APPLE DATE PUDDING
* 4-5 apples, peeled, cored and diced
* 3/4 cup sugar, or less, to taste
* 1/2 cup chopped dates
* 1/2 cup toasted, chopped pecans
* 2 tbs. flour
* 1 tsp. baking powder
* 1/8 tsp. salt
* 1/4 tsp. nutmeg
* 2 tbs. melted butter
* 1 egg, beaten
In the slow cooker, place apples, sugar, dates and pecans; stir. In a separate bowl, mix together flour, baking powder, salt and nutmeg and stir into apple mixture. Drizzle melted butter over batter and stir. Stir in egg. Set cooker on low and cook for 3 to 4 hours. Serve warm.
NOTE: If crispier nuts are desired, add toasted pecans at the end of cooking period.
CHICKEN A LA KING
2 tablespoons fat
2 tablespoons flour
1 cup milk
1 cup cream
2 egg yolks
1 green pepper, minced
1 cup quartered mushrooms
1 pimiento cut in narrow strips
2 cups cooked diced chicken
1 teaspoon salt
1/2 teaspoon pepper
Make a white sauce using meat drippings, flour, milk, cream, salt and pepper. Add mushrooms, green pepper, pimiento and chicken. Cook until the meat is done. Just before serving stir in the egg yolks, slightly beaten, and cook for a about a minute or two, stirring constantly. Serve at once on hot toast
SKILLET BARBECUED CHICKEN
Chicken, with or without skin, bone or boneless
2 tbsp. butter
1 tsp. curry powder
1 clove garlic, minced
1 can onion soup
2 tbsp. flour
1 1/2 c. of water
1/2 c. of ketchup
1 tbsp. honey
1 tsp. Worcestershire sauce
In large skillet melt butter with curry powder and garlic. Add chicken and brown. Remove chicken. Into drippings, stir soup and flour together. Gradually stir in remaining ingredients. Return chicken to pan. Cover and cook over low heat until chicken is done. About 1 hour. Serve with rice or noodles.
CHICKEN AND CRAB VALENTINE
Mix together: 3 c. cooked chicken broken in pieces
2 c. boned crab (2, 4 oz. pkgs.)
8 slices bacon, cooked crisp.
In a double boiler melt 6 tablespoons butter. Stir in 6 tablespoons flour then add the ingredients below.
1 1/2 c. chicken broth
3/4 tsp. paprika
1 sm. clove garlic
5 drops Tabasco
1/8 tsp. nutmeg
1 1/2 tsp. salt
Cover and cook 10-15 minutes stirring often. Add 1 cup sour cream. Mix and heat through. Add chicken, crab and crumbled bacon. Serve with peas and rice tossed with glazed walnuts. To glaze walnuts: Melt in a skillet: 2 tablespoons butter and 2 tablespoons Worcestershire sauce. Add walnuts and stir until walnuts are glazed. Mix
with peas and rice.
CHICKEN BENGALI
1 tbsp. margarine
1 1/2 tsp. flour
1 1/2 tsp. Worcestershire sauce
1 tsp. powder mustard
1/2 tsp. curry powder
1 1/2 lbs. chicken thighs, skinned
Preheat oven to 375 degrees. In small saucepan heat margarine over medium heat until bubbly and hot. Add remaining ingredients except chicken until mixture is smooth. Put in 9″x9″ baking dish sprayed with Pam. Arrange chicken in single layers. Bake until chicken is brown, baste with juice every 20 minutes. Weight Watchers.
SO EASY OVEN – FRIED CHICKEN
1 frying chicken, cut into 8 pieces
1/4 lb. melted butter
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. thyme
1 tsp. salt
1 1/2 c. dry bread crumbs, finely crushed cornflakes or flour
Dip chicken pieces in butter, then shake in paper bag containing remaining dry ingredients. Place skin side up in lightly greased 9 x 13 inch baking dish and bake 50 minutes at 350 degrees or until done. Serves 6-8.
SAUTEED CHICKEN LIVERS
1 lb. chicken livers
Butter
Paprika
Salt & pepper
Flour
In a plastic bag; put flour, salt, pepper, paprika and season all (or) poultry seasoning. Add the chicken livers and shake them all about, until coated. Put them into frying pan with butter added and fry until well done and brown.
CHICKEN CACCIATORE
4 whole chicken breasts (8 halves)
3 (7 oz.) cans tomato paste
8 cans water
2 peppers
2 onions
1 clove garlic, crushed
1 (8 oz.) can mushrooms, stems and pieces
Oil
Basil
parsley
Salt and pepper
6 oz. wine
Put oil in bottom of pan to cover. Brown garlic and slice 2 onions very thin and brown. Add mushrooms. Add 3 cans tomato paste and cook on low for 15 minutes. Add 8 cans water, salt, pepper, basil, and parsley. Cook for 3/4 hour. Fry sliced peppers until soft and set aside. Brown chicken (coat first with flour, salt, and pepper), then fry in hot oil. Put chicken, peppers, sauce, and mushrooms in a large pan and mix well. If it “hugs” chicken too much, add 1 can water. Cook about another hour, or so, or until chicken is soft. Add wine last 20 minutes.
CITY CHICKEN
2 lb. pork plus 2 lb. veal, cut into cubes
*Surprise–No Chicken!! Place on small wooden sticks. Beat eggs, dip meat, roll in flour, egg, then corn flake crumbs. Brown in frying pan. Place meat in roaster pan with 1 cup water and drippings from frying pan. Sprinkle with garlic. Bake uncovered at 350 degrees for 1 hour.
Great with Greek salad and flat bread. Old time favorite.
NANA’S CHICKEN AND BISCUITS
1 Reynolds oven cooking bag
2 tbsp. flour
1 (15 to 16 oz.) pkg. gravy mix, chicken
1 1/2 c. water
1 can refrigerated buttermilk biscuits
6-8 chicken drumsticks (or 4 chicken breasts or 6-8 thighs)
4 med. carrots, sliced
2 stalks celery, sliced
1/4 tsp. garlic powder
Salt and pepper
Preheat oven to 350 degrees. Shake flour in Reynolds oven cooking bag. Place in 9×13 inch baking dish. Add gravy mix, garlic powder, and water. Squeeze bag to blend ingredients. Place carrots and celery in bag in even layer. Sprinkle chicken with seasonings; place on top of vegetables. Arrange biscuits around chicken.
Close bag with nylon tie; cut 6-inch slits in top. Bake until chicken is tender, 50-55 minutes. Last 10 minutes, pour 1 can drained peas into bag and continue baking; be careful not to burn yourself as steam may escape baking bag when opened. Serves 4.
CHICKEN CORDON BLEU
2 whole boneless chicken breasts
Salt and pepper to taste
4 slices Swiss cheese
4 slices cooked ham, 1/8 inch thick
6 tbsp. flour
2 eggs, beaten
1 tbsp. water
6 tbsp. fine dry bread crumbs
4 tbsp. butter
Remove skin from chicken breasts and discard. Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin. Cut each into 2 pieces crosswise. Season to taste with salt and pepper.
Lay a slice of cheese and slice of ham on each piece of breast and roll. Mix eggs with water and dip chicken in egg, then in flour, then in egg again and finally in crumbs. Melt butter in a flat baking dish and bake chicken at 350 degrees for 20 minutes or until lightly browned. Makes 4 servings.
Swiss Steak
Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown. Then add some sliced onions and moisten well with tomato-sauce. Cover and let simmer half an hour. Serve hot on a platter with mashed potatoes.
Blooming Onion With Dip
1 sweet onion; Texas, vidalia, Walla Walla
or Maui
water
1 egg — beaten
2 tablespoons flour
1 cup cracker crumbs or coating mix
oil — for deep frying
Select a well-rounded onion. Peel outer skin off. Leave root intact; cut off any hanging roots. Using small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2 inch away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or “petals” will begin to open. Remove onion from hot water and immerse into ice water, to help the opening. Drain well by turning upside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating mix in paper bag, add onion and shake gently to coat. Refrigerate for 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion may be kept for a time in warm oven. The “Outback Steakhouse” serves this with a delicious hot-hot sauce to dunk’ in. They also add hot spices to the flour and/or coating mix.
French Veal Souffle
Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let boil up. Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 2 eggs. Remove from the fire; let cool. Beat the whites to a stiff froth; add to the meat. Put in a buttered baking-dish and bake twenty minutes. Serve at once.
Vienna Stewed Carrots
Peel some carrots and cut in small pieces. Boil in salted water until tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of butter; add 1/2 cup of the water in which the carrots were cooked, 2 tablespoonfuls of vinegar and a little sugar. Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley and a pinch of pepper. Simmer ten minutes and serve hot.
Spanish Cake
Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks of 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of baking-powder and stir together with 1 cup of milk. Add the whites of eggs, beaten to a stiff froth with a pinch of salt. Flavor with rose-water. Bake in a moderate oven until done.
English Stuffed Goose
Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose with the whole apples. Put in the baking-pan, sprinkle with flour; pour over 1 cup of hot water; add a lump of butter and bake until done. Baste often with the sauce in the pan. Serve the goose with the whole apples.
Scotch Scones
Sift 1-1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a well-floured baking-board and roll 1 inch thick. Cut with a round cake-cutter and bake on a hot greased griddle until brown on both sides. Serve hot with butter.
English Gems
Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cup of molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, allspice, cloves and mace, 2 teaspoonfuls of cream of tartar sifted with 1/2 cup of flour, 1 cup of raisins, 1/2 cup of currants and chopped citron. Mix well and fill buttered gem pans 1/2 full and bake until done. Then cover with chocolate icing.
Austrian Goulasch
Boil 2 calves’ heads in salted water until tender; then cut the meat from the bone.
Fry 1 dozen small peeled onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat was cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen minutes then serve very hot.
Ingredients for Dessert
1. Don’t buy all your ingredients at once but just a few at a time for the desserts you plan to make right away.
2. Build your pantry as you go with ingredients for foods you will make often and buy small quantities for the recipes you will make for special occasions.
3. Flour spoils easily if not kept in glass jars with tight lids and other ingredients have a shelf life of four to six months. Read more
Wild Duck/Goose In Gravy
2 ducks or 1 goose
lard or shortening
flour
water
salt
pepper
1 small apple — quarter
1 potato — chunked
1 onion — quarter
7 potatoes — cut up
2 onions — quarter
Lightly salt and pepper inside of bird(s). Roll in flour to coat. Slowly brown bird on all sides. Remove bird to Dutch oven. Add flour to pan drippings. Cook and stir until brown. Add water, salt, and pepper. Cook and stir until thickened. I usually make 4-5 cups of gravy.
Stuff cavities with apple, onion, and chunked potato. Put potatoes and onions around bird. Pour gravy over all. Cover. Bake slowly 3 1/2 – 4 hours or until the meat is falling off the bones — tender and moist. Serve 1/2 duck to each person or slice goose. Pass potatoes, onions and gravy.
HERBED – TURKEY or CHICKEN – IN – A – BAG
1 (7-10 lb.) turkey or chicken
2 tbsp. dried parsley
1 tbsp. rubbed sage
1 tsp. marjoram
1 tsp. thyme
1 tsp. savory
1/2 tsp. rosemary
1 tbsp. flour
Rinse turkey and dry. Combine parsley and next 5 ingredients in blender; process 1 minute. Sprinkle cavity and outside of turkey with herb mixture. Shake flour into large cooking bag; place in large roasting dish at least 2 inches deep. Place turkey into bag according to directions. Insert meat thermometer. Bake at 325 degrees until
Thermometer reaches 185 degrees. Remove from oven and slit bag open. Remove turkey and let stand 15 minutes before carving. Serve with dressing. Yield 10-12 servings.
CHICKEN SARONNO
6 chicken breasts, boned
3/4 c. olive oil
1 stick butter or margarine
1/4 bunch parsley
1 onion, chopped
2 c. beef consommé
3/4 c. tomato juice
1/2 c. dry sherry
4 tbsp. flour
Skin breasts, roll and brown in butter and olive oil. Put breasts in roaster. Add flour to oil and butter and add remaining ingredients. Cook a few minutes and pour over chicken in roaster. Cover roaster and bake at 325 to 350 degrees for about 2 hours. If freezing (sauce is better after frozen for a week), bake for only 1/2 hour. Defrost all day when serving, and bake for the remaining 1 1/2 hours at 325 degrees.
CHICKEN ENCHILADAS
6 chicken breasts, halved, cooked and diced
1 med. onion, chopped and sautéed in butter
8 oz. cream cheese, softened
1 sm. can green chilies, chopped
1 pkg. med. flour tortillas
1 can cream of chicken soup
3/4 c. water
8 oz. sour cream
Cheddar cheese, shredded
Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up. Place in greased Pyrex baking dish seam side down. Combine soup, water and sour cream. Pour over top of tortillas. Bake in preheated 350-degree oven for 35 to 40 minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice
and beans. May be frozen but omit cheese before freezing. Serves 8 to 10.
CHICKEN CHARDONNAY
2 (6 oz.) chicken breasts, boned and skinned
2 tbsp. butter
2 tbsp. shallots, chopped
1 c. fresh mushrooms, sliced
1/4 c. chardonnay (or other dry white wine)
1 tbsp. lemon juice
Flour
1 tbsp. veg. oil
1/4 c. heavy cream
Parsley, chopped
Pound chicken flat; set aside. In butter, saute shallots; add mushrooms and saute 2 to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in flour and season if desired. Saute in oil in frying pan.
Add cream to mushroom mixture and heat until reduced. On warm serving plates, place mushrooms over chicken breasts. Sprinkle with chopped parsley and serve immediately.
SUNDAY FRIED CHICKEN
1 whole chicken or any combo of chicken pieces
1 to 2 c. of flour for coating
Salt and pepper to taste
4 tbsp. butter
4 tbsp. Crisco
2 beaten eggs
Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot, melted shortening and butter. Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum frypan if possible.
Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken that you have arranged on a platt
CHICKEN POT PIE
3 lb. chicken
1 can French onion soup
1 lg. carrot
1 lg. celery
Flour to thicken gravy
Water
1 double crust
Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours.
Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.
Lamb Curry
3 tablespoons butter
2 medium onions; chopped
1 clove garlic; minced
1 pound boneless lamb shoulder; cubed
1 1/2 tablespoons white flour
3/4 cup broth (optional) vegetable; chicken or beef or water
1 cup yogurt or coconut milk
1/2 teaspoon brown sugar
1 tablespoon (plus 2 tsp.) curry powder
1/8 teaspoon ground cloves
2 seeded Ancho chillies; chopped (optional)
1/4 cup raisins or currants
Salt
4 cups cooked rice (optional)
In a heavy skillet, sauté onions and garlic in butter until light golden. Remove onions and garlic, leaving as much of the butter as possible. Sauté the lamb chunks, turning constantly until browned, then add flour to it and toss. Add the onions and garlic again, the broth, the yogurt or coconut milk and all remaining ingredients except the salt and the raisins. Simmer for 30 minutes (stirring frequently), add raisins and simmer for 10 more minutes (or until meat is completely tender). Add water or more broth if you desire a thinner sauce. Salt to taste and serve over rice.
NOTES : Spicy cubed lamb in an onion-garlic yogurt sauce.
This dish is best served over boiled or steamed rice.
Yield: 4 servings
Preparation Time: 1:00
Chicken Florentine
1 serve w/ marsala sauce
6 ounce chicken breast
1 ham slice (cure 81 — sliced (thin)
1 swiss cheese slice (thin)
2 ounce spinach — blanched
Blanch spinach, and cool squeeze all the water out. Slice ham & cheese lay the chicken out on a sheet of plastic and cover with another sheet of plastic and with a meat mallet pound thin. Remove top sheet of plastic and place the spinach on the chicken than add the ham and cheese. using the bottom sheet of plastic roll the chicken as you would a jelly roll. Place in the freezer to firm. Remove from the freezer and flour the chicken, brown in a saute pan and bake in a 350 degree oven till done (about 15-20 min.)