January 20th, 2007 by alice
Tags: Broiled, Cornish, Hens
INGREDIENTS
- 3Cornish hens(1 1/2 - 1 3/4 lb each)
- 3teaspoonslemon pepper
- 6tablespoonsbutteror margarine
- 6tablespoonslemon juice(fresh is best)
- 1 (8 ounce)canpineapple slices(juice also)
- 3tablespoonsbrown sugar
- rice, for 6 people
- 3tablespoonsparsley
DIRECTIONS
- PREHEAT 450* BROILER!
- Remove any giblets and rinse cavity and hen well and pat dry.
- Split hens in half vertically.
- Sprinkle both sides of each half hen with lemon pepper.
- Place skin side down in foil covered broiler pan.
- Place 1 T butter on each cavity half; pour 1 T lemon juice over each half.
- Broil 7 inches away from heat.
- Broil 5 minutes then baste.
- Broil 15 minutes longer.
- Turn hen over baste and broil 15 minutes, Basting 1 to 2 times.
- Place pineapple around hens and sprinkle with sugar.
- (Be sure to put in the juice.) Broil 5 minutes.
- Mix parsley with rice.
- serve hens over the rice with pineapple slices and drippings for gravy.
- Serve with lemon wedges or slices for garnish as well as for more lemon flavor on hens.
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January 20th, 2007 by alice
Tags: Pecans, Sugared
INGREDIENTS
- 1egg white
- 1tablespoonwater
- 1cupsugar
- 1teaspoonsalt
- 1teaspooncinnamon
- 1lbpecan halves
DIRECTIONS
- Combine sugar, salt, and cinnamon Beat egg white and water to a froth.
- Dip pecan halfs in egg white froth.
- Then dip in sugar mixture.
- Place in a shallow pan And bake@ 300 degrees for up to 30 to 45 minutes, strirring every 15 minutes.
- Careful not to burn.
- let cool till warm and enjoy.
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January 20th, 2007 by alice
Tags: Batter, Beer, Tempura
INGREDIENTS
- 1/2cupflour
- 1/2cupcornstarch
- 2teaspoonsbaking powder
- 1/4teaspoonsalt
- 1beer(about 12oz)
DIRECTIONS
- mix dry ingredients in bowl.
- Add beer a little at a time until desired thickness (about the thickness of pancake batter).
- Add any spice you would like at this point.
- (hot sauce or cajun season or lemon juice, garlic powder or crushed).
- Place what you are frying on a cookie sheet (at least 1/4″ deep) lined with wax paper.
- Pour mixture over food and chill for one hour.
- remove when ready to fry and drop one at a time in hot oil until golden brown.
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January 20th, 2007 by alice
Tags: Country, Fry, Steak, Style
INGREDIENTS
- 5cube steaks
- 1 (10 1/2 ounce)cancream of mushroom soup
- 1/2cupwater
- 1 (7 ounce)canmushrooms
- 3ouncesDurkee onions
- 1teaspoonKitchen Bouquet
- salt and pepper
DIRECTIONS
- PREHEAT 350* Place meat in shallow dish, sprinkle with salt and pepper.
- cover with mushrooms and onions.
- In bowl combine soup, water and kit bouquet.
- pour over meat.
- cover dish with foil bake for 1 hour.
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January 20th, 2007 by alice
Tags: Giblet, Gravy
INGREDIENTS
- water
- 1mediumonion, chopped
- 3stalkscelery
- turkey giblets, and neck(that came in the turkey)
- 1 (20 ounce)packagechicken gizzards
- 1 (20 ounce)packagechicken livers
- 2-3chicken bouillon cubes
- 2eggs (optional)
DIRECTIONS
- Place giblets, onion, and celery in large pot.
- cover with water plus extra.
- bring to boil reduce and simmer 1 hour.
- Remove giblets and chop (place livers into dressing ONLY if so desired) Put giblets and neck meat back in pot.
- Once Turkey is done remove to platter and cover to keep warm, pour dripping into pot put in eggs and let low boil for 10 minutes remove eggs crack, peel and chop up place chopped eggs back in pot Add 2-3 chicken bouillon cubes.
- Thicken with cornstarch and water if desired.
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