Barbecue Chicken

Carolyn Nuttall's barbecue chicken is a family and guest favorite.

I get asked for this recipe almost every time I serve it to someone new.

Not only good food, but such sweet memories attached to the Nuttall family.

 

1/2 c ketsup

1/4 c vinegar

1/2 c sugar

3 T soy sauce

1/2 t mustard

2 cloves minced garlic

3-4 boneless, skinless chicken breasts, cut in about 2 inch cubes

Mix first 5 ingredients in a bowl to make the sauce.  Place chicken pieces in 9x13 baking dish.  Pour sauce over the top and bake uncovered at 350 for 30-45 minutes.

*This recipe can be made with bone-in chicken pieces, as well.  In that case bake at 325 for 1 1/2 hours and baste occasionally.

Goes great with baked potatoes, garlic herb potatoes or rice.

Fancy Chicken Salad

Ingredients:
2 large chicken breasts cooked and diced
1/2 c finely chopped celery
1 c red grapes halved or quartered
1/2 can drained pineapple tidbits
chopped green onion or chives to taste
1/2 t salt
1 t Worcestershire sauce
1/2 c Miracle Whip or Mayo
1/2 c chopped nuts (optional)

Combine everything together and chill.  Serve with crackers, rolls, etc.  Our favorite is croissants.

Strawberry Spinach Salad

Dressing:
1 egg yolk
juice of one lemon (about 3T)
1/2 c light-flavored oil (like canola)
1/4 c sugar

Whisk it all together and refrigerate.

Combine:
1 package pre-washed spinach (you can tear it to bite-sized pieces)
1-2 cups sliced strawberries (I like a lot)
1/2 c candied or toasted nuts (almonds and walnuts are my favorite)
feta

Pour dressing over just before serving - it doesn't save well.  I don't usually use all the dressing, so add to your liking.