I am trying to find out if anyone has an idea or index that says which southern living year this chicken bacon ribbon recipe in it? 1989's I'm thinking?
by Several-Ad361
5 Comments
Slight-Brush
Google Books has a hit for that text in the index of 1979-1988
Therefore the edition in the pic is somewhere between 1989 and 1997
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[removed]
icephoenix821
*Image Transcription: Book Page*
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#CHICKEN BUNDLES WITH BACON RIBBONS 12 whole chicken breasts, skinned and boned 1 cup molasses ½ teaspoon ground ginger ¼ teaspoon garlic powder 2 tablespoons Worcestershire sauce ¼ cup soy sauce ¼ cup olive oil ¼ cup lemon juice 2 pounds mushrooms, sliced and divided 20 green onions, sliced and divided ½ cup butter, melted and divided ½ to 1 teaspoon spike seasoning, divided 24 slices bacon
Place chicken between two sheets of heavy-duty plastic wrap; pound to ¼-inch thickness, using a meat mallet or rolling pin. Place chicken in a large shallow container, and set aside.
Combine molasses, ginger, garlic powder, Worcestershire sauce, soy sauce, oil, and lemon juice; stir well. Pour mixture over chicken breasts, and marinate 8 hours in refrigerator.
Sauté half each of mushrooms and green onions in ¼ cup butter, stirring constantly until liquid has evaporated; add half of spike seasoning; stir well. Repeat process with remaining mushrooms, green onions, butter, and spike seasoning.
For each chicken bundle, lay 2 slices bacon in a crosswise pattern on a flat surface. Place a chicken breast in center of bacon. Top each with 3 tablespoons mushroom mixture. Fold over sides and ends of chicken to make a square-shaped pouch. Pull bacon around, and tie ends under securely.
Grill chicken over low coals 45 to 55 minutes or until done, turning and basting with remaining marinade every 15 minutes. Yield: 12 servings.
*Note:* Spike seasoning may be purchased from health food stores.
#ASPARAGUS IN SQUASH RINGS 3 pounds fresh asparagus spears 4 to 5 small yellow squash, cut into ½-inch-thick slices ½ cup butter or margarine ¼ cup lemon juice 1 teaspoon fines herbes
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender; drain.
Place squash in a vegetable steamer over boiling water. Cover and steam 3 minutes or until tender. Remove centers of squash slices, leaving 4-inch flesh with skin.
Insert 3 to 4 asparagus spears in center of each squash ring: place on a serving platter, and set aside.
Combine remaining ingredients in a saucepan; heat until butter melts. Pour over asparagus. Yield: 12 servings.
ello76
April ‘87. On page 68 of the Annual Reciies book.
Imaginary-Angle-42
I’ve not seen reference to Spike Seasoning in a long time. It’s different but it’s much less salt than other seasoning mixes.
I do not recommend the salt-free version. But both are available on Amazon.
5 Comments
Google Books has a hit for that text in the index of 1979-1988
[https://www.google.co.uk/books/edition/Southern_Living_Annual_Recipes_Master_In/iO6mpyeevJkC](https://www.google.co.uk/books/edition/Southern_Living_Annual_Recipes_Master_In/iO6mpyeevJkC)
but the chicken bundles AND the Ginger-Glazed Carrots only show in this one:
[https://www.google.co.uk/books/edition/Southern_Living_Annual_Recipes_Master_In/Z2nGcWCYm_sC](https://www.google.co.uk/books/edition/Southern_Living_Annual_Recipes_Master_In/Z2nGcWCYm_sC)
Therefore the edition in the pic is somewhere between 1989 and 1997
[removed]
*Image Transcription: Book Page*
—
#CHICKEN BUNDLES WITH BACON RIBBONS
12 whole chicken breasts, skinned and boned
1 cup molasses
½ teaspoon ground ginger
¼ teaspoon garlic powder
2 tablespoons Worcestershire sauce
¼ cup soy sauce
¼ cup olive oil
¼ cup lemon juice
2 pounds mushrooms, sliced and divided
20 green onions, sliced and divided
½ cup butter, melted and divided
½ to 1 teaspoon spike seasoning, divided
24 slices bacon
Place chicken between two sheets of heavy-duty plastic wrap; pound to ¼-inch thickness, using a meat mallet or rolling pin. Place chicken in a large shallow container, and set aside.
Combine molasses, ginger, garlic powder, Worcestershire sauce, soy sauce, oil, and lemon juice; stir well. Pour mixture over chicken breasts, and marinate 8 hours in refrigerator.
Sauté half each of mushrooms and green onions in ¼ cup butter, stirring constantly until liquid has evaporated; add half of spike seasoning; stir well. Repeat process with remaining mushrooms, green onions, butter, and spike seasoning.
For each chicken bundle, lay 2 slices bacon in a crosswise pattern on a flat surface. Place a chicken breast in center of bacon. Top each with 3 tablespoons mushroom mixture. Fold over sides and ends of chicken to make a square-shaped pouch. Pull bacon around, and tie ends under securely.
Grill chicken over low coals 45 to 55 minutes or until done, turning and basting with remaining marinade every 15 minutes. Yield: 12 servings.
*Note:* Spike seasoning may be purchased from health food stores.
#ASPARAGUS IN SQUASH RINGS
3 pounds fresh asparagus spears
4 to 5 small yellow squash, cut into ½-inch-thick slices
½ cup butter or margarine
¼ cup lemon juice
1 teaspoon fines herbes
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender; drain.
Place squash in a vegetable steamer over boiling water. Cover and steam 3 minutes or until tender. Remove centers of squash slices, leaving 4-inch flesh with skin.
Insert 3 to 4 asparagus spears in center of each squash ring: place on a serving platter, and set aside.
Combine remaining ingredients in a saucepan; heat until butter melts. Pour over asparagus. Yield: 12 servings.
April ‘87. On page 68 of the Annual Reciies book.
I’ve not seen reference to Spike Seasoning in a long time. It’s different but it’s much less salt than other seasoning mixes.
I do not recommend the salt-free version. But both are available on Amazon.