Aretha Franklins Summerplace Salad Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, cinnamon, and nutmeg and bring to a simmer. Add bread crumbs and stir. Using a sprinkle of flour, roll out both pie crusts; 1 will be used for the top of the cobbler and 1 for the bottom.
• Spray a 10-inch square pan with canola oil and place 1 layer of dough into the baking dish. Place a few chips of butter, as well as a dusting of the remaining sugar, on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 chips of butter and bake for 25 to 30 minutes or until the crust is brown and the peaches are bubbling. Serve warm with vanilla ice cream.

Steps:

• Arrange salad ingredients except for lemon, in a bowl. Squeeze lemon juice over salad; chill in fridge for at least 15 minutes.
• Mix the dressing ingredients. Pour over chilled salad. Toss, then serve.

Steps:

• Heat oven to 350 degrees F.
• Using a paring knife, score the ham, creating a diamond pattern. Insert cloves into the corners of each diamond.
• Place the ham on a rack set in a 12 x 15-inch roasting pan. Cover loosely with foil, and bake until ham appears juicy, about 30 minutes.
• Place brown sugar and mustard in a medium bowl, and stir to combine.
• Gradually add ginger ale to brown sugar mixture until a pourable consistency is achieved; you may not need the whole can.
• Remove ham from oven and remove foil. Pour brown sugar mixture over ham. Make sure you coat the sides too.
• Cover ham with foil, return to oven, and cook for 1 hour, basting every 20 minutes.
• Remove foil for last 20 minutes.
• Remove ham from oven.
• Arrange pineapple rings and maraschino cherries in a docorative pattern on ham, securing them with toothpicks.
• Baste the fruit.
• Bake ham until fruit is heated through, 7 to 10 minutes.
• Sprinkle ham with coconut garnish, if desired.

Steps:

• Melt butter in a large skillet over medium-high heat. Season chicken with salt and pepper; add to pan. Cook until browned on all sides, 8 to 10 minutes. Stir in tomato sauce, rosemary needles, and garlic salt; turn chicken to coat. Reduce to a simmer, cover, and cook until chicken is cooked through and tender, about 40 minutes.

Steps:

• Whisk together 1/4 cup buttermilk, 2 tablespoons whitewine vinegar, 1/2 teaspoon coarse salt, and 1/4 teaspoon freshly ground pepper in a bowl to combine, then slowly whisk in 2 tablespoons extra-virgin olive oil. Add 1/4 cup chopped fresh herbs, such as chives, tarragon, or dill, and 1/2 teaspoon chopped fresh herbs such as thyme, oregano, or marjoram