Sunday, September 24, 2017

Three Pepper Chicken

    Ingredients
10 saltine crackers, crushed
1/2 teaspoon Italian seasoning
2 skinless, boneless chicken breasts
1/4 cup egg substitute
1/2 cup julienned red bell pepper
1/2 cup julienned yellow bell pepper
1/2 cup julienned green bell pepper
1 small onion, cut into wedges
1 clove crushed garlic
1 1/2 tablespoons butter
1/2 cup chicken broth
1/2 tablespoon all purpose flour


   1. In a shallow dish or bowl, mix together cracker crumbs and seasoning. Put egg substitute in a separate dish or bowl. Dip each chicken breast in the egg substitute, then coat with cracker mixture. Set aside.
   2. In a large skillet saute bell peppers, onion and garlic in butter or margarine over medium heat, until just crisp and tender. Remove pepper mixture from skillet and set aside, keeping warm.
   3. In the same skillet, saute coated chicken breasts in remaining butter or margarine until browned on both sides. Remove browned chicken breasts from skillet and keep warm.
   4. Combine the chicken broth and flour and mix together. Pour broth mixture into pan drippings and heat through until mixture thickens and begins to boil. Stir in bell pepper mixture and heat through, stirring together. If desired, serve by placing chicken breast on a bed of hot cooked pasta and pouring bell pepper mixture over the top.

Kansas Tomato Sandwich

   Ingredients
2 slices white bread
1 medium tomato, thickly sliced
1 slice white American cheese
2 teaspoons butter or margarine
1 lettuce leaf (optional)
salt and pepper to taste


   Toast the bread slices to your desired darkness. When done, spread lightly with butter or margarine. Place a slice of tomato on the buttered side of one slice and top with a slice of cheese. Season to taste with salt and pepper and place a slice of lettuce on if desired. Top with the remaining slice of bread.

Monday, September 18, 2017

Glazed Ham

   Ingredients
1 (8 pound) bone-in shank ham
4 cups water, or as needed
1/2 cup honey
1/2 cup brown sugar
2 tablespoons liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 pinch ground cloves


   1. Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
   2. Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well and return to the roasting pan.
   3. Skim fat from the top of the drippings and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
   4. Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.

Friday, September 8, 2017

Indiana Breaded Tenderloin Sandwich

   Ingredients

4 (4 ounce) slices of pork tenderloin, cut across the grain
1 egg, beaten
2 tablespoons milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups bread crumbs
1/2 cup peanut oil for frying
4 Kaiser rolls, split
4 teaspoons mayonnaise or as needed (optional)
4 teaspoons ketchup or as needed (optional)
4 teaspoons prepared yellow mustard or as needed (optional)
4 leaves lettuce (optional)
4 slices tomato (optional)
4 slices onion (optional)
4 slices pickle, for garnish (optional)


   1. Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag) and flatten the cutlet until its about 1/4 inch thick and about 3 1/2 by 5 inches in size.
   2. Beat the eggs and milk together in a shallow bowl and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
   3. Dip each flattened cutlet into the seasoned milk egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper do not stack.
   4. Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
   5. Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
   6. Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side), top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion and a pickle slice, if desired.

Tuesday, August 29, 2017

Baked Bluefish

   Ingredients
2 1/2 pounds bluefish fillet(s)
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 1/2 cups boiling water
1/2 cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
1/2 cup minced onion
4 sprigs fresh dill weed


   1. Preheat oven to 500 degrees F (260 degrees C).
   2. Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
   3. Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
   4. Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

Friday, August 25, 2017

Caribbean Coconut Chicken

   Ingredients
4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes


   1. Preheat oven to 425 degrees F (220 degrees C).
   2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
   3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper and red pepper flakes.
   4. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes or until the vegetables cook down and the chicken is tender.

Monday, August 14, 2017

Brunswick Stew

   Ingredients
4 ounces diced salt pork
2 pounds chicken parts
8 cups water 3 potatoes, cubed
3 onions, chopped
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups canned whole kernel corn
1 (10 ounce) package frozen lima beans
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper


   1. In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes or until chicken is tender.
   2. Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
   3. Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.


Thursday, August 10, 2017

Mushroom Soup Without Cream

   Ingredients
2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks (optional)
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
1/2 cup chopped green onion


   1. Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
   2. Pour chicken stock into the pot and season with salt and pepper. Cover and simmer over low heat for 30 minutes. Ladle into bowls and serve with green onions sprinkled on the top.