Ready for some good down-home type cooking that’s finger lickin’ good but doesn’t splatter grease all over your stove? If so, then this is the menu for you.
Oven-Fried Chicken
Place chicken in a glass dish, cover with milk, and
let sit for a minimum of 3 hours. This is a perfect way to use up milk when it
is close to its expiration date. You can also marinade the pieces overnight. If
you choose to go longer than 3 hours be sure to refrigerate the dish. I learned
this tenderizing trick from a talented chef in Salzburg, Austria.
Combine flour, thyme, marjoram, garlic, and paprika in
a plastic or paper bag.
Drain and pat chicken dry. Place pieces one at a time
in bag and gently shake to thoroughly coat them. Lay chicken on a plate as you
coat the remaining pieces. Set chicken in fridge for at least 20 minutes to set
the coating.
Preheat oven to 425° F (220°C).
Add shortening and butter to a metal baking pan just
large enough to hold the chicken. Place dish in oven until mixture is melted.
Add chicken. Bake 15 minutes and then turn pieces over. Cook another 20 minutes
or until juices run clear when pierced with a sharp knife.
REMEMBER – all meat continues to cook for 5
minutes or so after it is removed from the oven.
Remove chicken from baking dish to a plate lined with
paper towels to absorb any oil. Transfer pieces to a clean plate. Sprinkle with
parsley and serve.
You can also make this dish on your grill. Set the
grill on medium-high. Watch carefully so the chicken doesn’t burn.
Preheat oven to 220° F (100°C).
Pour one-inch (2.5cm) chicken stock into saucepan.
Place potatoes in saucepan. Add tap water to cover by at least one inch
(2.5cm). Cover pan and bring to a boil over medium heat. Lower temperature to a
strong simmer. Cook approximately 20 - 25 minutes. Potatoes are done when a
fork inserts easily into a section.
Drain potatoes. Stir in butter, sour cream, and
pepper. Mash well. Drizzle in milk. Mash and continue to add milk until you
achieve the consistency you prefer.
Keep the saucepan warm in the oven while you finish
preparing dinner.
Canned Corn
Sometimes it’s good to go easy and nothing is easier than
canned veggies.
Drain corn, then pour into micro wave safe bowl. Sprinkle on thyme, salt, and pepper. Lay pats of butter across the top. Micro wave for 3 minutes, stir and serve.
Spiked Watermelon
An adult pleasure that tops off any summer dinner, especially when you dine al fresco.
Remove the seeds from the watermelon. Cut fruit into
chunks or use a melon scooper to form balls. Place the cut pieces into a glass
bowl.
Pour vodka over the melon. No need to cover the fruit.
You just want enough so all the pieces contact with the vodka. Stir gently.
Cover with cling wrap and refrigerate for several hours.
May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!
Sloane
