Replies

Hahahahahhhahahah The last night we had 40 foot waves.. really.. Tossed that ship around like a toy.. WOW that was fun!..

GREEN APPLE SWEET POTATO RAISIN CASSEROLE

4 Granny Smith apples, sliced
1/3 c. pecans, chopped
1/2 c. Splenda brown sugar
1/2 tsp. cinnamon
1/2 cup raisins
6 med. sweet potatoes
1/4 c. butter
2 c. miniature marshmallows

1) Toss apples, nuts, cinnamon, raisins, and brown sugar.
2) Partly cook sweet potato, baked until barely soft, about 30 min, at 350 depending upon size, slice.
3) Layer with the apple mix.
3) Pour butter and scatter marshmallows over top.
Cover with foil and bake at 350 degrees for 30-40 minutes.

My grandmother and my great aunts always removed the wings from a stewing chicken before they put it in the soup pot. I asked them why, and they told me that was the way their grandma, my great grandmother, did it and she taught them how to cook!
Fortunately my great grandmother was still around and feisty as heck, the women in my family lived ripe old ages many into the 100+, I digress, I asked her why she did it. She took me to the cupboard and took out her stewing pot, and it was tall and narrow, sooooooo she had to remove the wings to comfortably stir the soup as it cooked...LOLOLOL My family and I really follow orders...Bwhahahahahahah...wait...HUH?

One of mine and my family favorite meals, and so easy to prepare it is one of the first recipes I teach children to prepare....
I think it is a great way to learn to cook a meal everyone loves to eat.. although it does leave me a bit lax in the baking department as exact measurements never "look" right. This can take a bit of time but is a great Sunday feast/ dinner, for a beginner.

KID EASY Chicken & Dumplings

One chicken or hen (hens have more fat, which adds flavor)
One or two cans of chicken broth, or water (enough to cover chicken in pot)
1 large, or 2 medium carrots
1/4 head of cabbage
2-3 ribs celery
1 large yellow onion
1/4 cup dry white wine (yes, I teach my kids, and others, to cook with wine)
Flour (all purpose, NOT self rising)
Milk
Salt
Pepper

1) Put chicken or hen in a large pot and add cabbage, a scored carrot (deep gouges down the sides), 2-3 ribs of celery, scored again, a peeled onion cut in half, and water to cover chicken. Place on medium high heat, just about to start boil, then back off, and simmer for about 2-3 hours. This will give you that clear golden broth, that is great stock for almost anything, save some for other recipes, it freezes really well... Remove vegetables and chicken from pot and allow to cool completely (or until cool enough to handle).
2) When chicken has cooled, de-bone and return meat to pot of broth. Add wine. Then, thinly slice the carrots and celery and put everything back on med heat to just below boiling. While broth and meat are heating take 2 cups of flour and mix with salt, pepper, and one cup of milk to form a firm dough. Turn dough out onto a board and roll until about 1/4 inch thick. Take a sharp knife and slice dough in to 1/2 inch strips.
3) Turn up heat on soup. Gather strips of dough into one hand and when broth is boiling tear pieces of dough into 1 to 2 inch bits and drop into pot. Add salt and pepper to taste and if the broth is not rich enough add the canned chicken broth. (usually needed if the fat was removed). Keep on a low boil for 10 minutes to cook dumplings. Stir to keep from sticking and taste for seasoning. If the stew is not thick enough take 1 tbs of cornstarch and mix with a little water to from a smooth paste and add to stew. This will thicken stew in a few seconds. YUMMMMMMMM!

NORTHERN ITALIAN-STYLE PEPPERED CHICKEN
Plenty of black pepper is what makes this simple chicken dish so good. It's also terrific cooked on a grill.

2 3 1/2-pound chickens, halved, backbones removed, excess fat trimmed
8 tablespoons olive oil (preferably extra-virgin)
2 tablespoons coarsely ground black pepper
Lemon wedges

1) Rub each chicken half all over with 2 tablespoons oil, then 1 1/2 teaspoons pepper. Sprinkle generously with salt.
Let stand at room temperature 1 hour.
Preheat broiler.
2) Arrange chicken, skin side down, on broiler pan. Watching closely to avoid burning, broil chicken 5 to 6 inches from heat source until golden brown, about 12 minutes. Remove broiler pan from oven.
3) Using tongs, transfer chicken to plate. Pour off any pan drippings. Return chicken, skin side up, to broiler pan. Broil until skin is crisp and golden brown, about 5 minutes.
4) Turn chicken over, skin side down again, and broil until cooked through, about 8 minutes longer.
Transfer chicken to platter; let stand 5 minutes.
Serve with lemon wedges to squeeze over
Serves 4.