Recipe Requests ** UPDATED**

Here are the recipes that some of y'all requested from my menu plan this week. These are two *new* ones for me and I have not yet made them. There have been some...ahem...adjustments in my menu plan this week. But I'm looking forward to making them and I'll definitely let you know what we think after we have them.

Farmer's Casserole

(from Better Homes & Gardens)

3 cups frozen shredded hash brown potatoes

3/4 cup shredded Pepper Jack cheese or cheddar cheese

1 cup diced fully cooked ham or Canadian bacon

1/4 cup sliced green onion

4 eggs, beaten or 1 cup frozen egg product

1 (12 oz.) can evaporated milk

1/4 tsp. pepper

1/8 tsp. salt

Grease a 2-quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham and green onions. In a medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. (The dish may be covered and refrigerated at this point for several hours or overnight). Bake uncovered at 350F for 40-45 minutes (or 55-60 minutes if made ahead and chilled) or till center appears set. Let stand 5 minutes before serving. Makes 6 servings.

*Huli Huli* Chicken

(from Everyday with Rachel Ray)

1 (4 lb.) chicken, cut in half

Salt

2 cloves garlic, peeled

1 1/2-inch piece ginger, coarsely chopped

1/4 cup dark brown sugar

3 Tbls. dark soy sauce

3 Tbls. chicken broth

1 Tbls. rice wine vinegar

2 Tbls. frozen pineapple juice concentrate

Loosen the skin of the chicken breast and season underneath with salt. Season the exterior of the chicken with more salt. (I plan to use boneless chicken breasts). Let chicken rest for 30 minutes at room temperature. Line a broiler pan with foil and preheat the broiler.With a food processor or blender, finely chopped the garlic and ginger. Add the brown sugar, soy sauce, broth, rice wine vinegar and pineapple juice. Process until well combined. Strain marinade into a bowl, pressing with the back of a spoon to extract all the liquid. Discard the pulp.

Blot the excess salt and moisture from the chicken and place halves skin side down on the broiler pan. Broil, turning chicken with tongs every 5 minutes for the first 20 minutes, until the raw surfaces have cooked. Continue to cook, turning and basting with marinade every 5 minutes, until well-browned, 20 minutes longer; cover loosely with foil for the last 10 minutes. Cut into pieces and serve.

**I finally got around to making this. It is very good and we all liked it; however, it was basically a teryaki marinade. So, I probably won't be making it again, since it's easier to just buy a bottle of teryaki marinade pre-made. I will however be broiling more chicken--it didn't heat up my kitchen like using the oven and it tasted great!