LITTLE HOUSE ON THE PRAIRIE SEASON 10 RECIPES

Steps:

• For the Biscuits:Heat oven to 450 deg.Cut butter & margarine into combined dry ingredients until mixture resembles fine crumbs,Stir in milk until dough leaves side of bowl.Knead lightly 10 times.Pat out to 1/2 inch thick rectangle.Cut into squares.Place on ungreased cookie sheet,bake 10-12 mins. For the Pan-Fried-Steaks: Season steaks with salt,pepper.Cut garlic in half and rub all over steak,rub with a small amount of oil. Heat skillet to high. Brown steaks on both sides,turn heat to medium high and cook until medium well or how ever you like. Place on a serving plate;cover with foil;let rest a few minutes. For the Potatoes: Cook potatoes in microwave or steam just until tender. Dry well.Heat skillet,add oil,add potatoes,season with salt and pepper,cook until golden brown. For the Mushrooms:Melt butter,add onions and mushrooms. Stir fry until mushrooms are tender,add garlic last few minutes to prevent burning,season with salt and pepper. For the Scrambled Eggs: beat eggs well,season with salt,pepper and hot sauce.Melt butter,add eggs and cook and stir slowly until soft and fluffy.Serve right away.

Steps:

• Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
• Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
• Heat oven to 350°F and have ready a large roasting pan, 9" x 13".
• Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
• Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
• Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet.
• Place chicken in the roasting pan and pour the reduced marinade on top.
• Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
• Skim fat from the pan juices and serve juices as a dipping sauce if you like.
• Garnish with lemon wedges.