May Recipes

Broiled Herb Chicken with Lemon-Butter Sauce
Southern Living

1 t salt
1 t dried oregano
½ t garlic powder
½ t lemon pepper
½ t paprika
¼ t ground red pepper
1 (3-3.5lb) broiler-fryer, cut into pieces
Lemon-Butter Sauce

Combine 1 t salt and next 5 ingredients. Arrange chicken, skin side down, on a lightly greased rack in an aluminum foil-lined roasting pan. Sprinkle chicken evenly with 2 t. salt mixture. Broil 7-8 inches from heat 12 to 15 min. or until golden brown. Turn pieces, and sprinkle evenly with remaining salt mixture. Broil 8 to 10 min or until a meat thermometer registers 170 (white meat) and 180 (dark meat). Serve with Lemon-Butter Sauce.

Lemon-Butter Sauce:
3 T butter, melted
2 t grated lemon rind
2 t fresh lemon juice
1 t chopped fresh parsley

Stir all ingredients until blended and pour over chicken.

Cheese Grits

3 C water
¾ t salt
¾ C quick-cooking grits
¾ C shredded cheddar cheese
½ C scallions

Bring water and salt to boil in 2 qt. pan. Slowly stir in grits. Cover and cook on med.-low for 5 min., stirring occasionally, until thickened. Remove from heat; stir in cheese and scallions. Goes well with fish.

Cheesy Stuffed Shells

16 oz. low fat cottage cheese
10 oz. frozen chopped spinach, thawed, well drained
1 C shredded mozzarella cheese, divided
¼ C grated parmesan cheese
1 t Italian seasoning
20 jumbo pasta shells, cooked, drained
26 oz spaghetti sauce
1 large tomato, diced

Preheat oven to 400. Mix cottage cheese, spinach. ½ C mozzarella cheese, Parmesan cheese and Italian seasoning until well blended. Spoon 1 heaping tablespoon onto each past shell.
Pour half the spaghetti sauce into a 9 x 13 inch baking dish. Place shells, filled sides up, in baking dish. Spoon remaining sauce over shells; sprinkle tomato over top; cover with foil.
Bake 25 min. or till heated through; top with remaining ½ C mozzarella cheese. Bake, uncovered, 2 min. or till cheese is melted.

Citrus-Glazed Ham
Southern Living

1 (6-7 lb.) fully cooked, bone-in ham
30-32 whole cloves
1 (10 oz.) bottle orange juice-flavored soft drink (Orangina recommended)
1 ¼ C orange marmalade
½ C firmly packed light brown sugar
¼ C Dijon mustard

Remove skin from ham, and trim fat to ¼-inch thickness. Make ¼-inch-deep cuts in a diamond pattern, and insert cloves at 1-inch intervals. Place ham in aluminum foil-lined 9 x 13 in. pan.
Stir together soda and next three ingredients until smooth. Pour mixture evenly over ham.
Bake at 350 on lower rack for 2.5 hours, basting with pan juices every 20 min. Remove ham; let stand 15 min before serving. If desired, garnish with apple slices, orange slices, orange rind, and salad greens.