November 27, 2010

Crispy Fried Chicken

This Sunday dinner staple is first fried and then baked to a crispy golden brown. Well-seasoned with oregano and sage, this classic is sure to satisfy diners at church potlucks or late-summer picnics, too. I love fixing it for family and friends. -Donna Kuhaupt, Slinger, Wisconsin

12 ServingsPrep: 40 min. Bake: 25 min.
  • 1-1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup cornstarch
  • 3 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon rubbed sage
  • 1 teaspoon pepper
  • 2 eggs
  • 1/4 cup water
  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up
  • Oil for deep-fat frying
  • In a large resealable plastic bag, combine the flour, cornmeal,
  • cornstarch, salt, paprika, oregano, sage and pepper. In a shallow
  • bowl, beat eggs and water. Dip chicken in egg mixture; place in the
  • bag, a few pieces at a time, and shake to coat.
  • In an electric skillet, heat 1 in. of oil to 375°. Fry chicken, a
  • few pieces at a time, for 3-5 minutes on each side or until golden
  • and crispy.
  • Place in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake,
  • uncovered, at 350° for 25-30 minutes or until chicken is tender
  • and juices run clear. Yield: 12 servings.  

Tomato Soup Spice Cake


From: Campbell's Kitchen
Prep: 20 minutes
Bake: 40 minutes
Cool: 20 minutes
Serves: 12
Bet you can guess the secret ingredient in this extra moist and rich spice cake - it's perfect with your favorite cream cheese frosting for the sweetest of endings!

Ingredients:

2 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup vegetable shortening
2 eggs
1/4 cup water
Cream Cheese Frosting

Directions:

Heat the oven to 350°F.  Grease a 13x9-inch baking pan.
Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl.  Add the soup, shortening, eggs and water.  Beat with an electric mixer on low speed just until blended.   Increase the speed to high and beat for 4 minutes.  Pour the batter into the pan.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 20 minutes.  Frost with the Cream Cheese Frosting.

Recipe Tips:


Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 2 tablespoons milk and 1 teaspoon vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy.  Slowly beat in 1 package (16 ounces) confectioners' sugar until the frosting is desired consistency.

Barbecued Beef Brisket

Prep: 10 mins. - Cook: 4-5 hrs. - Servings: 8

Rub:
1 tsp. salt
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. celery seed
1/4 tsp. pepper
1 fresh beef brisket
   (2-1/2 lbs.) trimmed

Sauce:
1/2 cup. ketchup
1/2 cup. chili sauce
1/4 cup. packed brown sugar
2 Tbsp. cider vinegar
2 Tbsp. Worcestershire sauce
1-1/2 tsp. Liquid Smoke
1/2 tsp. ground mustard

   In a small bowl, combine the first 6 ingredients; rub over brisket. Place in a 3-qt. slow cooker. In a large bowl, combine the sauce ingredients. Pour half over the brisket; set remaining sauce aside.
   Cover and cook on High for 4-5 hours or until meat is tender.

Jack Cheese Spinach Quiche

2 cups. seasoned croutons, crushed
1/4 cup. butter, melted
10 oz. pkg. frozen chopped spinach, thawed and drained
1 cup. small curd cottage cheese
1/2 cup. Jack cheese, shredded
1/4 cup. Parmesan cheese, grated
1/4 cup, white onion, minced
3 eggs, beaten
2 tbsp. sour cream
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. ground black pepper
2 tbsp. Parmesan cheese, grated

    Preheat oven to 350F. In a medium bowl, combine the crushed croutons and the butter, mixing well. Press the crumbs firmly into bottom and up the sides of a 9 inch pie plate. Set aside.
    In a medium bowl, combine the spinach, cottage cheese, Jack cheese, Parmesan cheese, onions, eggs, sour cream, garlic, salt and pepper, mixing throughly.
    Spoon the quiche filling over the prepared crust. Bake, uncovered, for 35 minutes, or until set and lightly browned. Remove the quiche from the oven and sprinkle with the 2 tablespoons of Parmesan cheese,
    Let the quiche stand for 5 minutes before slicing and serving. Makes 6 servings