Monday, June 30, 2008

Savory Baked Chicken Breasts

1 cup sour cream
2 Tbsp. lemon juice
8 boneless, skinless chicken breast halves
1 tsp. salt
1 tsp. seasoned salt
1 1/2 tsp. paprika
1 1/2 tsp. sage
1 1/2 tsp. garlic salt
1/2 tsp. black pepper
3 cups fine bread crumbs
1/2 cup butter or margarine, melted

At least 4 hours before baking, combine sour cream and lemon juice in a small bowl. Place chicken breasts in a shallow bowl and pour mixture over chicken. Cover and refrigerate.

When ready to bake, preheat oven to 325 degrees and grease a 9x13-inch baking dish. Combine salt, seasoned salt, paprika, sage, garlic salt, and black pepper in a medium bowl. Mix in bread crumbs. Dip chicken breasts in crumb mixture to coat all sides. Arrange in baking pan. Drizzle melted butter over top. Cover with foil and bake for 2 hours. Remove foil and bake an additional 30 minutes to brown. Makes 8 servings.

NOTES: Recipe from the Lion House Christmas cook book. I didn't follow the instructions very closely when I made this last week. I didn't marinate the chicken for 4 hours, I used crushed saltine crackers instead of bread crumbs, I made a smaller amount of chicken and guessed on the proportions of ingredients, I didn't have sage, and I baked it for a shorter time at a higher temperature covered with a glass lid instead of foil. I still enjoyed the flavor, but I think following the directions would probably make it much more "savory."

Barbecue Spare Ribs

1 lb. pork spare ribs

Barbecue Sauce:
1 can tomato soup
3/4 cup water
2 Tablespoons Worcestershire sauce
1/4 tsp. cinnamon
1/4 tsp. pepper
2 medium onions, sliced
2 Tbsp. vinegar
1 tsp. salt
1 tsp. paprika
1/2 Tbsp. chili powder
1/8 tsp. cloves

Mix ingredients together and pour over meat. For spare ribs, bake 2 hours at 350 degrees. Makes about 4 servings.

NOTES: We put ours in the crockpot in the morning and let it cook all day. The BBQ sauce recipe comes from a recipe book that B's mom put together.

Tuesday, June 24, 2008

Macaroni and Beef Casserole

1 small package macaroni, cooked and drained
2 tablespoons oil
1 1/2 pounds ground beef, browned and drained
salt and pepper
1 large onion, chopped
2 stalks celery, chopped
1 can tomato paste (we used the 6 oz. size)
3/4 cup water
2 tablespoons sherry (we just used water)
1 can tomato soup
grated cheddar or Parmesan cheese
1 teaspoon leaf oregano

Toss cooked noodles in oil. Place in greased crock pot. Add all remaining ingredients, except cheese. Stir thoroughly. Sprinkle cheese over top. Cover and cook on low 4-8 hours or on high 2-3 hours. Makes 6 servings.

NOTES: We were low on groceries and short on time when I made this, so I changed a few things in the recipe. We didn't have celery, we used onion powder instead of a real onion, we only had 1 lb. of ground beef, and we added water in place of the sherry. We also cooked everything in a skillet, as seen in the photo. Despite the changes, it still turned out tasty. I found this recipe online somewhere a couple of years ago, but I don't remember where.

Thursday, June 19, 2008

Oven-Fried Chicken

1 beaten egg
3 tablespoons milk
1 1/4 finely crushed saltine or rich round crackers
1 teaspoon dried thyme, crushed
1/2 teaspoon paprika
1/8 teaspoon black pepper
2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, or drumsticks)
2 tablespoons margarine or butter, melted

1. In a small bowl combine egg and milk. In a shallow dish combine crushed crackers, thyme, paprika, and pepper. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.

2. In a greased 15x10x1-inch baking pan, arrange the chicken, bone side down, so the pieces aren't touching. Drizzle chicken with the melted butter.

3. Bake, uncovered, in a 375 degree oven for 45 to 55 minutes or until chicken is no longer pink (170 degrees for breasts; 180 degrees for thighs and drumsticks). Do not turn chicken pieces while baking.

NOTES: Makes 6 servings. B and I halved the recipe, and we used boneless skinless chicken breasts. Recipe is from the Better Homes and Gardens New Cook Book, 12th edition.

Instant Potato Soup

4 cups water
1 1/3 cups instant non-fat dry milk
2 Tablespoons butter
1 1/2 cups instant potato flakes
1/2 teaspoon seasoned salt
1/4 teaspoon onion powder
1/2 teaspoon salt

Heat water to almost boiling, using high heat setting. Turn off heat. Add instant milk, stir. Add butter, stir to melt. Add instant potato flakes, stir. Add seasoned salt, onion powder, and salt, mix well. Optional: garnish with shredded cheddar cheese, bacon bits, or parsley flakes. Makes 4 1/2 cups.

Variations: You can add cooked chopped broccoli or chopped ham.