Charles' Marinated chicken on a stick
Ingredients:
Chicken breast or other cubed meat
Lawry's Mesquite Marinade with Lime Juice
Extra lime juice to taste (approx. 1 lime per bottle)
Cut up the chicken into chunks.
Mix the marinade with some extra lime juice, and marinate the cut-up chicken or
other meat overnight. Optionally, stab meat with a fork to increase surface area.
Put the meat on skewers and grill.
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Susan's Monkey Bread
Ingredients:
4 cans of biscuits (10 to a can)
2/3 c. sugar
2 t. cinnamon
Topping: 1 c. butter; 1 1/3 c sugar; 1 T. cinnamon; 1 t vanilla
Cut biscuits into fourths with scissors. Put sugar and cinnamon in a large baggie and shake biscuit pieces in small amounts in the baggie, coating the pieces. Drop into a bundt pan. Sprinkle the remaining sugar on top.
Melt 1 cup butter; add 1 1/3 c. sugar, 1 T. cinnamon, 1 t vanilla. Bring just to a boil then pour over biscuits in pan.
Bake at 350 F for 30-40 minutes. Turn immediately onto a large deep plate and serve. Can be reheated (if any are left :-).
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Charles' Sausage & Pecan Thanksgiving Stuffing
Ingredients:
3/4 c. minced onion 2 tsp. salt 3/4 c. minced fresh mushrooms 1/4 tsp. thyme 1 1/2 c. chopped celery 1/2 tsp. pepper 3/4 c. butter (or less) 1 c. coarsly chopped pecans 9 c. soft bread cubes 1 lb. sausage (Bob Evans Sage) 2 eggsIn skillet, brown the 1 lb. pork sausage. Drain fat.
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