p>MY Neighbor made crab-apple jelly last fall and I made a terrific salad dressing that doubles as a great marinade on chicken and probably pork – although I haven’t tried pork yet. Don’t hesitate to put this dressing on a great summer salad with plenty of tomatoes which are so wonderful this time of year.
The recipe makes a little under two cups – plenty for cut up chicken thighs (best kind to grill) and lots of summer vegetables. You can put cut up thighs in a zip-lock bag overnight – or even a couple of days in the refrigerator, take them out when it’s time to grill.
Ann’s Crab-Apple Salad Dressing and Marinade
1/4 Cup apple jelly (without spices)
1/4 Cup apple cider vinegar
2 Tablespoons yellow mustard
3 garlic cloves
1/2 teaspoon Cavender’s Greek Seasoned Salt
Put all ingredients in a blender and blend until creamy and thick. Keeps for 2 weeks refrigerated.
Meet Rae Greene, a thirty-something woman who has made a few mistakes and doesn’t flinch from acknowledging them. She’s a tough cookie with a good heart, and she’s just been handed her sister’s kids.
Three parts love, two parts grit…the perfect recipe to save a family.