Chicken Cacciatore

1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 3 1/2- to 4-pound chicken, cut into pieces
1/4 cup olive oil
1 medium yellow onion, roughly chopped
1 carrot, diced
1 celery stalk, diced
4 cloves garlic, finely chopped
3 sprigs fresh thyme
1 bay leaf
1 28-ounce can plum tomatoes
1/3 cup dry red wine
1/4 cup fresh flat-leaf parsley,roughly chopped

In a shallow bowl, combine the flour,
1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.

Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Repeat with
the remaining chicken.

Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes. Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and the remaining salt and pepper. Bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley.

Makes 4 servings

Hot Drinks for a Cold Snowy Day!

Russian Coffee


1/2 shot coffee liquor such as Tia Maria (preferred) or Kahlua

1/2 shot Frangelico

1/2 shot vodka (thus "Russian")

Hot coffee
Pour spirits into mug or coffee glass; top with hot coffee.
Jamaican Java


1 shot dark rum (Myers preferred)

1 shot dark creme de cacao

Hot coffee
Rim mug or coffee glass with lime juice, then sugar; pour in spirits and then hot coffee. Stir to mix, and top with real whipped cream and cinnamon before serving.
Hot Hopper


1/2 shot creme de menthe

1 shot white creme de cacao

1/2 shot Bailey's Irish Cream

Hot chocolate
Mix spirits in mug or coffee glass, add hot chocolate and top with whipped cream and mint leaf.
Toasted Almond


1 shot Amaretto

1 shot vodka

1/2 shot Kahlua

Half and half
Warm half and half in small saucepan over low heat until steaming. Add Amaretto, vodka and Kahlua. Stir to mix and serve.
Hot Chocolate Buttered Rum


1 1/2 shots dark rum

2 teaspoons brown sugar

1 shot creme de cacao

Pat butter

2 whole cloves

Hot chocolate
Combine ingredients in small saucepan over low heat. Warm until steaming and butter and brown sugar have melted, stir to mix and serve.
Classic Hot Toddy


2 shots whiskey

1 shot simple syrup (equal parts sugar and water, heated to make syrup, then cooled for mixed drinks)

4 cloves

Sprinkle cinnamon to taste

Sprinkle ground nutmeg to taste

Boiling water

Lemon slice

Cinnamon stick
Combine ingredients through nutmeg in mug or coffee glass. Add hot water, stir with cinnamon stick, garnish with lemon slice and enjoy.
Hot Nog


1 shot rum

1 shot brandy

Heated eggnog

Sprinkle cinnamon to taste
Heat eggnog in small saucepan over low heat until steaming. Add rum and brandy, stir to mix, pour into mug or coffee glass and sprinkle with cinnamon.

Greek Salad

1 head iceburg lettuce
1 head romaine lettuce
1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced
4 oz. sliced radishes
4 oz. feta cheese
2 oz. anchovies (optional)
Dressing:
3 oz. olive oil
3 oz. fresh (preferred) lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced

Wash and cut lettuce into 1 1/2" pieces. Slice tomatoes in quarters. Combine
lettuce, tomatoes, olives, and radishes in large bowl. Mix dressing ingredients together and then toss with vegetables. Pour out into a shallow serving
bowl. Crumble feta cheese over all, and arrange anchovy fillets on top (if desired).

Serves 6-8

Jar Recipe - Rich Hot Chocolate Mix

8 cups dry milk
1 pound instant chocolate drink, like Swiss Miss or Nestle's Quick
1 cup Coffeemate
4 heaping tablespoons powdered sugar

Mix the ingredients and put them into an airtight jar.

Attach to the jar:
Rich Hot Chocolate
Add 1/2 cup mix per cup of boiling water. Makes 24 cups

Jar Recipe - Herb Salad Dressing Mix

1/4 cup parsley flakes
2 tablespoons each dried oregano, basil and marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoons dry mustard
1 1/2 teaspoons black pepper

Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix.
Store in a cool, dark, dry place. Makes 1 cup


Attach instructions to jar:

To Make Herbal Vinaigrette Dressing:
In a small bowl, whisk together 1 tablespoons Herb Salad dressing mix, 3/4 cup warm water, 2 1/2 tablespoons tarragon vinegar or white wine vinegar, 1 tablespoons olive oil and 1 crushed clove garlic. Taste and add 1/4 to 1/2 teaspoon of the Herb Salad Dressing Mix if you want a stronger flavor. Let Stand at room temperature at least 30 minutes before using, then whisk again. Makes about 1 cup.

NOTE: this low-sodium, low fat mix can be stored for up to six weeks.