Roasted Chicken and Vegetables

 

This is an easy and simple way to make Roasted Chicken and Vegetables. It just takes a few minutes to prepare, and then you put it into the oven and bake, leaving you free to enjoy your day or evening. You can also add different vegetables like, zucchini, peppers, tomatoes or squash.

Ingredients

1/2 tsp. paprika
3/4 tsp. salt
1/2 tsp. pepper
1 tsp. rosemary
2 lbs. potatoes, cut into bite size cubes
1 onion, chopped
2 carrots sliced into round rings
3 cloves garlic, minced
2 Tbs olive oil
6 chicken thighs, with or without the skin
salt and pepper to taste
Garlic powder
onion powder

Directions

Preheat oven to 300° or 170°, depending on how long you want to bake it. See notes below.

In a small bowl, combine paprika, salt, pepper, and rosemary.

In a large baking pan, combine potatoes, onion, carrots, garlic and olive oil.  Toss to coat the vegetables with the oil. Season the vegetables with the seasoning mixture of paprika, salt, pepper and rosemary.

Season both sides of the chicken pieces with salt, pepper, garlic powder and onion powder. Place chicken on top of the vegetables in a baking pan.

Bake at 300° for 1 hour, or at 170° for 8 hours to 10 hours. Bake until the meat falls off the bone and the vegetables are tender.  We like cooking ours low and slow. Not only does this give the meal a great flavor, it gives you very tender meat.

Hartwell Farm Corn Pudding

 

This is an old recipe I found in my mother's recipe box. It is such an easy recipe to put together with squares of cheese and bacon over the top, in a checkerboard fashion.

Ingredients

1 (16 oz.) can cream-style corn
1 c. medium-fine dry bread crumbs
1 c. milk
1 sweet pepper, chopped
1/2 tsp. salt
1/4 tsp. pepper
4 ounces sliced cheddar cheese, cut into 1 1/2-inch squares
3 to  4 slices bacon, in 1 1/2-inch lengths

Directions

Heat oven to 325° .

In a bowl, mix cream corn, bread crumbs, milk, green pepper, salt, and pepper.  

Pour the cream corn mixture into a casserole dish or 8 x 8-inch baking pan.

In an alternating pattern, arrange pieces of cheese and bacon across the top.  Bake for 1 to 1 1/2 hours. 

Dishpan Cookies

 You will need a big bowl or clean dishpan to mix up these cookies. This recipe gives you a big supply of cookies if you need to bake cookies for a large group of people. Of course, they work equally well to bake them up and store in the freezer for your own family, too. That way, you just bring out the cookies as needed. 

Ingredients

2 c. brown sugar
2 c. granulated sugar
2 c. vegetable oil,  margarine or butter
4 eggs
2 tsp. vanilla
2 tsp. soda
1/4 tsp. baking powder
1 tsp. salt
4 c. flour
1 1/2 c. oatmeal
1 c. chopped pecans or walnuts (optional)
1 c. chopped dates (optional)
1 c. raisins (optional)
2 c. coconut
4 c. cornflakes
1 (6 oz.) pkg chocolate chips

Directions

Cream brown sugar, granulated sugar, vegetable oil, eggs and vanilla together until light and fluffy.

Stir in soda, baking powder, salt and flour until thoroughly combined.

Add oatmeal, nuts, dates, raisins, coconut, cornflakes and chocolate chips.  Mix well.

Bake at 350° for 8 to 10 minutes, or until edges are lightly browned. Cool on wire racks.

Blue Cheese Salad Dressing

Serve this thick and creamy blue cheese dressing as a dip, or poured over a wedge of lettuce. You can add more blue cheese if you want more blue cheese flavor. 

Ingredients

2 1/2 oz blue cheese, crumbled
3 Tbs. buttermilk
3 Tbs. sour cream
2 Tbs. mayonnaise
2 tsp. white vinegar
1/4 tsp. sugar
1/8 tsp. garlic powder
2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1 c. green onion, chopped (optional)
salt and pepper to taste

Directions

In a small bowl, combine the blue cheese and buttermilk. Using a fork or the back of a spoon, break up the blue cheese by mashing it against the side of the bowl until it is the size of small curd cottage cheese. 

Stir in sour cream, mayonnaise, white vinegar, sugar, garlic powder, Worcestershire sauce, dry mustard and green onion. Mix until well blended. You can use a blender or an immersion blender to mix it up as well. This gives you a very smooth dressing.

Season with salt and pepper.

 Wacky Cake

Don't be fooled by the name of this cake. This moist cake is so quick and easy to make. It is one that my family requests often. When you need a dessert fast, this is the one won't let you down.

Ingredients

3 c. flour
2 c. sugar
2 Tbs. cocoa
2 tsp. baking soda
2 c. cold water
2 tsp. vanilla
2 Tbs. vinegar
3 /4 c. oil

Directions

Mix the flour, sugar, cocoa and soda together in a large mixing bowl. Add water, vanilla, vinegar and oil, mix well.

Pour in greased cake pan and bake 350° for 35 minutes or until toothpick inserted in the center comes out clean.

When the cake has cooled, frost if desired. Or sprinkle powdered sugar over the top.

Smothered Chicken Fried Pork Chops

Ingredients

6 to 8 lean pork chops, 1-inch thick
1 egg
2 Tbs. water
1/2 c. flour
1 Tbs. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/4 to 1/2 tsp. pepper
2 Tbs. oil
1 can cream of mushroom soup or chicken-rice soup
1 c. milk
3 to 4 potatoes washed and quartered
1 onion, sliced thinly into half rings

Directions

In a pan, or shallow bowl, beat the egg and water together.

In a low sided pan or bowl, mix the flour, salt, mustard, and garlic powder together. 

Dip the pork chops in the egg mixture. Let the excess egg drip off. Dredge the pork chops in the flour mixture. Set aside on a pan or rack for a few minutes. This helps the coating to stay on the meat and not fall off during frying. 

Heat the oil in a skillet.  Brown both sides of the pork chops. You don't need to cook the pork chops all the way through, you just want them to be nicely browned.  

Combine chicken-rice soup and milk together.  Hint: You can fill the empty soup can almost full of milk instead of using a measuring cup.

Place the pork chops in a Crock Pot or in a casserole dish that has a lid. Place the potatoes over the pork chops and add the onions.  Pour the soup and milk mixture over the top. Cook on low 6 to 8 hours; high for 4 hours.  Or bake in the oven at 200° for 6 to 8 hours.

 Spaghetti with Bacon Sauce

This is a very easy spaghetti dish that takes a few ingredients and turns them into a delicious supper. Spaghetti, bacon, tomatoes and peppers.

Ingredients

12 oz. piece of smoked bacon or 6 slices of bacon
1 sweet pepper, chopped
1 onion, chopped
1 (14 Oz.) can tomatoes, chopped or 1 lb tomatoes, peeled and chopped
salt and pepper to taste
pinch crushed red pepper
12 oz. spaghetti
6 Tbs. Parmesan cheese

Directions

Fill a pot with water and add 1 teaspoon salt. Cook spaghetti according to package directions. Drain, but reserve 1/2 cup of pasta water for later.  

Cut bacon into 1/4-inch slices. Fry bacon, onion and pepper in a cast iron skillet until golden brown all over. Remove from pan and place on paper towels to drain. Drain off bacon grease from the skillet.

Add the tomatoes. Season with salt, pepper and crushed red pepper. Simmer on low heat for 20 minutes.  Stir occasionally.

Add the cooked spaghetti, and 5 tablespoons Parmesan cheese. Toss lightly over low heat for 2 minutes.  Adjust the seasoning to taste. If the sauce seems too thick, add some of the reserved pasta water. 

Sprinkle with remaining cheese and serve.