A NIGHT WITH GRANDMA RUTH

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Our daughters boyfriend, Liam Harley, had a project whereby a meal is prepared in memory of a person or a meaningful time in ones life. My husband, Michael, was requested to participate, and chose to commemorate his grandmother, Thelma Ruth Patrick, known to the great-grandchildren as Grandma Ruth.
I was the happy guest along with my friends Nina Chacko and Bob Nowak, to be invited to devour and enjoy the  feast. And what a feast it was. We started with a delicious Shrimp Dip, followed by "Chicken Legs"**, Twice Baked Potatoes and Pressure Cooker Green Beans. Dessert was lovingly prepared by our daughter, Layla. She is the only one in our family who has mastered the art of Grandmas' amazing Apple Pie, always served with a wedge of Cheddar Cheese. We told stories of our grandmothers, and recalled memories of our childhood, reliving many forgotten times.
Thank you Liam and Michael, for a very special night, one that will not be forgotten.

**GRANDMAS' CHICKEN LEGS
    (SERVES 4-6)
This recipe contains no chicken. The finished dish resembles a chicken leg, and thus the name was coined.

1 LB. PORK, CUT INTO CUBES
1 LB. VEAL, CUT INTO CUBES
1 CUP FLOUR SEASONED WITH SALT AND PEPPER
2 EGGS LIGHTLY BEATEN
1-2 CUPS BREADCRUMBS SEASONED WITH GARLIC POWDER AND THYME (OR DRY HERBS OF CHOICE).
OLIVE OIL FOR DRIZZLING

GREASE A BAKING SHEET WITH OLIVE OIL AND PUT INTO A PREHEATED 400 DEGREE OVEN

PLACE CUBED MEATS ON SKEWERS, ALTERNATING BETWEEN THE 2
ROLL IN THE FLOUR, THEN THE EGG, ALLOWING EXCESS TO DRIP OF, AND THEN ROLL IN THE BREADCRUMBS, TO COVER.
PLACE ON THE OILED BAKING SHEET.
BAKE FOR 30 MINUTES UNTIL GOLDEN BROWN.


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