Chicken Rico
Submitted by Chuck Barie
(Fr. Rich’s Brother-in-law)
3 Large onions
Olive oil
Garlic
Pepper
Carmelize the onions and set aside.
Grill chicken lightly and place on top of onions. Set aside.
Prepare mustard. (recipe below)
3/4 cup yellow mustard
Hot Hungarian peppers (to taste)
(Clean peppers, remove stems, chop coarsely.)
Pour mustard on top of chicken
Cook 10-15, allowing sauce to cook through chicken.
Chuck’s potato salad
Peel and boil potatoes until tender but not mushy
Mustard (your preference)
Fresh dill to taste
1 red bell pepper chopped
1 green pepper chopped
Kosher Dill Pickles (diced)
Mayonnaise to taste
Dear Lord, bless this food to the nourishment of our bodies and us to thy service. In Christ's name we pray, Amen.
Recipes may be submitted to vambrose@verizon.net or mail or call rectory.
