How to Cook for an Elderly Person
As people get older, they tend to eat less ' but good nutrition is more necessary than ever.
Instructions
Things You'll Need:
* Fruits
* Low-fat Food
* Salt Substitutes
* Whole Grains
* Calcium Supplement
* Vegetable Steamers
* Fruits
1.Control portion sizes. People need fewer calories as they get older, and they should eat a balanced, moderate diet to keep their weight under control.
2.Read the information that comes with all medications to find out if there are any dietary restrictions that accompany the medication.
3.Try to lower the sodium intake of a senior citizen, especially if he or she is at risk for high blood pressure.
4.Make sure there is lots of fiber in the food you serve; this helps prevent constipation.
5.Serve low-sugar foods if the person you are feeding has diabetes or is at risk of becoming diabetic. A good diabetic cookbook will contain many helpful recipes and hints.
6.Serve heart-healthy foods ' low-fat, low-salt and preferably prepared from scratch. Prepare lots of healthy whole grains and vegetables, and cut down on red meat.
7.Make sure there is lots of calcium in the food you are cooking, or offer an easily absorbed calcium supplement; this helps prevent bone loss and osteoporosis in older people, especially women.
8.Consult a hospital nutritionist or dietician if an older person needs to be hospitalized for any serious health problem; this will prepare you for any dietary restrictions or nutritional requirements that you may not have considered.
9. Serve food that is easy on dentures, if necessary. Some foods are too chewy or too sticky for denture wearers to eat comfortably.
10.Monitor alcohol consumption; although the occasional glass of wine with dinner probably can't hurt, and may even benefit the heart to some degree, it's not a good idea for people of any age to drink too much, especially if medications are involved.
Instructions
Things You'll Need:
* Fruits
* Low-fat Food
* Salt Substitutes
* Whole Grains
* Calcium Supplement
* Vegetable Steamers
* Fruits
1.Control portion sizes. People need fewer calories as they get older, and they should eat a balanced, moderate diet to keep their weight under control.
2.Read the information that comes with all medications to find out if there are any dietary restrictions that accompany the medication.
3.Try to lower the sodium intake of a senior citizen, especially if he or she is at risk for high blood pressure.
4.Make sure there is lots of fiber in the food you serve; this helps prevent constipation.
5.Serve low-sugar foods if the person you are feeding has diabetes or is at risk of becoming diabetic. A good diabetic cookbook will contain many helpful recipes and hints.
6.Serve heart-healthy foods ' low-fat, low-salt and preferably prepared from scratch. Prepare lots of healthy whole grains and vegetables, and cut down on red meat.
7.Make sure there is lots of calcium in the food you are cooking, or offer an easily absorbed calcium supplement; this helps prevent bone loss and osteoporosis in older people, especially women.
8.Consult a hospital nutritionist or dietician if an older person needs to be hospitalized for any serious health problem; this will prepare you for any dietary restrictions or nutritional requirements that you may not have considered.
9. Serve food that is easy on dentures, if necessary. Some foods are too chewy or too sticky for denture wearers to eat comfortably.
10.Monitor alcohol consumption; although the occasional glass of wine with dinner probably can't hurt, and may even benefit the heart to some degree, it's not a good idea for people of any age to drink too much, especially if medications are involved.
ELDER'S FAMOUS CHILI
2 lbs. pinto beans2 lbs. ground round
8 cloves garlic
2 med. onions, chopped fine
1/2 tsp. cumin seed (in each pot)
1/4 lb. suet (1 piece in beans, 1 piece in meat mixture)
2 tbsp. chili powder (Schillings), maybe little more
Salt to taste
Red pepper (optional)
Take large pot. Wash beans; remove bad ones, if any. Cover with water; add suet, also spices, 4 cloves garlic, medium onion, cumin seed, 2 tablespoons chili powder. Cook until beans are done, not too soft.
While beans are cooking, put ground round in pan. Add 4 cloves garlic, medium onion (chopped), suet, spices, cumin seed, chili powder. When beans are ready, add meat mixture. Simmer on low. Stir frequently.
ELDER'S SUPREME POUND CAKE
Preheat oven to 350 degrees.Mix together: 1 (4 serving size) lemon instant Jello pudding mix 1/4 c. "I Can't Believe It's Not Butter" 1 c. half & half 4 eggs (med.)
Hand beat the above for approximately 2 minutes in large bowl. Pour into well greased and floured bundt pan. Bake for 60 minutes. Cool 25 minutes before inverting.
POUND CAKE
BURRITOS SUPREMAS
This is not exactly traditional Mexican fare, but it's excellent.1/2 tablespoon chile powder
1/4 tablespoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb. lean flank steak
1 cup white rice
1/2 teaspoon fresh cilantro
juice of 1 lime
black beans or refried beans (I prefer black)
1 red bell pepper, diced
1/2 cup water
1/2 cup sour cream
1/2 cup guacamole
1 cup salsa
6 large flour tortillas
1 tomato, sliced
1 red onion, sliced
3 cups of milk
3/4 cup Monterey Jack cheese
1/4 cup Colby cheese
2 tablespoons green chiles
1 tablespoon jalapeno
Season the meat with chile powder, cumin, garlic powder, salt and pepper. Grill to desired doneness. Slice thinly.
Queso:
Combine milk, cheeses, jalapenos, 1/2 of the diced onion, and green chiles in a saucepan. Cook until cheese has melted and is of a smooth consistency. Salt and pepper to taste.
Rice:
Cook rice and season with lime and cilantro.
Plating:
Place the tortilla flat. Spoon on beans, then rice, steak, onions, tomatoes, peppers.
Fold in the sides and roll tightly.
Top with Queso, salsa, sour cream and guacamole.
WILDFLOWER TEA MUFFINS
1/2 c. butter1 c. light brown sugar
1 egg
1 c. milk
1/2 tsp. soda
2 c. flour
2 c. redbud blossoms (or use sorrel leaves, rose petals, dandelion petals, yucca petals, violet blossoms, elder blossoms, or other wild goodie)
Cream together butter and brown sugar; add egg. Mix milk and soda and add to mixture. Add flour. Stir in blossoms. Fill muffin tins 2/3 full and bake for 20 minutes in 370 degree oven. Delicious served with a wild tea or dandelion root coffee!!
EGG CUSTARD
Also called cup custard or baked custard, this makes a simple dessert for any age and is especially good topped with fruit.2 cups milk 3 tablespoons sugar pinch salt 4 yolks (or 2 whole eggs) 1/2 teaspoon vanilla or almond extract
In a medium-sized bowl, combine the milk, sugar and eggs. Beat well. Add flavoring.
Heat the oven to 300 degrees. Pour the custard into 5 or 6 individual ramekins or small Pyrex cups and set them in a baking pan. Pour about an inch of hot water into the baking pan and bake about 45 minutes.
Test for doneness by sticking a knife in the custard. If it comes out clean, the custard is done. Don't overbake as it will get tough.
GREEN SOUP
For when you're feeling a bit low. Homemade broth makes a big difference here, especially if well-skimmed of fat and not too salty. You may leave out the egg but it adds some protein.2 cups broth (chicken, beef or vegetable) 1 cup spinach or chard, chopped or shredded finely 1 egg, slightly beaten
Heat the broth to the boiling point and stir in the greens. Cook over low heat a few minutes until the greens are wilted and tender. Stir in the egg.
Serve with plain toast or crackers.
Makes 2 small servings.
Baked Chicken
Breast of chicken can be pleasant enough for a sick person but it can easily be tough or too bland. A little lemon juice helps to keep the chicken tender.
1 boneless chicken breast 1/2 lemon 1 teaspoon dried dill or tarragon butter
Preheat the oven to 350 degrees. Put the chicken in a very small baking dish and squeeze some lemon juice over it. Season with salt and pepper and sprinkle with dill or tarragon. You can also use fresh parsley, if you prefer. Dot with a little butter and cover the dish tightly with foil.
Bake for 20 minutes and check for doneness. Cook a few more minutes if necessary.
Makes one serving.
MILK TOAST
I read M.F.K. Fisher's glowing words about milk toast a few years ago and at the time, thought they were a bit ridiculous. But then I came across this pencilled notation in an old cookbook of my mother's next to the recipe for milk toast:"Mama likes this."
No doubt she was referring to her own very elderly mom. Milk toast is a lovely soother for anyone who is ailing but especially nice for babies, young children and the elderly.
1 cup milk
2 slices bread
butter
Heat the milk until it is simmering but not boiling. Toast the bread and butter it (sparingly or generously depending on the condition of the sick one). Pour the hot milk in a large bowl, break up the toast into pieces and serve at once with a spoon.
There are versions where cinnamon and raisins and a little sugar are added.
Cooking for Elders Books
Elderly Nutrition
A surprisingly effective solution for many elderly people lies in rebuilding their social lives. Clubs for older citizens with common interests, for example, do much to revive interest in socializing. Restaurants, churches, senior centers, and community events are great venues for stimulating both interests and appetites.
For the homebound, investigate the delivery of hot meals by social agencies. Experienced nutritionists design meals for variety, nutrition, appeal and quantities tailored to senior appetites. One individual may need a diet for lowering cholesterol, while another may require extra fiber for regularity.
Some people who've been dieting all their lives find it difficult to change from a low fat diet to richer fare. Indeed, the sudden addition of fat for weight gain isn't recommended. It's actually better to consider nutritional supplements to boost health immediately and hope to add beneficial foods gradually.
For the homebound, investigate the delivery of hot meals by social agencies. Experienced nutritionists design meals for variety, nutrition, appeal and quantities tailored to senior appetites. One individual may need a diet for lowering cholesterol, while another may require extra fiber for regularity.
Some people who've been dieting all their lives find it difficult to change from a low fat diet to richer fare. Indeed, the sudden addition of fat for weight gain isn't recommended. It's actually better to consider nutritional supplements to boost health immediately and hope to add beneficial foods gradually.
Hearty Italian Chicken Chowder
Makes: 2 servings
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1/2 lb. boneless skinless chicken breast, chopped
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 cup reduced sodium chicken broth
1 medium zucchini, chopped
1/2 cup elbow macaroni, uncooked
1 tsp. dried basil leaves
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
HEAT dressing in large saucepan on medium heat. Add chicken; cook 3 min., stirring once.
ADD tomatoes, broth, zucchini, macaroni and basil. Bring to boil on high heat.
REDUCE heat to medium; simmer 8 min. or until macaroni is tender. Sprinkle with cheese.
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1/2 lb. boneless skinless chicken breast, chopped
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 cup reduced sodium chicken broth
1 medium zucchini, chopped
1/2 cup elbow macaroni, uncooked
1 tsp. dried basil leaves
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
HEAT dressing in large saucepan on medium heat. Add chicken; cook 3 min., stirring once.
ADD tomatoes, broth, zucchini, macaroni and basil. Bring to boil on high heat.
REDUCE heat to medium; simmer 8 min. or until macaroni is tender. Sprinkle with cheese.
STOVE TOP Classic One-Dish Chicken Bake with Vegetables
Makes: 6 servings, about 1-1/3 cups each
1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 bag (16 oz.) frozen mixed vegetables, thawed, drained
PREHEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with prepared stuffing.
BAKE 30 min. or until chicken is cooked through (170°F).
1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 bag (16 oz.) frozen mixed vegetables, thawed, drained
PREHEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with prepared stuffing.
BAKE 30 min. or until chicken is cooked through (170°F).
Creamy Chicken and Cheddar Rice
Makes: 4 servings
1 lb. boneless skinless chicken breasts, cut into strips
1 tsp. garlic powder
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 soup can milk
1-1/2 cups MINUTE White Rice, uncooked
2 cups chopped fresh broccoli
1 cup KRAFT Shredded Cheddar Cheese
SPRAY nonstick skillet with cooking spray. Add chicken; cover. Cook 5 min. or until cooked through. Sprinkle with garlic powder.
ADD soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 min. or until rice is tender.
STIR in 1/2 cup of the cheese; sprinkle with remaining cheese.
1 lb. boneless skinless chicken breasts, cut into strips
1 tsp. garlic powder
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 soup can milk
1-1/2 cups MINUTE White Rice, uncooked
2 cups chopped fresh broccoli
1 cup KRAFT Shredded Cheddar Cheese
SPRAY nonstick skillet with cooking spray. Add chicken; cover. Cook 5 min. or until cooked through. Sprinkle with garlic powder.
ADD soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 min. or until rice is tender.
STIR in 1/2 cup of the cheese; sprinkle with remaining cheese.
Cooking for the Elderly in Your Home
If you cook for an elderly person in your home, you don't have to fix special meals. Continue to prepare your family's favorite foods, but adjust as needed. For example, if your mother has to maintain a diet for lowering cholesterol, you can fix low fat main dishes such as grilled fish and chicken with fruit for dessert instead of cakes and pies. A low fat diet will benefit all family members, particularly if you substitute healthy foods.
If your elderly dad suffers from hypertension, hide the saltshaker and don't add extra salt to food while cooking. Everyone will get used to less salt in no time.
Let your elderly parents help you fix meals. Walking around the kitchen and setting the table is likely to boost their metabolism and their appetite. Unless they're confined to bed, you shouldn't treat them as invalids.
If your elderly dad suffers from hypertension, hide the saltshaker and don't add extra salt to food while cooking. Everyone will get used to less salt in no time.
Let your elderly parents help you fix meals. Walking around the kitchen and setting the table is likely to boost their metabolism and their appetite. Unless they're confined to bed, you shouldn't treat them as invalids.
Baked Monte Cristo Sandwich
Makes: 4 servings
8 slices 100% whole wheat bread
4 KRAFT 2% Milk Singles
24 slices OSCAR MAYER Shaved Smoked Ham
2 egg whites
1/2 cup fat free milk
PREHEAT oven to 450°F. Top 4 of the bread slices with 2% Milk Singles, ham and remaining bread slices.
BEAT egg whites and milk in shallow dish or pie plate. Dip each sandwich into egg mixture, turning to coat both sides (let bread soak about 5 sec. on each side). Place sandwiches on baking sheet sprayed with cooking spray.
BAKE 6 min.; turn. Bake an additional 5 min. or until sandwiches are golden brown. Cut sandwiches diagonally in half.
8 slices 100% whole wheat bread
4 KRAFT 2% Milk Singles
24 slices OSCAR MAYER Shaved Smoked Ham
2 egg whites
1/2 cup fat free milk
PREHEAT oven to 450°F. Top 4 of the bread slices with 2% Milk Singles, ham and remaining bread slices.
BEAT egg whites and milk in shallow dish or pie plate. Dip each sandwich into egg mixture, turning to coat both sides (let bread soak about 5 sec. on each side). Place sandwiches on baking sheet sprayed with cooking spray.
BAKE 6 min.; turn. Bake an additional 5 min. or until sandwiches are golden brown. Cut sandwiches diagonally in half.
Easy Turkey Wrap Sandwich
Makes: 1 serving
1 flour tortilla (6 inch)
2 tsp. KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing
6 slices OSCAR MAYER Shaved Oven Roasted Turkey Breast
1 KRAFT DELI DELUXE 2% Milk Reduced Fat Swiss Deli Thin Cheese Slice
1 lettuce leaf
2 thin tomato slices
SPREAD tortilla with dressing.
TOP with turkey, cheese, lettuce and tomato; roll up.
SERVE immediately. Or, wrap tightly and refrigerate until ready to serve.
Make-Ahead
Sandwich can be stored, tightly wrapped, in refrigerator up to 12 hours.
1 flour tortilla (6 inch)
2 tsp. KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing
6 slices OSCAR MAYER Shaved Oven Roasted Turkey Breast
1 KRAFT DELI DELUXE 2% Milk Reduced Fat Swiss Deli Thin Cheese Slice
1 lettuce leaf
2 thin tomato slices
SPREAD tortilla with dressing.
TOP with turkey, cheese, lettuce and tomato; roll up.
SERVE immediately. Or, wrap tightly and refrigerate until ready to serve.
Make-Ahead
Sandwich can be stored, tightly wrapped, in refrigerator up to 12 hours.
Nutrition Hints for Quality Living
If you have concerns about elderly nutrition, start by considering quality of life issues. Work with a physician and registered dietician or nutritionist who can design a food plan consistent with the patient's medical needs, medications and, most important, food likes and dislikes. Keep these points in mind as you prepare meals, buy groceries, or stop by with an occasional food treat:
* Don't try to change people in their 70s and 80s. Give them more choices, appeal to their tastes, and show them how their quality of life will improve.
* If elderly people need to control diabetes, lose weight, or follow a diet for lowering cholesterol, don't overreact if they're "cheating." They have a right to make lousy decisions once in a while.
* Your healthy low fat diet doesn't give you the right to preach. Avoid using guilt to control others.
* Keep it simple. Suggest a walk around the block, a visit to the mall or a stroll in the garden. Exercise will boost your loved one's metabolism and is likely to aid digestion too.
* Don't try to change people in their 70s and 80s. Give them more choices, appeal to their tastes, and show them how their quality of life will improve.
* If elderly people need to control diabetes, lose weight, or follow a diet for lowering cholesterol, don't overreact if they're "cheating." They have a right to make lousy decisions once in a while.
* Your healthy low fat diet doesn't give you the right to preach. Avoid using guilt to control others.
* Keep it simple. Suggest a walk around the block, a visit to the mall or a stroll in the garden. Exercise will boost your loved one's metabolism and is likely to aid digestion too.
Our Favorite Chicken Salad
Makes: 2 servings
1 cup shredded cooked chicken (3 oz.)
1/2 cup sliced celery
1 Tbsp. KRAFT Mayo Real Mayonnaise
1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
MIX chicken, celery, mayo and sour cream. Serve with TRISCUITS Crackers or on a sandwich roll.
1 cup shredded cooked chicken (3 oz.)
1/2 cup sliced celery
1 Tbsp. KRAFT Mayo Real Mayonnaise
1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
MIX chicken, celery, mayo and sour cream. Serve with TRISCUITS Crackers or on a sandwich roll.
Chicken Salad
STEAK AU POIVRE
3 lbs beef tenderloin
1/2 cup coarsely cracked black pepper
1/2 tablespoon salt
2 tablespoons olive oil
1 tablespoon grain mustard
1 tablespoon butter
1/8 cup fine brandy
1/3 cup heavy cream
Combine salt and black pepper. Completely coat the filets in the mixture and allow to sit for 10 minutes. Heat olive oil to medium-high heat. Sear the steaks on both sides for about 3 minutes per side; when done, remove steaks. They will be rare. Finish in oven, if desired. (The pepper will burn on the stove-top.)
Scrape meat drippings from bottom of pan. Add butter, stirring until butter melts. Add brandy, then flame the brandy (do this away from the stove).
Whisk in mustard vigorously, then slowly pour in the heavy cream, to form a nice emulsion.
Plate the steaks and serve with the sauce on top.
1/2 cup coarsely cracked black pepper
1/2 tablespoon salt
2 tablespoons olive oil
1 tablespoon grain mustard
1 tablespoon butter
1/8 cup fine brandy
1/3 cup heavy cream
Combine salt and black pepper. Completely coat the filets in the mixture and allow to sit for 10 minutes. Heat olive oil to medium-high heat. Sear the steaks on both sides for about 3 minutes per side; when done, remove steaks. They will be rare. Finish in oven, if desired. (The pepper will burn on the stove-top.)
Scrape meat drippings from bottom of pan. Add butter, stirring until butter melts. Add brandy, then flame the brandy (do this away from the stove).
Whisk in mustard vigorously, then slowly pour in the heavy cream, to form a nice emulsion.
Plate the steaks and serve with the sauce on top.
ELDER BLOSSOM WINE
1 qt. elder blossoms
3 qts. water
3 lbs. sugar
1 lemon
1 cake of compressed yeast
Boil sugar and water for 5 minutes. Slice the lemon over blossoms and then pour sugar water over all and let stand until lukewarm. Soak compressed yeast and add 1 tablespoon to blossom mixture. Let stand for 24 hours and then strain into bottle or barrel. This recipe makes 1 gallon on wine.
3 qts. water
3 lbs. sugar
1 lemon
1 cake of compressed yeast
Boil sugar and water for 5 minutes. Slice the lemon over blossoms and then pour sugar water over all and let stand until lukewarm. Soak compressed yeast and add 1 tablespoon to blossom mixture. Let stand for 24 hours and then strain into bottle or barrel. This recipe makes 1 gallon on wine.
New Guestbook
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dominiqueblairee
Jun 24, 2011 @ 1:51 am | delete
- I went to stilton store to bought some stilton cheese cheese in which I believe its good for elders to eat as well as staple food.
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Betsy C
Jun 19, 2009 @ 9:40 am | delete
- Some of these look good but some would have Mama in the ER with congestive heart failure in a flash. You've got to watch all that sodium.
Feedinmama.com
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Twice-Cooked Barbecued Chicken
Serves 6-8
Marinade:
3/4 cup fresh orange juice
1/4 cup red wine
1/4 cup soy sauce
2 medium shallots, finely chopped
1 tablespoon Dijon mustard
1/3 cup chili sauce
1 tablespoon molasses
Salt and freshly ground black pepper
2 (3 1/2 pound each) frying chickens, cut up
1. In a small bowl, combine marinade ingredients. Taste for seasoning. Arrange chicken pieces in a shallow, large nonaluminum dish, and pour the marinade evenly over the chicken to coat it well. Cover, refrigerate and marinate for 2-4 hours, turning several times to make sure the marinade covers all the chicken.
2. Preheat the oven to 375 F. Remove the chicken from the marinade and reserve marinade in a small saucepan. Place the chicken in a large enough roasting pan to hold the chicken pieces comfortably. Cover the pan with foil very tightly and bake for about 35 minutes or until juices run clear.
3. Add the juices from the roasting pan to the marinade in the saucepan. Place saucepan over medium-high heat and boil for about 7-10 minutes or until marinade is reduced to a glaze.
4. Just before serving, prepare a barbecue for medium-high heat for grilling. Place the chicken on the barbecue and grill, basting with the sauce, for about 10-15 minutes, turning once, or until the skin is very crisp and brown. Serve with the remaining glaze on the side.
Advance Preparation: Can be prepared up to 6 hours ahead through step 3, covered and refrigerated. Remove chicken from the refrigerator 1/2 an hour before grilling. The sauce may be refrigerated and then reheated just before grilling.
Marinade:
3/4 cup fresh orange juice
1/4 cup red wine
1/4 cup soy sauce
2 medium shallots, finely chopped
1 tablespoon Dijon mustard
1/3 cup chili sauce
1 tablespoon molasses
Salt and freshly ground black pepper
2 (3 1/2 pound each) frying chickens, cut up
1. In a small bowl, combine marinade ingredients. Taste for seasoning. Arrange chicken pieces in a shallow, large nonaluminum dish, and pour the marinade evenly over the chicken to coat it well. Cover, refrigerate and marinate for 2-4 hours, turning several times to make sure the marinade covers all the chicken.
2. Preheat the oven to 375 F. Remove the chicken from the marinade and reserve marinade in a small saucepan. Place the chicken in a large enough roasting pan to hold the chicken pieces comfortably. Cover the pan with foil very tightly and bake for about 35 minutes or until juices run clear.
3. Add the juices from the roasting pan to the marinade in the saucepan. Place saucepan over medium-high heat and boil for about 7-10 minutes or until marinade is reduced to a glaze.
4. Just before serving, prepare a barbecue for medium-high heat for grilling. Place the chicken on the barbecue and grill, basting with the sauce, for about 10-15 minutes, turning once, or until the skin is very crisp and brown. Serve with the remaining glaze on the side.
Advance Preparation: Can be prepared up to 6 hours ahead through step 3, covered and refrigerated. Remove chicken from the refrigerator 1/2 an hour before grilling. The sauce may be refrigerated and then reheated just before grilling.
Picnic Potato Salad
Serves 6-83 pounds medium red, tan-skinned or yellow (Yukon Gold) potatoes
For the Dressing:
3/4 cup sour cream
3/4 cup mayonnaise
2 celery stalks, finely diced
2 tablespoons chopped scallions
2 teaspoons celery seed
1/4 cup chopped parsley
2 hard-boiled eggs, coarsely chopped
1 teaspoon Coleman's dried mustard
Salt and freshly ground white pepper
Parsley sprigs, for garnish
1. In a large pot of boiling water, cook the potatoes for 30 minutes or until tender but slightly resistant when pierced with a fork. Drain and cool. Do not peel. When cool, cut into 1 1/2-inch pieces and place in a medium bowl.
2. In a small bowl, combine sour cream, mayonnaise, celery, green onions, celery seed, parsley, chopped egg, dried mustard, salt and pepper. Mix well.
3. Pour mixture over potatoes and mix gently until coated. Taste for seasoning. Refrigerate at least 1-2 hours or up to 8 hours ahead.
4. To serve, transfer to a serving bowl and garnish with parsley. Serve cold.
Advance preparation: Can be made a day ahead, covered and refrigerated. Taste for seasoning before serving.
by homecarediva
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