Hugs Kitchen » Recipes

Roasting chickens

cwelch — Thu, 13 May 2010 11:58:37 +0000

After the unseasonably warm temperatures here in Southern Vermont, I realize that Sunday dinner roasted in the oven will soon take a back seat to how to feed the family quickly and without heating up the house.

Chicken roasters are on sale at Price Chopper this week for only 88 cents a pound. I stopped this morning and got two that I’m roasting for dinner. One was 6, the other 6 1/4. I like to roast start the roasting at 400 degrees for 15 minutes, then down to 350 for the remaining time. It takes about 2 – 2 1/2 hrs for this size bird, unstuffed.

Unwrap the roasters. Put the giblets, neck, etc into a small saucepan, cover with cold water and turn on a low heat. Rinse the chicken with cold water. Drain from end to end. Turn the wings under and place in roaster pan. Since I had two roasters, I put them in my great, big turkey roaster.

I love the flavor of rosemary, marjorum, and thyme on the roasters, but some of the folks in the house are food texture picky. They don’t like the texture of the rosemary, especially. So I put them in my spice grinder into almost a powder.

I usually combine soft butter, and some olive oil, then mix in the herb mixture, I put this under the skin and rub all over the chicken. A bit of salt and pepper. And it’s ready for the oven.

Today, I only had some hard margarine. I tried to soften it in the microwave, but it melted. So I added the olive oil. Set up each chicken and poured some into the space under the skin. Set them back down, and then poured the rest all over the chickens. I sprinkled the herb over the top, maybe a little too think.

I covered the roasting pan with aluminum foil. Put in the oven at 350 for 1 1/2 hrs. Then removed the aluminum for the last hour and it came out great. Pictures to come as soon as I get a chance to download them from the camera.

Creamed Dried Beef

cwelch — Fri, 05 Feb 2010 15:42:35 +0000

This is the recipe for Creamed Dried Beef from hugs.org. We make it x4 for our big crew, serve it with mashed potatoes and a vegetable. On my plate, I generally mix the vegetables in with my potatoes and scoop the Creamed Dried Beef over it all. Any leftover goes into the fridge for the next day, but I rarely find any left when I get home from work!

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Creamed Dried Beef
Categories:
Yield: 1 Servings

1/4 lb Dried beef
2 tb Butter
1 tb To 2 flour
1 c Milk
Hot buttered toast

Pick meat in small pieces, brown in butter.
Sprinkle on flour and stir. Slowly add milk; cook
until slightly thickened. When it boils, pour it
over a platter of toast and serve at once.

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Valley Chicken

cwelch — Fri, 15 Jan 2010 10:00:12 +0000

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Valley Chicken
Categories:
Yield: 4 Servings

3 1/2 lb Chicken; cut up
ds Salt
ds Pepper
ds Thyme
1/4 lb Bacon; diced
2 tb Oil
1/2 lb Mushrooms; sliced
1 sm Onion; chopped
2 Apples; peeled and sliced
1/4 c Dark rum
1/2 c Apple juice
1/2 c Heavy cream
2 tb Finely chopped parsley
Hot cooked rice

Season chicken with salt, pepper and thyme. Render
bacon, remove from pan and add oil. Brown chicken
in hot fats. Add bacon, mushrooms, onion and
apples.

Heat rum, ignite and pour, flaming, over chicken.
Add apple juice; cover and simmer until chicken is
tender, about 40 minutes.

Arrange chicken on heated platter. Stir cream into
sauce and heat through. Pour over chicken; garnish
with parsley and serve with rice.

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Honey Baked Chicken

cwelch — Thu, 14 Jan 2010 00:39:49 +0000

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Honey Baked Chicken
Categories:
Yield: 4 Servings

3 lb Cut up chicken
1/3 c Butter; melted
1/3 c Honey
2 tb Mustard
1 ts Salt
1 ts Curry powder
Hot cooked rice

Arrnange chicken, skin side up, in a 13x9x2″ pan
and top with combined remaining ingredients,
except rice. Bake at 350° 1 1/4 hours, basting
occasionally. Serve with hot rice.

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Chicken Breasts with Garlic Cream & Onions

cwelch — Sat, 09 Jan 2010 00:00:23 +0000

Enough about the weather. Here’s a tasty recipe that Carolyn posted to hugs.org. It sounds like a good one to try for one of those cold days. After all, garlic and cream what’s not to like??

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken Breasts with Garlic Cream & Onions
Categories:
Yield: 4 Servings

1 1/2 c Chicken broth
10 sm White onions; peeled
3 Whole cloves
1/4 ts Tarragon or thyme
4 tb Butter
4 tb Oil
4 tb Flour
Salt and pepper
2 Chicken breasts; split and
.. skinned
1/2 lb Mushrooms; sliced
2 Cloves garlic; minced
1 c Light cream

Insert cloves into one of the onions. Bring broth,
onions and tarragon to a boil; reduce heat and
simmer until tender, about 10 minutes.

Melt 2 tablespoons each butter and oil in a large
skillet. Combine 2 tablespoons flour, salt and
pepper in a bag and shake chicken. Brown chicken.
Add onions and broth, cover and cook gently 20
minutes.

In a different pan, sauté mushrooms and garlic in
remaining butter and oil. Add remaining flour,
season and stir until smooth. Add cream, stir
until smooth.

Remove chicken and onions to a platter and keep
warm. Combine broth and cream sauce and heat until
smooth, stirring constantly. Adjust seasonings and
pour over chicken.

Makes 4 servings.

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Potato pancakes

cwelch — Sun, 06 Dec 2009 14:25:24 +0000

I’ve been sorting out some old boxes to make some room for the big sorting of several boxes of pictures. The house is pretty small for all of us so the storage is almost non-existent. Anyway, this recipe was on some recipe cards that my sister gave me years ago. There are coffee stains on the from a spillage of mine. This is a recipe that my mother used to make.

Title: Potato Pancakes
Categories: crs, family, frugal
Yield: one small batch

3 med potatoes
1 grated onion
1 tablespoon flour
1 egg
1/2 teaspoon salt

The only thing Carolyn wrote in the directions: You know what to do!!

I wrote in the following after. Grate potatoes and onion well together. Mix with flour and egg and salt. Spoon mixture into pancake size in hot skillet with oil. Turn over once. Good with Apple Sauce.

Roast Venison

cwelch — Sun, 15 Nov 2009 01:33:31 +0000

It’s the first weekend of deer hunting season (rifle) here in Vermont. While my balance isn’t good enough to walk in the woods anymore, and my vision isn’t good enough to draw a bead with my rifle and be sure that I’m shooting at a deer, I still love the memory of walking in the woods, rifle in my arms, leaves rustling under my feet, and the smell of the autumn air.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Roast Venison
Categories:
Yield: 1 Servings

4 lb To 5 venison roast
6 sl To 8 bacon
1 Sprig rosemary
1 c Water; stock or wine
1/4 ts Ginger
1/2 ts Cinnamon
2 Or 3 cloves
1 1/2 ts Sugar
2 tb Bread crumbs
1 ts Vinegar
2 tb Butter

Wrap the bacon all around the roast. Put the
rosemary in a heavy roasting pan and place the
roast on top of it. Mix together the liquid,
ginger, cinnamon, cloves and sugar, pour around
roast. Season with salt and pepper. Roast in a
moderate 350-375° oven for 2-3 hours. When done,
remove from pan to serving platter; strain off
gravy into a saucepan. Over low heat, cook juices
with bread crumbs until boiling. Then add vinegar
and butter; pour over roast. Serve with cranberry
jelly.

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Quick Zesty Chili

cwelch — Thu, 29 Oct 2009 21:31:56 +0000

Here’s a recipe that sounds good in this cold weather as we lead into November.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Quick Zesty Chili
Categories:
Yield: 8 Servings

1 lb Ground beef; cooked &
.. drained
2 pt Red kidney beans; drained
1/2 pt Tomato sauce
2 c Chopped tomatoes
1 c Water
2 tb Chili powder
1 tb Dried minced onion
1 ts .. to 2 hot pepper sauce
1 ts Ground cumin
1/4 ts Ground cinnamon

Combine; bring to a boil; reduce heat and simmer
about 15 minutes.

Makes about 2 quarts.

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Mama’s Pumpkin Pie

cwelch — Wed, 14 Oct 2009 17:15:29 +0000

It has been pretty chilly here in Southern Vermont. They had a couple inches of snow just the other day around Wallingford. One good thing is that it’s more of a pleasure to fire up the oven and do some baking. And before we know it, it will start the holiday cooking season.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Mama’s Pumpkin Pie
Categories:
Yield: 1 Servings

1 c Pumpkin; cooked
1 c Sugar
2 Eggs
1/2 ts Salt
1 ts Ginger
1 ts Cinnamon
1 pt Milk

Beat eggs well. Add sugar, pumpkin, salt and
spices. Mix until well blended. Add milk and beat
again. Pour into unbaked pie crust and bake in a
hot oven for about 10 minutes. Then reduce the
heat to 325 degrees and bake for 50 minutes more.
You can make this with leftover squash and nobody
will know the difference.

Devilled Egg Salad

cwelch — Thu, 24 Sep 2009 00:13:45 +0000

This was one of my sister’s stand-bys. Butter rolls or Devilled egg salad were the two recipes she usually brought to any get together. This recipe is both tasty and frugal, costing less than five dollars to make.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Devilled Egg Salad
Categories:
Yield: 1 Servings

6 Eggs; hard boiled
1/2 ts Dry mustard
-=OR=-
2 tb Prepared mustard
1/2 ts Salt
Onion juice; if liked
Pepper & paprika
1 tb Chili sauce
Cream or salad dressing to
.. moisten

Peel eggs and slice longways. Carefully remove
yolks, so as not to tear whites. Put yolks in a
bowl and mash with fork, making a paste. Mix
remaining ingredients with yolks and blend till
quite smooth. Lightly pile yolks back into egg
whites. Chill. Serve on lettuce with mayonnaise or
your favorite dressing. Deviled eggs go very well
with salmon.

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