SMOTHERED CHICKEN STEW
SPRITE BISCUITS
OLD-TIMEY CHOCOLATE PIES
SMOTHERED CHICKEN STEW
6 boneless, skinless chicken thighs
6 skinless chicken legs
1 tablespoon olive oil
2 tablespoons butter
1 to 2 cups all-purpose flour seasoned generously with salt
and pepper
1 onion, chopped
1 cup mushrooms, whole or sliced
16-ounces chicken broth
1 cup water
1 tablespoon chicken granules
1 teaspoon each of garlic powder, onion powder, salt,
pepper, and Creole seasoning
Hot, cooked rice
In a large Dutch oven with a lid, melt the oil and butter
together over medium high heat. Dust the
chicken pieces lightly with flour and shake off the excess flour. I just put the flour in a large, deep bowl to
this. Brown the chicken on each side for
about 3-4 minutes on medium heat. I do
this in 2 batches, and be careful not to get the heat too high. After browning chicken, place on a large
plate and set aside. Now, add the onion and mushroom to the drippings in
the pot (you may want to add a dash of water to it). After sautéing the onions and mushrooms for
about 5 minutes, add the chicken broth and 1 cup of water. Add the seasonings and stir well. (You may want to taste and add more
seasonings to your liking). Now add back
all the chicken, making sure all chicken is mostly covered with the broth and
water mixture. Cook covered on very low
heat for 2 to 3 hours. 1 hour is fine,
but the longer it simmers the more tender the chicken will be. I like to add about 1 teaspoon of cornstarch
to ½ cup of water and stir it in at the very end to thicken it even more. Serve over hot rice with green peas and rolls
or cornbread. It is so good! J
SPRITE BISCUITS
3 cups Bisquick
½ cup sour cream
½ cup Sprite or 7UP (not diet)
3 tablespoons sugar
8 tablespoons butter, melted and divided
Mix first 4 ingredients together with a fork. Turn dough out onto a floured surface and
roll out just a little with a rolling pin.
(You want your biscuits to be thick).
Cut dough into squares with a knife.
Place 3 tablespoons melted butter in a 11x8 glass baking dish. Place cut biscuits on top of the melted
butter. Sprinkle with sugar and brush a
little butter over each biscuit. Bake at
400 for 15-20 minutes. Remove from oven
and brush each biscuit with a little more melted butter. These are great with honey butter J
OLD-TIMEY FUDGE PIES
4 squares semi-sweet
chocolate
2 sticks real butter
2 cups sugar
4 eggs, beaten
2- 9-inch unbaked pie shell (You can find these in the
freezer section)
Preheat oven to 375.
Melt butter and chocolate in a saucepan over low heat. Remove the pan from the heat and add the
sugar. Beat the eggs in a small bowl
then add a spoonful of the chocolate to the eggs, stirring rapidly. Now add eggs with the small of amount of
chocolate mixture to the rest of the chocolate mixture. (This will keep you from having scrambled
eggs in your pie!) Pour filling into pie
shells and bake for 25 minutes or until set.
Don’t bake any longer than 30
minutes. Wait until they have cooled
completely before slicing. Serve with
ice cream or whipped topping.
No comments:
Post a Comment