MARINATED HERB TOMATO SALAD

6 tomatoes, cut into wedges
1 sweet red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium purple onion, sliced and separated
into rings
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup chopped fresh parsley
2 cloves garlic, finely minced
1/2 cup scallions, chopped
1 teaspoon fresh basil, minced
1/2 teaspoon fresh oregano
1/2 teaspoon salt
Freshly ground black pepper
Lettuce leaves

Place first four ingredients in a 13x9x2-inch dish and set aside. Combine next nine ingredients in a jar; cover tightly and shake vigorously. Drizzle over vegetables; toss gently. Cover and chill at least 3 hours. Line a platter with lettuce leaves and drain vegetables, reserving liquid. Arrange on lettuce leaves. Drizzle with excess liquid and serve immediately. Serves 8.

BASIL AND THYME BUTTERMILK BISCUITS

2 cups self-rising flour
1 teaspoon sugar
1/4 teaspoon baking soda
1/3 cup shortening
3 Tablespoons butter
1/2 cup chopped basil
1/4 cup chopped thyme
3/4 cup buttermilk
Melted butter

In a large mixing bowl, stir flour, sugar, and baking soda together. Cut in shortening and butter until mixture resembles coarse crumbs. Stir in basil and thyme. Add buttermilk and mix well.
Turn dough out onto floured board and knead until smooth. Roll dough flat until it is approximately 1/2 inch thick. Cut with 2-inch cookie cutter. Place on lightly greased cookie sheet so they just touch each other. Brush tops with melted butter. Bake in a 425° oven for 15-18 minutes. Makes about 15 biscuits.

ORANGE CHICKEN VERONIQUE

3 boneless chicken breasts, skin removed
1 Tablespoon vegetable oil
1 cup orange juice
1 cup dry white wine
2 teaspoons sugar
1/4 teaspoon salt
1-1/2 teaspoons fresh chopped marjoram, or 1/2 teaspoon dried
3 teaspoons fresh chopped thyme, or 1 teaspoon dried
2 Tablespoons cornstarch mixed with 2 Tablespoons water
1 cup halved seedless green grapes 
Rice

Place chicken breasts in between pieces of wax paper and flatten with a mallet. Cut into small portions. Pour oil in nonstick 12-inch skillet. Heat over medium-high heat. Add chicken. Cook for 4 to 6 minutes, or until browned on both sides. Drain excess oil from skillet.
With chicken remaining in skillet, add juice, wine, sugar, salt, marjoram, and thyme. Cover and reduce heat to low. Let simmer for 15 minutes, or until meat is no longer pink and juices run clear. Remove chicken from skillet and place in serving dish. Cover to keep warm and set aside.
Using whisk, stir cornstarch and water mixture into skillet. Add grapes. Cook for two minutes, or until sauce is thickened and translucent, stirring constantly. Spoon over chicken. Serve with rice. Serves 6.

LIMAS IN SOUR CREAM

2 (16-oz.) bags frozen lima beans
2 Tablespoons green onion, chopped
2 Tablespoons diced pimento, drained
2 Tablespoons butter, melted
1 cup sour cream
2 teaspoons thyme, minced

Cook beans according to package directions; drain and set aside. Sauté onion and pimento in butter until onion is tender. Remove from heat and add sour cream and thyme, stirring well. Add sour cream mixture to lima beans; stir until blended. Cook over low heat until thoroughly heated. Serve immediately. Serves 6.

FRESH GREEN ONION BUTTER

1/2 cup butter
1/4 cup fresh green onion, finely minced
1 Tablespoon fresh parsley, minced
1 teaspoon freshly ground pepper
1/2 teaspoon dry mustard

Combine all ingredients in a small mixing bowl, blending well. Serve with hot bread or baked potatoes. Makes 3/4 cup.

Linda Allison-Lewis writes from her home in Bullitt County. She is the author of Kentucky's Best-Fifty Years of Great Recipes. Send letters, recipes, or requests to Kentucky Cooks, Linda Allison-Lewis, P. O. Box 40, Hillview, KY 40129.