Apple N’ Cabbage Chicken

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

Title: Apple N’ Cabbage Chicken
Categories: dinner, chicken,
Yield: 6 Servings

8 sl Bacon; cut in 1″ pieces
1 c Chopped onions
1/2 c Celery; cut in 1/2″ pieces
2 tb Butter
2 1/2 lb To 3 chicken thighs
1/3 c Apple juice
1 1/2 ts Caraway seed
1 ts Salt
1/4 ts Pepper
1 sm Head cabbage; cut in eight
.. wedges
2 md Tart apples; cut into
.. sixths

In Dutch oven, cook bacon until softened. Add
onion and celery; continue to cook until
vegetables are tender (2-3 minutes). Remove from
pan; set aside. Add butter to pan, heat until
sizzling. Place half of chicken in pan. Continue
cooking, stirring occasionally, until chicken is
lightly browned. Remove from pan, repeat with
remaining chicken. Reduce heat to medium, return
chicken and bacon to pan. Add remaining
ingredients except cabbage and apples. Place
cabbage on top to steam. Cover; continue cooking,
basting occasionally, until chicken is fork tender
and cabbage is crisply tender (15-20 minutes). Top
with apples. Cover, continue cooking until apples
are crisply tender (10-15 minutes).

MMMMM

Braised Herbed Chicken

this is straight from hugs.org. I would pass on the wine in the recipe, and substitute in 1/4 water or broth with a splash of cider vinegar or maybe a 1/4 cup apple juice. — Charlotte

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

Title: Braised Herbed Chicken
Categories: chicken, dinner, easy, 30min
Yield: 4 Servings

1 chicken, cut-up
(or a picnic pack of chicken)
3 tb Butter
1/2 ts Salt
1/8 ts Pepper
1/2 Lemon; juice of
1/3 c Dry white wine
3 tb Chicken bouillon
5 Shallots; finely chopped
1 c Finely chopped parsley
5 Sprigs fresh basil; finely chopped
1 Lemon; sliced

Brown chicken on all sides in butter over low
heat. Season with salt and pepper; sprinkle with
lemon juice and half the wine. Cover and simmer
for 30 minutes, turning several times and adding
bouillon as necessary. Remove from pan and keep
warm. Cook shallots in braising juices until
tender but not brown. Add remaining wine and cook
until sauce is reduced and thickened. Return
chicken to pan and reheat in sauce. Sprinkle with
chopped herbs and serve garnished with lemon
slices.

Makes 4 servings.

MMMMM

Welcome to Hugs Kitchen!!

Late in 1997 or early in 1998, www.hugs.org was born.  My sister, Carolyn Rodick Shaw, was the original “Hugs” on many, many foodie sites, as well as on her own Homehearth-Food mailing list.  In 1999, after a difficult bout of cancer, only just turned forty, she died from the cancer’s ravages.

I have kept www.hugs.org running over these past years, changing little  except to include some ads to pay the tab.

This blog will start as a WordPress re-work of her website, and I hope that it will lead to sharing a lot of kitchen chat, recipes, and other family tips.

Hugs Kitchen is all about the value of a cuppa (joe, tea, or hot chocoate) with family and friends at the kitchen table.

You are invited to register and comment regularly.  Thanks for coming!

The Original Hugs

The original hugs.org main page from www.hugs.org

When I decided to sort my recipe collection and share it. I knew it was going to be a major undertaking. What you see here is the result of weeks of work. I’ve worked (ok, so I’ve played) very hard to make the site easy to navigate and look at. There are a lot of recipes for you to enjoy, but there are some things I want to tell you about them, just in case you were wondering.

When I was doing the directory listings it was somewhere around 4 A.M. I tend to get a little silly that late at night and I certainly wasn’t going to change the code on over 1500 pages (the initial number of recipes I uploaded) at that stage of the game. All I can say is thank God for templates, macros and PFE.

I have a mental block as far as categorizing recipes is concerned. I can never decide if I want to do them by ingredient, course or type so I sort of hodge podge them. Maybe someday I’ll have a sudden flash of brilliance and it will all come together. Until then, I’ve done the best I can.

The whole point is to enjoy them, and if I spend time and energy worrying about where the perfect place for them is I’d never get anything accomplished!

Many of the recipes I have collected, and some of which I use frequently, have come from old cookbooks and are not exactly what you could call precise in their measurements and directions. I have included quite a few of them here for those of us who enjoy them. If they are outside the limits of your comfort level, please don’t try to use them. They’ll only frustrate you and make me feel bad that I made you have a bad cooking experience. I have included a page in the information section on translating the measurements of old recipes.

The recipe collection here reflects my basic cooking philosophy. I cook three meals a day for 6 people. I don’t have the time, energy or ambition to prepare ultra-involved food on a regular basis. I don’t worry about whether a food is authentic to it’s roots, although if it is, that’s great. If not and it tastes good, that’s fine too. Not that I don’t enjoy getting in there and giving the fancy magazine recipes a good going over (and have you any idea how much of that stuff is inedible? Lot of money for nothing sometimes!), but that’s a very rare diversion for me.

I also don’t believe in giving my money to grocery chains or food corporations and you will never, ever, find prepared mixes (i.e. cream of anything or flavored gelatin to name the two major offenders) or convenience foods in my kitchen if I can make them. I find it doesn’t take any more time to throw together something than it does to drive to the store, pick it up, bring it home, read the directions and make it. I’m not even going to get into the way I feel about some of the things that are legally in those things….. it’s enough to make you not want to eat anymore. I don’t know about you, but I want to know what goes into the food I feed my kids. Of course, as in everything, there are exceptions and until I can find a suitable homemade replacement for Hellman’s Mayonnaise, well, they get my money.

I am also a kitchen toy-a-holic. I own more kitchen stuff than any one person deserves to and I don’t even try to control it anymore. Sometimes you’ve just got to give in and admit defeat. In this case, it’s not even a struggle. I do use several of them more than the others and if I had to choose which ones were absolutely essential, they would be my KA (KitchenAid), hands down, followed by my slowcooker, microwave, and coffeemaker. If I didn’t have these things to help me out, I would never have the time to sit here and do these pages, read mail, check out any sites, you know, the important things in life. :)

If you decide to send me mail commenting on the site after you’ve had a chance to look around, please be gentle in any criticism. Labors of love are seldom perfect, no matter what form they take. This is no different.

Well, I’ve rambled and spouted long enough for one web site. Go, explore, have a good time and come back often as I will be adding more recipes quite frequently for a while. What is already here is the very small tip of a very big iceburg. Or maybe I should say a very small section of a never-be-big-enough hard drive!!

Carolyn Shaw  February 1998?

grab a cuppa, pull up a chair