Pickled Apple Wedges

2 Granny Smith apples
1 cup apple cider vinegar
1/2 cup water
1 Tbsp Hot & Spicy Molasses
1 Tbsp Garden Herbs & Ginger


  • Cut green apples into wedges (6 per apple, finger food size).
  • Put all pickling ingredients In a glass container w/ lid and stir well.
  • Then add the apple wedges and refrigerate for 1 hour for mild flavor.
  • Refrigerate overnight for 1 day for deeper flavor.
  • Serve in a large bowl with chopped mint garnish.
  • In individual dipping dishes, serve 2 tsp Cinnamon Sugar per person for dipping as you eat.

Chicken with Rice

1 whole chicken cut up
1 Tbsp Deep Roasted Garlic
1/2 tsp Kung Pao Garlic
1 Tbsp Garden Herbs & Ginger
1/2 cup of oil
2 cans of chicken broth
2 cups of uncooked rice
4 stalks of celery (sliced)
2 carrots (chopped)
1 large onion (chopped)
1 lb of mushrooms (rough sliced)
Handful of sliced black & green olives


  • Grease large baking pan with some of the oil
  • Spread raw rice on bottom of pan
  • Spread the raw cut vegetables on top of the rice
  • Season & brown chicken pieces in remaining oil in large skillet
  • Place the chicken pieces in pan on top of the rice
  • Pour broth over chicken pieces
  • Cover pan with aluminum foil & seal tight
  • Bake in 350 degree oven for 1.5 hours
  • Garnish with olives

Serves 4 people