Roasted Chicken

1- 3 1/2 to 3 ¾ pound chicken (you may use cut up chicken)
Chez Jane recommends Garlic Spread Mustard

Put a few slits in the chicken. Spread garlic spread generously over chicken. Sprinkle with oregano. Bake at 375° until cooked to desired tenderness.

Shrimp Kabob

2 lbs Pre-cooked Shrimp
2 tbsp Chez Jane Garlic Spread - Mustard

Toss them together and put on skewers. Put the skewers on a cookie sheet and broil 2 minutes on each side. Serve on a bed of rice and salad on the side.

If using as an appetizer, use smaller skewers to amaze your guests.

Salmon,Halibut &Tuna steaks

2 lbs salmon filets or steaks
Chez Jane Garlic Spread - Mustard
2 tbsp chopped white, yellow or green onions

Spread Chez Jane Garlic Spread generously over salmon. Sprinkle the onions. Bake or grill to desired doneness.

Salad Dressing

1 tsp Chez Jane Garlic Spread - Mustard
4 tbsp Lemon Juice
2 tbsp Olive Oil
Salt

Combine first two ingredients and whisk until blended. Add olive oil and mix thoroughly. Add salt, to taste. Serve over your favorite salad greens.

Lamb or Roast

6 Servings

1-5 lbs Rack of Lamb
1/2 cup Chez Jane Garlic Spread -Mustard
Salt and Pepper to taste

Preheat over to 300°. Spread lamb generously with Chez Jane Garlic Spread. Sprinkle with salt, pepper and fresh rosemary. Roast at 375° to desired well-ness, twelve minutes per pound for rare, eighteen minutes per pound for well. Remove from oven and let stand for twenty minutes before carving.

Tasty Garlic Potato Salad

3 baking potatoes or 6 red skinned potatoes
1/4 cup diced sweet red onion
2 hard boiled eggs, use white only, chopped
1/4 cup celery, diced

Dressing:
1 Tablespoon Chez Jane Garlic Mustard
1/4 cup sour cream
1/2 cup low fat or non fat mayonnaise (use olive oil to thin)
White pepper, salt and capers to taste

Sweet shrimp with creamy Semolina

6 servings

2 pounds small shrimp
1 quart water
1 cup semolina flour (6 ounces)
2 tbsp unsalted butter
Salt
2 tsp extra virgin olive oil
1 tsp Chez Jane Garlic Spread
2 tbsp coarsely chopped parsley
Ground pepper
Extra-virgin olive oil for serving.

1. Bring a medium saucepan of salted water to a boil. Add the shrimp and cook until opaque, about 2 minutes. Drain and let cool, then peel and transfer to a boil. (may substitute to already precooked shrimp)

2. In a medium saucepan, bring the water to a boil over moderate heat. Slowly whisk in the semolina flour until smooth. Reduce the heat to low and whisk semolina until it thickened, about 4 minutes. Remove from the heat. Whisk tin the butter and season the semolina with salt.

3. Toss the shrimp in the extra-virgin olive oil, Chez Jane Gourmet Garlic Spread and the parsley and season with salt & pepper. Spoon the semolina into shallow bowls. Top with the shrimp and serve at once, passing the extra-virgin olive oil for drizzling at the table.