Ingredients
* 12 chicken thighs
* 1 cup apricot preserves
* 1 cup French dressing
* 1 (1 ounce) package dry onion soup mix
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the jam, dressing and soup mix. Mix together.
3. Place chicken pieces in a 9×13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes
Ingredients
* 3 tablespoons olive oil
* 2 plantains, peeled and quartered
* 2 small potatoes, quartered
* 1 onion, chopped
* 2 cloves garlic, minced
* 4 pounds chicken legs, thighs, and wings
* 2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), quartered
* salt and pepper to taste
* water to cover
* 2 tomatoes, diced
* 1 (15.5 ounce) can garbanzo beans, drained
* 1 small head cabbage, chopped
Directions
1. Heat the olive oil in a large pot over medium heat; fry the plantains and potatoes in the hot oil until crisp on the outside, 5 to 7 minutes. Remove from the pot and set aside, keeping the oil in the pot.
2. Cook and stir the onion and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Add the chicken and chorizo; season with salt and pepper. Cover the pot and cook for 5 minutes.
3. Pour enough water over the chicken to cover completely; bring to a simmer and cook for 10 minutes. Add the tomatoes, cover, and cook another 10 minutes. Stir the plantains, potatoes, garbanzo beans, and cabbage into the mixture. Cook covered until the cabbage is wilted and everything is hot, about 5 minutes more. Serve hot.
Ingredients
* 1 tablespoon cornstarch
* 1 tablespoon cold water
* 1/2 cup white sugar
* 1/2 cup soy sauce
* 1/4 cup cider vinegar
* 1 clove garlic, minced
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground black pepper
* 12 skinless chicken thighs
Directions
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Grandma K’s
2 cups grated zuchini
3/4 cup white sugar
3/4 cup brown sugar
3 eggs
1 cup oil
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 baking powder
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
2 teaspoons orange rind
1/2 cup nuts
1/2 raisins
Bake at 350 degrees F. 50 minutes
1/2 cup canola oil
3 eggs
1 cup sugar
1 tablespoon anise extract or 3 drops anise oil
3 1/4 cups flour
1 tablespoon baking powder
Preheat oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl beat together oil, eggs, sugar and anise until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet and press down to 1/2 inch thickness.
Bake 25-30 minutes until golden brown. Remove from baking sheet to cool on wire rack. When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place slices cut side up back onto the baking sheet. Bake for an additional 6-10 minutes on each side. Cookie slices should be lightly toasted.
made this one last Halloween using Jameson’s brain shaped jello mold. It was very large so I need to remember to double the recipe if I do that again.
1 package lemon jello
1/2 cup boiling water
1 cup chopped celery
1 small onion
2 teaspoons vinegar
3/4 cup mayo
2 cans tuna
1 small can chopped pimento
Dissolve jello in hot water. Drain tuna & mix all ingredients. Add cooled jello & mix well. Pour into oiled mold. Refrigerate. Serve with crackers.
3 cups flour
1 1/2 sticks butter
1 1/2 teaspoon salt
6 tablespoons water
In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
filling
1 lb. round steak, coarsely ground
1 lb. boneless pork loin, coarsely ground
5 carrots, chopped
2 lg. onions, chopped
2 potatoes, peeled and chopped
1/2 c. rutabaga, chopped (can substitute turnip)
2 tsp. salt
1/2 tsp. pepper
Combine all ingredients in large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.
1 cup brown sugar
1/2 cup (1 stick) butter or margerine
1 egg
1/4 cup buttermilk or water
1 teaspoon rootbeer extract
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
rootbeer glaze:
2 cups powdered sugar
1/3 cup butter
1 1/2 teaspoon rootbeer extract
2 tablespoons hot water
Mix brown sugar, butter and egg in bowl until fluffy. Stir in buttermilk, rootbeer extract, flour, soda and salt and mix until smooth. Cover. Refrigerate for 1 hour.
Heat oven to 400 degrees. Grease cookie sheet. Drop dough by rounded teaspoonful 2 inches apart. Bake 6-8 minutes. Cool completely before glazing.
I used to have a great white chicken enchilada recipe… I lost it years ago and have been looking for something similar ever since. I’m putting this here so I can try it, rather than because I’ve tried it.
1 chicken
4 cans Cream of Chicken soup
1 white onion, chopped
6 jalapeno pepper slices, chopped
1 small can mushrooms, drained and chopped
1 pkg. flour tortillas
16 oz. sour cream
1 large package Mexican-style shredded cheese
Boil chicken in a large pot. While boiling, chop onion, jalapenos, and mushrooms. Sauté in a skillet until flavors are mixed well. Set onion mixture aside.
In a large bowl, combine 3 cans Cream of Chicken soup and the sour cream. Mix well and remove enough of the mixture to cover the top of the 9′x13″ baking pan. Set aside. (You should have a small bowl and a larger bowl set aside with the chicken soup and sour cream).
Once chicken is done, cool and debone chicken into small pieces. Put chicken pieces and onion mixture in with the large bowl mixture. Mix well.
Get your baking pan and tortillas out. Cover the bottom of the baking pan with a thin layer of the small bowl mixture. Put about 2 large spoonfuls of the large bowl mixture into each tortilla and roll it up and place it in the pan until full.
Cover enchiladas with the mixture from the small bowl. Cover with a thick layer of cheese.
Bake at 350°F for 30-40 minutes or until cheese is melted and mixtures are bubbling.
Feeds family of 4.
Submitted by: Kristal Ellism
Ingredients
* 1 large green bell pepper
* 12 jalapeno peppers
* 1 1/2 cups apple cider vinegar
* 1 pinch salt
* 4 1/4 cups granulated sugar
* 4 ounces liquid pectin
* 4 jalapeno peppers, seeded and finely chopped
Directions
1. Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
4. Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.