Grandma's Chicken

This dish is one of my families favorite meals.  And, a meal it is.  When my Mom's Mother died some 70+ years ago, one of their Hungarian neighbors prepared this dish for them.  We absolutely love it and everything in it is fresh from the garden.

Veggies all chopped up



After flour and cornmeal has been added

Goulash is ready to eat...ymmmmmm

Hungarian Goulash

5 cups green tomato, chopped

8+ cups red tomato , chopped (needs to be very juicy)

5 cups green pepper, chopped

5 cups onions, chopped

5 cups potato, chopped

1/3 cup sugar

2 teaspoons pepper

1 1/2 tablespoons salt

1/2 cup flour

1 cup corn meal

1. Mix all of the above ingredients together. Have a iron skillet or teflon skillet (won't brown as nice) very

hot. Melt about 1/2 cup lard or part butter.  
2. Fry on medium heat turning consistently so it doesn't burn. Best if it browns some.
3. Cool about 1/2 hour before eating. 

This is time consuming, but so worth it.  Over the years, I  have worked and worked to get mine as good as Moms.   Last week I accomplished it as it turned out just perfect.  This is soooo good!!!

Monday, January 4, 2010

Grandma's Chicken

 
This baked chicken recipe is one of my favorite chicken dishes. Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy, but your guests will never know how hard you didn't work!

Ingredients:

4 large or 8 medium size skinless, boneless chicken breast halves -
1 egg
salt and pepper to taste
1 teaspoons garlic powder, divided -
1 cup bread crumbs (I love Panko Bread Crumbs)
1/2 cup grated Parmesan cheese
1 pound sliced fresh mushrooms
1/4 cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh parsley

Directions:
I marinate my chicken and pork chops in butter milk all day. This makes for very moist chicken.
Then rinse it dry, and put between wax paper and pound dry so all pieces of chicken are the same size.

Preheat the oven to 375 degrees F (190 degrees C).

In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.

Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish.

Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.

Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

Sunday, November 22, 2009

Yeast Roll Recipe

This is our yeast roll recipe that my Mom has made for years. I make them now for all of our holiday dinners. They are so easy and you make them up the day before and put in the refrigerator over night.

1 package dry yeast
1/4 cup warm water
1 cup milk, scalded
1/2 cup shortening ( butter)
1/2 cup sugar
4 1/2 cups Flour
1 teaspoon salt
3 eggs, slightly beaten and room temperture

Prepare yeast by adding to water until it starts to work.
Heat milk and add sugar, butter, salt
cool to about baby bottle temperature
Add eggs, yeast, flour (1 cup at a time)
Mix completely and cover. Let rise until double, punch down and put in refrigerator overnight.
Three or four hours before you are ready to bake, take the dough out, add just enough flour so you can handle it.
Pinch out and place in greased pan, put 1/2 pat of butter on each one and let raise until doubled. (Usually 3 to 4 hours)
Sometimes I turn the oven on for 1 minute, turn it off and set the rolls in the oven. I especially do this when it is cold outside or I am in a hurry for them to rise.
Bake at 400 for about 15 minutes

I am sorry, but I won't have my sale up until Monday morning.
We have had out of state company who arrived Thursday night and left this evening.
Please check back in the morning for my weekly sales. I appreciate you stopping by this evening so very much!

Joan

Sunday, November 8, 2009

Taco Soup - & a reminder

 
If you haven't already placed your order for the new JustRite stamps
and the Flower soft products, please do so soon. I will be ordering them
tomorrow.

I am sharing one of our favorite soups. We like it even better than chilli !

JOAN'S TACO SOUP 

1 pound ground beef, browned & drained (1 to 1)
½ C. chopped onion
2 cans tomatoes, canned (I use my home canned tomatoes, so 2-28 oz cans)
1 can tomato paste (8 oz.)
2 cans kidney beans with juice
1 package corn frozen
1 pkg. taco seasoning
2 cups water
1/2 cup brown sugar
1 teaspoon salt (maybe more...salt to taste)

Place all ingredients in a soup pot or large kettle, bring to boil, then simmer on low about 15-20 minutes. Serve with crushed taco chips and shredded cheddar cheese and a dollop of sour cream if desired. Also works great in a crock pot.

It is a beautiful day in Indiana. I think we are having our October weather in November.


What a blessing it is, because the farmers can now harvest their crops.

Thursday, April 2, 2009

Hummingbird Cake

This is one of the best cakes I have ever eaten. If you don't want to go to the trouble of making the pineapple flowers, just make a cream cheese frosting and enjoy! A great Easter cake too!

Although no one knows for certain, some believe this confection is so named because it’s as sweet as the sugar that water-bird enthusiasts use to attract hummingbirds. Of course, others contend that the name simply came about because it’s easy to envision the hummingbird being unable to resist one of the cake’s most distinctive features: flowers made from dried pineapple. In either case, when cutting the pineapple, remember that the thinner you slice the rings, the faster and more colorful they’ll dry. I finally figued out that they must be paper thin to be pretty.

Hummingbird Cake

Makes 2 nine-inch layer cake

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, melted and cooled

2 teaspoons pure vanilla extract

2 cups sugar

3 large eggs

2 cups mashed ripe banana (about 3 large)

1 8-ounce can crushed pineapple, drained

1 cup chopped walnuts or pecans

1 cup unsweetened desiccated coconut

1. Preheat the oven to 350°.

Butter two 9-by-2-inch round cake pans. Line the bottom of pans with parchment paper. Butter the paper and dust pans with flour, tapping out any excess; set pans aside.

Whisk together flour, baking soda, cinnamon, and salt into a medium bowl; set aside.

2. Place butter, vanilla, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Continue beating until mixture is fluffy and pale yellow.

3. In a medium bowl, stir together, banana, pineapple, walnuts, and coconut. Add flour mixture and combine.

4. Divide mixture between prepared pans. Bake until golden brown, and a cake tester inserted in the center comes out clean, 30 to 40 minutes, rotating pans halfway through baking.

5. Transfer pans to a baking rack to cool. Let pans cool 15 minutes before unmolding. Loosen sides with a small metal spatula or a paring knife, and invert onto greased wire racks. To prevent layers form splitting, invert again, so tops are up. Cool completely before assembling cake or wrapping airtight to freeze cake for later.

6. Using a serrated knife, trim the top of one layer (It is ok if the second layer is a bit rounded, for it becomes the top of the cake).

7. To assemble, place trimmed layer on serving platter. Spread the top with 1/4-inch layer of frosting. Top with the untrimmed top layer. Lightly coat the assembled cake with a thin layer of frosting to protect against crumbs in the frosting. Finish with remaining frosting. Decorate with dried pineapple flowers, if desired. Serve immediately, or keep refrigerated until ready to serve.

Dried Pineapple Flowers

Makes about 2 dozen 2 large pineapples or 4 small pineapples

1. Preheat oven to 225°. Line baking sheets with Silpats (French nonstick baking mats) or parchment paper. 2. Peel pineapples and remove “eyes” using a very tiny melonballer. Cut crosswise into very thin slices (paper thin) and place in a single layer on prepared baking sheets.

Bake until tops look dry, about 4 hours. Using tongs, flip slices over and continue to cook until completely dried out, 25 to 30 minutes more. Cool on a wire rack. Store in an airtight container in the refrigerator up to 3 days.

Cream Cheese Frosting

Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

Thursday, November 13, 2008

Banana Nut Bread

With our weather turning cooler and the leaves almost gone, it is banana nut bread time of year. My Mom who will be 94 next month, created this recipe several years ago. I have yet to find one that I like as good as this one. Let me know if you try it and how you like it!

2 Ripe Bananas, mashed
2 Eggs Beaten
1 T Vanilla
1/2 C Oil
1/4 C Buttermilk
1 3/4 C Sifted Flour
1 1/4 C Brown Sugar
1/2 t Salt
1 t Soda
1 Cup Chopped Nuts (or more)

Preheat oven at 350 and bake 1 hour.

Sift together flour, salt, soda . Mix well. Beat eggs until foamy, adding sugar slowly.
Mix but be careful not to over mix. Add oil, bananas, vanilla, buttermilk and nuts. Add dry ingredients slowly add to above mixture. Mix, but be careful not to over mix.