Recipes from Susan and Charles

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 eggs

In skillet, brown the 1 lb. pork sausage. Drain fat.
Add butter and cook vegetables and seasoning until tender.
Add 1/3 of the bread cubes to vegetables and mix.
Add beaten eggs to remaining bread & mix thoroughly.
Mix both portions and pecans thoroughly.
Add water if needed for consistency.
Cook in 375 F oven for 25-30 minutes.

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