November 21, 2010

Cherried Chicken

Prep: 20 minutes, Cook: 5 to 6 hours on low or 2-1/2 to 3 hours on high. Makes: 4 servings.

2-1/2 to 3 lbs. chicken drumsticks, skinned
1 tsp. herb-pepper seasoning
1 15to 17oz. can. pitted dark sweet cherries, drained
1 12oz. bottle chili sauce
1/2 C. packed brown sugar

   Sprinkle chicken evenly with herb-pepper seasoning. Place chicken in a 3-1/2 or 4 quart slow cooker. In a medium bowl combine cherries, chili sauce, and brown sugar. Pour over chicken.
   Cover and cook on low heat for 5 to 6 hours or on high for 2-1/2 to 3 hours.

Remove chicken to a serving platter. Skim fat from cherry mixture. Spoon some of the cherry mixture over chicken; pass remaining cherry mixture.

Juicy Roast Turkey

Prep: 20 min. + Chilling, Bake: 3-1/2 hrs. + standing, Makes: 10-12 servings.

1/4 cup. ground mustard
2 tbsp. Worcestershire sauce
2 tbsp. olive oil
1/2 tsp. white vinegar
1 tsp. salt
1/8 tsp. pepper
1 turkey ( 10 to 12 pounds)
1 medium onion, quartered
2 celery ribs, quartered lengthwise
Fresh parsley sprigs
2 bacon strips
1/4 cup. butter, softened
additional olive oil
2 cups. chicken broth
1 cup. water

    Combine the first 6 ingredients in a small bowl; stir to form a smooth paste. Brush over inside and outside of turkey. Cover or place in a 2-gallon resealable plastic bag; refrigerate for 1 to 24 hours.
   Uncover turkey or remove from bag. Place turkey on a rack in a large roasting pan. Place the onion, celery and parsley inside turkey cavity. Lay the bacon across breast.
   Spread butter between legs and body. Tie drumsticks together. Brush the turkey with oil. Pour broth and water into pan.
   Bake, uncovered, at 325F. for 3-1/2 to 4 hours or until a meat thermometer reads 180F, basting frequently.
Remove from oven; discard bacon. Let stand for 20 minutes before carving. Thicken pan juices for gravy.


 

Corn Bread Dressing


1 (16 ounce) package dry corn bread mix

2 tablespoons butter

1/2 cup chopped celery

1 small onion

2 eggs, beaten

2 cups chicken stock

2 tablespoons dried sage

salt and pepper to taste

Directions

Prepare the dry corn bread mix according to package directions. Cool and crumble.

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.

In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.

In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.

Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Southern Corn Bread Dressing

4 skinless, boneless chicken breast halves

1 (16 ounce) package dry corn bread mix

1 (1 pound) loaf day-old white bread, torn into small pieces

4 tablespoons margarine

1/2 cup chopped onions

1/2 cup chopped celery

1 (10.75 ounce) can condensed cream of chicken soup

1/8 teaspoon garlic powder

2 teaspoons poultry seasoning

1/2 teaspoon ground black pepper

6 eggs

Directions

Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.

Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.

Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.

Bake in the preheated oven 30 minutes, or until golden brown

Peanut Butter Meltaway Cake


2 c. sugar
2 c. flour
1 tsp. soda
1 c. butter (2 sticks)
1/4 c. cocoa
1/2 c. milk
1 c. water
2 eggs, well beaten

In a large bowl combine 2 cups sugar, 2 cups flour and 1 teaspoon soda. In saucepan combine, 1 cup butter, 1/4 cup cocoa, 1/2 cup milk and 1 cup water and 2 well-beaten eggs. Stir constantly over low heat until mixture bubbles.

  (I use a wire whip or whisk and this keeps the eggs from cooking). Combine hot mixture with flour and sugar. Beat until smooth. Add 2 teaspoons vanilla. Pour into Pam sprayed jelly roll pan. Bake at 350 degrees for 25 to 30 minutes. Cool. Mix:

1 1/2 c. peanut butter
1 tbsp. oil

Spread over completely cooled cake. Refrigerate 1 1/2 hours. In saucepan combine and heat until bubbly:

1 stick butter
6 tbsp. milk
1/4 c. cocoa
Add 2 teaspoons vanilla and 1 box confectioners 10X sugar. Spread over cake. Chill. (I prefer to use Hershey's cocoa for a better cocoa taste.)