Deborah Stovall

Oregano Chicken
6 servings

From the kitchen of: Deborah Stovall

¼ cup butter or margarine, melted
¼ cup lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
1½ teaspoons dried oregano
1 large clove garlic, crushed
6 boneless, skinless chic ken breasts

Combine first 6 ingredients; stir well. Place chicken in an ungreased 13 x 9 baking dish. Pour butter mixture over chicken. Cover and bake at 375 degrees for 30 minutes. Uncover and bake 10 more minutes. If desired, serve cooking juices over hot cooked rice.



Mustard Roasted Salmon
4 servings

From the kitchen of: Deborah Stovall

1¼ pound salmon, skin removed, cut into 4 pieces
2 Tbsp. whole grain mustard
2 Tbsp. 100% pure maple syrup
1 clove garlic, minced
Juice of ½ a lemon
Salt and Pepper

Preheat oven to 400 degrees. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes. In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After 10 minutes of cooking, brush salmon with mixture and return to the oven for 5-7 additional minutes, or until salmon is just cooked through.



Corn Dip

From the kitchen of: Deborah Stovall

2 cans (11 oz. each) of Mexicorn
2 oz. can of jalapenos
2 cups Colby/Monterey Jack cheese mixture
1 cup fresh parmesan cheese
2 cups mayonnaise

Mix ingredients and pour into an 11 x 7 baking dish. Bake at 350 degrees for 40 minutes. Serve with Frito’s scoops.