Aretha Franklins Summerplace Salad Recipes

ARETHA FRANKLIN'S SUMMERPLACE SALAD

Aretha Franklin's Summerplace Salad image

Make and share this Aretha Franklin's Summerplace Salad recipe from Food.com.

Provided by Nif_H

Categories < 15 Mins

Time 10m

Yield 2-410 serving(s)

Number Of Ingredients 13

Ingredients

1 (6 1/2 ounce) bag butter lettuce
1 ripe tomatoes, diced or sliced
1 -2 tablespoon red onion, diced
1 large peach, ripe, sliced (or 6 slices canned peaches in light syrup, drained)
2 tablespoons raisins
2 tablespoons cashews, unsalted, chopped
1 chicken breast, cooked, cut into thin strips
1/2 lemon
2 tablespoons mayonnaise
4 tablespoons ketchup
1 dash garlic powder, to taste
1 dash seasoning salt, to taste
1 dash black pepper, to taste

Steps:

Arrange salad ingredients except for lemon, in a bowl. Squeeze lemon juice over salad; chill in fridge for at least 15 minutes.
Mix the dressing ingredients. Pour over chilled salad. Toss, then serve.

ARETHA FRANKLIN'S PEACH COBBLER

Aretha Franklin's Peach Cobbler image

Provided by Food Network

Categories dessert

Time 55m

Yield 8 servings

Number Of Ingredients 10

Ingredients

10 (8 1/2-ounce) cans sliced peaches, drained
2 sticks unsalted butter, divided, 1 stick cut into small pieces
1 cup sugar, plus 1/4 cup
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/2 cup plain bread crumbs
2 store bought refrigerated pie doughs
1/4 cup all-purpose flour
Canola oil spray
1 pint vanilla ice cream, for serving

Steps:

Preheat the oven to 350 degrees F.
In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, cinnamon, and nutmeg and bring to a simmer. Add bread crumbs and stir. Using a sprinkle of flour, roll out both pie crusts; 1 will be used for the top of the cobbler and 1 for the bottom.
Spray a 10-inch square pan with canola oil and place 1 layer of dough into the baking dish. Place a few chips of butter, as well as a dusting of the remaining sugar, on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 chips of butter and bake for 25 to 30 minutes or until the crust is brown and the peaches are bubbling. Serve warm with vanilla ice cream.

ARETHA FRANKLIN'S CHICKEN ITALIANO

Aretha Franklin's Chicken Italiano image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 6

Ingredients

4 tablespoons (1/2 stick) unsalted butter
1 chicken (3 1/2 to 4 pounds), rinsed, patted dry, and cut into 8 serving pieces
2 cans (15 ounces each) tomato sauce
3 sprigs fresh rosemary, needles removed
1/4 teaspoon garlic salt
Coarse salt and freshly ground pepper

Steps:

Melt butter in a large skillet over medium-high heat. Season chicken with salt and pepper; add to pan. Cook until browned on all sides, 8 to 10 minutes. Stir in tomato sauce, rosemary needles, and garlic salt; turn chicken to coat. Reduce to a simmer, cover, and cook until chicken is cooked through and tender, about 40 minutes.

ARETHA FRANKLIN'S QUEEN OF SOUL HAM

Aretha Franklin's Queen of Soul Ham image

If you're reading this on a Friday and you're like me, you'll be in the grocery store tomorrow, so today I'll give you ingredients for a recipe for Sunday dinner. How about Aretha Franklin's Queen of Soul Ham? I got this recipe a few years ago when Aretha was on Martha Stewart, B.I. -- Before Incarceration :-P Aretha said on the show that soul can be a lot of things to a lot of folks -- it's a feeling. When you cook, you should put your soul into it -- people will taste the difference (trust me on this one). Now my notes on this one -- I'm giving you Aretha's original recipe for the whole bone-in ham; however, you can achieve the same effect with a couple of ham steaks on a Tuesday night in a shallow baking pan. Just eyeball all the ingredients, switch the whole cloves for clove powder and reduce the amounts of the remaining ingredients so you don't end up with a brown sugar fruit platter! Also -- I just could not put coconut on my ham. Eww... but if you like the idea, go for it! Oh -- and I used dark brown sugar. Light is for babies...lol!

Provided by Adrienne in Reister

Categories High Protein

Time 2h35m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 -14 lb) fully cooked bone-in ham
whole cloves
1 (16 ounce) box light brown sugar
3 tablespoons yellow mustard
1 (8 ounce) jar maraschino cherries, drained
1 (12 ounce) ginger ale (golden is best if you can find it ( but pale is ok too)
1 (20 ounce) can pineapple rings
baker's coconut (to garnish) (optional)

Steps:

Heat oven to 350 degrees F.
Using a paring knife, score the ham, creating a diamond pattern. Insert cloves into the corners of each diamond.
Place the ham on a rack set in a 12 x 15-inch roasting pan. Cover loosely with foil, and bake until ham appears juicy, about 30 minutes.
Place brown sugar and mustard in a medium bowl, and stir to combine.
Gradually add ginger ale to brown sugar mixture until a pourable consistency is achieved; you may not need the whole can.
Remove ham from oven and remove foil. Pour brown sugar mixture over ham. Make sure you coat the sides too.
Cover ham with foil, return to oven, and cook for 1 hour, basting every 20 minutes.
Remove foil for last 20 minutes.
Remove ham from oven.
Arrange pineapple rings and maraschino cherries in a docorative pattern on ham, securing them with toothpicks.
Baste the fruit.
Bake ham until fruit is heated through, 7 to 10 minutes.
Sprinkle ham with coconut garnish, if desired.

Nutrition Facts : Calories 1448.9, Fat 80.1, SaturatedFat 29.4, Cholesterol 426.1, Sodium 328.5, Carbohydrate 54.1, Fiber 1.4, Sugar 51.3, Protein 122.1

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