Sunshine Drum Sticks

Sunshine Drum Sticks



12 drumsticks

6 oz. frozen orange juice concentrate

3 Tbs honey

2 Tbs quick tapioca

1 small can of green chilies chopped

1/4 tsp salt

1/4 cup finely chopped onion



Wash and place chicken in crockpot. Combine

remaining ingredients and pour over chicken.

Cook low 5 hours.

Poached Salmon Cutlets

Poached Salmon Cutlets



4 salmon cutlets or 2 fillets

1/2 pint water

1/4 pint white wine

1 tsp salt

2 bay leaves

2 peppercorns

1 sprig fresh rosemary

1 slice onion

Fresh oregano or thyme

Sprigs fresh parsley



Lightly grease the bottom of your crockpot, then place

the salmon cutlets (or filets) in the bottom. Put the

remaining ingredients in a pan (or the microwave) and

heat until boiling. Pour over the salmon, put the lid on

your crockpot, and cook on Low for about 3 hours. Serve

hot, or cold with a salad.

Asparagus Vegetable Medley

Asparagus Vegetable Medley




2 lbs asparagus cut into 1" pieces

2 large leeks (white part only), rinsed well and halved

lengthwise and sliced

1 green bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/3 cup homemade or canned vegetable broth

1/4 cup red or white wine vinegar

2 1/2 tsp dried dill weed

1 1/2 tsp dried tarragon, crushed

1-2 Tbs extra-virgin olive oil



In your crockpot, mix together the asparagus, leeks,

green and red bell peppers, broth, 3 tablespoons of the

vinegar, 2 teaspoons of the dill weed, and 1 teaspoon of

the tarragon.



Cover and cook on the low heat setting 5 to 5 1/2 hours,

or until the asparagus is tender but still slightly

crisp.



Drain off and discard the cooking liquid. Mix in the

remaining 1 tablespoon vinegar, 1/2 teaspoon dill weed,

and 1/2 teaspoon tarragon. Add olive oil to taste. Serve

immediately or refrigerate and serve chilled.