Tag Archives: Recipes

One Chicken Three Meals

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

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

Combine above

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

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

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

Brown sausage

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

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)

 

  1. Heat oven to 350 degrees F.
  2. Beat together butter and sugar until creamy.
  3. Add eggs and vanilla; beat well.
  4. Add flour, baking soda, and salt; mix well.
  5. Stir in oats; mix well.  (By hand or power depending on mixer capacity – very stiff.)
  6. Add raisins and orange juice; mix by hand until raisins about evenly distributed.
  7. Drop by slightly rounded teaspoons onto ungreased cookie sheets (dough is quite sticky).
  8. Bake 10-12 minutes (until just beginning to brown – bordering on not fully cooked by touch test)
  9. 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.

 

CookiesOatmeal.

Cookies – Lemon Squares

Cookies – Lemon Squares                                                                            NCC

 

6 Tbsp   Butter

½ cup Sugar

¼ tsp Salt

1 cup Flour

Cream butter, sugar, salt – beating until fluffy

Add flour

Put dough in bottom of 8 x 8 x 2 pan

Bake at 350 for 15 min.

 

In meantime:

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

Cool

Cut into squares

CookiesLemonSqr.

Cookies – Fruit Squares

Cookies – Fruit Squares                                                                                                NCC from an old Pillsbury Cookie Book

 

Filling:

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]

Set aside

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

Spread filling

Sprinkle with reserved topping, press lightly

Bake at 350 for 25 – 30 min. to light brown

Cut 24 squares

 

CookiesFruitSqrs.

Cookies – Dolly Bars

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

 

CookiesDollyBar.

Cookies – Butter (Rolled as in Christmas)

Cookies – Butter (Rolled as in Christmas)                                                             NCC

Butter (Filled)

 

2 cups Butter (4 sticks)

2 cups Sugar (white)       Cream together

 

2 Eggs

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

 

CookiesButter

Cheese Cake

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.

Cool completely

Refrigerate 4 hours before serving