Our Customer’s Favorite Recipes


4 boneless chicken breast -2 green or red peppers(red is preferred)-1 large onion,chopped-1/2lb fresh mushrooms halved-3 med. cloves garlic,pressed-1 lemon-fresh parsley-one handful or 1 tablespn dried-1/4tsp. basil-salt&pepper -1/2 cup flour-oil-1/2 cup tamari or soy-3/4 cup marsala wine-1 1/2 cups rice white or brown

cook rice-wash chicken and cut into bite sized pieces-squeeze lemon over chicken-place flour ,salt and pepper in plastic bag-put a few pieces of chicken at a time in bag and shake-put into oiled skillet and brown lightly on both sides-remove and set aside-to same pan (leave all brownings) add garlic,onions,peppers,mushrooms,parsley and basil-saute 5 min.-add chicken,tamari and wine -cover and simmer 20 mins. serve over rice


3lb chicken,cut into serving size pieces-3 lg. peppers red,yellow or green-6Tbsp olive oil – 2 med. red onions,finely sliced – 2 cloves garlic,finely chopped – sm. piece of dried chili,crumbled(optional) – 1/2 cup white wine – salt & freshly ground black pepper – 2 tomatoes, fresh or canned,peeled and chopped – 3 Tbsp chopped fresh parsley

trim any fat off chicken – slice peppers into strips – heat half the oil in a large heavy saucepan or casserole – add the onion – cook over low heat until soft – remove set aside – add remaining oil to pan – raise heat to moderate – add chicken and brown 6-8 mins. – return onions to pan – add garlic and chili,if using – pour in wine – cook until reduced by half – add peppers and stir to coat – season- after 3-4 mins. stir in tomatoes – lower heat – cover- cook until peppers are soft and chicken is cooked – about 25-30 mins. stir occasionally – stir in parsley and serve

serves 4


Chicken,cut-up (I use boneless skinless breast)-salt-3Tbsp.olive oil-41/2 lemons-3Tbsp sugar-1Tbsp. Peppercorns,freshly ground

Rub chicken with salt-brown in olive oil-squeeze juice of 3 lemons-cut remaining 1 1/2 lemons into 1/2″ dice- add lemon juice and diced lemon to pan-cover and simmer 15 mins.-uncover simmer 5-10 mins. longer-turn chicken to glaze all sides-combine sugar and ground pepper and pass to season chicken to individual taste

if using small amount of chicken can use 1 or 1 1/2 less lemons-if using boneless breast can do with a little less cooking time

It looks strange on paper,but this is a surprisingly tasty dish. Mentioned in a banquet menu recorded by Cristofaro Messisbugo in 1557

Connie Gale


3 cups sweet potatoes(peeled,boiled & mashed)-1 cup sugar-2 eggs-1/4 cup milk-1 tsp vanilla

add ingredients to potatoes & blend with electric mixer-whip for 2 mins-pour into buttered casserole dish


1 cup brown sugar-1/2 cup plain flour ( mix and sprinkle on casserole)

1 stick butter- 1 cup pecans (melt butter-add pecans & pour over topping)

Bake at 350 for 20 mins.


If you would like to submit your own favorite recipe, please use the form below:


Your Name

Email Address (if you want us to get back to you)

Recipe Name*


I would like you to:
 Include my full name
 Include just my first name
 Include just my initials
 Keep me anonymous


Give us a little while to check out your recipe before we publish it here. Thanks!