#2842 - Chicken Cabbage

(by Shirley McNevich)

1 head of cabbage (washed, cut into quarters, and cored)
2 TBSP butter (NO substitutes)
2 TBSP olive oil
1/2 tsp. salt
1/2 tsp. Lowry's seasoned salt
fresh black ground pepper (to your taste)
2 cups chicken broth

On a cutting board, slice the four cored cabbage pieces into 1/2" thick slices. In a Dutch oven add butter, olive oil, salt, seasoned salt, and fresh ground black pepper--turn heat to medium while stirring. As soon as butter melts, add all of the cabbage. Pour the chicken broth over the cabbage--cook/stir over medium heat until chicken broth starts to boil. Once boiling, turn heat to simmer. Place the lid on the Dutch oven and cook on simmer just until cabbage is tender.

#2591 - Hearty Party Mix

(by John Taylor - friend)

1 disposable foil pan (13 1/4" x 9 5/8"  x 2 3/4")
8 TBSP butter
1/2 TBSP Lowry's seasoned salt
2 TBSP Worcestershire sauce
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
3 cups mixed nuts

Preheat oven to 250 degrees. Slice butter and place it into the foil pan. Place foil pan in oven just until butter is melted--remove pan from oven and add seasoned salt and Worcestershire sauce--stir through the melted butter until mixed. Add Corn Chex, Rice Chex (but NOT the Wheat Chex) and mixed nuts--stir whole mixture using a slotted spoon until coated. Bake at 250 degrees for 15 minutes--remove from oven, add Wheat Chex--stir until mixed. Return to oven and bake for 15 minutes more--stir. Return to oven and bake 15 minutes more--stir well. Return to oven and bake for the last 15 minutes--stir well. Spread out paper towels on your counter. Spread the mixture all over the paper towels to soak up any leftover liquid. Cool completely.