Newsletter

May 2011 Newsletter

Good Eats for Spring by Pat Harley

Spring is finally here after one of the coldest winters Georgia has ever known so it is a good time to put the soup recipes away and clean off the grill! Here are three recipes our family loves and are a little different from the norm: All can be done hours ahead of your guest's arrival, except the final grilling.

Merlo's Chicken

With a fork, poke holes in pieces of a whole chicken (or more). Combine the following in a large pot, bring to a boil & boil 3-5 minutes.

• 1 teaspoon Worcestershire sauce
• 2 cups water
• ½ cup corn oil
• 1 cup vinegar
• 2 tablespoons salt
• 2 bay leaves
• 1 tablespoon garlic salt
• 1 tablespoon poultry seasonings
• 1 teaspoon pepper

Add the chicken and continue to gently simmer until the chicken is just tender. Place on the grill for about 5-10 minutes to brown. Serves 6-8.

Tomato, Grape, Mozzarella Salad

(unusual combinations but delicious!)

Mix together

• 1 cup grape tomatoes
• ¾ cup green seedless grapes
• ¾ cup red seedless grapes
• 1 cup pitted kalamata olives
• 1 cup mozzarella, scooped into small balls or diced

Mix together and pour over above mixture:

• ½ cup extra virgin olive oil
• Juice of one lime
• Salt and pepper to taste
• 1 tablespoon minced garlic
• Zest of one lime
• 3 tablespoons mint sliced into thin strips
• 8 springs mint for garnish if desired.

Stir well and refrigerate for 1-4 hours. Serve at room temperature.

Fig Whip

This was my grandmother's dessert and still one of my favorites

• 1 cup heavy cream whipped until fluffy
• 1 cup chopped Fig Newton cookies
• 1 11-ounce can mandarin oranges, drained well
• ½ cup or more chopped pecans

Fold together and chill for 2-3 hours or over night. Serve in sherbet glasses.