Recipes from the Potash Bros. Kitchen to You

1 whole chicken
3 quarts cold purified or spring water
1 large onion, quartered
1 c chopped celery
1 c chopped carrot
2 bay leaves
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed

Place whole chicken and remaining ingredients in large cooking pot.  Bring to boil and simmer on low for 1 hour.  Remove chicken (ready for eating), remove meat from bones.  Return bones back to soup and simmer for another hour. Skim the off the top layer with a spoon.  Strain vegetables and spices out, retaining the liquid.  The broth will keep in the refrigerator for a few days and can be frozen in plastic containers for a few months. 

½ cup shredded parmesan cheese
1 teaspoon dried basil leaves
½ teaspoon finely minced fresh garlic
¼ teaspoon dried oregano leaves
¼ cup butter or butter substitute melted
4 Miller Poultry boneless, skinless chicken breasts

Preheat oven to 400° F. Combine cheese, basil, garlic and oregano in pie pan or shallow bowl. Place melted butter in another pie pan or shallow bowl. Dip chicken in butter, coat with cheese mixture. Place chicken into ungreased 8 or 9 inch square baking pan. Bake 17-22 minutes or until chicken in no longer pink.

Here is a host of culinary Spring favorites to welcome in the sunshine and warmer weather!

Asparagus: Steam lightly, season with lemon, pepper and parmesan.

Artichokes: Steam until tender, dip leaves in lemon butter, or garlic aioli.

Baby New Potatoes: Boil until tender, toss with fresh chives, butter, salt and pepper.

Leg of Lamb: Marinate a butterflied leg, then grill to medium rare.

Fiddlehead Ferns: Saute with butter and garlic.

Baby Beets: Boil, peel, toss with orange vinaigrette and fresh chives.

1 T vegetable oil
2 T flour
1 can crushed tomatoes
1/2 tsp dried thyme
1 bay leaf
1 lb. baby carrot
4 lbs beef chuck pot roast
1 can chicken broth
1 tsp garlic salt
1/4 tsp black pepper
1 large onion, diced
2 large red potatoes, quartered

Preheat oven to 350 degrees.  In a 5 quart dutch oven, heat oil.  Season meat with garlic, salt and pepper.  Sprinkle with flour and brown very well on both sides.  Add bay leaf and thyme, tomatoes and chicken broth.  Surround with the vegetables.  Cover and bake 3 hours until tender.  Slice meat and serve with the sauce and vegetables.  Enjoy!

5 lb. corned beef brisket
4 medium peeled onions
6 medium potatoes, peeled or not
6 peeled carrots
1 head green cabbage, quartered and cored

Place corned beef in a large pot of cold water and bring to boil.  Cover and simmer for 2 hours.  Add onions, carrots and potatoes and simmer 30-40 more minutes until potatoes are tender.  Remove meat and slice.  Arrange meat and vegetables on a platter.  Keep warm.  Turn up heat under pot.  When water boild, add cabbage.  Boil for 3-5 minutes and drain.  Place cabbage on the serving platter.  I like to serve this with a couple different mustards and green beer.