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Meats
Sept 12, 2006 15:53:16 GMT -5
Post by benshelpmeet on Sept 12, 2006 15:53:16 GMT -5
Darlene's Fried Tuna Cakes
1 giant can of Tuna drained...save juice for cat! ( the really big kind from Sam's 4 or 5 inches tall by 7 inches round. Probably about 8 or 10 regular cans...I'm not sure.
2 sleeves of saltine crackers, crushed
1 onion minced or diced fine
5 or 6 eggs, beaten
salt and pepper, to taste
Mix together well, make a golf ball size ball in palm of hand flatten and form into patty, fry in cast iron skillet with about 1/2 inch of corn oil, fry on med heat flipping every few min, when nicely browned and firm feeling...there done, dry on paper towels.
Enjoy!
You can serve with ketchup or without...there good cold too!
These are so good!
Chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce."
Aussie Chicken
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness 2 teaspoons seasoning salt 6 slices bacon, cut in half 1/2 cup prepared mustard 1/2 cup honey 1/4 cup light corn syrup 1/4 cup mayonnaise 1 tablespoon dried onion flakes 1 tablespoon vegetable oil 1 cup sliced fresh mushrooms 2 cups shredded Colby-Monterey Jack cheese 2 tablespoons chopped fresh parsley
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet.
Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes.
Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat.
Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned.
Remove from skillet and place the breasts into a 9x13 inch baking dish.
Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon.
Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.
Garnish with parsley and serve with the reserved honey mustard sauce.
This is our favorite baked porkchop recipe. I usually serve potato salad and green beens with them. Enjoy!
Oven BBQ Porkchops
1 can cream of mushroom soup 1 cup catsup 1 Tbsp. Worcestershire sauce 1 cup chopped onions or 1 t. dried onions 6-8 porkchops In a bowl,wisk together sauce ingredients.In a 13x9 baking pan, season chops with salt, pepper, and garlic powder. Pour sauce over porkchops and Bake at 375 degrees for 1 hour. Sometimes I put a few pieces of smoked sausage around the edges after I pour on the sauce.
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Meats
Sept 12, 2006 15:57:54 GMT -5
Post by benshelpmeet on Sept 12, 2006 15:57:54 GMT -5
Three Meals From 1 Chicken
One of the best meat bargains today is chicken. Nutritious and versatile, it is an excellent thrifty meal maker. The following recipes have fed a family of four at our ranch, and all from one chicken
Meal One: Roast Chicken
For a family of four, get the largest chicken you can afford. You'll be paying for more meat and less bone.
Gather the following: one chicken, a roasting pan, salt, pepper, some veggies (onions, carrots, and celery are good), and some oil (shortening or a liquid oil is fine).
Rinse your chicken and pat dry. Rub salt and pepper on the outside and inside of your chicken. Put the veggies inside the chicken for added flavor. Place the chicken in the roasting pan and brush with oil. If you place the chicken breast side down, the juices will keep the breast juicy.
Now, put the chicken in the oven and cook according to the table below:
Weight Oven Temp. Cooking Time
1.5-2 lbs 400 .75-1 hr. 2-2.5 lbs 400 1-1.25 hr. 2.5-3 lbs 375 1.25-1.75 hr. 3-4 lbs 375 1.75-2.25 hr.
About every 30 minutes, brush the chicken with oil for a nice, crispy skin.
Meal Two: Chicken Rice Casserole
Strip the meat from the remains of your Roast Chicken. Even if it doesn't look like there's much there. Check the wings and the back area.
Gather the following: .25 c. butter or margarine .3 c. flour 1.5 c. milk salt and pepper 1 c. broth or bouillon left over chicken 1.5 c. cooked rice .5-1 c. vegetables (green pepper, onion, carrots, peas, what ever you have sitting in the freezer or ice box)
2 quart sauce pan 2 quart casserole baking dish
Directions: Heat butter in the saucepan until melted. Add flour, salt and pepper, stir until bubbly. Remove from the stove and add milk and broth. Put back on the stove, heat to boiling, stir constantly. Boil for one minute. Put the rest of the ingrediants in the saucepan and stir together. Pour into the ungreased casserole pan. Back uncovered in 350 deg. oven 40-45 minutes.
Meal Three: Potato and Chicken Soup
Take the bones left from the first two meal to make a substantial, thick soup.
Gather the following: chicken bones, carrots, onions, celery, 5-6 potatoes, salt, pepper, green chili (if desired), can of corn (if desired)
Large stock pot or biggest pot you own
Directions:
Put the bones in the stock pot along with a carrot and celery. This is also a great opportunity to use up those onion skins, carrot ends, green pepper tops, etc. Cover with water. Bring to a boil then simmer for about two hours. Let the broth cool. Then strain out the veggie pieces and the bones, saving the good broth. Here is a great time to pull off those last little bits of chicken meat and toss into the broth.
Put the broth back into the pot. Add a couple of fresh carrots, celery, onion, washed and chopped potatoes, the chili and corn. Cook for about 30-45 minutes. If you like a clear soup, go ahead and serve. If you like a thick, chunky soup, run half the soup through the blender. If you like a creamy soup, run the whole recipe through the blender. (careful, it's still warm. You may want to wait until it cools down before putting it through the blender. Otherwise, you may make a mess. Like I did.)
Good nutrition to you and yours!
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Meats
Sept 12, 2006 16:02:56 GMT -5
Post by benshelpmeet on Sept 12, 2006 16:02:56 GMT -5
Frugal Chicken Ideas
You can buy whole chickens and separate the parts. Put legs together, wings together, and breasts together. You can buy the whole chicken for not much more than the legs, thighs, and breasts would cost separately. Save the backs for soup!
You can buy several whole chickens, cut them up , remove skin and bones. Make your own skinless/boneless chicken.
When the local markets advertise 10-lb. packs of chicken thighs/legs, You can purchase two or three packages, cook them and do this: Cool in broth and skim off fat. See number 4.
1. The skin goes in the food processor and is chopped and frozen in small packages to mix with dry dog food for our pet.
2. The meat is pulled from the bone and canned with the broth in pint jars (see local agricultural extension office for canning tips). Each pint is the basis for quick meals: Chicken and noodles; chicken pot pie; chicken and rice; mexican chicken; chicken and dumplings.
3. Any surplus broth is canned and you can use it to flavor canned vegetables, soups and gravies. It is an excellent way to flavor dried beans without adding a lot of fat.
4. Speaking of fat: Any fat goes into my solid fats from other cooking and saved until you have enough to make a batch of homemade laundry soap (6 pounds). The recipe is on a can of lye. Be very careful, this is caustic soda...if you choose to make soap, send the children away while you do! This is a most rewarding enterprise and the soap is a most excellent stain and grease remover.
Pat yourself on the back! You've used everything except the bones and gristle!
5.The chicken pieces are packaged for the freezer.
6.The skin and bones are put into a large dutch oven with water to cover, onions, carrots, celery and a sprig of parsley, salt and pepper. It boils for a couple of hours.
Remove the bones and skin and let it cool, skim off the fat, and pour it into icecube trays then into containers for the freezer.
7.The broth is used for soupstock, and also added to twice baked potatoes rather than butter.
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Meats
Sept 12, 2006 16:20:37 GMT -5
Post by benshelpmeet on Sept 12, 2006 16:20:37 GMT -5
Mega Meatballs to freeze!
Sometimes when I purchase a family size package of ground beef, I will make the entire thing into meatballs using my usual recipe.
The easiest way I have found to cook meatballs is dropping them into gently boiling water. They are done when they float.
I will then freeze them on cookie sheets and transfer to ziplock bags.
We eat these covered in brown gravy, mushroom gravy, or barbeque sauce.
We also simmer them in spagetti sauce for meatball subs.
The meatballs thaw quickly and you can add them to the hot gravy and thaw on top the stove while they simmer.
For my meatball recipe, I just add salt, milk, egg, breadcrumbs and onions until I have the right consistency.
The mushroom gravy is just canned cream of mushroom soup, beef boullion, and milk.
I use the powdered brown gravy that comes in the packets.
I use store bought spagetti sauce. Usually it is Hunts, because it is the one I can buy on sale for 69 cents a can and stock up on.
I dredge my chicken pieces in buttermilk, then into seasoned flour ( I just put seasonings in of my choice ''no measuring'' so I can't give my recipe. ) This recipe reminds me of mine and they use a cast iron skillet which I think is the best!
Buttermilk Fried Chicken
2 cups low-fat buttermilk
Coarse salt
3 teaspoons cayenne pepper
2 whole chickens (2-½ to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
3 cups all-purpose flour
2 cups vegetable oil
Serves 8
Prep time: 30 minutes
Total time: 1 hour
Marinating the chicken in buttermilk makes the meat moist and flavorful.
Chicken breasts cook faster than other parts, so fry them separately in the last batch.
For fried chicken with less fat and fewer calories, remove the skin before marinating.
In each of two 1-gallon resealable plastic bags,combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days.
In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.)
Dredge chicken pieces, one at a time, in mixture, shaking off excess.
In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350° on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165°, about 10 minutes more.
Transfer to a rack to drain.
Season with salt, if desired.
Return oil temperature to 350°.
Repeat with remaining chicken.
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Meats
Sept 12, 2006 19:30:03 GMT -5
Post by benshelpmeet on Sept 12, 2006 19:30:03 GMT -5
Fish
We eat fish fairly often here, even though I neglected to put them on the menu for the next 2 weeks...LOL. Now, we don't eat shellfish or catfish, but we do eat others.
For most fish fillets, I spray a cookie sheet with Pam and lay the fillets on it. Then I slice onions very thinly and scatter them over the top, sprinkle on lemon pepper seasoning, Old Bay seasoning, salt, and drizzle a little olive oil over that. Then I cover tightly with foil and bake about 20 minutes...just till the fish can be flaked with a fork.
I've poured melted real butter over the fillets, too, and that's also very good.
I serve it usually with fried rice and salad.
Baked Fish in Soy Ginger Sauce
4 (6 ounces) white fish fillets (catfish, basa, or of your choosing) 1 cup boiling water 1 chicken bouillon cube 3 large scallions 1 piece ginger, peeled (2" X 1") 1/4 teaspoon cayenne pepper, to taste 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 1 teaspoon cornstarch 2 tablespoons water 1 teaspoon olive oil salt and pepper, to taste (careful with salt as regular bouillon and soy sauce are salty themselves !)
1. Pre-heat oven to 425°F. 2. Place fish fillets in a 13 X 9 inch baking dish. 3. Dissolve the chicken bouillon cube in one cup boiling water, and set aside. 4. Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces. 5. Keep these apart, you will be using them separately. 6. Slice the ginger into matchstick-size pieces. 7. From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions. 8. Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork. 9. In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside. 10. Heat the oil in a small non-stick skillet. 11. Add the scallion strips and the ginger and cook until golden (just a few minutes). 12. Give the soy mixture a good stir, then add to the skillet. 13. Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened. 14. Remove fish from oven and onto serving plates. 15. Serve sauce over the fish.
GLENDAS TUNA PATTIES
6 CANS OF DRINED TUNA FISH 2 CUPS OF SMASHED BREAD CRUMBS 3 EGGS BLACK PEPPER TO TASTE 1 TSP GARLIC POWDER 1 TSP PARSLEY CHOPPED UP ONION ABOUT 1/2 CUP MIX ALL THE EVERYTHING UP AND MAKE INTO SMALL PATTIES.. IN A FRYING PAN PLACE A LITTLE OIL FRY THESE IN THE OIL UNTIL NICE AND BROWN.. THEY ARE EXCELLENT....
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Meats
Sept 12, 2006 19:32:41 GMT -5
Post by benshelpmeet on Sept 12, 2006 19:32:41 GMT -5
How to Bake a Ham So It's Juicy and Tender
Put a whole, fully cooked, smoked ham in a roasting pan. Put a lid of foil on it, but not tight, sort of caddywhumpus, so it doesn't get too crusty on the outside but does take on a little texture. Put the ham in a 275°F oven. Do nothing else to it for as long as eight hours. Take it out of the oven and let it rest while you bake the biscuits (you have to have biscuits). Carve and serve.
This ham is so good that during parties I have to make sure no one's around when I carve it because folks will flat-out pull the thing to death.
The only hard part about this recipe (and it's only hard if you don't live in the South) is finding a whole, fully cooked, smoked ham, preferably not spiral-sliced and not glazed. I find most glazes sickeningly sweet and beside the point if you want to actually taste the ham.
But which ham to buy? A ham is defined most broadly as the hind leg of a pig. Most hams are cured, smoked, or both, for preservation and flavor. (A fresh ham is not cured; it's simply fresh pork.)
A partially boned ham is easy to slice. For a bone-in ham, cut a wedge in the shank end. Starting at the wedge, slice to the butt end, slicing the meat to the bone.
A whole ham is perfect for the holidays; it feeds a crowd easily. Most supermarkets north of the Mason-Dixon Line don't stock whole hams year-round. (What you will find are half hams -- whole hams cut into shank and butt portions.) But during the holidays you can usually find whole hams no matter where you live. Your best bet, however -- both for availability and for flavor -- may be to mail-order your ham. But the beauty of this recipe is that you don't need to buy the best ham. The best ham, after all, is a real country ham, which means the ham has been dry-cured in salt, smoked, and aged for at least six months. But country ham is scarce in spring, and many people find it too salty to act as the main course of a meal anyway. What you're looking for instead is a "city" ham. It usually comes sealed in plastic (not in a can), has been cured (but not dry-cured) and smoked (but not necessarily aged), and is fully cooked (it says so on the label).
Because these hams are "wet-cured" (soaked in a brine or, if mass-produced, injected with one), they contain added water (meat is already made up of about 75% water). The National Pork Producers Council grades these hams on a water-to-protein ratio; generally, the more protein, the better the ham. A ham cured without added water, such as a country ham, must have at least 20.5% protein, and will simply be labeled "ham." A ham labeled "ham with natural juices" must have at least 18.5% protein, and one labeled "water added" 17%. The ham to avoid is the kind labeled "ham and water product." These hams have less than 17% protein and can in fact be much less than that. But go ahead and choose a "water added" ham; I find that added moisture is actually beneficial to the long, gentle reheating I'm suggesting. I haven't tried this method on a "ham with natural juices." But as with all of these hams, which have instructions that generally recommend that you heat them at 350°F for 15 minutes per pound, I think this gentler method would work better.
A bone-in ham has the best flavor, texture, and shape. I think meat tastes best when cooked on the bone. (And a ham bone is serious kitchen currency; save it -- you can freeze it -- to make the best bean soup.) A partially boned ham is next best; it looks like a big football, but it's easy to carve, and if you're carving in the kitchen, no one will see its funny shape anyway. Fully boned hams can have an off texture because the meat, once it's been pulled off the bone, must be reshaped to fill the hole left from the bone.
Be sure to make biscuits Slices of sweet, salty, smoky ham piled on a platter are a wonderful addition to a buffet. I love it with collards cooked in ample olive oil and baked sweet potatoes. And biscuits.
Most southerners grew up, as I did, eating lard biscuits -- light and flaky but seldom bigger than a silver dollar. But there exists a biscuit that we used to see only on special occasions, such as a birthday breakfast or a holiday morning. What sets these biscuits apart is that they're bigger and they're made with butter in place of the lard -- which seemed extravagant when I was a child but now seems oddly conservative.
You'll get the best results with soft southern flour. Literally soft to the touch, southern flour is made from the soft winter wheat that grows down South. It has less protein than northern flour, which means it forms less gluten and is therefore more tender. A decent substitute is to use half (by weight) all-purpose flour and half cake flour.
Slow-Baked "City" Ham
If you opt for a half-ham, buy the shank end -- the meat contains less fat and gristle; for all size hams, figure about 25 minutes per pound.
Serves 25 as part of a buffet, with leftovers.
1 fully cooked, bone-in, smoked ham, 17 to 19 lb.
Heat the oven to 275°F. Put the ham in a roasting pan or a big cast-iron skillet. Cover it loosely with foil and heat it for 7--1/2 to 8 hours. Let the ham rest for at least 20 min. Before carving, remove the fat and rind from the surface of the ham, if you like. Serve with biscuits and mustard or your favorite chutney.
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Meats
Sept 12, 2006 20:27:54 GMT -5
Post by benshelpmeet on Sept 12, 2006 20:27:54 GMT -5
Rubber Chicken
Just wanted to send you my recipe for rubber chicken. It is called this because you make 2 chickens s-t-r-e-t-c-h. This will feed a family of 5 for 7 days. 5 days are original recipes, and 2 days are leftovers.
I got this from Flylady’s website. The original idea with Leanne Ely's. I've added my changes into her original recipe. I've done this 3-4 times now. I do it when I have a tight grocery budget.
Grocery List:
2 chickens celery onion carrots potatoes Salad greens salt pepper cumin garlic powder evaporated milk(for mashed potatoes) Can of green beans Can of carrots Can of corn Can of cream of mushroom soup Can of chicken noodle soup can of black beans can of fruit or applesauce Refried beans Salsa Bread Tortillas Egg noodles snack crackers flour oil or shortening Frozen broccoli Spanish rice butter Cheese-shredded
Rubber Chicken • 2 chickens -- washed and patted dry (get a nice sized one) • 1/2 celery rib -- cut in pieces • 1 onion -- quartered • 1 carrot -- cut in 2" pieces • salt, pepper, garlic powder to taste
Day One: The adventure begins--Preheat oven to 400 degrees. In the cavity of the chicken, season with salt, pepper and garlic powder and place cut up vegetables inside. Sprinkle the outside with salt and pepper and a little garlic powder, too, if you like. Cook for about an hour or longer (depending on the size of the bird) till the juices run clear. Let sit a minute and then remove the vegetables. In the meantime, if you were smart, you boiled the neck with some celery, onion and carrot and have that broth, too. To further cut down on the grease from the chicken, you could take the cooking juices and put them in a cup and refrigerate while you make the rest of the meal. This will get rid of a significant amount of chicken fat which will all rise to the top. Make a nice gravy by deglazing the pan with a little water and thicken it up with a flour/water mixture (about a tablespoon should do) Serve your wonderful chicken with Mashed Potatoes and lots and lots of veggies. Remember, you want leftover chicken. I served a salad, mashed potatoes, green beans, carrots, and corn.
ALSO--drain off most of the chicken fat into a container. You're going to use it later.
Another day: Use 1 cup of your leftover chicken. Cube it. Take 4 pieces of bread and cube it. Add one can of chicken noodle soup and one can of cream of mushroom soup. Mix. Place frozen broccoli in bottom of casserole dish, top with chicken mixture. Then take 1/2 stick of butter and 1 tube of snack crackers that you have crushed. Mix together and layer on top of chicken mixture. Cook in oven for 350 degrees for 45 minutes to an hour. Serve with a can of fruit or applesauce.
Today, use your reserved chicken fat to make chicken and dumplings, without any chicken! In a big pot, add drained chicken broth and water. Bring to a boil. Make a double pie crust and cut into 1x1 pieces. Drop into boiling broth one piece at a time. Give a few seconds between adding each piece. This will keep the dumplings from clumping. Cook for 10-15 minutes. Serve with leftover veggies from day 1.
Let the adventure continue! Take your time and pull every last itty bitty bit of chicken of them bones. You want that chicken skeleton to look like a science project. Toss the chicken in pot with a can of black beans and season with a little cumin, some garlic powder and serve it up with lots of salsa, tortillas, cheese--whatever turns your key! I serve with refried beans and spanish rice. Very filling!
The adventure ends--with the skeletal remains finally hitting the stock pot. Throw in the same veggies: onion, carrots and celery, season it with salt, pepper and garlic powder and throw about 3 quarts of water over the top. Cook the daylights out of it and strain. Now make soup. I added egg noodles, carrot pieces, celery pieces, onion, garlic.
Bet you didn't know one puny chicken had so many meals in it, did you? Remember this is Rubber Chicken, not Miracle Chicken, if you have a big family, you will need to cook more than one chicken to insure leftovers. LOL
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Meats
Sept 12, 2006 21:06:45 GMT -5
Post by benshelpmeet on Sept 12, 2006 21:06:45 GMT -5
Amish Meat Loaf
2lb. ground beef 1/4 tsp. pepper 1 c. cracker crumbs (we use ritz) flour 1 Tbsp. chopped onion 1 10.75 oz can cream of mushroom soup 1 tsp. salt 1/2 c. steak sauce (we use A-1)
Mix first 6 ingredients together and shape into a loaf; refrigerate overnight (I have done mine around 7am and fixed it at 4 pm and it was fine). Cut loaf into 1/2 inch slices adn dip in flour. Brown slightly on both sides; place in casserole dish. Mix cream of mushroom soup with steak sauce; pir over meat loaf. Bake at 250 degrees for 2 hours.
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Meats
Apr 19, 2011 15:14:09 GMT -5
Post by Deleted on Apr 19, 2011 15:14:09 GMT -5
Hi! We have a fresh ham, un-cooked, and I am looking for directions and recipes to cook it up for easter. Any ideas? Everything I seem to find on-line says "follow directions on package" or is for a pre-cooked ham. Ours is fresh so it just has butcher paper! ;D Thanks for any help you can offer Liz
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