from Jennifer L.’s book, North Branch , MN
Ingredients
1 (2 1/2-3 lb) broiler-fryer chicken; cut up
1/4 c. flour
1 1/2 tsp salt
1 tsp paprika
1/4 tsp pepper
2 tbsp cooking oil or shortenting
Preparation instructions
Rinse chicken pieces; pat dry with paper toweling. In a plastic or paper bag combine flour, salt, paprika, and pepper. Add a few chicken pieces at a time; shake to coat.
In a 12 inch skillet heat oil or shortening. Add chicken, with meaty pieces toward center of skillet. Cook, uncovered, over medium heat for 10-15 minutes, turning to brown evenly. Reduce heat; cover tightly. Cook 30 min. Uncover; cook 10-15 minutes more. Chicken is done when it is easily pierced with a fork. Drain chicken pieces on paper toweling.
Crisp fried chicken:
Prepare skillet-fried chicken as above, except after the browning step, continue to cook chicken, uncovered, till chicken is tender. Turn occasionally. Drain on paper toweling before serving.
Pan-and oven fried chicken:
Prepare skillet fried chicken as above, except brown chicken pieces in a 12 inch oven-going skillet. Transfer skillet to a 375° oven for 35-45 min. or until chicken is tender. Do not turn chicken pieces during baking time. Drain.
Submitted by: Jennifer L
October 9, 2012 | Posted in:
Chicken and dumplings
from Jennifer L.’s book, North Branch , MN
Ingredients
Stewed Chicken (from stewed chicken recipe)
1 c. flour
2 tsp baking powder
2 tbsp snipped parsley
1 beaten egg
1/4 c. milk
2 tbsp cooking oil
1/2 c. flour
Preparation instructions
Prepare dumplings when stewed chicken is almost tender.
For dumplings; combine 1 c. flour, baking powder, 1/2 tsp salt; stir in parsley. Combine egg, milk, and oil. Add to flour mixture, stirring with a fork only till combined. Drop dough from a tbsp directly onto chicken in bubbly broth. Return to boiling and cover tightly. Reduce heat; do not lift cover. Simmer 12 to 15 minutes. Remove dumplings and chicken to warm serving platter; keep warm. Strain broth.
To thicken broth for gravy;
In a saucepan bring 4 c. broth to boiling. Slowly stir in 1 c. cold water into the
1/2 c. flour; gradually add to broth, mixing well. Cook and stir till bubbly. Cook and stir 2 more minutes. Season with 1/2 tsp salt and 1/8 tsp pepper. Pour some sauce over chicken and dumplings’ pass remaining.
Submitted by: Jennifer L
| Posted in:
Swedish limpa
from Jennifer L.’s book, North Branch , MN
Ingredients
2 1/2 c. All-purpose flour
2 pkg active dry yeast
1 tbsp caraway seed
2 c. warm water
1/2 c. packed brown sugar
2 tbsp finely shredded orange peel
1 tbsp cooking oil
1 tsp salt
2 1/2 c. rye flour
Preparation instructions
In a large mixer bowl combine 2 1/2 all-purpse flour, 2 pkgs active dry yeast, and caraway seed.
Stir together 2 c. warm water (115°-120°), brown sugar, shredded orange peel, cooking oil, and salt. Stir into flour mixture. Beat at low speed of electric mixer for 1/2 min, scraping bowl. Beat 2 minutes at high speed. Stir in 2 1/2 c. rye flour and as much of 3/4 to 1 1/4 c. all purpose flour as you mix in with a spoon.
On a floured surface knead in enough remaining all purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball in a greased bowl; turn once. Cover; let rise in a warm place till double (1 1/4 to 1 1/2 hrs).
Punch down; divide in half. Cover; let rest 10 minutes. Shape into two 4 1/2-ich round loaves on greased baking sheets. Cover; let rise till nearly double (about 40 minutes). Bake in a 350° oven 40-45 minutes.
Submitted by: Jennifer L
October 1, 2012 | Posted in:
Sugar cookies
from Diane B.’s book, Corvallis, OR
Ingredients
1 c. butter
1 c. powdered sugar
1 c. granulated sugar
2 eggs
1 c. oil
2 t. vanilla
4 1/2 c. flour
1 t. soda
1 t. cream of tarter
1 t. salt
1 t. grated lemon peel (optional)
Preparation instructions
Cream the butter and sugars. Beat in eggs. Add oil, vanilla and lemon peel. Add flour and remaining ingred. gradually until well blended. Cover and chill 1 hour or more. form heaping tsp of dough into a ball and flatten slightly with a glass dipped into sugar. Bake 350 8 minutes or until golden around edges.
Submitted by: Diane B