Kitchen Empire .

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~~~~~~~~~    BEVERAGES   ~~~~~~~~~

Hot Spiced Tea
Mix in medium bowl:
1 1/3 cup Tang
1/2 cup sugar
1/3 cup presweetened iced tea mix
2 tsp. cinnamon
1 tsp. ground clove
Store in tightly covered Jar.
1 serving = 1 Tbl. in 3/4 cup boiling water.

~~~~~~~~~    BREADS   ~~~~~~~~~

Buttermilk Biscuits
In a bowl mix:
2 cups flour
1 Tbsp.  sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
Stir in:
1/4 cup margarine, melted
2 Tbsp. shortening, melted
2/3 cup buttermilk
Knead lightly.  Roll out on floured surface.
Cut into 2 inch rounds.  Place in round baking pan.
Bake 375^o, 20 - 25 min.

Easter Egg Bread

~~~~~~~~~~ DESSERTS ~~~~~~~~~~

Banana Pudding
Caramel Banana Pie
Cherry Cake, easy
Chocolate Cherry Brownies
Christmas Cherry Bonbons
Cranberry Coffee Cake
Strawberry Shortcake

~~~~~~~~~~ MAIN ENTREES ~~~~~~~~~~

Bacon Salmon Patties

Authentic recipe for   CHICKEN CORDON BLEU.
Based on my research for Chicken Cordon Bleu, I have found that it is an
American recipe with a French name.  The following recipe is 50 years old
and comes from my mother.
Le Cordon Bleu is a cooking school in  Paris, France.  
The top, prestigious cooking school.  Cordon Bleu also means blue
ribbon; with this in mind, I thought...could the recipe possibly use blue
cheese instead of  Swiss?  Well....after surfing the web, I came across
this French recipe, "Rouquetfort-Stuffed  Chicken Breast" which is
very similar to Chicken Cordon Bleu.  To view this recipe please
go to......GoldenRod's Favorite French Recipes

Chicken Cordon Bleu

                                          2 chicken breast. split, boned and skinned
                                         1/8 t salt
                                         1/8 t pepper (white)
                                         1 egg beaten
                                         1/2 cup milk
                                         2 - 1 oz sliced cooked ham cut in half
                                         2 - 1/2 oz sliced Swiss cheese cut in half
                                         1/2 c flour
                                         2/3 c dry breadcrumbs
                                         1/4 c margarine

                                         + Place chicken on wax paper, flatten to 1/4 in. sprinkle with salt and pepper.
                                         + Combine egg and milk, brush on both side of chicken.
                                         + Put a piece of ham and cheese in center each piece of chicken, brush tops of
                                             cheese with milk-mixture, fold chicken in half securing edges with wooden
                                             picks.
                                         + Dredge chicken in flour, dip in milk and cover with bread crumbs, cover
                                             and chill 1 hour.
                                         + Melt margarine in skillet and brown chicken on both sides. Remove and
                                             put in slightly greased 9-in. square pan. Bake uncovered at 350^o
                                             for 45 minutes.

Buttermilk Chicken
In a bowl place:
1 cut-up chicken
1 1/2 cups buttermilk
Marinate 1 hour.
In separate bowl, mix:
1 1/4 cups flour
2 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. pepper
Coat each piece of chicken in flour and brown
4 - 5 min. medium/high heat in:
1/4 cup shortening
1/4 cup butter
Place chicken in a buttered casserole dish.
Drain oil, place scrappings on chicken.
Pour  half of leftover buttermilk on chicken.
Bake 1 hour at 375^o, uncovered,until crispy.
 For gravy, use drippings & desolve 2 T of flour
 in leftover buttermilk; add to drippings.

Pork Chops & Stuffing

Spicy Prune Lamb Shanks

                                          4   lamb shanks
                                          Salt & pepper, Flour
                                          2/3 cup  water  
                                          1 cup  pitted prunes
                                          1 cup  dried apricots  
                                          1/3 cup  sugar    
                                          1/2 tsp.  allspice   
                                          1/2 tsp.  cinnamon 
                                          1/4 tsp.  clove    
                                          2 Tblsp.  vinegar  
                                          1/4 tsp.  salt

                                          +  Salt & pepper shanks, dredge with flour and place in greased
                                              baking dish.  Cover & bake in oven at 350^o, until meat is tender,
                                              1 hour, 45 minutes  to 2 hours.     
                                          +  Combine remaining ingredients, heat to boiling & simmer 5 minutes
                                              Drain off fat from cooked shanks add fruit mixture to meat.   
                                          +  Cover dish & bake in hot oven 400^o, about 30 minutes.
                                               Serves 4.

~~~~~~~~~~ SALADS ~~~~~~~~~~
7-UP Jell-O Salad
Pistachio Fruit Salad

~~~~~~~~~~ SAUCES ~~~~~~~~~~

Applesauce Delicious!

~~~~~~~~~~ SIDE DISHES ~~~~~~~~~~

Onion Rings

~~~~~~~~~~ SNACKS ~~~~~~~~~~

Fried Pumpkin Seeds

2 Tbls. Butter
Cleaned pumpkins seeds
Salt
Melt butter in a 10 inch skillet at medium high heat.
Add seeds & fry until lightly brown.
Drain on paper towel, season with salt.
For hot seeds add a dash or so of chili powder.
Serve warm or cooled.  Store in sealed container.

~~~~~~~~~~ SOUPS  / STEWS ~~~~~~~~~~
Bean & Pasta Soup
Wedding Soup

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Copyright © 1999-2007 Elizabeth A. Murphy