Recipes Included On This Page Inn on the Ocean Salad Italian Herbed-Chicken Cooked Under Bricks Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Inn on the Ocean Salad Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Hellman's mayonnaise 3/4 cup grated Parmesan cheese 1 tablespoon sugar Salt and pepper -- to taste 1 head iceberg lettuce -- chopped 1 pound bacon -- crisply cooked and crumbled 1 large red onion -- thinly sliced 1 head cauliflower -- florets only 1/2 head broccoli -- florets only 1 sweet red pepper -- chopped [I use the red, yellow and orange peppers] Mix the first four ingredients. Set aside. In a large bowl, layer the rest of the ingredients in the order they are listed. Cover the top with the mayonnaise mixture (sealing it to the bowl). Keeps the lettuce from turning brown before you get to serve it. Refrigerate overnight so the flavors will meld. Toss right before serving. Note : This recipe can easily be doubled or tripled for larger gatherings; this is a great salad from the Inn on the Ocean - Ocean City, MD. Easy for a crowd or for a family of 4 by adjusting the ingredients. Local TV station ran it on their morning program. - - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 20g Total Fat; (68% calories from fat); 15g Protein; 6g Carbohydrate; 36mg Cholesterol; 711mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates * Exported from MasterCook * Italian Herbed-Chicken Cooked Under Bricks Recipe By :Cook's Magazine June 1990 Serving Size : 8 Preparation Time :6:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chickens -- (3 pounds each) 2/3 cup olive oil 3 tablespoons minced fresh herbs or 1 tbsp. dried herbs (i.e. oregano, rosemary and/or sage, etc.) 1 teaspoon dried red pepper flakes Salt Ground black pepper TO PREPARE: Working with 1 chicken at a time, place a chicken, breast side down, on a work surface. Split lengthwise along the backbone with a pair of kitchen shears. Turn chicken, breast side up; open it flat and press down with the palm of your hand to flatten the breastbone. With a small, sharp knife, make a 1/2-inch-long slit in the apron of skin between each breast and thigh. Fold legs in and tuck the bone at the tip of each drumstick through the slit in the corresponding apron of skin. Place both chickens in a large baking pan. Drizzle both sides of each chicken with 1/3 cup oil. Sprinkle chickens with herbs and hot red pepper flakes. Cover with plastic wrap and refrigerate at least 4 hours. (Can be refrigerated overnight.) TO COOK: Remove the chickens from the baking dish and sprinkle each with 1/2 tsp. salt and 1/4 tsp. pepper; reserve the marinating oil. Heat 2 tablespoons of this oil in each of 2 large skillets. Place a chicken, skin side down, in each skillet. Top each of the chickens with 10- pound weight (2 bricks or heavy cans work well) set inside another skillet or round pan that fits inside the large skillet. Cook over medium-high heat until the skin side of each chicken is golden brown, about 12 minutes. Remove weights and turn chickens over. Replace weights and cook chickens until juices run clear when their thighs are pierced with a fork, about 12 minutes longer. Remove weights and transfer chicken to a carving board; let stand for 5 minutes. (Can be cooled to room temperature, wrapped, and refrigerated overnight.) TO SERVE: Bring chickens to room temperature. Carve each chicken into quarters (leg/thigh and breast/wing portions) and serve alongside Sicilian- style olives. Contributed to FareShare by Robin. Robin**Grill Recipes**GrassRats@aol.com 3 July, 2000 Monday - - - - - - - - - - - - - - - - - - - Per serving: 655 Calories (kcal); 53g Total Fat; (73% calories from fat); 43g Protein; trace Carbohydrate; 173mg Cholesterol; 163mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Serving Ideas : Pollo al Mattone NOTES : Spicy marinated chicken grilled in pans. Using the weighting technique given in this recipe, you can grill the chickens over medium-hot coals. For easier carving, you can substitute 4 Cornish hens for the 2 chickens suggested here. Nutr. Assoc. : 2566 0 3373 0 0 4714 0 0

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