fresh figs

pick up by stem
and chomp

That's what I like Glenda...a nice, easy recipe. I do cherries the same way.

I just put this one in my (large) to-try binder.

Leek and Gorgonzola Chicken Breast

4 boneless chicken breasts, skin on
4 tsp olive oil
pinch dried thyme
salt and pepper

Stuffing
1 tbsp butter
2 cups thinly sliced leeks (white and light green parts)
pinch salt
1/4 cup chicken stock
1/3 cup crumbled gorgonzola cheese
1 tsp flour

In skillet, melt butter over medium-low heat; fry leeks and salt, stirring often, until softened, 8 minutes. Add chicken stock; cook over medium-high heat just until evaporated, 2 minutes. Scrape into bowl and let cool. Stir in gorgonzola cheese.

Starting at the curved side, cut chicken in half almost all the way through and spread open (butterfly). Spread 1/4 of the stuffing over 1 side of each breast, leaving 1/2" border bare. Sprinkle flour over each bottom border; close breast, pressing edge to seal.

Place chicken, skin side up, on foil-lined rimmed baking sheet. In small bowl, combine oil, thyme, salt and pepper; brush over chicken.

Roast in 400 degree oven 15-20 minutes or until golden and no longer pink inside. Broil, watching carefully, to avoid scorching, until skin is crisp and golden brown, about 2 minutes.

Heavenly Caramel Cake

1 3/4 cups cake flour (sifted before measuring)
1 cup brown sugar
1/2 cup butter, softened
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 3/4 teaspoon double acting baking powder
1 teaspoon vanilla

Preheat oven to 350 degrees. In a large bowl, sift the flour and brown sugar together, then add remaining ingredients.

Beat for 3 minutes. Divide batter evenly between two greased 8 inch round cake pans and bake for 20 minutes, then cool to room temperature. Remove from pans after 8 minutes.

Caramel Frosting

2 Tablespoons cake flour
1/2 cup milk
1/2 cup brown sugar
1/2 cup powdered sugar (sift before measuring)
1 teaspoon vanilla
1/4 cup shortening
1/4 teaspoon salt

Combine the cake flour, and milk in a medium saucepan. Cook to a thick paste over low heat, then cool to room temperature. Meanwhile, in a large bowl, cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt, then mix in the cooled paste. Beat until frosting reaches the consistency of whipped cream.
Spread over the top and sides of the cooled cake.

This recipe is from Fannie Flagg's book, Can't Wait To Get To Heaven.

Sue

My laptop crashed yesterday, along with all the recipes I hadn't printed out. Hooked the desktop back up and now I'm trying to reconstruct my recipes. :-(

This was in our newspaper last week. I haven't had it at Outback by I always order it at Bonefish Grill and they're owned by the same company.

OUTBACK STEAKHOUSE CAESAR SALAD DRESSING

1 c. mayonnaise
1/4 c. egg substitute
1/4 c. grated Parmesan (preferably fresh)
2 Tbsp. water
2 Tbsp. olive oil
1-1/2 Tbsp. lemon juice
1 Tbsp. anchovy paste
2 cloves garlic, pressed
2 tsp. granulated sugar
1/2 tsp. coarse ground pepper
1/4 tsp. salt
1/4 tsp. dried parsley flakes, crushed fine

Combine all ingredients in a medium bowl. use an electric mixer to beat ingredients for about 30 seconds or until combined. Cover and chill several hours to develop flavors.

I use real best foods mayo. NOT low cal or low fat...:0)
Potato Salad

5 lbs washed, diced cooked idaho potatos, skin on
3 big dill pickles, diced
1 c red onion, diced
1 c celery diced
1 TBL seasoning salt
1/4 cup balsamic vinegar or pickle juice
1/4 c red bell pepper diced small or pimento
1 c real mayo, best foods

Mix and chill before serving. Garnish with olives,hard boiled eggs,parsley and paprika....to make it look pretty.

A simple summer time favorite for the grill.

Scrub potatoes - new potatoes are a favorite but others will do.

Leave the skins on.

Cut in approximagely 1 inch squares. With the little new potatoes I usually quarter, or cut in 6 parts if they are large.

Cube a large onion, or peal many tiny onions and add if you like onions.

Use a large sheet of heavy duty aluminum foil - I like to use the wide roll and tear off about 20 - 22 inches of it.

Spray the dull side with cooking spray.

Heap on potatoes - making sure that the pile is small enough that you will be able to wrap the sides of the foil over and fold together, and then fold the ends under a couple of times.

Before closing the foil, sprinkle liberally with dried dill weed. Sprinkle with course ground pepper. Sprinkle with garlic or onion powder, salt, or seasoned salt if desired.

Top with margerine pats. I use about a third of a stick of margerine to a foil packet.

Fold and close the foil. Wrap in a second layer of heavy duty foil, same size as the first.

Put on the grill, turning every 5 minutes or so, and cook about 20 minutes or until the potatoes are soft.

Note: Potatoes (and onions) can be pre-cooked for a few minutes in the microwave before wrapping in foil, but if you do so they won't brown and get the nice crispy edges when on the grill (but will cook in half the time). I like them best without being pre-cooked in the microwave.

This is a favorite for eating with any grilled meal.

Jel48. That's my favourite way of barbecuing potatoes.
I also throw in carrots and parsnips, onions cut in wedges, steak spice and butter. Yummy for sure!