A very Merry Christmas to you Susie! Glad you got that check. There's never too much money at Christmas. Merry Christmas to all! Beverly

Chicken Marbella from the Silver Palate is a great potluck dish. This dish can be served warm or room temp. Quote from the Silver Palate " The chicken keeps and even improves over several days of refrigeration". Don't be put off by the ingredient list, people just love this dish! Chicken Marbella - Serves 10-12 9 pounds chicken - either whole birds quartered or a combo of thighs and breasts (If using breasts be sure not to overcook) 1 head garlic peeled and chopped 1/4 cup dried oregano salt and pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish olives 1/2 cup capers and a bit of the juice 6 Bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley, chopped Combine chicken garlic, oregano,salt,vinegar, oil, prunes, olives. capers and bay leaves. Marinate & refrigerate overnight. Arrange chicken in a single layer in one or two large baking dishes. Spoon marinade over evenly. Sprinkle chicken evenly with brown sugar and pour white wine around them. Bake in a for 50 minutes to 1 hour at 350. Do not over cook. Transfer chicken and prunes etc to a serving platter. Moisten with a few spoonfuls of the sauce. Sprinkle with chopped parsley. Pass the remaining sauce in a sauceboat. If preparing a few days in advance refrigerate cooked chicken in the sauce and allow to come to room temp before reheating, just until warmed through. If serving cold allow to come to room temp before serving. This is another tasty dish for a group and it reheats well too. Chicken Cacciatore 8 Chicken breasts or a combo of breasts and thighs 1 1/2 T Olive Oil 1 1/4 c Onions,Chopped 8 oz Mushrooms,rinsed, drained , and quartered 1 1/2 t Garlic,Minced 1 t Dried Oregano 2 T Parsley,Chopped 2 c Tomato Sauce 1/2 c chicken broth 1/2 c Kalamata Olives, pitted and quartered (optional but I think they really add to the flavour)) Rinse the chicken and pat dry. Sprinkle lightly with salt and pepper. Pour 1 tbsp oil into a 10-12" nonstick pan over med-high heat. When hot,add the chicken and brown well(work in batches if it won't all fit). As chicken pieces are browned, transfer to a foil pan (8-9" square). In the same pan, add the remaining oil and the onions, mushrooms, garlic, oregano and parsley. Stir often over med-high heat until vegetables are limp (12-15 minutes). Stir in the tomato sauce and chicken broth. Bring to a boil over high heat, stirring often; reduce heat, cover and simmer about 20 minutes to blend flavors. Add olives to sauce, remove from heat and pour over the chicken in the pan. Seal pan with foil and bake, covered, in a 375°f oven for 1 to 1 1/4 hours.

Here in N. NV we have alot of Indians. Few reservations in the area. They sell these on the corners sometimes and at area events. You take bread dough pull it out into a circle, put a hole in the middle,Think bagel and deep fry it.... yea, low cal hahahaha It puffs up and without the hole in the middle, which kinda gets real small with the puffing of the fried bread, it would be soggy in the middle. Then top with all your taco favorites. Meat, cheese, lettuce, tomato whatever. Either pick it up or eat with knife and fork. Yummy. I just fry mine up in a deep skillet with veg oil. Don't have a deep fryer.

Dances, here is the recipe from Serious Eats. Works great. Ingredients 1 standing rib roast (prime rib), 3-12 pounds (see note above) Kosher salt or Lawry's seasoning. Freshly ground black pepper Chopped fresh rosemary Procedures Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can't hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F) 10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately. You can trim the fat off either before roasting, but I do not recommend it. Trim it off after if it really bothers.