2 T lemon juice
2 whole chicken breasts, halved and boned
2 cloves garlic
1 t salt
¼ t ground pepper
1 t dried mint
1 c plain yogurt
Sprinkle lemon juice over chicken. Let stand 10 minutes, turning once. Chop garlic. Add to salt to make a paste. Combine with pepper, mint, and yogurt. Spread mixture over chicken and add any excess lemon juice. Allow to marinate 1 hour at room temperature. Arrange chicken on rack of broiler. Cook 10-15 minutes a side, basting with the mixture.
Posted in Entrees, Jeanne and Tim's Recipes, Original Cookbook
On half an English muffin, buttered, place 1 poached egg and avocado slices. Top with hollandaise sauce.
Posted in Breakfast, Entrees, Jeanne and Tim's Recipes, Vegetarian
1 can chick peas (garbanzo beans), mashed (do not drain)
Pinch garlic salt
3 T lemon juice, more if desired
Tahini—as much as needed until beans are creamy
Mix thoroughly. Dip or main dish with Lebanese bread and tomatoes.
Posted in Appetizers and Dips, Jeanne and Tim's Recipes, Original Cookbook, Vegetarian
Tagged beans