January 2008 Archives
Sesame Chicken Strips
3 Tbs butter or margarine, melted
1 Tbs soy sauce
1 cup crushed sesame snack crackers (about 30 crackers)
1 tsp ground ginger
1/4 tsp salt
1 lb boneless skinless chicken breasts, cut into 1 inch strips
In a bowl, combine the butter and soy sauce. In another bowl, combine the cracker crumbs, ginger and salt. Dip chicken strips in butter mixture, then roll in crumbs until coated on all sides. Place in a single layer on a greased baking sheet. Bake at 450 deg for 10 minutes or until juices run clear. Yield: 6 servings.
3 Tbs butter or margarine, melted
1 Tbs soy sauce
1 cup crushed sesame snack crackers (about 30 crackers)
1 tsp ground ginger
1/4 tsp salt
1 lb boneless skinless chicken breasts, cut into 1 inch strips
In a bowl, combine the butter and soy sauce. In another bowl, combine the cracker crumbs, ginger and salt. Dip chicken strips in butter mixture, then roll in crumbs until coated on all sides. Place in a single layer on a greased baking sheet. Bake at 450 deg for 10 minutes or until juices run clear. Yield: 6 servings.
Spinach Dip in a Bread Bowl
(2 cups)
Thaw and squeeze as dry as possible:
One 10oz pkg frozen chopped spinach
Mince in a food processor:
3 scallions, coarsely chopped
1-2 garlic cloves, coarsely chopped
Add the spinach, along with:
2 cups plain yogurt, drained, or sour cream
2 Tbs grated Parmesan
(2 Tbs sour cream if using yogurt)
1/8 tsp grated or ground nutmeg
Salt to taste
Pulse until smooth. Refrigerate for 1 hour or up to 24 hours. To make the bread bowl, slice off the top inch of:
1 round loaf of bread (about 1 pound)
With a serrated knife remove the soft inner part of the loaf, leaving about 1 inch of thickness on sides and bottom. Tear the removed bread into chunks for dipping. Fill the hollow loaf with dip just before serving.
(2 cups)
Thaw and squeeze as dry as possible:
One 10oz pkg frozen chopped spinach
Mince in a food processor:
3 scallions, coarsely chopped
1-2 garlic cloves, coarsely chopped
Add the spinach, along with:
2 cups plain yogurt, drained, or sour cream
2 Tbs grated Parmesan
(2 Tbs sour cream if using yogurt)
1/8 tsp grated or ground nutmeg
Salt to taste
Pulse until smooth. Refrigerate for 1 hour or up to 24 hours. To make the bread bowl, slice off the top inch of:
1 round loaf of bread (about 1 pound)
With a serrated knife remove the soft inner part of the loaf, leaving about 1 inch of thickness on sides and bottom. Tear the removed bread into chunks for dipping. Fill the hollow loaf with dip just before serving.
Coconut Chicken Curry
Have ready:
2 lbs bone-in chicken thighs or breasts
Season with:
Salt and black pepper to taste
Heat in a large skillet or wok, over high heat:
2 Tbs vegetable oil
Add chicken. Brown on both sides. Remove from pan. Add:
1 cup chopped onions
1 large carrot, sliced
1/2 cup peas, thawed if frozen
2 scallions, chopped
1 jalapeno pepper, seeded and chopped
1 Tbs finely chopped peeled fresh ginger
2 to 3 garlic cloves, finely chopped
Cook until the vegetables are soft, about 5 minutes. Add and bring to a boil:
1-1/2 cups unsweetened coconut milk
1/2 cup golden raisins
1 Tbs curry powder
1 tsp salt
Add the chicken, reduce the heat, and simmer 20 minutes for breasts, 25 minutes for thighs, or until the sauce is thickened and the chicken is cooked. Serve with:
Cooked rice
Have ready:
2 lbs bone-in chicken thighs or breasts
Season with:
Salt and black pepper to taste
Heat in a large skillet or wok, over high heat:
2 Tbs vegetable oil
Add chicken. Brown on both sides. Remove from pan. Add:
1 cup chopped onions
1 large carrot, sliced
1/2 cup peas, thawed if frozen
2 scallions, chopped
1 jalapeno pepper, seeded and chopped
1 Tbs finely chopped peeled fresh ginger
2 to 3 garlic cloves, finely chopped
Cook until the vegetables are soft, about 5 minutes. Add and bring to a boil:
1-1/2 cups unsweetened coconut milk
1/2 cup golden raisins
1 Tbs curry powder
1 tsp salt
Add the chicken, reduce the heat, and simmer 20 minutes for breasts, 25 minutes for thighs, or until the sauce is thickened and the chicken is cooked. Serve with:
Cooked rice
Southern Buttermilk Biscuits
1/2 cup cold butter or margarine
2 cups self-rising flour (As a substitute, for each cup of self-rising flour, place 1-1/2 tsp baking powder and 1/2 tsp salt in a measuring cup. Add all purpose flour to measure 1 cup.)
3/4 cup buttermilk
Melted butter or margarine
In a bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4 inch thickness. Cut with a floured 2-1/2 inch biscuit cutter. Place on a greased baking sheet. Bake at 425 deg for 11-13 minutes or until golden brown. Brush tops with butter. Serve warm. Yield: 9 biscuits.
1/2 cup cold butter or margarine
2 cups self-rising flour (As a substitute, for each cup of self-rising flour, place 1-1/2 tsp baking powder and 1/2 tsp salt in a measuring cup. Add all purpose flour to measure 1 cup.)
3/4 cup buttermilk
Melted butter or margarine
In a bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4 inch thickness. Cut with a floured 2-1/2 inch biscuit cutter. Place on a greased baking sheet. Bake at 425 deg for 11-13 minutes or until golden brown. Brush tops with butter. Serve warm. Yield: 9 biscuits.
Lemon Poppy Seed Muffins
Preheat the oven to 400 deg. Grease a standard 12-cup muffin pan or line with paper liners.
Whisk together thoroughly in a large bowl:
2 cups all purpose flour
1-1/2 Tbs poppy seeds
1 Tbs baking powder
1/2 tsp salt
(1/4 tsp grated or ground nutmeg)
Whisk together in another bowl:
2 large eggs
1 cup milk or cream
2/3 cup sugar or packed light-brown sugar
1/4 to 1/2 cup (1/2 to 1 stick) butter, melted, or 1/4 to 1/3 cup vegetable oil
1 Tbs grated lemon zest
1 tsp vanilla
Add to the flour and mix together with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups.
Bake until a toothpick inserted in 1 or 2 muffins comes out clean, about 17 minutes. Let cool 2-3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.
Yield: 12 muffins
Preheat the oven to 400 deg. Grease a standard 12-cup muffin pan or line with paper liners.
Whisk together thoroughly in a large bowl:
2 cups all purpose flour
1-1/2 Tbs poppy seeds
1 Tbs baking powder
1/2 tsp salt
(1/4 tsp grated or ground nutmeg)
Whisk together in another bowl:
2 large eggs
1 cup milk or cream
2/3 cup sugar or packed light-brown sugar
1/4 to 1/2 cup (1/2 to 1 stick) butter, melted, or 1/4 to 1/3 cup vegetable oil
1 Tbs grated lemon zest
1 tsp vanilla
Add to the flour and mix together with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups.
Bake until a toothpick inserted in 1 or 2 muffins comes out clean, about 17 minutes. Let cool 2-3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.
Yield: 12 muffins
Vegetable Beef Stew
1-1/2 lbs beef bottom round roast, cut into 1/2 inch cubes
2 Tbs vegetable oil
4 cups water
1 medium onion, diced
3 celery ribs, cut into 1 inch chunks
3 small carrots, cut into 1 inch chunks
3 medium potatoes, peeled and diced
2 Tbs beef bouillon granules
1 cup frozen peas
3 Tbs all purpose flour
1/3 cup cold water
In a Dutch oven, brown beef in oil; drain. Add water, onion, celery, carrots, potatoes, and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in peas. Bring to a boil. Combine flour and water until smooth; add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 6 servings.
1-1/2 lbs beef bottom round roast, cut into 1/2 inch cubes
2 Tbs vegetable oil
4 cups water
1 medium onion, diced
3 celery ribs, cut into 1 inch chunks
3 small carrots, cut into 1 inch chunks
3 medium potatoes, peeled and diced
2 Tbs beef bouillon granules
1 cup frozen peas
3 Tbs all purpose flour
1/3 cup cold water
In a Dutch oven, brown beef in oil; drain. Add water, onion, celery, carrots, potatoes, and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in peas. Bring to a boil. Combine flour and water until smooth; add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 6 servings.
Saucy Apricot Chicken
6 boneless skinless chicken breast halves (about 1-1/2 lbs)
2 jars (12 ozs each) apricot preserves
1 envelope onion soup mix
Place chicken in a slow cooker. Combine the preserves and soup mix; spoon over chicken. Cover and cook on low for 4-5 hours or until tender. Serve over rice. Yield: 6 servings.
6 boneless skinless chicken breast halves (about 1-1/2 lbs)
2 jars (12 ozs each) apricot preserves
1 envelope onion soup mix
Place chicken in a slow cooker. Combine the preserves and soup mix; spoon over chicken. Cover and cook on low for 4-5 hours or until tender. Serve over rice. Yield: 6 servings.
