Bonnie's Chicken Salad

Bonnie's Chicken Salad

Marinade:
2 cloves of garlic
6T red wine vinegar
1/4 t salt
1/4 t dry mustard
1/4 t dill weed
1/4 t oregano
1/4 t basil
1 T lemon juice

Blend marinade ingredients and pour over 4 chicken breasts in a plastic (ziplock) bag. Marinade chicken for 3-4 hours. Grill chicken and cut into strips.

Make salad with romaine lettuce, grilled chicken, parmesan cheese (freshly grated is best), and croutons. Top with any good ceasar salad dressing.

This salad is wonderful as a meal on its own with some great crusty bread, or can be served as a side salad in smaller portions. I love adding grape or cherry tomatoes too!

Note: This recipe was shared with my mom, Lillian Alldredge, when she was serving with my dad as a mission president in London. My parents served in the London mission and Bonnie and Jim Parkin served in the London South mission. On many occasions they invited each other over for dinner or out eat in some wonderful place they had discovered in London. Bonnie served this salad at her home on one of these occasions. My parents loved it! And now I love it too! It is such an easy, beautiful and delicious salad. Bon Appetite!

Ruby's Meatloaf

Ruby's Meatloaf

24 Single Soda Crackers
1 C Milk
1 Egg (beaten)
1/4 C Ketchup
1 1/2 t Salt
1 t Onion Salt or 1/4 C chopped Onion
Pepper to taste
2 Lbs Ground Beef

Crush Crackers and add milk. Add remaining ingredients and mix well. Place in regular size bread loaf pan (you could also use 8 mini loaf pans). Before placing in the oven, cover top of meat loaf with special Piquant Sauce (below). Put in a 350 degree oven for 1 1/2 hours. When cooked, remove meat loaf immediately from the pan and place on a plate - this makes it so that grease does not seep back into the meat.

Piquant Sauce

Combine 3 T Brown Sugar, 1/4 C Ketchup, 1/4 t nutmeg, and 1 t dry mustard.


So, this recipe is not really necessarily healthy fare, but...'tis the season for comfort food.

After having been treated to many an awful meat loaf, I decided to share this recipe which is a family favorite. This is an original recipe from Ruby Clark, who is a wonderful cook and had her own catering business in Salt Lake for many years. I was lucky enough to grow up in her ward and enjoyed many delicious meals from Ruby's kitchen.

I have found that one of the tricks to a good meat loaf is to use enough ground beef and to use as high a quality as you are able (meaning the lowest in fat you can afford to buy). Another trick is to cook at the right time and temperature. It really does take 1 1/2 hours for this recipe to cook, but it's worth the time. My husband AND my kids love this recipe. I hope you will too!