Tag Archives: pepper

Skillet-fried chicken

from Jennifer L.’s book, North Branch , MN

Ingredients

1 (2 1/2-3 lb) broiler-fryer chicken; cut up
1/4 c. flour
1 1/2 tsp salt
1 tsp paprika
1/4 tsp pepper
2 tbsp cooking oil or shortenting

Preparation instructions

Rinse chicken pieces; pat dry with paper toweling. In a plastic or paper bag combine flour, salt, paprika, and pepper. Add a few chicken pieces at a time; shake to coat.
In a 12 inch skillet heat oil or shortening. Add chicken, with meaty pieces toward center of skillet. Cook, uncovered, over medium heat for 10-15 minutes, turning to brown evenly. Reduce heat; cover tightly. Cook 30 min. Uncover; cook 10-15 minutes more. Chicken is done when it is easily pierced with a fork. Drain chicken pieces on paper toweling.

Crisp fried chicken:
Prepare skillet-fried chicken as above, except after the browning step, continue to cook chicken, uncovered, till chicken is tender. Turn occasionally. Drain on paper toweling before serving.

Pan-and oven fried chicken:
Prepare skillet fried chicken as above, except brown chicken pieces in a 12 inch oven-going skillet. Transfer skillet to a 375° oven for 35-45 min. or until chicken is tender. Do not turn chicken pieces during baking time. Drain.

Submitted by: Jennifer L

New england baked beans

from Jennifer L.’s book, North Branch , MN

Ingredients

1 lb (2 1/3 c.) dry navy beans or dry great northern beans
1/4 lb salt pork, cut up
1 large onion, chopped (1 cup)
1/2 c. molasses
1/3 c. packed brown sugar
1 tsp dry mustard
1/2 tsp salt
1/8 tsp pepper

Preparation instructions

Rinse beans. In a heavy 3-qt saucepan combine beans and 8 c. cold water. Soak overnight…(or bring to boiling; simmer 2 minutes, remove from heat; Cover; soak 1 hr). Add 1/2 tsp salt. Bring to boiling. Cover; reduce heat and simmer in water used for soaking in until beans are tender.
Drain beans, reserving liquid. In a 2 1/2 qt bean pot or casserole combine the beans, salt, pork, and onion. Stir in 1 c. of the reserved bean liquid, molasses, brown sugar, dry mustard, 1/2 tsp salt, and pepper. Cover and bake at 300° for 2 1/2 hrs or to desired consistency, stirring occasionally. Add additional reserved bean liquid if necessary.

Submitted by: Jennifer L

Scalloped potatoes

from Stacy A.’s book, El dorado hills, ca

Ingredients

4 potatoes
Cheddar Cheese
1 small onion, finely chopped
1 pinch salgt and pepper
1 can chicken broth

Preparation instructions

Thinly slice 4 potatoes, layer with cheese, onion, salt and pepper. Keep layering and top with cheese, pour canned chicken broth over until it almost comes to top and bake at 400 degrees for about 1 hour.

Submitted by: Stacy A

Minerva`s cajun chicken linguine

from Mandy D.’s book, Colton, SD

Ingredients

1 lb. chicken breasts, cut in pieces
1 bunch fresh broccoli
2 peppers (green, red or yellow)
1 sm ctn heavy whipping cream
1T flour
1/2 can chicken broth
Chef Paul Frudhommes Poultry Magic

Preparation instructions

Season chicken with poultry magic. Cook until browned. Put 1 stick butter in large frypan on medium -high heat. Remove chicken when cooked thouroghly. Use juice left as sauce base. Add whipping cream, broth, flour and more magic seasoning. Heat to boiling on medium-low heat, stirring constantly. Add chicken and simmer on low 5 minutes. By now you should have cooked linguine. Season to taste. Drain and add to chicken mixture, stir. Can be topped with fine parmesan cheese or almonds.

Submitted by: Susan W

Tortilla chicken soup

by Sarah S.’s book, Milwaukee, WI

Ingredients

2 pounds skinless, boneless chicken breast, cubed
1 cup finely chopped onion
2 garlic cloves, minced
2 large cans of fat-free chicken broth
2 jalepeno peppers, chopped or mashed
4 tsp. chili power
2 cups chopped seeded tomatoes (canned OK)
1/4 cup fresh lime juice (or add to taste)
1 T. ground cumin
Salt to taste
4 (6-inch) corn tortillas
2/3 cup chopped fresh cilantro
1 cup Mexican cheese — (grated)

Preparation instructions

Preheat oven to 425 degrees.
Heat a soup pot or Dutch oven coated with cooking spray over medium-high heat. Add cubed chicken and saute 5 minutes or until slightly browned. Remove chicken from pot.

Add onion to pan, cook 4 minutes, stirring frequently. Add garlic; saute 15 – 30 seconds. Add chicken broth, jalepena peppers, and chili powder. Bring to a boil, cover, reduce heat, and simmer 20 minutes.

Stir in tomato and next 3 ingredients; add chicken. Cover and simmer another 20 minutes.

While soup simmers, cut tortillas into 1/4 X 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425 degrees for 8-10 minutes or until lightly browned. Cool completely.

Ladle soup into bowls; sprinkle servings evenly with grated cheese, cilantro and tortilla strips.

Submitted by: Sarah S

Warm artichoke spinach dip

by Mindy C.’s book, Rohrersville, MD

Ingredients

1 pkg. frozen chopped spinach, thawed- excess water squeezed out
1 can artichoke hearts, drained and chopped
1/2 chopped pepper, red or green
1/3 cup each, Parmesan and Romano cheese
1/2 tsp. minced garlic
1 cup sour cream
1 cup shredded Mozzarella cheese

Preparation instructions

Mix all ingredients together. Cook in microwave for 7 min. or 15-20 min in oven @ 350 until cheese is melted and bubbly.

Serve with crackers or crusty bread

Submitted by: Helen C

Mom’s merlot beef stew

by Natalie K.’s book, Valencia, CA

Ingredients

1 roped beef roast (eye of round)
1 lg brown onion
1 bag of baby carrots
1 cabbage
bunch of small red potatoes*
bunch of celery
1/2 to 1 cup of Merlot
2 cartons of beef broth
2 cups of water
flour and seasoned salt
salt and pepper to taste
coriander (the magic ingredient)

*you can also make with pearled barley. Use 1 cup of barley to two cups of water and simmer until soft, about 30 minutes. Add to stew.

Preparation instructions

Put roast in ziplock bag with flour and seasoned salt and coriander. Shake and coat on all sides. Heat oil in pan and brown in a 1/2 stick of butter in large stockpot. Brown roast on all sides, searing it well. Add onion and sauté. Add celery. Add wine, water, 1 broth, potatoes, carrots, cut up cabbage. Let simmer 3-4 hours. Keep adding wine and 1 more broth. Keep all wet and bubbly. Remove roast. Cut rope and meat should fall apart. Spoon broth over meat and serve.

Submitted by: Natalie K

Chicken mushroom bake

from Jennifer L.’s book, North Branch , MN

Ingredients

1/3 c. flour
1 tsp salt
1 tsp paprika
1/2 tsp pepper
2 1/2 to 3 lb chicken, cut into pieces
1/3 c. butter
1 (10 1/2 oz) can cream of mushroom soup
1 c. sour cream
1/2 c. canned sliced mushroom, drained
2/3 c. shredded cheddar cheese

Preparation instructions

Combine flour, salt, paprika, and pepper in paper bag. Shake chicken in flour mixture. Melt butter in large skillet. Brown chicken on all sides. Place in a 13×9 baking dish. Combine soup, sour cream, and mushrooms. Pour over chicken. Bake at 350° for 1 hour, until tender. Sprinkle with cheese and return to oven just until cheese melts.

Serve over rice or potatoes

Submitted by: Jennifer L

Porcupine meatballs

from Jennifer L.’s book, North Branch , MN

Ingredients

1 1/2 lb ground beef
1/2 c. uncooked rice
1 c. chopped onion
2/3 c. milk
1 tsp. salt
1/4 tsp pepper
1 can (10-12 oz) tomato soup
3/4 c. water

Preparation instructions

In a bowl, combine ground beef, rice, onion, milk, salt, and pepper and mix well.
Make meatballs, using a tbsp of mixture for each one. Put in a 9×13 inch baking pan. In a small bowl, combine soup with water. Pour sauce over meatballs and cover baking pan tightly with anuminum foil. Bake at 350° for 1 hour.

Submitted by: Jennifer L

Veggie pizza

from karen a.’s book, Underwood, MN

Ingredients

2 pkg cresent rolls
16 oz cream cheese
3/4 cup mayonaise
1 1(1oz) hidden vally dressing mix
1/2 tsp dill weed
1/4 tsp garlic salt
1/4 tsp pepper
vetables cut up

Preparation instructions

spread rolls on a 17×11 inch pan and bake according to package directions. Cool. Mix cream cheese, mayonaise, dressing mix and seasonnings; spread over crust. Place cup of vegetables on top of pizza suggestions; cauliflower, broccoli carrots ,green onions or chives or ripe olives. cut vegetables very small cut pizza into squares and serve.

Submitted by: karen a