding Recipe from The Oregonian

Combine, bring to a boil, reduce heat, cover and simmer for 20 minutes:
1 C. long grain rice
½ t. salt
1 ½ C. water
Remove from heat and add:
1 ½ C. sugar
½ C. finely chopped fresh ginger
3 T. chopped candied orange peel
1 vanilla bean, cut in half
2 T. lemon juice
Let stand 15 minutes.
Strain milk mixture and gently whisk in:
12 egg yolks
Stir milk mixture into cooked rice and turn into a 9 x 13 inch baking dish. Place in a larger pan containing hot water to come halfway up sides and bake 45 minutes at 300 degrees.
Remove from water bath and cool then chill. Spoon fruit topping over pudding.

Fruit topping:

Combine & marinate 30 minutes:
1 pt sliced, fresh strawberries
1 C. raspberries
¼ C. candied orange peel strips
2 T. honey
2 T. lemon juice