Hugs Kitchen

Here’s a recipe that I originally posted in a fidonet food echo, In 1994, I think it was. I had just gotten a Ronco Food Dehydrator, and was testing different recipes. This one, I like better with no smoke, which is what the original version included. I never add liquid smoke to anything anymore. yuch. I haven’t made this in awhile, but now that the weather is cooler, I’ll watch to make with bottom round roast when it’s on sale. This is actually very frugal, compared to buying those little packages in the market.

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Recipe: Beef Jerky #1
Categories: Beef, Dehydrator, Snacks, Gift
Yield: 20 Servings

3 lb Rump roast (or similar cut)
1/2 c Light Japanese soy sauce; I
– use Kikkomon
1/4 c Worchestershire sauce
1/4 c White vinegar
1 c Water
1/2 ts Ground ginger
1/4 ts Ground red pepper
1/4 ts Ground black pepper
1 tb Onion powder
1 Clove garlic; smashed

have the butcher cut your roast in 1/8 inch slice against the grain. OR do it at home. if you don’t have good cutlery, have the butcher do it. it won’t be worth it!

Cut off the slice of fat on the bottom. separate the two distinct sinews. (you can tell, the grain goes one way on one, and the other way on the other). Trim out the “gristle” that is between them. slice the two sinews against the grain into 1/8 inch slices.

Mix the soya, and remaining ingredients to make the marinade. Marinade the meat slices for 6 or 8 hours in the fridge. (I usually place in a ziploc type bag, and place in a bowl–turning a couple of times to be sure all the slices get an equal chance at the marinade)

I prefer Japanese soya, cuz it’s lighter than the Chinese soya. And I get the Light Japanese soya, which has significantly less salt. You could add more red pepper if you like it spicey or use fresh ginger instead of bottled. If you like it sweeter, replace the water with a cup of Vermont maple syrup. Also when choosing your roast, the leaner, the better.

Charlotte Welch the cooking librarian

One of my favorite family recipes, filled with love. We make them at almost every holiday. And sometimes just because.

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

Title: Butter Rolls
Categories: Gram
Yield: 1 Dozen

1/4 c Lukewarm water
1 pk Yeast
3/4 c Milk
1/2 ts Salt
3 tb Shortening
3 tb Sugar
1 Egg; beaten
3 c Flour
3 tb Melted butter

Dissolve yeast in water. Meanwhile, warm the milk
in a small saucepan, being careful not to boil. In
large bowl, mix salt, shortening, sugar, and
heated milk, and egg. When well-mixed, add yeast
mixture. If mixture is too hot, the yeast will
get killed and will not rise. Gradually add
flour a cup at a time.

Knead, let raise in greased bowl for about 1 1/2
hrs, punch down and let raise 5 min.

Divide into 12 equal parts. Form rolls in greased
muffin pans. Let rise again for 1 hr. Brush tops
of rolls with butter.

Bake 15 min at 400°. Remove from muffin tin and
brush tops and bottoms of rolls with butter.

This was my grandmother’s recipe. When I was
twelve and stayed with her after Grandpa died, she
showed me how to make them. She used no recipe,
but I measured and wrote it down when we made
them. I still have the beat up card with my
mispellings and penciled recipe. Those visits were
a very special gift.

Charlotte Welch, October 1994.
Reformatted by Carolyn Shaw 1996

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

Title: Chicken or Turkey Curry
Categories:
Yield: 6 Servings

1/2 c Thinly sliced celery
1/2 c Finely chopped onion
2 Cloves garlic; minced
3 tb Chicken stock
4 tb Cornstarch or arrowroot
2 c Milk
1 c Unsweetened applesauce
6 tb Tomato paste
4 ts Curry powder
4 Frozen bouillon cubes*
6 c Cooked chicken or turkey
.. pieces

In a large skillet, sauté onion, celery and garlic.
Stir in cornstarch, milk, water, applesauce,
tomato paste, curry powder and bouillon cubes.
Cook, stirring, until bubbly and thickened. Add
chicken or turkey and heat through.

Variation:

Serve over rice and sprinkle with raisins, chopped
green pepper or chopped hard cooked egg white.

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

Title: Frozen Bouillon Cubes
Categories:
Yield: 16 Servings

2 c Chicken or beef stock
1/2 c White wine
1 Bay leaf; broken in half
1 Clove garlic; minced

Boil all ingredients in a saucepan until reduced
by half. Cool. Pour into ice cube trays and freeze
until solid. Remove from trays and place in
plastic freezer bags. Freeze up to three months.
Add 1 cube to wok or skillet for sauteing or stir
frying.

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As promised, here is a great Chicken Lasagna recipe. You can use fresh spinach, cooked and drained. I like it with Ricotta Cheese, too. We generally make it with cottage cheese here because some of our folks don’t like it.

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

Title: Chicken Lasagna
Categories:
Yield: 4 Servings

8 oz Lasagne noodles; cooked
10 oz Frozen spinach; thawed and
.. squeezed dry
3/4 c Cottage (or Ricotta) cheese
3 tb Grated Parmesan cheese
4 c Creamed chicken*

*See separate recipe.

Lightly grease an 8-inch square baking dish.

Cover bottom with 1/4 of the lasagne noodles,
cutting to fit if necessary. Layer in the
following order:

Spinach, 1/4 of the noodles, cottage cheese, 1/2 of
the Parmesan cheese, 1/4 of the noodles, creamed
chicken, remaining noodles and Parmesan cheese.

Cover and refrigerate up to 3 days or freeze up to
3 months.

To serve: Preheat oven to 350°. Loosely cover with
foil and bake until hot, 30 minutes if
refrigerated and about 1 1/2 hours if frozen.

Makes 4 servings.

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This is a great base recipe. I will post an especially good Chicken Lasagna recipe that calls for it for Labor Day tomorrow. It’s good on noodles, rice, potatoes, or just toast. Sometimes I like it on green beans.

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

Title: Creamed Chicken
Categories:
Yield: 1 Servings

2 tb Butter or Margarine
2 tb Flour
1/4 ts Salt
1 c Chicken stock
1 c Milk
2 c Chicken; cooked
2 Egg yolks
1/4 c Cream
1/2 ts Lemon juice
2 ts Parsley

Melt butter, stir in flour and seasonings and cook
until bubbly. Slowly add chicken stock and milk;
cook until thick and smooth, stirring often. Dice
up chicken and add to sauce. Beat the egg yolks a
bit and add the cream. Just before serving, add
this to the chicken mixture and cook 2 minutes.
Add lemon juice and parsley and serve immediately.
This is even better served over hot popovers. It
makes it a bit fancier.

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Another fruit chicken recipe seems appropriate during the harvest season (short as it is) here in Vermont. Sounds like something worth trying.

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

Title: Raspberry Chicken
Categories:
Yield: 4 Servings

4 Boneless skinless chicken
.. breast halves
1/4 ts Salt
1/4 ts Pepper
1/4 c Butter
1/3 c Chopped onion
1/3 c Raspberry vinegar
1/3 c Whipping cream
1 c Fresh raspberries
Fresh mint sprigs; for
.. garnish

Sprinkle chicken with salt and pepper. Fry 5
minutes on each side in melted butter. Remove
chicken from skillet, add onion and sauté until
tender. Replace chicken; add vinegar and cook,
covered, 5 minutes. Remove chicken; keep warm.

Reduce heat to low, add cream and 3/4 cup of the
berries; heat, stirring gently. Spoon sauce over
chicken and top with remaining berries. Garnish
with fresh mint sprigs, if desired.

Makes 4 servings.

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

Title: Sesame Chicken
Categories:
Yield: 4 Servings

1/4 c Sesame seeds
2 tb Sesame oil
2 tb Butter
1 sm Onion; finely chopped
1 tb Cracked or bulgur wheat
.. (heaping)
Salt and pepper
1 Egg
1 tb Chopped parsley
2 1/4 lb Chicken

Brown 1/8 cup sesame seeds in frying pan without
any fat, then add 1 tablespoon each of butter and
oil. Add onion and cracked wheat or bulgur; sauté
for 5 minutes, stirring frequently. Remove pan
from heat and stir in pinch of salt and pepper.
Cool slightly, then mix in egg and parsley.

Preheat oven to 425°.

Stuff chicken with wheat mixture and sew up. Mix
remaining sesame seeds with salt and pepper; coat
chicken with this mixture, rubbing it in well.
Heat remaining oil and butter, brush chicken with
half. Place, breast side down, in roasting pan.
Roast 25 minutes, turn over and roast another 25
minutes. Brush with butter-oil mixture and roast
10-15 minutes. Baste several times with the
cooking juices. Turn oven off and let rest 10
minutes before serving.

Makes 4 servings.

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

Title: Chicken Tetrazzini
Categories:
Yield: 4 Servings

3 lb Spaghetti squash
2 c Chicken Stock
-=PLUS=-
2 tb Chicken stock
1 md Onion; finely chopped
1 lg Stalk celery; sliced thin
2/3 c Mushrooms; sliced
1/8 ts Pepper
3 tb Flour
1 c Milk
1 Bay leaf
2 tb Yogurt
2 tb Minced parsley
1 tb Lemon juice
2 c Chicken or turkey; cubed
2 tb Bread crumbs
1 tb Grated Parmesan cheese

Preheat oven to 350°.

Bake squash, pierced in several places, on an
ungreased baking sheet, about an hour or until it
can be easily pierced with a fork. Set aside to
cool. Cook onion, celery, mushrooms and pepper in
2 tablespoons stock until soft, about 5 minutes.
Add flour and stir 1 minute. Add remaining stock,
milk and bay leaf and cook, stirring occasionally,
about 20 minutes. Remove bay leaf and add yogurt,
parsley and lemon juice. Remove from heat and set
aside. Cut the squash in half and remove the
seeds. Scrape “spaghetti” into an ungreased
casserole dish. Cover with chicken and sauce.
Sprinkle with bread crumbs and cheese; bake 30
minutes or until bubbly.

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

Title: Chicken in Apricot Sauce
Categories:
Yield: 6 Servings

1 c Chicken broth
1 tb Cornstarch
Pepper
1 tb Oil
1 lb Boneless chicken breasts;
.. cut into thin strips
3 c Sliced celery
2 Cloves garlic; minced
1 pt Apricot halves; drained
6 oz Snow peas
Cooked white rice

Mix broth, cornstarch and pepper; set aside.

In wok or large skillet over high heat, heat oil.
Stir-fry chicken until no longer pink. Remove to a
dish; set aside.

Add celery and garlic, stir-fry until celery is
crisp-tender, about 3 minutes.

Stir in broth mixture and cook, stirring
constantly until thickened, about 1 minute. Add
apricots, peas and chicken; heat through. Serve
over cooked rice.

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