Recipe - Bake And Baste Chicken (Baston Chicken)

One fourth cup Canola oil
1 tablespoon Honey
1 tablespoon Lime juice
One fourth teaspoon Paprika
4 Chicken breast halves;
washed and patted dr

Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,
lime juice and paprika. Place chicken, skin side up, in a 7x11 inch baking
dish. Apply mixture to chicken pieces in a single layer. Bake in over for
3540 minutes, basting every 810 minutes or until well browned and juices
run clear when you cut into the thickest part of chicken. Remove from oven.
Cover with foil for 15 minutes. This softens chicken and keeps it hot until
served. Serves 4.

CREAMED SPINACH (like at Boston Chicken) 10 Three fourths can cream of celery soup 1
tbs. flour One fourth cup butter or margarine or canola oil One half tsp. garlic salt
or to taste Salt to taste Pepper to taste 20 oz. frozen chopped spinach,
cooked according to package directions, well drained OR 2 pounds fresh
spinach, cleaned, stems removed, chopped, cooked and drained 1 tbs. dry
onion, chopped, or 1 small onion, peeled, ends removed, minced In a large
saucepan over medium heat, whisk together celery soup, flour, butter or
margarine or canola oil, garlic salt, salt and pepper until smooth and
piping hot. Add cooked and drained spinach, dry chopped onion or minced
onion. Serve. Serves 46 as a side dish. From Gloria Pitzer, The Detroit
Free Press, March 10, 1993 From: SUZZE TIERNAN Refer#: NONE
Posted to MMRecipes Digest V4 #272 by Silkia@aol.com on Oct 17, 1997