Roast Chicken with Garlic and Wine

1 whole chicken
1/2 cup olive oil
1/4 cup white wine
2 cloves garlic, minced or pressed
1 tsp. thyme
salt and pepper to taste

Wash the chicken and place it in a casserole dish or roasting pan. Mix the other ingredients together and then rub the dressing onto the chicken. If you have extra, drizzle it over the top. Bake uncovered at 350 degrees for 1 1/2 hours, or until done.

(From Eat At Home)

Onions with Herbs & Wine

2 onions, sliced
2 garlic cloves, minced or crushed
olive oil
oregano
basil
thyme
1/4 – 1/3 cup white wine
salt and pepper to taste
In a skillet, heat the olive oil and add the onions and garlic. Cook until softened and just beginning to brown. Add the herbs. Just shake in whatever amount looks good to you. Stir in the wine. Simmer until the onions are tender, about 10 minutes. Season with salt and pepper to taste.

This will serve 2 people. It goes well with the Roast Chicken with Garlic and Wine.

(From Eat at Home)

Cuban Pork

Fresh ham or Boston Butt

Marinate overnight in a large plastic bag or Tupperware:
Rub the meat with olive oil, then salt and pepper; put in bag and add a slice of onion and 3-4 cloves of garlic then add one bottle of Goya Citrus Marinade.

Conventional oven: place everything from the bag into a pan and bake covered for 5-7 hours at 300 degrees (I have never baked mine).

Crock Pot: place all of the ingredients into the crock pot and cook on medium for about 7 hours. Maybe longer, if using a large butt (snicker).

The meat should fall off the bone.

Remove from pan and cool enough to remove the fat from the meat. I have used two forks to pull the pork apart, then put it back into the juices to keep the meat moist.
　
Serve with coleslaw. Bask in the rave reviews...　

Pauline's Chocolate Pie

Yet another family favorite

2/3 c. white sugar
butter the size of a walnut
2 egg yolks
1 c. sweet milk [as opposed to buttermilk; it's a Southern thing!]
2 TBSP flour
2 tsp (or is it TBSP?) chocolate [powdered unsweetened]
vanilla
2 egg whites for meringue
baked pie crust

Mix all ingredients up to and including vanilla. (Recipe says to "flavor with vanilla.") Cook over medium heat until thick, stirring constantly. Pour into pie shell. Top with meringue. Brown meringue in oven at medium heat (300 deg.).

Sunday Chicken Dinner

http://eatathomecooks.com/2010/01/sunday-chicken-dinner-in-the-slow-cooker.html

*I used 1-2 tsp. of Paula Deen's house seasoning in place of the S&P. Towards the end, I added a pinch of rosemary. All four of us like this one. It is basically a pot roast w/chicken.

Pauline's Caramel Pie

This recipe is a treasured family favorite that I will attempt to make one day! (Pauline was Logan's paternal grandmother.) It is said that family members reserved slices of this pie befor the annual family reunion.

1 c. white sugar
butter the size of a walnut
2 well-beaten egg yolks
1 c. sweet milk [as opposed to buttermilk; it's a Southern thing!]
2 TBSP flour
2 TBSP carmelized sugar (instructions below)
vanilla
2 egg whites for meringue
baked pie crust

To carmelize sugar: Place sugar in a tinfoil (pie) pan. Tilt to one side. Hold sugar over medium heat; stir constantly until melted and browned, but do not let burn.

Mix first five ingredients. Flavor with vanilla. Add carmelized sugar. Cook mixture over medium heat until thick and bubbly. Pour into pie shell.

Whip egg whites with a little sugar to make meringue for pie. Brown meringue in oven at medium heat (300 deg.).