Christmas Recipes

Recipes for Christmas – Holiday Recipes

February 29, 2008

Filed under: Chicken Recipes — quotes @ 8:42 pm

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Famous Quotes

Filed under: Chicken Recipes — quotes @ 8:55 am

The right word may be effective, but no word was ever as effective as a rightly timed pause
Famous Quotes – Mark Twain

leap year jokes

 

Dessert Recipes February 27, 2008

Filed under: Chicken Recipes — quotes @ 7:04 pm

AMBROSIA FOR ONE. A. L. OOLAH, OR GEORGE VAN FLEET.

Fill a saucer with fresh peaches, finely sliced, or strawberries,

carefully picked and selected; over this, place a measure of

ice-cream, vanilla flavor. Cover all with powdered sugar to the depth

of one-fourth inch. Eat with spoon (if your income is over twenty

thousand dollars, you can use a strawberry fork). Serve with angels

food, or almond macaroons.

Famous Recipes

 

Cookbook Recipes – Mussels Mariniere February 25, 2008

Filed under: Chicken Recipes — quotes @ 12:31 pm

Thoroughly clean the mussels and then put them in a deep pan and pour
over them half a glass of white wine. Chop an onion, a clove of garlic
and some parsley fine and put in the pan, together with a tablespoonful
of butter. Let these boil very quick for twelve minutes, keeping the pan
tightly covered. Take off half shells and place the mussels in a chafing
dish and pour over them Bechamel sauce and then add sufficient milk
gravy to cover. Serve hot from chafing dish.Chicken Recipes

 

Famous Recipes February 24, 2008

Filed under: Chicken Recipes — quotes @ 12:52 pm

Pudding Recipes

FIG PUDDING. MRS. B. B. CLARK.

One-half pound figs, one-fourth pound grated bread, two and one-half

ounces powdered sugar, three ounces butter, two eggs, one cup milk.

Chop the figs fine; and mix first with the butter; add the other

ingredients by degrees. Put in a buttered mold, sprinkle with bread

crumbs, cover tightly, and boil for three hours.

Phoenix Arizona Blog

 

WINE-COUNTRY CORNISH February 4, 2008

Filed under: Chicken Recipes — quotes @ 1:20 pm

Serves 4

When you buy (or pick) the tomatoes called for in this recipe, store them at room temperature rather than in the refrigerator. The tomato farmers say that refrigerator temperatures destroy a tomato’s flavor and texture. Try to use tomatoes soon after you buy them while they’re still at their best.

4 fresh Cornish game hens

salt and ground pepper to taste

3 tablespoons olive oil

1 large onion, thinly sliced

2 cloves garlic, minced

1 tablespoon flour

1/2 cup dry white wine or vermouth

1/2 cup chicken broth

2 tomatoes, peeled and chopped

2 tablespoons tomato paste

1 1/2 teaspoons minced, fresh oregano or 1/2 teaspoon dried

Season hens inside and out with salt and pepper. Fold wings back and tie legs together. In a Dutch oven large enough to hold all 4 Cornish, over medium-high heat, heat oil. Brown hens on breast side. If you don’t have a pan big enough to do four at a time, brown one or two at a time. Remove hens and reserve. Add onion and garlic and saute for 5 minutes. Stir in flour. Add remaining ingredients and season to taste with salt and pepper. Stir. Return hens to Dutch oven breast side up, and bring liquid to a boil. Reduce heat to medium-low, cover and simmer for 45 minutes. Cornish are done when juices run clear with no hint of pink when thigh is pierced.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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