A New Gooseberry Patch Cookbook Giveaway Begins Today!!!!
THIS GIVEAWAY HAS ENDED!!
I am sorry that I have been MIA but I have been sick, sick, sick! Thanks to Mr. Meat Eater who brought home this lovely illness from one of his business trips, I, of course, was much sicker than he was. I *think* I am finally starting to turn the corner!!! One thing I did do was figure out how to add a print/pdf button and a Pinterest button to each post so I won’t be using google documents anymore. The print button will take you to the Print Friendly site where you can choose to print a regular copy or a pdf.
The giveaway for this great cookbook will run for 2 weeks until June 5 at midnight. If you win, I may not be able to get the book in the mail to you until after June 9. My daughter is getting married that day and I will have a house full of people and dogs and just be generally going out of my mind.
All you have to do to enter is to just leave a comment that you want to win ~ very easy! I will pick a winner using random.org and announce the winner on June 6 here and on Facebook.
Last night I made oven-barbecued chicken. I will confess that I have lost the ability to taste anything with this cold but Mr. Meat Eater loved it and ate half the pan. It was very easy to put together. I did turn my oven up to 375º so the chicken would brown up a little but otherwise I made it as stated in the recipe. Mr. Meat Eater said he would like some hot sauce added next time.
Oven Barbecued Chicken
Submitted by Paula Eggleston, Knoxville, TN
2 tbsp butter
1 onion, sliced
1/4 cup water
2 tbsp packed brown sugar
1 tbsp Worcestershire sauce
1 cup catsup
1/4 tsp garlic powder
1 tsp salt
1/4 tsp pepper
3 to 3.5 lbs chicken ~ I used legs
In a saucepan, over medium heat, melt butter. Add onion, and cook and stir until the onion is tender.
Add remaining ingredients except for the chicken. Heat to boiling; reduce heat and simmer for 10 minutes, stirring occasionally.
Arrange chicken in 13×9 pan and pour the sauce over the chicken.
Bake, uncovered, at 350º for 1 hour and 15 minutes or until juices run clear and chicken is thoroughly cooked.
Makes 4 servings.
NOTE: The recipe submitter says that this is easily doubled. It’s also easy to make half.