Here are the recipes from this morning's show :)

DHC19

SMOTHERED CHICKEN STEW

MAYONNAISE ROLLS

OLD-TIMEY CHOCOLATE PIES

SMOTHERED CHICKEN STEW

12 boneless, skinless chicken thighs

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, optional

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 do 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 1-½ 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

MAYONNAISE ROLLS

2 cups self-rising flour

2 tablespoons mayo

1 large egg

1 cup whole milk

Mix all ingredients well and pour into greased muffin pan.  Bake at 350 for 20 minutes or until golden brown.  Makes 12 rolls.

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.