Recipe: Smothered Chicken w/Mushrooms

This recipe serves 4 people.

3 lb. frying chicken, in serving pieces
Salt & freshly ground pepper
¼ C olive or vegetable oil
1-1/2 C chopped onions
¼ C flour
2 C chicken broth
1 lb mushrooms, sliced
¼ C chopped parsley

Preheat the oven to 400°F.
Wash the chicken pieces and pat dry.
Season to taste with salt and pepper.
In a large heavy-bottomed skillet, heat the oil over high heat and brown the chicken pieces, turning when necessary.
Adjust the heat so that the chicken browns quickly but does not burn.
Transfer the chicken to a shallow casserole large enough to hold the chicken in one layer.
Add the onions to the skillet and cook, stirring frequently, for about 5 minutes, or until they are soft and lightly colored.
Stir in the flour and mix it in well with a spoon.
Pour in the chicken broth and, stirring constantly, bring to a boil.
Reduce the heat and let it simmer for 2-3 minutes.
Pour the sauce over the chicken in the casserole, cover tightly, and cook in the oven for about 20 minutes.
Scatter the mushrooms over the chicken, re-cover and bake for another 10 minutes, or until the chicken is tender.
Sprinkle the parsley over the top and serve.

Recipe: Poached Chicken

This recipe serves 4 people.

Chicken prepared this way stays juicy and moist for salads and sandwiches.
The broth may be saved and used for stock, for boiling noodles or rice, or for poaching another chicken.

3-lb. chicken, whole
Salt

Wash the chicken with cold water.
Truss and place in a large saucepan.
Add water halfway up to the chicken, with ½ teaspoon salt for every quart of water used.
Cover and simmer over medium-low heat for 1 hour, turning the chicken over once or twice during the cooking.
Cool the chicken in the broth and refrigerate until needed.

Recipe: Rhode Island Chicken

This recipe will serve 4 people.

3-lb chicken, whole
1 stalk celery with leaves, in 4 pieces
½ onion, sliced
1 t thyme, crumbed
½ t freshly ground pepper
3 parsley sprigs
1 bay leaf
1 carrot, sliced
3 T butter
3 T flour
2 egg yolks, lightly beaten
2 T lemon juice
Salt

Wash and truss the chicken.
Place it in a large saucepan and add water halfway up the chicken.
Add the celery, onion, thyme, pepper, parsley, bay leaf, and carrot.
Partially cover and simmer for 1 hour.
Remove the chicken and keep it warm in the oven.
Strain the broth, return it to the pan, and boil until reduced to 2 cups.
Melt the butter in a second saucepan.
Stir in the flour and cook, stirring 2-3 minutes until smooth.
Slowly add the reduced broth, stirring over low heat for 3-4 minutes more.
Little by little, add ½ cup of simmering sauce to the egg yolks, beating constantly.
Return the sauce-egg mixture to the sauce remaining in the pan, and cook 1 minute more.
Remove from the heat, stir in the lemon juice, and then add salt to taste.
Serve the sauce alongside the chicken.

Recipe: Chicken w/Dumplings

This recipe serves 6 people.

4-5 lb. chicken, in 8 pieces
2 carrots, sliced thin
2 stalks celery with leaves, sliced thin
1 large onion, chopped
1-1/2 t thyme, crumbled
½ t rosemary, crumbled
2 t salt
½ t freshly ground pepper


Feather Dumplings

1 C flour
½ C fresh bread crumbs
2 t baking powder
¾ t salt
1 egg, well beaten
2 T butter, melted
¼ C finely chopped onion
1/3 C milk
1 T finely minced parsley
Freshly ground pepper to taste

Rinse the chicken pieces, put them in a large pot with a cover, and cover with water.
Add the carrots, celery, onion, thyme, rosemary, salt, and pepper.
Bring to a boil and reduce to a simmer.
Combine the flour, bread crumbs, baking powder, and salt in a mixing bowl, and stir to mix.
In another bowl lightly beat the egg, melted butter, onion, and milk together.
Stir into the dry ingredients to make a stiff batter.
Stir in the parsley and pepper.
When the chicken has simmered for 20 minutes, drop spoonfuls of dough on top of the bubbling broth.
Cover and steam for 20 minutes without lifting the cover.

Recipe: Corned Beef Pokies

1 12-oz. can corned beef
2 T prepared mustard
1 T Worcestershire sauce
1 to 2 t prepared horseradish
½ C diced American cheese
6 hot dog rolls

Separate corned beef into small pieces.
Combine with mustard, Worcestershire sauce, horseradish and cheese.
Mix well; fill rolls with mixture.
Wrap each roll individually in aluminum foil.
Bake at 350°F for 20 minutes or until cheese melts.

Recipe - Grilled Corned Beef & Cheese Sandwiches

1 12-oz. can corned beef, shredded
4 oz. sharp American cheese, diced
½ C mayonnaise
2 T sweet pickle relish
1 T instant minced onion
8 hamburger buns, split and buttered

Mix corned beef, cheese, mayonnaise, relish and onion; spoon into buns.
Wrap in heavy foil.
Heat over medium coals for 12 to 15 minutes, turning several times.

Recipe: Brunswick Stew

This recipe will serve 6 people

A southern stew, originally made with squirrel or rabbit, that is traditionally long-cooked so that the vegetables become soft and the potatoes are cooked to a thickening paste.

4-5 lb. chicken, in quarters
Salt
1 C chopped canned or fresh tomatoes
2 onions, sliced thin
1 C green lima beans
3 potatoes, peeled & diced
1 C whole-kernel corn
1 t sugar
1/8 to ¼ t cayenne pepper

Rinse the pieces of chicken and put them into a large pot with 2 teaspoons salt and water to cover.
Bring to a boil and simmer for 40 minutes.
Remove the chicken from the broth, take the meat off the bones, and set aside.
Put the tomatoes, onions, lima beans, potatoes, corn, sugar, and cayenne pepper into the broth and boil gently for 30 minutes, covered.
Add the pieces of chicken and simmer for 10 minutes more, uncovered.
Taste and add cayenne pepper and more salt if needed.

Recipe: Chicken Parmesan

Will serve 4 people.

1 egg, lightly beaten
1 C freshly made bread crumbs
½ C freshly grated Parmesan cheese
1-1/2 lbs. skinned & boned chicken breasts
1/3 C flour
Salt
Freshly ground pepper
2 T lemon juice
¼ t nutmeg
1-1/2 C chopped cooked spinach, or 1 pkg. frozen chopped spinach, cooked
4 T butter
2 T oil
1 C heavy cream

Mix the egg with 2 tablespoons water in a shallow bowl.
Combine the bread crumbs and cheese on a piece of wax paper.
Coat the chicken breasts with flour, and sprinkle with salt and pepper.
Dip them into the egg and then into the bread crumb-cheese mixture; set aside.
Add the lemon juice and nutmeg to the spinach and stir over low heat until it is warm.
Melt the butter and oil in a large skillet.
When it foams, add the chicken and sauté over medium-high heat for 2-3 minutes on each side, or until just done.
Spread the spinach on a warm platter, place the chicken on top, and keep warm.
Remove all but 3 tablespoons of fat from the skillet.
Place it over high heat and add the cream.
Stir, scraping the bottom of the pan, until the cream comes to a boil.
Spoon a little of this sauce over the chicken and spinach, and pour the rest into a serving bowl.

Recipe: Nippy Beef Sandwiches

Makes 6 servings

½ C finely shredded dried beef
1 3-oz. pkg. cream cheese, softened
1 T horseradish
1 T minced onion
1 T salad dressing
Soft butter
12 whole wheat bread slices

Combine beef, cream cheese, horseradish, onion, and salad dressing.
Butter bread slices to edge.
Divide beef mixture into 6 parts.
Place 1 part on each of 6 bread slices, spreading to edges.
Top with remaining bread slices; cut in half.

Recipe: Italian Steak Sandwiches

Serves: 4

Butter
1 Bermuda onion, sliced
1 8-oz. can tomato sauce
1/8 t salt
1/8 t instant minced onion
½ t oregano
Dash of pepper
Dash of garlic salt
½ t Worcestershire sauce
1-1/4 lb sandwich steaks
4 Italian rolls
Olive oil
2 medium dill pickles, sliced

Melt 2 tablespoons butter in skillet.
Brown onion slices in butter slowly until tender.
Combine tomato sauce, salt, minced onion, oregano, pepper and garlic salt in saucepan; bring to a boil.
Stir in 1 teaspoon butter and Worcestershire sauce.
Cover; reduce heat.
Simmer for 10 minutes.
Brown steaks on both sides in pan with onion.
Slice rolls; sprinkle with olive oil.
Place 2 tablespoons tomato mixture with olive oil.
Place 2 tablespoons tomato mixture in each roll; add steak and onion.
Top steak with remaining mixture.
Garnish with pickle slices and additional oregano.
Serve immediately.

Recipe: Cantonese Short Ribs

1 can sliced pineapple
3 lbs. short ribs
3 T shortening
1/3 C soy sauce
Brown sugar
1 t ginger
Melted butter

Drain pineapple, reserving juice.
Add enough water to reserved juice to make 2 cups liquid.
Brown ribs in shortening in roasting pan.
Mix reserved pineapple liquid, soy sauce, 1 tablespoon brown sugar and ginger.
Pour over ribs.
Simmer for 3 hours or until tender.
Brush pineapple slices with melted butter; sprinkle with brown sugar.
Place under broiler to brown.
Serve pineapple slices with ribs.

Recipe: Mushroom-Stuffed Chicken Breasts

Recipe.

Serves 4 to 6

5 T butter
½ lb mushrooms, chopped fine
½ t salt
¼ t freshly ground pepper
1-1/2 C freshly made bread crumbs
¼ t nutmeg (optional)
4 chicken breasts, boned, halved, and pounded flat
½ C heavy cream
½ C chicken broth

Preheat the oven to 350°F.
Melt 4 tablespoons of the butter in a skillet.
Add the mushrooms, salt, and pepper, and cook, stirring often, until the mushrooms turn very dark and absorb all the butter.
Remove from the heat and stir in ¾ cup of the bread crumbs and the nutmeg.
Divide the mushroom stuffing into 8 portions and place a portion in the center of each piece of chicken.
Fold the chicken around the stuffing, and place, seam side down, in a buttered shallow casserole or baking dish.
Melt the remaining tablespoon of butter and brush over the chicken.
Sprinkle with the remaining ¾ cup of bread crumbs.
Pour on cream and broth.
Bake for 30 minutes, until lightly brown.

Recipe - Barbecued Beef

Barbecued Beef

1 3-lb beef roast
2 t pickling spice
1 large bottle catsup
2 green peppers, minced
1 large onion, minced
2 t sugar
2 t vinegar
1 t dry mustard
1 t salt

Place roast in shallow pan; seal with foil. Bake at 300°F for 2 hours. Pierce foil to let steam escape. Reserve pan juices. Chill roast. Tie pickling spice in small bag; combine with catsup, peppers, onion, 1/3 cup water, sugar, vinegar, mustard, and salt. Simmer for 30 minutes, stirring frequently. Cut roast into cubes. Add reserved pan juices and roast; simmer until heated through. Serve in buns.

Some signs found in kitchens - humorous

Signs Found In Kitchens

1. A messy kitchen is a happy kitchen and this kitchen is delirious.

2. No husband has ever been shot while doing the dishes.

3. A husband is someone who takes out the trash and gives the impression he
just cleaned the whole house.

4. If we are what we eat, then I'm easy, fast, and cheap.

5. A balanced diet is a cookie in each hand.

6. Thou shalt not weigh more than thy refrigerator.

7. Blessed are they who can laugh at themselves for they shall never cease
to be amused.

8. A clean house is a sign of a misspent life.

9. Help keep the kitchen clean - eat out.

10. Housework done properly can kill you.

11. Countless number of people have eaten in this kitchen and gone on to
lead normal lives.

12. My next house will have no kitchen --- just vending machines

Kitchen Humour - Be careful about your foods getting expired

ICE CREAM - If you can't tell the difference between your ice cubes and your
ice cream, it's time to throw BOTH out.

FROZEN FOODS - Frozen foods that have become an integral part of the defrosting problem in your freezer compartment will probably be spoiled (or wrecked anyway) by the time you pry them out with a kitchen knife.

EGGS - When something starts pecking its way out of the shell, the egg is probably past its prime.

DAIRY PRODUCTS - Milk is spoiled when it starts to look like yogurt. Yogurt is spoiled when it starts to look like cottage cheese. Cottage cheese is spoiled when it starts to look like regular cheese. Regular cheese is nothing but spoiled milk anyway - if you can dig down and still find something non-green, bon appétit!

MEAT - If opening the refrigerator door causes stray animals from a three-block radius to congregate outside your house, toss the meat.

UNMARKED ITEMS: You know it is well beyond prime when you're tempted to discard the Tupperware along with the food.

CANNED GOODS - Any canned goods that have become the size or shape of a softball should be disposed of very carefully.

POTATOES - Fresh potatoes do not have roots, branches, or dense, leafy undergrowth.

BREAD: Sesame seeds and Poppy seeds are the only officially acceptable "spots" that should be seen on the surface of any loaf of bread. Fuzzy and hairy looking white or green growth areas are good indications that your bread has turned into a pharmaceutical laboratory experiment. You may wish to discard it at this time, depending on your interest in pharmaceuticals.

CEREAL: It is generally a good rule of thumb that cereal should be discarded when it is two years or longer beyond the expiration date, or when it will no longer fall out of the box by itself.

FLOUR: Flour is spoiled when it wiggles, or things fly out when you open it.

PRETZELS: Normally eternal, pretzels may be discarded if they can no longer be picked up without falling apart. Otherwise, there's nothing to stop you from eating a pretzel that the Pharaoh put down only 4000 years ago.

RAISINS: Raisins should not usually be harder than your teeth.

SALT: It never spoils. However, if you can't chip off reasonable amounts from the block, maybe another box is in order, as fresh salt usually pours.

SPICES: Most spices cannot die, they just fade away. They will be fine on your shelf, forever. Put them in your will.

VINEGAR: If your grandmother made it, it is probably still good.

THE GAG TEST - Anything that makes you gag is spoiled (except for leftovers from what you cooked for yourself last night).

EXPIRATION DATES: This is not a marketing ploy to encourage you to throw away perfectly good food so that you'll spend more on groceries. Even dry foods older than you are may be ready to replace. Perhaps you'd benefit by having a calendar in your kitchen.

Recipe: Hot-and-Sour Soup

Makes 4 servings
Time: about 40 minutes

As taught to me many years ago by my good friend Peter Cheng, who made this daily for thirty years. All of the dried ingredients can be found in any Asian market and many supermarkets.

1 whole chicken breast, bone-in, about 1 lb, skin & excess fat removed
6 C chicken stock or water
5 dried lily buds, available at Asian markets
3 or 4 dried cloud ear or tree ear fungus, available at Asian markets
3 or 4 dried shiitake (sometimes labeled "black") mushrooms
½ lb soft or firm tofu, cut into ½-inch cubes
1 T soy sauce
2 T rice or white vinegar
½ t freshly ground black pepper, plus more to taste
Salt to taste
2 eggs, lightly beaten
1 T cornstarch mixed with 2 T water (optional)
1 T dark sesame oil
Minced scallions for garnish
Tabasco or other bottled hot sauce or hot sesame oil

Place the chicken and the stock together in a large, deep saucepan or casserole and turn the heat to high. When the stock or water boils, reduce the heat to medium-low and partially cover. Cook for 20 minutes, or until the chicken is just cooked through. Meanwhile, soak the lily buds, fungus, and shiitakes in hot water to cover until soft, 10 to 15 minutes; if the water cools before the shiitakes soften, drain and add more hot water.
Remove the chicken and, as soon as it is cool enough to handle, strip the meat from the bones and chop it. Trim and shred the lily buds, trim and mince the fungus and mushrooms, and add all of this to the simmering broth. Return the chicken meat to the broth, along with the tofu, soy sauce, vinegar, and plenty of pepper---at least ½ teaspoon.
Taste and add more soy sauce, salt, pepper, and/or vinegar if necessary. Raise the heat a little bit and stir eggs into the soup, followed, if you like, by the cornstarch, which will thicken the already fairly thick mixture even more. Float the sesame oil on top of the soup, garnish, and serve, passing hot sauce or hot oil at the table.

Some jokes about the kitchen

A messy kitchen is a happy kitchen, and this kitchen is delirious.

No husband has ever been shot while doing the dishes.

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

If we are what we eat, then I'm easy, fast, and cheap.

A balanced diet is a cookie in each hand.

Thou shalt not weigh more than thy refrigerator.

Blessed are they who can laugh at themselves for they shall never cease to be amused.

A clean house is a sign of a misspent life.

Help keep the kitchen clean - eat out.

Housework done properly can kill you.

Countless numbers of people have eaten in this kitchen and gone on to lead normal lives.

My next house will have no kitchen --- just vending machines.

Recipe: Cotriade (French traditional stew)

Makes 4 servings
Time: 1 hour

A traditional stew of northern France.

½ C minced bacon
1 large onions, roughly chopped
About 1 lb baking potatoes, peeled & cut into small chunks
Salt & freshly ground black pepper to taste
1 t fresh thyme leaves or ½ t dried thyme
6 C fish or chicken stock, preferably warmed
About 2 lbs fillets or steaks of white fish, cut into chunks
Juice of 1 lemon
Minced fresh parsley leaves for garnish

Place the bacon in a large, deep saucepan or casserole and turn the heat to medium-high. Cook, stirring, until it is crisp, about 10 minutes. Remove with a slotted spoon and set aside.
Turn the heat to medium and cook the onions in the bacon fat, stirring, until softened, about 5 minutes. Add the potatoes and cook, stirring occasionally, until they are well mixed with the onions and covered with fat. Season with salt, pepper, and thyme; stir, then add the stock.
Cook over medium heat until the potatoes are just tender, about 15 minutes.
Add the fish and cook another 5 to 10 minutes, until the fish is opaque and tender but not falling apart. Add the lemon juice, ladle into bowls, garnish, and serve.

Recipe: Twice-Cooked Chicken Stock

Makes about 3 quarts
Time: about 1 hour

This makes a delicious stock, and gives you perfectly cooked chicken to add to any of the following chicken soups.

3 quarts any chicken stock
1 small chicken or 2 or 3 lbs chicken parts, skin and all visible fat removed, rinsed and patted dry with paper towels
1 carrot, peeled and cut into chunks
1 clove garlic, peeled (optional)
Several sprigs fresh parsley or dill
Salt & freshly ground black pepper to taste

Combine all ingredients except salt and pepper in a large, deep saucepan or casserole and turn the heat to medium-high. Bring just about to a boil, then turn the heat to medium-low and partially cover; adjust the heat so the mixture sends up a few bubbles at a time.
Chicken parts will be done in 30 to 40 minutes, whole chicken in 45 to 60 minutes. Strain the stock. Remove the meat from the bones and either return it to the stock or reserve for another use. Season the stock with salt and pepper and use immediately, refrigerate for 4 to 5 days (longer if you boil it every third day), or freeze.

Recipe: Egg-Lemon Soup

Makes 4 servings
Time: about 30 minutes

A Greek standard with plenty of rice and chicken---more of a stew than a soup.

6 C chicken stock
½ C long-grain rice or orzo
1 carrot, peeled & cut into thin slices
1 celery stalk, minced
Salt & freshly ground black pepper to taste
2 C shredded or chopped cooked boneless skinless chicken
2 eggs
3 T freshly squeezed lemon juice, plus more if desired
Minced fresh dill or parsley leaves for garnish

Place the stock in a large saucepan and turn the heat to medium-high. When it is just about boiling, turn the heat down to medium so that it just bubbles. Stir in the rice, carrot, and celery and cook, stirring occasionally, until they are all tender, about 20 minutes. Season with salt and pepper and add the chicken. Turn the heat to low.
Place the eggs in a blender and whir for 10 seconds; add the lemon juice and blend briefly. With the motor running, drizzle in about 2 cups of the hot soup. Pour this mixture back into the soup, stirring, and cook briefly, until the soup is slightly thickened, just a couple of minutes; do not boil. Taste and adjust seasoning (you may add more lemon juice if you like). Garnish and serve.