Recipe(tried): Father's Day Sunday Supper in Florida - Huron Valley Chicken, Dried Cranberries and Pecan Salad with Red Raspberry Vinaigrette, Spinach Saute, Two-Potato Gratin, Sour Cream Combo-Apple Pie

This Sunday is Father's Day and this is what we are having for supper: Huron Valley Chicken, Two Potato Gratin, Dried Cranberries and Pecan Salad with Red Raspberry Vinaigrette, Spinach Saute, Rolls, and Sour Cream Combo-Apple Pie. Here are the recipes to this delicious supper. Enjoy!!

Huron Valley Chicken

This is a winner!

7 tblsp. butter
1 large Granny Smith Apple, peeled, cored and chopped
1 tsp. honey
1 tsp. lemon juice
1/2 cup all-purpose flour
salt and pepper to taste
4 skinned and boned chicken breast halves
1 cup chicken broth
1 cup apple juice
1/2 cup cranberry juice
1/4 cup applejack or brandy
1-inch piece cinnamon stick
snipped fresh chives

Melt 2 tblsp. of the butter in a small skillet over med. heat. Add apple, honey and lemon juice. Saute til' just tender and golden, about 4 mts. Set aside.
Place the flour in bowl. Season with salt and pepper. Dredge the chicken and shake off the excess.
Melt 2 tblsp. of the butyter in a large skillet over med. heat. Add the chicken and cook til' golden on both sides. Transfer to a serving platter and keep warm. Add the broth, apple and cranberry juices, applejack and cinnamon to the skillet and bring to a boil scraping up the browned bits. Bopil until reduced to 2/3 cup., about 15 mts. Stir in the apple mixture and 3 tblsp. of the butter and salt and pepper to taste. Discard cinnamon stick. Serve with sauce ladled over chicken and chives.

Dried Cranberries and Pecan Salad with Red Raspberry Vinaigrette

This dresing makes 8 cups and can be refrigerated up to 1 week.

4 cups soybean oil
1 cup light corn syrup
3/4 cup red wine vinegar
3/4 cup sugar
12 ozs. frozen red raspberry concentrate, thawed
12 ozs. frozen red raspberries, thawed
1 1/2 tsp. salt
1 tsp. lemon zest
1 tblsp. fresh lemon juice

Prepare the dressing by combining all the dressing ingred. in a blender. Whirl and refrigerate.

Salad: Romaine
endive
1 cup coursely chopped pecans
1 cup dried cranberries

Clean and hand tear the lettuces. Toss with the dressing and nuts and cranberries.

Spinach Saute

2 tblsp. olive oil
1 clove garlic, minced
1/4 cup chopped onion
4-5 large mushrooms, sliced
1/4 cup white wine
10 oz. package frozen chopped spinach
3/4 grated parmesan cheese
salt and pepper to taste

Saute the garlic, onions and mushrooms until onion is clear and limp. Stir in wine and set aside. Cook spinach accord. to dir. Drain well. Add cheese and mix well. Add the saute mix, salt and pepper and heat through. Serves 3 to 4.

Two-Potato Gratin

2 large russet potatoes, peeled and thinly sliced
Salt and pepper, to taste
1 tbsp. fresh rosemary minced (or 2 tsp. dried and crumbled)
2 orange-flesh sweet potatoes, peeled and thinly sliced
1 cup grated Swiss cheese
1/3 cup grated Parmesan cheese
1 1/2 cups whipping cream

Arrange half of russet potatoes in 8x8x2-inch baking dish. Season with salt and pepper. Sprinkle 1/4 of rosemary over. Sprinkle with a 1/4 of the cheeses. Top with sweet potatoes. Season with salt and pepper and rosemary. Repeat layering's. Pour cream over top.

Cover tightly with aluminum paper and Bake at 350 degrees for 1 hour.

Sour Cream Combo-Apple Pie

1 egg
1 cup sour cream
1 tsp. vanilla extarct
3/4 cup sugar
1/4 tsp. salt
2 tblsp. all-purpose flour
3 cups peeled and diced McIntosh and Granny Smith Apples
1 9inch unbaked pie shell

TOPPING
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 stick butter, softened

Preheat oven to 400. In a mix bowl, beat the egg anad stir in the sour cream and vanilla. Add the sugar, salt, flour and beat til' combined. Stir in the apples. Pour the mixture into the pie shell and bake 25 mts.
Meanwhile, make the topping: Combine the brown sugar and flour and work in the butter with the fingers until the mixture resembles course crumbs. Sprinkle on top of the hot apple pie and bake 20 mts. longer. Cool at least 10 mts. before cutting. Serve hot with a scoop of vanilla ice-cream or cold. YUM!!