Pound Cake
Makes 1 cake
2 sticks margarine
2 c. sugar
6 eggs
2 c. flour
1 t. vanilla
1 t. lemon extract
Cream together the margarine and sugar. Beat the eggs into the mixture one at a time. Add remaining ingredients. Bake at 350 degrees for 50 minutes.
Thursday, June 30, 2016
Country Fried Chicken
Country Fried Chicken
1/2 c. milk
1 egg
1c. flour
2 t. garlic salt
1 t. paprika
1/4 t. poultry seasoning
1 t. black pepper
Mix together the milk and egg, dip the chicken in the mixture. Mix all the dry ingredients in a paper bag, then put the chicken in the paper bag and shake to coat the chicken. Fry the chicken.
1/2 c. milk
1 egg
1c. flour
2 t. garlic salt
1 t. paprika
1/4 t. poultry seasoning
1 t. black pepper
Mix together the milk and egg, dip the chicken in the mixture. Mix all the dry ingredients in a paper bag, then put the chicken in the paper bag and shake to coat the chicken. Fry the chicken.
Sweet and Sour Chicken
Sweet and Sour Chicken
Serves 4-6
1/2 cup white sugar
1/4 cup vinegar
1/2 cup chicken broth
3 T. soy sauce
3 T. ketchup
1/2 t. garlic powder
4 pieces chicken
cornstarch (enough to thicken mixture)
garlic powder (enough to sprinkle onto chicken)
cooked rice
Mix all ingredients together in a pan and then add cornstarch a little at a time and cook until thickened. Place chicken into baking pan and sprinkle with garlic powder. Pour sauce over chicken and bake at 350 degrees until chicken is done (about 35-45 minutes). Serve with cooked rice.
Serves 4-6
1/2 cup white sugar
1/4 cup vinegar
1/2 cup chicken broth
3 T. soy sauce
3 T. ketchup
1/2 t. garlic powder
4 pieces chicken
cornstarch (enough to thicken mixture)
garlic powder (enough to sprinkle onto chicken)
cooked rice
Mix all ingredients together in a pan and then add cornstarch a little at a time and cook until thickened. Place chicken into baking pan and sprinkle with garlic powder. Pour sauce over chicken and bake at 350 degrees until chicken is done (about 35-45 minutes). Serve with cooked rice.
Pie Crust
Pie Crust
Makes 1 pie crust (9 in.)
1 c. flour
1/2 t. salt
6 T. shortening
2-3 T. cold water
Mix flour and salt, cut in shortening. Gradually add cold water mixing until flour is moistened. Bake at 475 degrees, 8-10 minutes.
Makes 1 pie crust (9 in.)
1 c. flour
1/2 t. salt
6 T. shortening
2-3 T. cold water
Mix flour and salt, cut in shortening. Gradually add cold water mixing until flour is moistened. Bake at 475 degrees, 8-10 minutes.
Chicken Cordon Bleu
Chicken Cordon Bleu
Yield: 6-8 servings
4 whole chicken breasts, halved
8 thin slices cooked ham (baked or boiled ham slices may be used)
4 slices Swiss cheese, cut into fingers about 1 1/2 in. long and 1/2 in. thick
salt
pepper
thyme or rosemary
1/4 c. melted butter or margarine
1/2 c. cornflake crumbs
Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about 1/8 in. thickness. On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll in melted butter, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. (Tie rolls necessary or fasten edges with toothpicks. Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place rolls in a 9x13x2-inch baking dish. Bake, uncovered, in a 400-degree F. oven for about 40 min. or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired.
Cordon Bleu Sauce:
1 can (10 1/2 oz.) cream of chicken soup
1/2 c. sour cream
Juice of 1 lemon (about 1/3 c.)
Yield: 6-8 servings
4 whole chicken breasts, halved
8 thin slices cooked ham (baked or boiled ham slices may be used)
4 slices Swiss cheese, cut into fingers about 1 1/2 in. long and 1/2 in. thick
salt
pepper
thyme or rosemary
1/4 c. melted butter or margarine
1/2 c. cornflake crumbs
Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about 1/8 in. thickness. On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll in melted butter, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. (Tie rolls necessary or fasten edges with toothpicks. Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place rolls in a 9x13x2-inch baking dish. Bake, uncovered, in a 400-degree F. oven for about 40 min. or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired.
Cordon Bleu Sauce:
1 can (10 1/2 oz.) cream of chicken soup
1/2 c. sour cream
Juice of 1 lemon (about 1/3 c.)
Blend ingredients and heat. Serve over chicken rolls, if desired. Makes about 2 cups, 8 servings of 1/4 c. each.
Sloppy Joes
Sloppy Joes
Yield: 15 sandwiches
1/2 cup onion, chopped
1 T. butter
2 lbs. ground beef
7 oz. ketchup
1/2 cup water
1/4 cup celery, chopped
1 T. lemon juice
1 T. brown sugar
1 1/2 t. Worcestershire sauce
1 1/2 t. salt
1 t. vinegar
1/4 t. dry mustard
Sauté onion in butter. Add ground beef; brown lightly. Drain off excess fat. Add remaining ingredients and simmer covered for 30 minutes. Heat mixture slowly in skillet or saucepan until ready to serve.
Yield: 15 sandwiches
1/2 cup onion, chopped
1 T. butter
2 lbs. ground beef
7 oz. ketchup
1/2 cup water
1/4 cup celery, chopped
1 T. lemon juice
1 T. brown sugar
1 1/2 t. Worcestershire sauce
1 1/2 t. salt
1 t. vinegar
1/4 t. dry mustard
Sauté onion in butter. Add ground beef; brown lightly. Drain off excess fat. Add remaining ingredients and simmer covered for 30 minutes. Heat mixture slowly in skillet or saucepan until ready to serve.
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