MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple-Glazed Chicken Thighs
Categories: Five, Poultry, Fruits, Herbs
Yield: 6 servings

1 1/2 lb (6) boned, skinned chicken
- thighs
3/4 ts Seasoned salt
1/4 ts Pepper
1 tb Oil
1 c Unsweetened apple juice
1 ts Minced fresh thyme
+=OR=+
1/4 ts Dried thyme

Sprinkle chicken with seasoned salt and pepper. In a
large skillet, heat oil over medium-high heat. Brown
chicken on both sides. Remove from pan.

Add juice and thyme to skillet. Bring to a boil,
stirring to loosen browned bits from pan; cook until
liquid is reduced by half. Return chicken to pan; cook,
covered, over medium heat 3-4 minutes longer.

Kerry Picard, Spokane, Washington

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Roasted Beets And Shallots With Orange Gremolata
Categories: Vegetables
Yield: 4 Servings

2 tb Frozen orange juice
- concentrate; thawed
1 tb Olive oil
8 sm Beets; trimmed;
- well scrubbed, halved
4 lg Shallots; halved
Salt
Black pepper; freshly ground
2 tb Orange Gremolata

MMMMM----------------------ORANGE GREMOLATA---------------------------
1 Orange; grated zest of
1 lg Shallot; chopped
1/2 c Fresh mint; chopped

Orange Gremolata:

Mince the orange zest, shallot, and mint together until well combined.
Place in tightly sealed container and refrigerate until ready to use.
It is best used the same day it is made, although it will keep,
tightly covered, in the refrigerator for a day or two.

Yield: 1/3 Cup

Orange Roasted Beets And Shallots:

Preheat the oven to 450^0F. Lightly oil a baking dish. In a small
bowl, combine the orange juice concentrate and oil, stirring to blend.

Place the beets and shallots in the prepared baking dish and add the
orange juice mixture, stirring to coat. Spread out in a single layer
and season to taste with salt and pepper.

Cover the baking dish tightly and roast until the beets are soft and
the shallots are caramelized, about 50 minutes, stirring halfway
through. Remove the beet peels--they should come off easily.

Serve hot, garnished with a sprinkling of the gremolata.

Recipe by Vegan Planet by Robin Robertson

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