Quick Dividend Chicken

1/8 tsp. garlic powder      ¼ tsp. thyme

¼ cup sliced almonds      ¼ tsp. pepper

¼ cup parmesan cheese      1 tsp. Lowry’s salt

2 T. parsley flakes

½ cup plain bread crumbs

2 pkgs. Boneless, skinless chicken breasts

½ cup melted butter  

Directions:  Preheat oven to 375 degrees.  Grease 8” x 11” baking dish.  

Mix together dry ingredients.  Dip chicken in butter, then in mixture.  Place breaded 

chick in baking dish.  Bake for 45 minutes.

Comment:  Serve with twice-baked potatoes, mashed potatoes, or baked potatoes.  A 

Lisa entry…interesting that this wonderful chicken is paired with potatoes?!?  A 

potential influence from Doug…

Chicken Adobo (A traditional Filipino recipe)

1 whole chicken, cut-up

2 cups white vinegar

¾ cup soy sauce

¼ cup Worchestershire sauce

2 T. whole peppercorns (black pepper) 

4 - 5 bay leaves

15 - 20 whole, peeled garlic cloves

Directions:  Place all of the above ingredients in a deep pot on the stove.  Cook on 

high heat for 10 minutes, then turn down to low and simmer for 1 – 1 ½ hours.  

Comment:  Serve with Jasmine rice and mild pepper rings. Lisa’s specialty.  

Delicious!

Grits

2 lbs. sausage (sausage made from 9 lbs. smoked

pork hocks, 3 lbs. pork roast, 1 large onion, 1 tsp. 

salt)

2 cups pinhead oats

Directions:  First make the sausage.  Brown the meats, finely chopped onion and salt 

together.  Drain, but save the broth/grease.  

Grind together the meats/onion mixture.  Cook the pinhead oats in the broth.  

Mix together to cooked oats and ground meats into a meat loaf.  Chill until firm.  

Slice.  Brown in skillet.  Serve with maple syrup.

Comment:  This sounds nasty.  However, it tastes great!  This is Grandma Ida 

Romer’s recipe for homemade grits.

Shrimp & Scallop Spiedino Di Mare

½ lb. large shrimp      ½ lb. sea scallops

1/8 tsp. kosher salt      1/8 tsp. white pepper

Splash Olive Oil

1 cup seasoned Italian bread crumbs

4 T. melted butter      ½ cup lemon juice

Chopped fresh parsley

Directions:  Rinse the shrimp and scallops and lightly pat with paper towel, leaving 

them damp.  Roll in bread crumbs mixed with salt and pepper.  Place coated shrimp 

and scallops on metal (or water soaked wooden) skewers.  Keep shrimp and scallops 

separate as the cooking times are different.

Place the skewers on a baking sheet and drizzle with olive oil.  Prepare to grill or 

broil.  Start with scallops.  Depending upon size, they take about 3 minutes per side.  

When the scallops are flipped, add the shrimp.  Shrimp take a little over 1 minute per 

side.

Combine melted butter, lemon juice, and parsley.  Drizzle lemon-butter sauce over 

the seafood.

Comment:  A Carraba’s favorite.  Good with steak or on its own with rice as a main 

dish.

Rice and Tomatoes

There are two distinct ways to make Rice & Tomatoes. The Aunt Mary

version is the traditional recipe (Riz Shidua). It is a sweeter version with

cinnamon. The second version reflects Becky’s take on this traditional

dish. It is a more “Italian” version with garlic.

---

3 sticks margarine               2-3 lbs. stew meat

8 large onions                       6 beef bouillon cubes

6 cups water                        1 tsp. pepper

3 large cans tomato pieces  1 can tomato sauce

2-3 cups Uncle Ben’s rice    1½ cups (pkg.) Orzo #43

Salt to taste

Mary’s Version:

1 tsp. sugar                         3 tsp. cinnamon

Becky’s Version:

1/3 cup red wine                 

2 tsp. garlic powder, or chopped cloves to taste

Directions:  Trim and cut stew meat into small pieces.  Chop onions lengthwise.  In a large soup pot, melt one stick margarine, brown ¾ of the stew meat and three onions.  Add water, bouillon.  Simmer for at least one hour.

In large sauce pot, melt one stick margarine, brown remaining stew meat and onions.  Add tomato pieces, sauce.  Simmer for at least one hour.  Stir frequently.  (Mary:  Add sugar and 1 tsp. cinnamon to sauce.  Add 1-2 tsp. cinnamon to rice.)  (Becky:  Add wine and garlic to sauce.)  Add salt to taste. 

A half-hour prior to serving, melt one stick margarine in a large skillet.  Brown Orzo; stir frequently to avoid scorching.  Add browned Orzo to soup pot.  Be careful as melted margarine will splatter when it hits the hot water.  Add rice.  Stir.  Simmer.  Add rice as needed to use up broth.  To serve, plate rice.  Ladle tomatoes over rice.

Comment:  Do not ask me to take sides between Mary and Becky versions.  For both versions, I tend to use more onion.  For the Becky version, I use more garlic.  This dish reheats well.  Eric insists that the rice and the tomato sauce be stored in separate containers at all times.  You must make Syrian bread to accompany the dish.  A Sensky family tradition!