Thursday, June 5, 2014
Tuesday, April 8, 2014
1 - 3.5 to 4 lb. chicken cut up with bone and skin
2 stalks celery, halved
1 large onion, quartered
1 carrot, scraped and halved
1 turnip, peeled and halved
2 cloves garlic, crushed
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/4 teaspoon dried tarragon
4 cups water
3 cups chicken broth
4 ounces medium egg noodles, uncooked
1 large onion, chopped
2 stalks celery, sliced
2 carrots, scraped and sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon tarragon
- Combine first 11 ingredients in a large Dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender.
- Remove chicken from broth, reserving broth; set chicken aside to cool slightly.
- Pour broth through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to Dutch oven.
- Cook noodles according to package directions, omitting salt and far; drain and set aside.
- Skin and bone chicken; chop chicken meat, and set aside.
- Add chopped onion, sliced celery, and sliced carrot to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes.\
- Stir in chopped chicken and noodles; add 1/2 teaspoon salt and remaining ingredients. Cook until thoroughly heated. Yield 10 cups.
Source: Southern Living Cookbook 1995
Posted by Debi
Monday, March 17, 2014
1 Tablespoon olive oil
1 large yellow onion, diced
1 large carrot, peeled and cut into fine dice
4 cloves garlic, minced
1 pkg. chicken and apple sausage sliced
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon paprika
5 plum tomatoes, diced
6 cups chicken broth
2 cups lentils
2 bay leaves
1 1/2 teaspoons salt
Pepper to taste
Fresh tarragon chopped for garnish
1. Preheat a large pot over medium heat and add oil. Saute' the onion and carrots for about 10 minutes, until onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and saute' for 2 more minutes. Add the tomatoes and sausage and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.
2. Add the chicken broth, lentils, bay leaves, salt and pepper, then cover and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cook, covered for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little water. Serve with fresh tarragon on top and hot, crusty bread.
Source of original recipe Chow.com, but I've adjusted the ingredients enough to call it my own.
Posted by Debi
Tuesday, January 21, 2014
2 cups all purpose flour
1/2 t. baking powder
1/2 t. salt
1 t. sugar
1 cup Crisco shortening
4 - 6 T. ice water
Sift dry ingredients in a large bowl.
Cut in shortening with dull edge of two knives.
Add water by tablespoons until it sticks together.
Roll out dough on floured surface. Place in pie plate and fill to bake, or prick with a fork and bake at 400 degrees for 10 - 12 minutes until crust is lightly browned.
Makes two 9" pie crusts - use for double pie or two single crust pies.
Photo credit: www.salvationsisters.com
Posted by Debi
Wednesday, January 1, 2014
4 Tbsp. butter, melted and divided
3 Tbsp. warm bacon drippings, divided
2 slices of bacon browned and crumbled
1 1/2 c. stone-ground yellow cornmeal
1/2 c. unbleached all-purpose flour
1 tsp. table salt
1 tsp. coarsely ground black pepper
1/2 tsp. baking powder
1/2 tsp. baking soda
1 large egg, lightly beaten
1 1/4 c. buttermilk
1/2 c. milk
Preheat oven to 450. Place 1 Tbsp. melted butter and 1 Tbsp. bacon drippings in a 10-inch cast iron skillet; heat in oven 5 minutes
Meanwhile,mix together cornmeal and next 5 ingredients in a bowl. Whisk together egg and both milks; whisk into cornmeal mixture just until combined. Whisk in remaining 3 Tbsp. butter and 2 Tbsp. bacon drippings and bacon.
Pour into hot skillet.
Bake at 450 for 20 minutes or until golden brown and firm. Cool 5 minutes. Remove from pan, and serve.
2 lbs. Collard Greens, washed and cut in 1/4" thick slices, tough center stalk removed
1/4 c. hot vegetable oil
1/2 c. chicken stock
1 tsp. salt
4 tsp. apple cider vinegar
1/2 tsp. dried crushed red pepper flakes
2 small Fuji apples, cored and sliced thin like matchsticks
4 slices bacon, cooked but not crisp and cut into fourths
Stir-fry collards in oil in large dutch oven over medium-high heat stirring often until wilted.
Add chicken broth, salt, apple cider vinegar and pepper flakes.
Stir-fry 3 minutes or until greens are crisp tender.
Gently stir in bacon and apples and cook stirring often until tender, about 2 minutes.
Basic recipe from Southern Living, with tweaks by me. :-)
Posted by Debi