Chicken Tomato Dish

Chicken Tomato Dish

4 Tyson chicken leg quarters

1 can (14.5 oz) Hunts stewed tomatoes

1 onion thinly sliced

½ teaspoon salt

½ teaspoon garlic salt

¼ teaspoon seasoned salt

½ teaspoon black pepper

1 tablespoon all-purpose flour

1 tablespoon butter

¼ to ½ cup water

1.                  Preheat oven to 350 degrees.

2.                  Place chicken leg quarters in a dish suitable to hold 4 chicken leg quarters.

3.                  Sprinkle salt, garlic salt and pepper over the 4 chicken leg quarters.

4.                  Sprinkle flour over all 4 chicken leg quarters.

5.                  Arrange sliced onions on top of the 4 chicken leg quarters.

6.                  Dot the 4 chicken leg quarters with butter.

7.                  Pour water into dish just to cover the bottom of the dish.

8.                  Cover with foil and place into the oven for about 30 to 40 minutes covered.

9.                  Remove foil and add the can of stewed tomatoes.

10.              Continue cooking until chicken is completely done.

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White Rice With Raisins

Makes About 8 Servings

2 cups raw regular white rice

1 cup light or dark raisins

3 tablespoons butter or margarine

1.                  Cook rice as package label directs, drain if necessary.

2.                  Meanwhile, cover raisins with boiling water; let stand 10 minutes; drain.

3.                  With fork, stir raisin into drained cooked rice along with butter.

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Serve with Pumpkin and Cauliflower

Curry Baking Powder Biscuits

Dinner prepared and photos taken by Shirley-Ann Pearman

 

Macaroni and Chicken Dish

Macaroni and Chicken Dish

6 pieces of chicken tenders

2 cups macaroni

1 cup cheddar cheese

½ teaspoon salt

1 teaspoon garlic salt

½ teaspoon black pepper

½ cup chopped onions

½ cup chopped celery

¼ cup chopped green pepper

1 small can of tomato paste

1 tablespoon sugar

½ cup bread crumbs

1.                  Preheat oven to 350 degrees.

2.                  Cook macaroni as instructed on package.

3.                  In a frying pan sauté onions, celery and green pepper until tender.

4.                  Add chicken tenders and season with salt, garlic salt and pepper.  Cook thoroughly.

5.                  Stir in tomato paste and sugar.

6.                  Simmer for a few minutes.

7.                  Meanwhile drain macaroni.

8.                  Add ¾ cups of the cheese, along with chicken and tomato sauce.

9.                  Ensure that everything is incorporated well.

10.              Pour into desired buttered dish suitable for the amount.

11.              Sprinkle with remaining cheese and bread crumbs.

12.              Bake until cheese is melted and slightly browned.

Serve with corn on the cob.

Buttermilk Baking Powder Biscuits

Dinner prepared and photos taken by Shirley-Ann Pearman

 

Curry Baking Powder Biscuits

Curry Baking-Powder Biscuits

Makes 8 (2 ½ inch) Biscuits

2 cups sifted all-purpose flour

½ teaspoon curry powder

3 teaspoons baking powder

1 teaspoon salt

1/3 cup shortening

About ¾ cup milk

Optional:  ¼ cup sugar added after step 2.

1.                  Preheat oven to 450F.  Sift flour with baking powder, curry powder and salt into medium bowl.

2.                  Cut shortening into flour mixture, with a pastry blender or 2 knives (used scissors fashion), until mixture resembles coarse cornmeal.

3.                  Make a well in the center.  Pour in 2/3 cup milk all at once.  Stir quickly round the bowl, with a fork.  If mixture seems dry, add a little more milk, to form dough just moist enough (but not wet) to leave side of bowl and form ball.

4.                  Turn out dough onto a lightly floured surface, to knead.  Gently pick up dough from side away from you; fold over toward you; press out lightly with palm of hand.  Give the dough a quarter turn.  Repeat ten times.

5.                  Gently roll out dough, from center, to ½ to ¾ inch thickness.

6.                  With floured 2 ½ inch biscuit cutter, cut straight down into dough, being careful not to twist cutter.

7.                  Place on ungreased cookie sheet; bake 12 to 15 minutes.

Buttermilk Baking Powder Biscuits

Buttermilk Baking-Powder Biscuits

Makes 8 (2 ½ inch) Biscuits

2 cups sifted all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

1/3 cup shortening

About ¾ cup buttermilk

Optional:  ¼ cup sugar added after step 2.

1.                  Preheat oven to 450F.  Sift flour with baking powder, baking soda  and salt into medium bowl.

2.                  Cut shortening into flour mixture, with a pastry blender or 2 knives (used scissors fashion), until mixture resembles coarse cornmeal.

3.                  Make a well in the center.  Pour in 2/3 cup milk all at once.  Stir quickly round the bowl, with a fork.  If mixture seems dry, add a little more milk, to form dough just moist enough (but not wet) to leave side of bowl and form ball.

4.                  Turn out dough onto a lightly floured surface, to knead.  Gently pick up dough from side away from you; fold over toward you; press out lightly with palm of hand.  Give the dough a quarter turn.  Repeat ten times.

5.                  Gently roll out dough, from center, to ½ to ¾ inch thickness.

6.                  With floured 2 ½ inch biscuit cutter, cut straight down into dough, being careful not to twist cutter.

7.                  Place on ungreased cookie sheet; bake 12 to 15 minutes.

Carrot Cake

Carrot Cake

Makes 2 loaves

2 cups sugar
4 eggs
2 Jars of junior carrot baby food
1 ½ cups wesson vegetable oil
3 cups flour
1 ½ teaspoons baking soda
2 teaspoons baking powder
¾ cups raisins
½ cup nuts
1 teaspoon cinnamon

1. Preheat oven to 350 degrees.
2. Beat sugar and eggs until creamy.
3. Add carrots and oil.
4. Add dry ingredients.
5. Add, raisins and nuts.
6. Pour into a greased and floured loaf pan.
7. Bake at 350 degrees for approximately 40 minutes or until cake is done.

Cake baked and salad made by Betty Ming
Grilled Sandwich by Shirley-Ann Pearman
Photos taken by Shirley-Ann Pearman

Apple Griddlecakes

Apple Griddlecakes

Makes 12 (4-inch) Griddlecakes

1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
 Pared thinly sliced apple (1 cup)

Sift flour with baking powder, salt, and sugar into medium bowl.
With rotary beat, beat egg.  Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Add 1 cup pared, thinly sliced apple to Griddlecakes batter.
Meanwhile, slowly heat griddle or heavy skillet.  To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry.  Turn; cook 2 minutes longer, or until nicely browned on underside.  Serve with whipped butter.
Serve with Spicy Applesauce.

Recipe by McCall’s Cookbook

Griddlecakes prepared by Shirley-Ann Pearman
Photo taken by Dwayne Pearman Jr.

Everyday Coffeecake

Everyday Coffeecake

Batter:

1 ½ cups sifted all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 egg
¾ cup sugar
1/3 cup butter or margarine, melted
½ cup milk
1 teaspoon vanilla extract

Topping:*

2 tablespoons sugar
1 teaspoon cinnamon

Makes 9 Servings

Preheat oven to 375 degrees.  Grease an 8-by-8 by-2-inch baking pan, or a 9 by-1 ½ -inch layer-cake pan.
Make Batter:  Sift flour with baking powder and salt; set aside.
In medium bowl, with rotary beater, beat egg until frothy; then beat in sugar and butter until well combined.  Add milk and vanilla.
With wooden spoon, beat in flour mixture until well combined.
Pour into prepared pan.  Sprinkle with Topping - sugar combined with cinnamon.  Bake 25 to 30 minutes or until cake tester inserted in center comes out clean.  Cool partially, in pan, on wire rack.  To serve, cut into squares or wedges while still warm.

*(Second Choice Optional Topping)

Crumb-Topped Coffecake:  In small bowl, combine ½ cup sugar, 1/3 cup sifted all-purpose flour, ¼ cup soft butter or margarine, and 1 teaspoon cinnamon; mix lightly, with fork, until crumbly.  Sprinkle over prepared batter in pan.  Bake as above.

Recipe by McCall’s Cookbook
Picture shown here has coffeecake with Crumb-Topped
Cake baked by Shirley-Ann Pearman
Photo taken by Shirley-Ann Pearman

Whole-Wheat Griddlecakes

Whole-Wheat Griddlecakes

Makes 10 (4-inch) Griddlecakes

1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
1 egg
3/4 cup plus 2 tablespoons milk
3 tablespoons butter or margarine, melted
2 tablespoons light molasses
½ cup crushed bite-size shredded wheat biscuits

Sift flour with baking powder, salt, and sugar into medium bowl.
With rotary beat, beat egg.  Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Add to batter molasses and shredded-wheat biscuits.
Meanwhile, slowly heat griddle or heavy skillet.  To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry.  Turn; cook 2 minutes longer, or until nicely browned on underside.  Serve with whipped butter.
Serve with whipped butter and Hot Maple Syrup.

Sour-Cream Pancakes

Sour-Cream Pancakes

Makes 9 (4-inch) Pancakes

1 cup sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup dairy sour cream
½ cup milk
2 eggs
3 tablespoons butter or margarine, melted

Sift flour with baking powder, soda, and salt.  Combine sour cream and milk, stirring well.
In large bowl of electric mixer, at high speed, beat eggs until light and fluffy.
At low speed, alternately blend in flour mixture and sour-cream mixture, beginning and ending with flour.  Then blend in melted butter.
Meanwhile, slowly heat griddle or heavy skillet.  To test temperature, drop a little cold water on hot griddle; water should roll off in drops.
Use a scant ¼ cup batter for each pancake; cook until bubbles form on surface and edges become dry.  Turn; cook 2 minutes longer, or until nicely browned on underside.  Serve with whipped butter and Strawberry Sauce.

Rice Griddlecakes

Rice Griddlecakes

Makes 12 (4-inch) Griddlecakes

1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
2 tablespoons sugar
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
1 cup cooked white rice

Sift flour with baking powder, salt, cinnamon and sugar into medium bowl.
With rotary beat, beat egg.  Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Add and stir in rice.
Meanwhile, slowly heat griddle or heavy skillet.  To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry.  Turn; cook 2 minutes longer, or until nicely browned on underside.  Serve with whipped butter.
Serve with Praline-Butter Sauce.