January 27th, 2006 by alice
Tags: Buttermilk, Chicken, Pecan
INGREDIENTS
- 3/4cupbutter
- 1cup fresh dairybuttermilk
- 1largeegg, beaten
- 1cup all purposeunbleached flour
- 1cupground pecans
- 1/4cupsesame seeds
- 1tablespoonpaprika
- 1tablespoonsalt
- 1/4teaspoonblack pepper or1/8 teaspooncayenne pepper(your choice for heat)
- 3 1/2lbsfryer chickens, cut up
- 1/2cuppecan halves
DIRECTIONS
- Preheat the oven to 350 degrees.
- F.
- Place butter in a large shallow roasting pan, and melt.
- Remove and set aside.
- Mix buttermilk and egg in a shallow bowl.
- Combine the flour, ground pecans, sesame seeds, paprika, salt and pepper, in an other bowl.
- Coat chicken pieces in the buttermilk/egg mixture.
- Then coat each piece in the flour/nut mixture.
- Place each piece in the butter in roasting pan, turning each piece to coat with butter.
- Place skin side up.
- Sprinkle the pecan halfs over the chicken and bake 1 1/2 hours to 1 3/4 hours, until golden brown deep colour.
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January 27th, 2006 by alice
Tags: Gravy, Tomato
INGREDIENTS
- 3largetomatoes or1 (15ounce)canstewed tomatoes
- 1/2cupcooking oil(I prefer olive oil)
- 1/2cupflour
- salt and pepper
- 1teaspoonsugar
- 1cupwater
DIRECTIONS
- Peel and chop tomatoes, set aside.
- Heat large heavy skillet, I prefer an iron skillet.
- Pour in oil.
- Add flour to oil and lightly brown flour, stirring constantly.
- Add tomatoes, salt, pepper, sugar and water.
- Simmer on low heat until tomatoes are cooked.
- You may have to add a little water as this cooks, if it becomes too thick.
- Serve over rice, mashed potatoes, biscuits, etc.
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January 27th, 2006 by alice
Tags: Cinnamon, Cucumber, Pickles
INGREDIENTS
- 7lbscucumbers
- 1cuppickling lime
- 1gallonwater
- 1cupvinegar
- 1 (1 ounce)bottlered food coloring
- 1tablespoonalum
- 2cupsvinegar
- 2cupswater
- 12cupssugar
- 8cinnamon sticks
- 1 (12 ounce)packagered-hot candies
DIRECTIONS
- Select large overripe cucumbers.
- Peel, core, slice 1/3 inch thick and core out all seeds, leaving the cucumber in a ring.
- Soak in lime and 1 gallon water for 24 hours.
- Wash.
- Soak, covered with ice water for 3 hours.
- Mix 2 cup vinegar, food coloring, 1 tablespoon alum and enough water to cover.
- Pour over cucumbers and simmer for 2 hours.
- Pour off liquid.
- Bring to a boil 2 cups vinegar, 2 cups water, 12 cups sugar, cinnamon sticks and red hots.
- Pour over cucumbers and let stand for 24 hours.
- Pour syrup back into a large pot and bring to a boil.
- Put cucumbers in jars and pour hot syrup over cucumbers.
- Place 1 of the cinnamon sticks from the mixture in each jar.
- Process for 10 minutes in water bath for pints and 15 mintes for quarts.
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January 27th, 2006 by alice
Tags: Cranberry, Crisp, Pearpple
INGREDIENTS
- 1/2cupflour
- 1/2cupbrown sugar
- 1/8teaspooncinnamon
- 1pinchnutmeg
- 1/3cupbutter, cut into small pieces
- 1/2cuprolled oats
- 1/2cupsliced almonds
- 2mediumgreen apples, sliced
- 2mediumpears, peeled and sliced
DIRECTIONS
- Preheat oven to 375 degrees F.
- Combine flour, brown sugar, cinnamon and nutmeg in a mixing bowl.
- Cut in butter until mixture begins to hold together.
- Mix in oats and almonds.
- Toss together remaining ingredients in a 9-inch pie plate.
- Sprinkle evenly with almond mixture.
- Bake for 30 minutes until golden brown.
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January 27th, 2006 by alice
Tags: Bits, Brownies, Hersheys, Holiday
INGREDIENTS
- 3eggs
- 1 1/2cupssugar
- 3/4cupbutter, melted
- 1teaspoonvanilla
- 1cupflour
- 2/3cupcocoa
- 3/4teaspoonbaking powder
- 1 1/3cups hershey holiday candy coateddecorative candies
DIRECTIONS
- Preheat oven to 350 degrees F.
- Grease a 13×9 pan.
- In a large bowl, beat eggs well.
- Gradually add sugar; beating until blended.
- Stir in butter and vanilla.
- In a separate bowl, stir together flour, cocoa, baking powder, and salt.
- Add flour mixture to egg mixture; beating until well blended.
- Spread batter into pan.
- Bake 10 minutes.
- Sprinkle candy bits over the top.
- Bake additional 20 to 25 minutes until brownies begin to pull away from the sides of the pan.
- Cool completely on wire rack before cutting into bars.
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