Balsamic Brussel Sprouts

1-1/2 pounds fresh Brussels sprouts

2 cloves garlic peeled and sliced

1/4 cup balsamic vinegar

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 medium yellow onion peeled

2 tablespoons butter

Blanch sprouts in boiling water to cover for 5 minutes.

Drain and rinse under cold water to stop cooking.

Heat a large frying pan and add the olive oil, garlic and onion.

Sauté a few minutes until the onion just becomes tender.

Add the blanched drained sprouts.

Sauté a few minutes until the sprouts are cooked to your liking.

Add the vinegar and toss so that all the sprouts are coated with the vinegar.

Add the butter, salt and pepper and toss together again.

Swiss Chalet Chicken

INGREDIENTS :

2 tablespoons onion salt

1 tablespoon flour

2 teaspoons garlic powder

2 teaspoons brown sugar

2 teaspoons instant tomato soup mix

1 teaspoon thyme

1/2 teaspoon ginger

1/2 teaspoon savory

1/2 teaspoon paprika

1/2 teaspoon dry mustard

1/2 teaspoon allspice

2 cups water

4 tablespoons vegetable oil

DIRECTIONS

1. Mix all ingredients together in plastic bag. Poke holes into a whole chicken. Place chicken in bag and let marinade at least 6 hours.
2. Cook chicken in rotisserie oven at 350 degrees for 1 1/2 to 2 hours, depending on weight of chicken.