Ranch Style Chicken

Tender, juicy, flavorful chicken baked either low and slow in the oven, or if you are in a hurry, kick the temperature up to 325° or 350° and have it done in approximately 90 minutes.

Ingredients

6 Tbs. shortening or cooking oil
1/2 c. flour
salt and pepper
1 (2 to 3) lb. frying chicken cut up or chicken pieces
1 onion, chopped
8 sprigs parsley (optional) or 4 teaspoons dried 
2 cloves minced garlic
1 Tbs. olive oil
1 (8 Oz.) can tomato sauce
1 (16 oz.) can tomatoes
1/2 c. sliced olives
1 (3.5 to 4 ) oz can mushrooms
1 tsp. Italian herb seasoning
salt and pepper to taste

Directions

Preheat oven to 325°.  However, if you are wanting the chicken to be really tender, juicy and falling off the bone,preheat oven to 165°. Get two 12 x 8 x 2-inch baking dishes.  You can also line the dishes with aluminum foil for easier cleanup.

Melt 3 tablespoons shortening into each baking dish. 

Salt and pepper both sides of the chicken pieces. Place the flour in a bag. Shake the chicken pieces to coat with flour.  Arrange chicken pieces in the baking dishes with skin side up. 

Bake 30 minutes. Drain off all but 1 tablespoon oil.

Remove from oven. Add chopped onion, parsley, and garlic.  Pour in tomato sauce, tomatoes, olives, mushrooms, Italian herb seasoning and salt and pepper to taste.

 Cover and place back in the oven. If you are using a 350° oven, bake the chicken for about an hour.  However, if your oven is st to 170°, bake for 4 to 5 hours or until the meat is tender and registers 165° with a meat thermometer when inserted into the thickest part of the chicken.

Homemade Pickling Spice

If you don't have pickling spice in your cupboard, there is no need to rush to the store to buy some. It is so easy to make your own pickling spice, and it's economical too. 

Pickling spice is often used when preserving pickles, but you can also add it to preserved fruits and vegetables.  It can be used in stews and other meat and vegetable dishes.

If you're using pickling spice to canned jars of pickles or if you are making Refrigerator Bread and Butter Pickles, add the spices right into the brine.  If you are using it to cook with, place the desired amount of pickling spice in a piece of cheesecloth and tie it shut with a string. Toss this in during cooking. When the meal is done or you no longer need to season with the pickling spices, remove the cheesecloth bag.  Open the bag and toss away the used spices. You can wash the cheesecloth and use it again and again.

Ingredients

5 bay leaves
1 to 2 cinnamon sticks
2 Tbs. mustard seeds
1 Tbs. whole black peppercorns
1 Tbs. whole allspice
1 Tbs.ground ginger
1 Tbs/ coriander seeds
1 Tbs. dill seeds
1 to 2 tsp. hot pepper flakes
2 tsp. cardamon seeds
1 tsp. whole cloves

Directions

Crush or tear the bay leaves into small pieces. Place in a glass bowl or a jar that has a tight-fitting lid.

Break the cinnamon sicks into pieces. Add this to the bay leaves.

Add mustard seeds, whole black peppercorns, whole allspice, ground ginger, coriander seeds, dill seeds, hot pepper flakes, cardamon seeds and whole cloves

Stir to combine. If using a jar, put the lid on and shake the jar to mix the spices together.  Store in an airtight jar or container.

Parmesan Garlic Breadsticks 

Fresh hot buttery breadsticks from the oven, seasoned with garlic and herbs, and then dipped in Marinara sauce.  What could be better than that! These breadsticks are so easy to make, and they disappear fast.  So instead of ordering out and paying a high price, make your own instead.

Ingredients 

Breadsticks

1 1/3 c. warm tap water
2 1/2 tsp. instant yeast, rapid rise
2 Tbs. granulated sugar
1/4 c. milk powder
3 Tbs. butter
1 tsp. salt
3 to 4 c. flour

Marinara Dipping sauce

1 (15 oz.) can tomato sauce
1 tsp. sugar
1 tsp. oregano
1/2 tsp. dried basil
1/2 tsp. majoram
1/2 tsp. garlic powder
1/2 tsp. salt

Breadstick Seasoning

2 Tbs. Parmesan cheese
1 Tbs. onion powder
1 Tbs. oregano
1 to 3 tsp. garlic powder  (See notes below)
1 1/2 tsp basil
1 tsp marjoram
1 tsp. parsley
1/2 to 1 tsp. salt
1 1/2 sticks butter, divided

Directions

Two 9 x 13-inch baking pans or one 18 x 13-inch pan.

In a large mixing bowl, combine warm water, yeast, and sugar.  Let stand for 5 to 10 minutes in a warm location. This will tell you if your yeast is active and good to use.

Add milk powder, butter, salt and 1-cup of flour. Mix on low speed with an electric mixer that has a dough hook.  You can also mix this by hand as well with a wooden spoon.  Continue to add the rest of the flour until a soft dough forms. Turn the dough out onto a lightly floured surface to knead by hand, or continue to knead the dough with a mixer.  If kneading by hand, knead for about 8 minutes to 10 minutes, adding flour as necessary, until the dough is smooth and elastic.

Decide on the pan you want to use. If using two 13 x 9-inch pans, divide the dough in half. Roll out each dough into a 13 x 9-inch rectangle. Or, you can use an 18 x 13-inch pan. Roll the dough out into an 18 x 13-inch rectangle.

Begin making the Breadstick Seasoning

Melt 4 tablespoons butter in the bottom of each baking pan if using a 13 x 9-inch pans. Or melt 8 tablespoons in the bottom of an 18 x 13-inch pan.  Place the dough into prepared pan or pans. Press to fit the dough into the corners of the pan.  

Brush the top of each bread stick dough with 1 tablespoon melted butter.  Using a pizza cutter, cut the for the breadsticks.   For the 13 x 9-inch pans, cut the dough into 10 equal portions for a total of 20 breadsticks.  However, if you are using the 18 x 13-inch pan, cut dough in half lengthwise.  Then width wise, cut the dough into equal portions 10 times, so that you have 20 breadsticks. Cover and place in a warm location until the dough doubles in size.  This takes about 90 minutes.  While the breadsticks are rising, begin making the marinara sauce.

In a saucepan, combine tomato sauce, sugar, oregano, basil, marjoram, garlic powder and salt. Bring to a boil over medium heat, stirring to keep it from burning on the bottom.

Reduce heat and simmer the sauce for about 30 minutes. Stir the sauce occasionally to keep it from burning. 

Preheat the oven to 375°  to 400°.  

Bake for 10 to 15 minutes, or until golden brown. While the breadsticks are baking, combine the breadstick seasoning. 

In a small bowl, combine Parmesan cheese, onion powder, oregano, garlic powder,  basil, marjoram,  parsley, and salt.

Remove the breadsticks from the oven. Immediately brush 1 tablespoon melted butter for each 13 x 9-inch pan, or 2 tablespoons butter over the 18 x 13-inch pan of breadsticks. 

Sprinkle the breadstick seasoning over the top of the melted butter. Try to let them cool for 5 to 10 minutes before slicing and serving with the marinara sauce. 

*  You can also add 1/2 cup of Parmesan cheese and 1/2 cup of shredded marble cheese to the dough. Or use mozzarella cheese.  

**  You can add shredded cheese over the tops of the breadstick dough before baking and omit the butter spread over the top.  It may take about 14 minutes to bake.  Then, right when the breadsticks come out of the oven, sprinkle the seasoning mix over the cheese.

** Also,  another variation is to make garlic bread sticks.  Add 1 tablespoon dried minced garlic or fresh garlic cloves.  However, adjust the amount of garlic to suit your tastes.  We like the taste of garlic, so we use more.

Hamburger Cheese Biscuit Ring

This is a recipe from the early 1960's. It is one that my mother often made after a long day of taking care of her family. This meal goes together quickly, so you don't have to spend a lot of time in the kitchen. If you want to save even more time, use the premade biscuits in a can.

Ingredients

2 lb. ground beef
1 onion, chopped
1 (10 1/2 ox.) can condense cream of celery soup
1/2 c. tomato soup
3/4 c. beef bouillon
1/4 c. ketchup
1 tsp. chili powder
1/4 to 1/2 tsp. red pepper flakes (optional)
1/4 c. sliced stuffed olives
salt and pepper to taste

Cheese Biscuits

1/4 c. shortening
1/3 c. cheddar cheese, shredded
2 c. biscuit mix
2/3 c. milk

Directions

In a large cast iron skillet, brown ground beef and onions.  Drain off excess fat.

Mix in condensed cream of celery soup, tomato soup, beef bouillon, ketchup, chili powder, and red pepper flakes.  Bring to a simmer and cook until it is slightly thickened, stirring occasionally.  Add salt and pepper to taste. Turn the heat to low while you prepare the cheese biscuits. 

Preheat oven to 425°. Grease a baking sheet.

Cut in shortening and cheese into biscuit mix. 

Add milk.  Stir with a fork to make a soft dough, beating for 15 strokes. Do not over mix or the biscuits will be tough. 

Drop dough by tablespoons onto prepared baking sheet.

Bake for 12 to 15 minutes, or until golden brown. Makes 12 large biscuits.

To serve, spoon meat into the center of a platter and surround with hot Cheese Biscuits. Garnish with sliced stuffed olives.

No Bake Butterscotchies

This is a simple and easy recipe to make no bake cookies.  It only takes about 10 minutes to whip up a batch of these cookies, and they disappear almost as fast.

Ingredients

1/2 c. evaporated milk
3/4 c. brown sugar
2 Tbs. butter
1 (6 oz.) pkg. butterscotch morsels
1 tsp. vanilla
2 c. crisp ready to eat cereal
1 1/4 c. flaked coconut
1/2 c. chopped walnuts

Directions

 Line your counter or cookie sheets with waxed paper. You will need this done before you start to cook, because the mixture hardens rather quick.  

Combine the evaporated milk, brown sugar and butter in a 2-quart saucepan.  Stirring constantly, bring to a boil. Continue to boil, stirring constantly, for 2 minutes. Remove from heat.

Add the butterscotch morsels, and vanilla.  Stir until the butterscotch morsels melt, and the mixture is smooth.

Stir in cereal, coconut, and walnuts.  Mix thoroughly.

Working quickly at this stage, drop spoonfuls of the cookie dough onto waxed paper. The cookies will start hardening pretty fast at this point. Set them in a location where it is cool, so they will set up sooner. Enjoy.

Pork Scallopini With Mushrooms

This dish may sound difficult to make, it is super easy. In a short amount of time, you can have supper done and on the table! It tastes as good and even better than what you can get from a restaurant. It is comfort food that you can enjoy anytime.

Ingredients

3 to 4 Lbs. pork tenderloins cut into 1-inch slices
salt and pepper to taste
1 1/2 c. flour or 3/4 c. breadcrumbs and 2/3 c. flour
2 Tbs. Parmesan cheese
2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1/2 c. buttermilk
1 egg
1/4 c. cooking oil
1/4 c. butter
1 onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1/2 c. heavy cream
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1 lb. fresh mushrooms or canned mushrooms, drained
hot cooked fettuccine, rice or mashed potatoes

Directions

Season each side of the pork tenderloin with salt and pepper to taste.

In a shallow dish, combine flour, Parmesan cheese, garlic powder, salt and pepper. 

In another dish, combine buttermilk and egg together. 

Dip the pork tenderloin into the buttermilk mixture.  Allow the excess to drip off. Then dredge the pork tenderloin in the flour mixture. Set aside on a cookie sheet lined with wax paper, so the flour adheres better when you begin cooking them. 

In a large cast iron skillet, heat cooking oil and butter over medium high heat. Add pork tenderloins, being careful to not over-crowd the skillet.  You may need to work in batches, depending on how large the skillet is. Brown the pork tenderloin on both sides. Place the pork tenderloins on a platter and cover with a sheet of foil to keep them warm. Repeat the process of frying the pork tenderloins until they are all browned. 

Add the onion, garlic, and mushrooms. Sauté until the onion is translucent. 

Add chicken broth, thyme, oregano, and rosemary. Scrape the bottom of the pan to release the browned bits because that is where all the flavor is. Simmer for 3 to 4 minutes.

Stir in heavy cream and cook for another 3 minutes.

Mix cornstarch with 1 tablespoon water.  Turn the heat up to high. Whisking continuously, pour the cornstarch and water into the skillet.  Cook and stir until the sauce thickens.

Return the pork tenderloin to the skillet. Spoon some sauce over the top of the meat. 

Cover and cook on low heat for 15 to 20 minutes, or until the pork is done. It should be at least 145° when a meat thermometer is inserted into the center of the pork. 

Place the pork tenderloin over a bed of hot, cooked fettuccine,  rice or mashed potatoes.  Pour the sauce over the top.  Serve and enjoy.

Easy No Cook Brine Refrigerator Bread and Butter Pickles

 

This is the easiest bread and butter pickle recipe ever!  Simply mix up the brine and pour over the sliced cucumbers.  No cooking involved. 

Ingredients

7 c. cucumbers, sliced thin (peeling them is optional)
2 Tbs. pickling salt
2 sweet bell peppers, thinly sliced into strips
1 large onion, thinly sliced into half rings
2 c. sugar
1 c. vinegar
1 tsp. celery seed
1 Tbs. mustard seed
1 1/2 Tbs. pickling spice homemade or bought from the store

Directions

Place sliced cucumbers in a large glass or plastic bowl. We use an ice cream bucket to hold our bread and butter pickles.

Sprinkle salt over the cucumbers and place them in the refrigerator for about an hour.  While the cucumbers are in the refrigerator, make the brine.

Combine sugar, vinegar, celery seed, mustard seed and pickling spice in a bowl.  Stir to combine.

Remove cucumbers from the refrigerator. Drain the cucumber juice off.  Rinse under cold water and then drain again.

Add the sweet bell pepper, and onion to the cucumbers. Stir or toss to combine. 

Pour the brine over the cucumbers.  Mix well.

Cover and refrigerate overnight or at least 2 days for better flavor.  Stir occasionally.    

Give the cucumbers a little stir to make sure they are covered with the brine.  Then serve and enjoy!  Keep the bread and butter pickles in the refrigerator.