I am truly addicted to recipes. When I sit and read through my recipe books or surf the Net for fun ideas, the next thing I know I'm off to the grocery store to pick up the ingredients to try new recipes.
Every one in a while the recipe doesn't turn out like it sounds, but the majority of the time I find some pretty tasty dishes.
Sunday I made Pop in the Oven Chicken, mashed potatoes and gravy, and fresh asparagus. It was a rather tasty meal if I have to say so myself!
Pop in the Oven Chicken
1 chicken, cut up
1 cup buttermilk
1/3 cup vegetable oil
1/3 cup butter
1 cup flour
2 teaspoons pepper
1 teaspoon season salt
1 teaspoon garlic salt
1/2 teaspoon pepper
Place chicken pieces in a large, shallow pan; pour buttermilk over and turn chicken pieces to evenly coat. Cover and refrigerate for two hours. Place the oil and butter in a shallow pan (jelly-roll pan) and put in a heated oven at 375 degrees until melted. Set aside. In a large paper sack or plastic bag, combine the flour and seasonings. Drain the chicken and pat dry. Roll the chicken pieces, a couple at a time, in the melted oil-butter mixture, then drop them into the sack and shake to cover. Place on a dish or wax paper. Place the coated chicken in the pan, skin side down. Bake for 45 minutes. With a spatula, turn the chicken over and bake 5-10 minutes longer, or until the top crust begins to bubble.
Fresh Sauced Asparagus and Cheese
1 1/2 pounds fresh asparagus, trimmed and cubed
1 tablespoon butter
1 tablespoon flour
1 cup half-and-half
3/4 teaspoon chicken bouillon
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup Swiss Cheese, shredded
1 tablespoon Ritz crackers, crushed
In a large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes (do not overcook); drain. Arrange spears in the bottom of a greased 1 1/2-quart baking dish; set aside and keep warm. In a small saucepan melt butter over low heat. Add flour; cook and stir for one minute. Whisk in half-and-half, bouillon, salt and pepper; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat; stir in cheese until melted. Pour over asparagus. Sprinkle with cracker crumbs. Broil six inches from the heat for 3-5 minutes or until lightly browned.
Excellent Mashed Potatoes
Preparation time: 45 minutes
4 large potatoes, peeled and quartered
1/3 cup warm milk
2 tablespoons butter
2 tablespoons sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
Cook potatoes in a large pot of lightly salted water until tender; drain. Mash potatoes and beat until smooth. Add milk, butter, sour cream, salt, pepper and garlic powder. Beat until blended. Beat on high speed until fluffy about 2 minutes.
FOOD FOR THOUGHT; Man doesn't live by bread alone. We all need buttering up once in a while.
GARY'S TIP: To quickly find a favorite recipe in a magazine or cookbook, put a stick-it note on the inside cover listing the name of the recipe and page number. That way the recipe is easy to find in a hurry and at a glance.
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