Submitted by: Scott Wagner
Preheat your oven to 350 F. Place 8 to 10 pieces of chicken in a pan or cookie sheet that will hold liquid, about one inch deep minimum. Sprinkle salt, pepper, and Old Bay Seasoning on the chicken pieces, both sides and put them in the oven. Cook for 45 minutes. Coat them with your favorite BBQ sauce and put them on the grill. These bad boys are AWESOME!!!!!
Serves three or four people depending on the size of the chicken pieces.
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: A. Stone
- 1 lb ground turkey/hamburger
- Italian style breadcrumbs
- 2 eggs
- 2 cups grape jelly
- 2 cups ketchup
- 1 cup 7up
Mix 1st 3 ingredients and make into small meatballs. Bake at 350 degrees for 45 minutes. In the meantime...
Mix the jelly, ketchup and 7up in a large saucepan and bring to a boil. Place sauce in a crock pot (or slow cooker). After meatballs are cooked, place them in the sauce and allow to sit until ready to eat. The longer the better. Refrigerates and freezes very well. Easy dish!!!
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: Flo Brandstetter
- 2 pounds beef chuck
- 1/4 cup flour
- 1/4 cup oil
- 1/2 cup mushrooms
- 2 medium size onions, sliced
- 1 cup water
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon marjoram
- 2 teaspoons dry mustard
- 1 teaspoon Kitchen Bouquet
- 1/3 teaspoon catsup
- 1 teaspoon paprika
- 1 cup sour cream
Cut meat in cubes, roll in flour, brown in oil. Add all ingredients except sour cream, cover and cook slowly about 1 and 1/2 hours. Just before serving stir in cream.
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: Michelle Fox
- 1 whole stuffer Chicken
- 1 can beer
- Ms. Dash Seasoning to taste
- Poultry seasoning to taste
- 1 pop-up chicken timer
Start by removing all gizzards and chicken neck from inside of the chickens cavity. Wash and rinse the inside and outside of the chicken. Heat up your Grill until hot and then turn down to Med-Low. Take the beer can and open the top, punch a few small holes in the very top of the can under the rim of the can. With the full beer can sitting upright place the chicken on top of the beer can inserting the beer into the chickens cavity. If the chicken didn't come with a pop-up timer, insert one in the chickens breast meat. Rub the chicken with the seasoning. Place chicken with can inside of the cavity onto the grill. Turn the grill off on one side and leave the other side on med. Leave chicken to cook slow until the timer pops up.
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: Rose Briggs
- 1 lb. of venison cut into bite-sized cubes
- 1 tsp. of salt (more if desired)
- 1/2 tsp. of pepper
- 3 tbsp. of flour
- 1/4 cup olive oil
- 6 medium potatoes diced
- 6-8 carrots sliced
- 3 stalks of celery sliced
- 1 large onion sliced thinly
- 16 oz. bag of frozen green peas
- 64 oz. jug of apple cider or juice
- 1 1/2 tbsp. of marjoram leaves
- 3/4 cup of flour
Heat olive oil in a large electric skillet to 350 degrees. Cube venison and place in gallon size Ziploc bag with salt, pepper and 3 tbsp. of flour. Shake until the meat is thoroughly covered. Dump entire bag into heated skillet and braise venison until browned. Add potatoes, carrots, onions, celery and marjoram and fill skillet to 1/2 inch of top with apple cider or juice. (Note: add frozen peas after 20 minutes of cooking.) After the stew comes to a boil, turn down to 250 degrees for one hour or until vegetables are tender. Check and stir periodically to keep from sticking adding cider or juice as needed. When all is tender, shake 3/4 c. flour together with enough water to create a somewhat thin paste. Slowly add to stew until desired consistency.
Makes 8-10 servings. Best if served with hot biscuits or homemade bread.
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: Bert Shaffner
- 12 to 18lb corned ham and have it deboned
- 3lb kale
- 3lb cabbage
- 1lb watercress
- 1 bunch celery
- small onion (optional)
Chop all ingredients in less than 1" pieces. Blanch together, remove, place in bag to drain. Add the following spices:
- 2 teaspoon hot sauce
- 2 tablespoon crushed red pepper
- 4 tablespoons salt
- 3 tablespoons black pepper
- 2 tablespoons mustard seed
- 2 tablespoons celery seed
- 1 tablespoon of cayenne pepper
Mix spices in stuffing. If your hands burn its just about right. Stuff bone cavity, fold and tie ham with butchers twine or crab line. Cut X's in ham and push stuffing in to these. Get a sack, pillow case, or cheese cloth and place the ham inside. Bring water to a boil, put in ham, simmer 15 min to pound. When finished, allow to cool in broth, remove, drain and serve cold the next day.
Editors Note: We receive a tremendous number of requests from readers asking where they can buy a corned ham. We did some research and discovered that the hams are available at Raley's Town & Country Market in Ridge, MD. They will also ship them for people who live out of the area. Raley's advised us that the hams do need to be shipped overnight since they are perishable. They will accept credit card orders. You can reach them at 301-872-5121.
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Carolann's Chicken and Dumplings
Submitted by: Carolann Evans
- One pound of chicken breast cut into chunks
- two cans of cream of chicken
- 4 cups of milk
- salt and pepper
- garlic
- 2 cans of biscuits
- cook chicken
- put into pot
- pour cream of chicken and milk
- add salt pepper to taste
- constant stir to boil
- drop biscuits break them into pieces
- let dumplings boil for at least 10 minutes.
- Add water to thin if desired.
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: Jaime Abell
- 2 pkgs of boneless chicken
- 2 cans cream of chicken soup
- 1 pkg of frozen broccoli
- 1 pkgs of cheddar cheese
- 2 pkgs of biscuits
- Bake boneless chicken in water on 400 or boil on stove (whichever is preferred).
- After cooled, cut into small chunks with scissors into a casserole dish.
- Add 2 cans of cream of chicken soup (do not add water)
- Cook desired amount of frozen broccoli in microwave for about 3 minutes
- Add half pkg of cheese
- Stir
- Garnish top with cheese and bake @ 350 for about 40 minutes or until warm all the way through.
- Stir
- Cut biscuits in half and place on top
- Bake until biscuits are brown and enjoy!!!!
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: Dawn Day
I did not create this recipe but it is a favorite in our family. Enjoy!
- 4 Boneless chicken breasts
- 2 cans cream of mushroom soup
- 1/4 cup milk
- 8oz shredded cheddar cheese (can also use favorite variety of mixed cheeses i.e. Kraft country casserole is good)
- 1 box chicken flavor Stove Top Stuffing
- 1/4 cup margarine
Rinse breasts and cut into small bite size chunks. Cover bottom of casserole dish with chunks. Spread cheese over chicken. Mix soup and milk together and pour over chicken and cheese. Melt margarine and mix with Stove Top to coat. Top casserole with Stove Top mixture. Cover and bake for 1 hour at 350 degrees.
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: Michael Cecil
The best stuffed/dressed ham ever - not too spicy, not too mild.
Ingredients:
- 20 lb. de-boned corned ham (can be purchased at Mattingly's Supermarket in Leonardtown)
- 13 Tsp. ground black pepper
- 13 Tsp. ground red pepper
- 6 oz. dried chopped or minced onion
- 10 bags frozen chopped kale
- (5) 10 oz. boxes frozen chopped spinach
- 1 head cabbage (finely chopped)
Put out the frozen spinach and kale the night before to allow time for thawing.
First, fill a 12-15 gallon pot halfway with water and turn on high heat. Water needs to be in a full boil before adding ham.
Thoroughly mix all the ingredients in a large bowl. Make sure everything is tossed well so there are not any pepper 'hot-spots' in the dressing.
Use a long thin knife and cut from 20-30 'incisions' half way into the ham, evenly throughout all sides.
Using your thumb and forefinger, force the stuffing mix into the incisions until the ham is bulging at the seams (ham needs to be tied with twine).
There will be some stuffing left over. Place the stuffed ham in a white cotton pillow case into the pot of boiling water. Place the extra stuffing on top of the ham, and tie the pillow case tightly with twine.
Boil for 6 hours on medium to high heat (depends on stove). Remove pillow case from stove - it will be necessary to puncture holes in the bottom to allow the liquid to drain. Remove ham and extra stuffing from the pillow case. Let cool several hours before serving. Best served at room temperature on country biscuits.[ Last Updated: 08-Dec-2010 | Reader Comments Report Problem