This recipe introduced to me by an Italian woman combines thin strips of chicken breast in a lemon butter sauce with bacon, mushrooms, artichoke hearts, and capers; served over bowtie pasta.
This sauce, using only garlic, salt, lemon juice, and oil, can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor.
Move over, filet mignon! These mighty bacon-wrapped chops have the taste territory covered! Top with Garlic-Mustard Butter. Serve with baked potato and steamed broccoli.
When winter is getting me down, this is what I make. I've found roasting Roma tomatoes is about the only way to make a store-bought tomato bought in the dead of winter taste "real."
From Syracuse, Nebraska, Betty Ruenholl writes, 'I make several batches of this simple and delicious apple butter to freeze in jars. Depending on the sweetness of the apples used, you can adjust the sugar to taste.'
