Use oven mitts or a towel to hold and gently slide chickens off the hot cans. Buy reduced-sodium liquid steak seasoning if you are watching your salt intake.
Photo by: Photo: Ralph Anderson; Styling: Lisa Powell Bailey
1. Remove giblets and necks, if necessary. Rinse chickens with cold water; pat dry. Place each chicken in a large zip-top plastic freezer bag.
2. Whisk together oil and next 5 ingredients. Pour evenly over chickens. Seal bags, and chill, turning occasionally, 8 hours. Remove chickens from marinade, discarding marinade.
3. Using a can opener, carefully remove lids from cans of ginger ale. Remove one-fourth ginger ale from each can, and reserve for another use, leaving remaining ginger ale in can. Place cans in a lightly greased large roasting pan. Place each chicken upright onto a ginger ale can, fitting can into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.
4. Bake, uncovered, at 325° for 1 hour and 40 minutes or until a meat thermometer inserted into thigh registers 170° and chickens are golden brown. Let stand 10 minutes; carefully remove cans before serving. Garnish, if desired.
Note: For testing purposes only, we used Dale's liquid steak seasoning.
Southern Living APRIL 2007
You might be tempted to drain off the chicken broth after cooking the asparagus, but we found that's one of the keys to the recipe's flavor.
Prepare pasta according to package directions; rinse and drain.
Snap off tough ends of asparagus, and cut into 2-inch pieces.
Sauté asparagus in hot oil in a large skillet over medium heat 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. Bring to a boil. Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.
Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter, and 1/2 cup pecans. Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans. Garnish, if desired.
Southern Living APRIL 2004
Look for refrigerated jars of sliced mango and pink grapefruit segments in the produce section of the supermarket.
Place salad greens and next 5 ingredients in a large bowl, and gently toss. Serve immediately with Blackberry-Basil Vinaigrette.
Southern Living APRIL 2004
These can be baked in any well-greased muffin pan, but as with cornbread, the cast iron creates a wonderfully crisp crust. If you're a fan of muffin tops, try baking these rolls in a drop biscuit pan.
Combine yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes.
Stir in flour and remaining ingredients until blended. Spoon into well-greased cast-iron muffin pans, filling two-thirds full, or into well-greased cast-iron drop biscuit pans, filling half full.
Bake at 400° for 20 minutes or until rolls are golden brown.
Note: Unused batter may be stored in an airtight container in the refrigerator for up to 1 week.
Southern Living FEBRUARY 2004
This wonderful cake is a chocolate version of the classic Italian Cream Cake.
Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.
Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cakepans.
Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.
Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.
Southern Living NOVEMBER 2002
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Festive Spring Lunch
