Recipes

Easy Party Chicken Peanut Butter Chicken

Oven Fried Chicken Beef Stew

Italian-style Pork Chops Oriental-style Pork Chops

Chicken Soup Dad's Zesty BBQ Sauce

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Peanut Butter Chicken

¼ cup peanut butter(smooth)
¼ to ½ cup warm water
1 tbl. soy sauce
1-2 cloves garlic
2 tsp. lemon juice
¼ tsp. cayenne
1½ cups cold chicken pieces (leftovers are great)
3 cups chopped scallions
½ tsp. mustard(opt)
½ tsp. ginger(opt)
I know that this recipe sounds AWFUL, but it's unbelieveably good - and spicy hot! In a small saucepan, combine the peanut butter and water. Mix well. Add remaining ingredients except chicken and scallions. Over meduim heat, stir constantly until thickened. Allow to cool. Place chicken in bowl. Add sauce, scallions and mix well. Chill. Garnish with more scallions. I like this equally well hot or cold. I frequently substitute noodles for chicken!

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Oven Fried Chicken

½ cup melted butter
3 cups crushed Rice Krispies
garlic to taste

black pepper to taste
1 cut-up fryer

Mix the garlic, pepper and crushed Rice Krispies in a bowl. Dip the chicken pieces in the melted butter, then roll in the Rice Krispies mixture. Put the chicken in a shallow, greased baking pan, sprinkle any remaining butter and Krispies over the top. Bake at 350° for 1 hour. Yummy. I haven't tried this but for a low fat version, spray chicken with PAM instead of rolling in butter.

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Easy Party Chicken

1 packet Lipton's onion soup mix
1 small jar apricot preserves
1 jar of 1890's French dressing
1 cut up chicken

Mix the onion soup mix with the apricot preserves and French dressing. It is not necessary to brown the chicken. Put the chicken in an open roasting pan. Pour mixture over chicken. Bake at 325° for 1 hour.

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Best Beef Stew

1 lb beef cubes
flour
2-3 carrots, scrubbed (peeling is opt) and sliced
1 onion, sliced
1 or 2 cans of beer

2 tblsp butter
1 tblsp oil
2 large potatoes, scrubbed and quartered (opt)
3 cloves garlic, minced
assorted vegetables

Put the flour in a plastic bag along with the meat cubes. Shake to coat the meat. In a heavy skillet or Dutch oven, brown the sliced onions and garlic in half the butter mixed with half the oil. Add the rest of the oil and butter, and brown the meat cubes. Add enough beer to cover the beef. Cover the pot and simmer for 2 -3 hours. About an hour before serving, add the vegetables (I usually use things like a bag of mixed veggies, or a box of frozen green beans, or any fresh veggies I have around Leftover veggies work, but only add them for 10 minutes at the end to heat). Add the potatoes now too, if including. If you are not including potatoes, then serve over cooked noodles of your choice. Sometimes the beer stinks up the kitchen - just ignore it. When it comes time to eat, you'll never know there was beer in your stew. This works just as well for pot roast and it's SO delicious!

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Italian-style Pork Chops ala DAD

6-8 pork chops, trimmed of fat
1 chopped onion
1 stalk chopped celery
1 chopped green pepper
3-4 cloves garlic, chopped
2 cans crushed tomatoes
2-3 tbl. olive oil

5-6 sliced mushrooms
3 tbl. oregano
1 tbl. basil
3 tbl. parsley
red and black pepper to taste
1 cup red wine
Saute the onion, celery, green peppers and garlic until the celery and onions are soft. Transfer to soup pot. Add all the rest of the ingredients except the chops and mushrooms. Simmer 15-30 minutes. Meanwhile, brown the pork chops in the olive oil. Do this in two batches if necessary. Set aside on a plate. After the sauce has simmered 15-30 minutes, add the pork chops (with any juices that may have collected in the plate) and the mushrooms. Simmer 20 minutes or until chops are done. Serve over pasta (I like rigatoni here) with lots of Italian bread.

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Oriental-style Pork Chops ala Diane

4-8 pork chops, trimmed of fat
3-5 cloves garlic, chopped
1-2 cups orange juice
½ to ¾ cup terriyaki sauce
2-3 tbl. olive oil
black pepper to taste

2 tsp. basil
2 tbl. mustard
2 tbl. ginger
3-4 tbl. orange marmalade(opt)
3-4 tbl. pineapple preserves(opt)

Brown the pork chops in a sauté pan using the olive oil. Set aside. Brown up the garlic in the same pan. Add some of the juice, and everything else but the chops. Mix well. Add the pork chops. Add enough orange juice to bring liquid depth to about ¼ to ½ an inch. Cook over low flame for about an hour, turning the chops every now and then. If you have too many pork chops for the pan, cook in two layers, and switching the bottom and top halfway through the cooking. Serve with white rice.

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Diane's Incredibly Delicious Chicken Soup

1 stewing hen (or Purdue oven stuffer/roaster)
1 package chicken wings (usually 10 wings)

1 package extra gizzards and hearts, rinsed

4-5 yellow onions (peeled, stuck with cloves (3-4 cloves per onion)

3-4 carrots (scrubbed, unpeeled, cut in lengths of your choice

3-4 parsnips (cut in lengths of your choice - I slice thin at top, longer toward bottom)

5-6 celery stalks with leaves(cut in lengths of your choice)

1 leek (okay, maybe 2- sliced crosswise)

1 pint chicken livers, rinsed (optional)

10 springs of fresh parsley (strip leaves from stems and rip or chop them)

10 springs of fresh dill (leaves only)
fresh pepper

Clean chicken (I remove extra fat from skin around cavity) and wings by rinsing thoroughly, inside and out. Remove and rinse neck, liver, heart, gizzard from inside chicken.

Put chicken, wings, onions, neck, gizzard(s) and hearts in HUGE pot (your average dutch oven is too small).

Fill with water leaving 2- 3 inches at the top for addition of veggies.

Bring to boil.

Skim off the scum and reduce heat to very low.

Add celery leaves, parsley, dill, pepper, carrots, parsnips.

Simmer a couple hours, then add celery, leeks, livers.

Simmer a few more hours, until the vegetables are cooked.

Soup is done when it looks and smells chickeny or when the chicken is done(when the legs fall off, the chicken is done). Typically, I start eating it after maybe 6 or 7 hours, but the more cooking, the better. If the heat is too high, it will cook faster but taste worse.

The soup is always better the 2nd and subsequent days. I serve with very fine egg noodles, motzah, sometimes motzah balls. You can make your own motzah balls if you want, but frankly, store bought brands (like Mothers) are just as good, and a whole lot easier. Add motzah balls to the hot soup about 10 minutes before serving, just to heat them. Of course, then you can never find them!
After a couple days, I take everything out of the soup,discard remaining veggies and add fresh carrots, celery, parsnips, leek, onion. Also I frequently add water at this point (or when it starts to get too strong). Then I make chicken salad from the chicken (mayo, celery, radishes, scallions). Sometimes I also make chopped chicken liver from the liver and gizzards but then remove the livers after a few hours of cooking. Or better yet, fry the livers in chicken fat for chopped liver - oh wait, that's a different recipe). You can use as many or as few veggies as you want. The broth freezes very well. By the way, after the soup cools, I remove the top layer of fat with a spoon and discard (not down the drain, but don't call me Al). If the soup is very fatty the first day (and it usually is), I lay paper towels on the soup surface to absorb the fat and discard. It may take several rounds of absorb-discard to remove an adequate amount of fat.

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Dad's Zesty BBQ Sauce

½ cup chopped onion

one 14 oz. bottle of ketchup

one 12 oz. bottle Chili sauce

½ tsp ground pepper

2 tsp mustard powder

4 tblspns Worcestershire sauce

¼ cup A-1 sauce

2 tsp Tabasco sauce

1 tbl liquid smoke

2 tbl balsamic vinegar

1 tsp parsley

Add ketchup to a nice clean pot.

Add 2 oz. water to the ketchup bottle, swish it around to rinse bottle and add to the pot.

Add Chili sauce to the pot.

Add 2 oz. water to the Chili bottle, swish it around to rinse bottle and add to the pot.

Add the rest of the ingredients to the pot and stir to mix well.

Simmer (do not boil) about 20 minutes stirring occasionally.

You're done!.

If the sauce is NOT hot enough(!) add an extra teaspoon of Tabasco sauce (whew).
Refrigerate unused sauce. It also freezes quite well. Like most sauces, this is probably better the second day although I can't remember ever having it the day it was made!

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This page designed by Diane Walker. Last updated 10/22/01.
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Easy Party Chicken	Peanut Butter Chicken
Oven Fried Chicken	Beef Stew
Italian-style Pork Chops	Oriental-style Pork Chops
Chicken Soup	Dad's Zesty BBQ Sauce

Peanut Butter Chicken
¼ cup peanut butter(smooth) ¼ to ½ cup warm water 1 tbl. soy sauce 1-2 cloves garlic 2 tsp. lemon juice	¼ tsp. cayenne 1½ cups cold chicken pieces (leftovers are great) 3 cups chopped scallions ½ tsp. mustard(opt) ½ tsp. ginger(opt)
I know that this recipe sounds AWFUL, but it's unbelieveably good - and spicy hot! In a small saucepan, combine the peanut butter and water. Mix well. Add remaining ingredients except chicken and scallions. Over meduim heat, stir constantly until thickened. Allow to cool. Place chicken in bowl. Add sauce, scallions and mix well. Chill. Garnish with more scallions. I like this equally well hot or cold. I frequently substitute noodles for chicken!

Oven Fried Chicken
½ cup melted butter 3 cups crushed Rice Krispies garlic to taste	black pepper to taste 1 cut-up fryer
Mix the garlic, pepper and crushed Rice Krispies in a bowl. Dip the chicken pieces in the melted butter, then roll in the Rice Krispies mixture. Put the chicken in a shallow, greased baking pan, sprinkle any remaining butter and Krispies over the top. Bake at 350° for 1 hour. Yummy. I haven't tried this but for a low fat version, spray chicken with PAM instead of rolling in butter.

Easy Party Chicken
1 packet Lipton's onion soup mix 1 small jar apricot preserves	1 jar of 1890's French dressing 1 cut up chicken
Mix the onion soup mix with the apricot preserves and French dressing. It is not necessary to brown the chicken. Put the chicken in an open roasting pan. Pour mixture over chicken. Bake at 325° for 1 hour.

Best Beef Stew
1 lb beef cubes flour 2-3 carrots, scrubbed (peeling is opt) and sliced 1 onion, sliced 1 or 2 cans of beer	2 tblsp butter 1 tblsp oil 2 large potatoes, scrubbed and quartered (opt) 3 cloves garlic, minced assorted vegetables
Put the flour in a plastic bag along with the meat cubes. Shake to coat the meat. In a heavy skillet or Dutch oven, brown the sliced onions and garlic in half the butter mixed with half the oil. Add the rest of the oil and butter, and brown the meat cubes. Add enough beer to cover the beef. Cover the pot and simmer for 2 -3 hours. About an hour before serving, add the vegetables (I usually use things like a bag of mixed veggies, or a box of frozen green beans, or any fresh veggies I have around Leftover veggies work, but only add them for 10 minutes at the end to heat). Add the potatoes now too, if including. If you are not including potatoes, then serve over cooked noodles of your choice. Sometimes the beer stinks up the kitchen - just ignore it. When it comes time to eat, you'll never know there was beer in your stew. This works just as well for pot roast and it's SO delicious!

Italian-style Pork Chops ala DAD
6-8 pork chops, trimmed of fat 1 chopped onion 1 stalk chopped celery 1 chopped green pepper 3-4 cloves garlic, chopped 2 cans crushed tomatoes 2-3 tbl. olive oil	5-6 sliced mushrooms 3 tbl. oregano 1 tbl. basil 3 tbl. parsley red and black pepper to taste 1 cup red wine
Saute the onion, celery, green peppers and garlic until the celery and onions are soft. Transfer to soup pot. Add all the rest of the ingredients except the chops and mushrooms. Simmer 15-30 minutes. Meanwhile, brown the pork chops in the olive oil. Do this in two batches if necessary. Set aside on a plate. After the sauce has simmered 15-30 minutes, add the pork chops (with any juices that may have collected in the plate) and the mushrooms. Simmer 20 minutes or until chops are done. Serve over pasta (I like rigatoni here) with lots of Italian bread.

Oriental-style Pork Chops ala Diane
4-8 pork chops, trimmed of fat 3-5 cloves garlic, chopped 1-2 cups orange juice ½ to ¾ cup terriyaki sauce 2-3 tbl. olive oil black pepper to taste	2 tsp. basil 2 tbl. mustard 2 tbl. ginger 3-4 tbl. orange marmalade(opt) 3-4 tbl. pineapple preserves(opt)
Brown the pork chops in a sauté pan using the olive oil. Set aside. Brown up the garlic in the same pan. Add some of the juice, and everything else but the chops. Mix well. Add the pork chops. Add enough orange juice to bring liquid depth to about ¼ to ½ an inch. Cook over low flame for about an hour, turning the chops every now and then. If you have too many pork chops for the pan, cook in two layers, and switching the bottom and top halfway through the cooking. Serve with white rice.