One Chicken Three Meals
Start with one whole chicken approx. 5 pounds remove and discard skin or cook it up and serve it to your pets. Rinse the chicken well with warm water and place in roasting pan. Cut up carrots, celery, onion, potatoes and whatever other veggies you family likes. Stuff some inside chicken and place the rest around the bird in the roasting pan Season; I like Knorr Garlic Parmesan & Italian Herb roasters (they come with a bag to cook the chicken in but I throw it away). Use whatever seasoning you have on hand. Cover the roasting pan with foil and bake for 2 hour in a 350 degree oven. Remove from oven and let sit for 5 minutes. Then carefully pour off liquid and reserve. Melt 2 tablespoons of real butter in a sauce pan add 2 tablespoons flour then stir in the liquid that you reserved from the roasting pan. I found using a whisk works best mix until gravy forms. Serve chicken breast with the veggies and gravy. This is meal #1. Next remove all meat from the chicken bones (don’t throw the bones away though) cut up into bite size chunks and use in chicken alfredo, cheddar broccoli rice with chicken, chicken tacos, etc. This is meal #2. For the third and final meal take whatever chicken you have left and the bones and put into a large sauce pot add water to cover and boil until reduced by half. Add any leftover veggies from the first meal and some fresh to fill out the soup cook until veggies are soft add cooked rice or cooked noodles and you have chicken soup for meal #3. So 1 chicken = 3 meals and money saved. I usually have enough to send some of the first meal with my husband to work for his lunch and can still make the other 2 meals.
Pie – Cranberry-Apple TWC
1 9” 2 9” Size of pie plate
2 ½ 5 cups Apples – peeled and sliced
2 ½ 5 cups Cranberries
5/8 1 ¼ cups Brown sugar packed
1/3 2/3 cup Flour
½ 1 tsp ground Ginger
½ 1 tsp Nutmeg
<¼ <½ tsp Mace
Pour into pastry lined pie plate
Add cover crust and slit
Place on cookie sheet (to catch any drippings)
Bake at 400 for 15 min.
Bake at 350 for another 45 min.
Cranberry Sauce TWC
12 oz pkg Cranberries – Fresh or frozen
¾ cup Orange juice
½ cup Water
1 ¼ cup Sugar
Wash and sort berries – removing any bad berries, stems and any foreign matter
In a large saucepan, add juice, water and sugar – bring to a boil stirring to dissolve sugar
Add washed berries & continue at high heat
When returned to a boil, turn down heat with almost constant stirring (to prevent boiling over)
for at least 8 to 10 min.
Even though the package says 6 to 8 minutes, I find the skins are not done enough.
If you prefer the sauce a little less thick, use ¾ cup of water rather than ½ cup.
Grated orange rind is good added after sauce is cooked.
Stuffed Acorn Squash
2-3 medium acorn squash
1 pound sausage
2-3 apples peeled, cored and cut into small chunks
½ large onion chopped
½ cup plain bread crumbs
½ cup maple syrup (pancake syrup will work too)
Cut squash in half turn upside down and place on greased cookie sheet
Bake at 350 for 40-50 minute
Add apple and onion continue cooking until onion has gone translucent
Add ½ the maple syrup and all the bread crumbs
Remove from heat
Turn your cooked squash over and drizzle syrup over the halves then stuff with sausage mixture.
Drizzle any remaining syrup over the stuffed squash
Cover and bake at 350 for 20 min.
Cookies – Chewy Oatmeal-Raisin – Grandpa’s Favorite TWC
1 cup (2 sticks) Butter (with salt added) – softened
1 cup firmly packed light Brown Sugar
2 Eggs (medium)
1 teaspoon Vanilla extract
¾ cup all-purpose Flour
¾ cup White whole-wheat Flour
1 ½ teaspoon Baking Soda
½ teaspoon Salt
3 ½ cups Rolled Oats (instant/quick oats)
1 ¼ cups (1/2 box) or ½ pound Golden Raisins*
¼ cup Orange juice (with lots of pulp)
- Heat oven to 350 degrees F.
- Beat together butter and sugar until creamy.
- Add eggs and vanilla; beat well.
- Add flour, baking soda, and salt; mix well.
- Stir in oats; mix well. (By hand or power depending on mixer capacity – very stiff.)
- Add raisins and orange juice; mix by hand until raisins about evenly distributed.
- Drop by slightly rounded teaspoons onto ungreased cookie sheets (dough is quite sticky).
- Bake 10-12 minutes (until just beginning to brown – bordering on not fully cooked by touch test)
- Cool at least a minute on cookie sheet; remove to wire rack to finish cooling.
Makes about 5 dozen.
*Substitute regular raisins, chopped nuts, chocolate chips or butterscotch morsels, or mix as desired.
Cookies freeze well. Thaw in refrigerator. They store well in refrigerator too.
Cookies – Lemon Squares NCC
6 Tbsp Butter
½ cup Sugar
¼ tsp Salt
1 cup Flour
Cream butter, sugar, salt – beating until fluffy
Put dough in bottom of 8 x 8 x 2 pan
Bake at 350 for 15 min.
2 Eggs beaten
¾ cup Sugar
2 Tbsp Flour
¼ tsp zest of Lemon
3 Tbsp Lemon Juice
¼ tsp Baking Powder
Beat 3 minutes
Pour over baked layer
Bake at 350 for 25 – 30 min. more
Cut into squares
Cookies – Fruit Squares NCC from an old Pillsbury Cookie Book
1 ½ cup cut Prunes or 1 ½ cup Raisins or 1 ¼ cup chopped Dates
½ cup Sugar or ½ cup Sugar + or ½ cup Sugar +
¼ cup Flour
½ cup Water or ½ cup Water or ¾ cup Water
1 tsp Lemon rind
¼ cup Lemon juice
½ cup Nuts
Combine in saucepan stirring until thick [implies with heat]
½ cup Butter
½ cup Brown Sugar packed
¼ tsp Salt
1 cup Flour
¾ cup Rolled Oats
Cream butter and sugar
Mix in dry ingredients
Set aside 1 cup for topping
Press remaining crumb mix to 9” square pan
Sprinkle with reserved topping, press lightly
Bake at 350 for 25 – 30 min. to light brown
Cut 24 squares
Cookies – Dolly Bars LHC
¼ lb. Oleo
1 cup Graham cracker crumbs
1 cup Coconut
1 cup (or less) chopped Nuts
1 cup Sweetened Condensed Milk
1 cup Chocolate bits
Melt oleo, add each ingredient one at a time, stir well
Spread in greased 7 x 11 pan
Bake at 350 for 20 min.
Cut in squares
So easy, but rich
Cookies – Butter (Rolled as in Christmas) NCC
2 cups Butter (4 sticks)
2 cups Sugar (white) Cream together
3 Tbsp Milk
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 tsp Lemon juice add and mix
6 cups all-purpose flour – add gradually as you mix
Chill if necessary
Roll to 1/8” thick on floured surface
Cut out cookies
Place on ungreased cookie sheets
Bake at 375 for 7 min. – until edges just barely show slight browning
Makes about 120 (10 doz.) cookies
For filled cookies, cut 2 to 3 inch disks for bottoms, and same-size donut circles for tops
Date filling –
1 ½ cup Dates chopped
½ cup chopped Walnuts
½ cup Water
1/3 cup Sugar
Cook until thick, stirring constantly
Place 1 tsp filling in center of bottom disk
Place a ring on top, and seal edges
Cheese Cake TWC
2 8 oz pkgs Cream Cheese – softened per pkg.
½ cup Sugar
1/8 cup Flour
½ tsp Vanilla extract
½ cup Milk
1 tsp Lemon juice
1 tsp Lemon peel powder
2 medium Eggs
Beat first group in mixer
Add next group and mix well
Add eggs one at a time and mix lightly
Pour and level in 10” Graham pie crust
Bake at 325 for 60 min.
Refrigerate 4 hours before serving