Condiments Recipes August 11, 2008
CANNED FRUIT IN GENERAL. MRS. F. E. BLAKE.
For peaches, for instance, set on the stove a kettle of cold
water–just enough so the can will not tip over; into this kettle, put
one-half dozen nails to keep the can from touching the bottom; then
fill the can full of peaches, cut in halves; then fill the can with
cold water; add two tablespoonfuls of sugar, and set in kettle to
boil; let boil until the fruit is tender, but not enough to break
while cooking. When done nicely, put the top on the can, and set
Mix two cups of white cornmeal, a rounding
tablespoon of sugar and a level teaspoon of salt, then pour enough hot
milk or milk and water to moisten the meal well, but not to make it of a
soft consistency. Let stand until cool, then add three well beaten eggs
and spread on a buttered shallow pan about half an inch thick. Bake in a
quick oven, cut in squares, split and butter while hot.
This really does look the padded stick a drummer would use for his bass drum.
l. Remove the knobby knuckle from the end of a drumstick by giving it a good hard whack with your heaviest knife. If you happen to have a meat cleaver the job is easier.
2. Stand the drumstick on its meaty end and push the skin down to expose the tendons. Remove the largest tendons by pulling them free with a pair of clean pliers.
3. Scrape the skin and meat away from the bone to form a rounder, more compact drumstick.
10 chicken drumsticks
1/3 cup flour
3/4 teaspoon salt or to taste
1/8 teaspoon ground pepper
1/4 cup butter or margarine
1 can (6-ounces) frozen orange juice concentrate
1 can (6-ounces) water
2 tablespoons dark brown sugar
3/4 teaspoon minced, fresh oregano or 1/4 teaspoon dried
1/2 teaspoon nutmeg
In a large plastic bag combine flour, salt and pepper. Add chicken pieces and shake to coat. In a large skillet over medium heat, melt butter. Add chicken pieces and brown on all sides, 12 to 15 minutes. Pour off remaining butter. In a large measuring cup combine remaining ingredients. Add orange juice mixture to skillet. Cover and cook over low heat for 25 to 35 minutes, turning chicken several times until cooked through.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission