passthatbottle (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} passthatbottle) wrote,@ 2007-03-14 06:04:00 |
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Tonight's menu....
GARLIC ROSEMARY CHICKEN
Ingredients:
1 Whole Chicken
3/4 Cup Chopped Garlic
1 6" Sprig Fresh Rosemary
3/4 Lb. Butter
1 Teaspoon Black Pepper
1/2 Teaspoon Salt
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper
Cooking Directions:
Cut chicken in 1/2, removing the back bone. Lay on baking pan bone side down. Mix the spices together the sprinkle all of it on top of the chicken.
In a small pot melt butter, then add the garlic & rosemary. Heat for 1 minute without letting butter burn or separate. Spoon over chicken completely covering with the butter, garlic & rosemary mixture.
Cover pan and bake @ 275 for 1 1/2 hours. Remove cover and increase heat to 350. Cook until golden brown and serve with natural drippings.
RED BEANS AND RICE
* 1 lb. dry red kidney beans
* water to cover beans
* 2 ham hocks for flavoring (optional)
* 2-1/2 cups finely chopped celery
* 2 cups finely chopped onions
* 2 cups finely chopped green bell peppers
* 5 bay leaves
* salt to taste (1-2 tsp.) added when beans are nearly done
* 2 tsp. pepper
* 2 tsp. dried thyme leaves
* 1-1/2 tsp. garlic powder
* 1-1/2 tsp. oregano leaves
* 1 tsp. red pepper (cayenne)
* 1 Tbsp. Tabasco sauce
* 1 lb. andouille smoked sausage or Polish sausage, cut into 3/4" pieces
* 4 cups hot cooked rice
Sort and wash beans well. Cover beans with water 2" above beans and soak overnight. Drain just before using.
Place ham hocks, beans, vegetables and seasonings in stockpot with ample water to cover beans by 1-2". Bring to a boil; reduce heat and simmer for 1-1/2 hrs. or until beans are tender but not falling apart.
Remove ham hocks and pick meat from bone.
Add salt to beans at this time. Add sausage and continue cooking until beans start to break up. Add ham meat and serve immediately over hot cooked rice.
MISSISSIPPI CORNBREAD
* 1 cup cornmeal mix
* 1/2 cup self-rising flour
* 1/4 tsp. baking soda
* 1 cup buttermilk (nonfat is OK)
* 1 (8 oz.) can creamed yellow corn
* 2 large eggs, lightly beaten
* 1/4 cup vegetable oil
Combine dry ingredients; add wet ingredients and mix just until combined.
Pour into hot iron skillet or 8" square pan.
Dessert to be named later.
GARLIC ROSEMARY CHICKEN
Ingredients:
1 Whole Chicken
3/4 Cup Chopped Garlic
1 6" Sprig Fresh Rosemary
3/4 Lb. Butter
1 Teaspoon Black Pepper
1/2 Teaspoon Salt
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper
Cooking Directions:
Cut chicken in 1/2, removing the back bone. Lay on baking pan bone side down. Mix the spices together the sprinkle all of it on top of the chicken.
In a small pot melt butter, then add the garlic & rosemary. Heat for 1 minute without letting butter burn or separate. Spoon over chicken completely covering with the butter, garlic & rosemary mixture.
Cover pan and bake @ 275 for 1 1/2 hours. Remove cover and increase heat to 350. Cook until golden brown and serve with natural drippings.
RED BEANS AND RICE
* 1 lb. dry red kidney beans
* water to cover beans
* 2 ham hocks for flavoring (optional)
* 2-1/2 cups finely chopped celery
* 2 cups finely chopped onions
* 2 cups finely chopped green bell peppers
* 5 bay leaves
* salt to taste (1-2 tsp.) added when beans are nearly done
* 2 tsp. pepper
* 2 tsp. dried thyme leaves
* 1-1/2 tsp. garlic powder
* 1-1/2 tsp. oregano leaves
* 1 tsp. red pepper (cayenne)
* 1 Tbsp. Tabasco sauce
* 1 lb. andouille smoked sausage or Polish sausage, cut into 3/4" pieces
* 4 cups hot cooked rice
Sort and wash beans well. Cover beans with water 2" above beans and soak overnight. Drain just before using.
Place ham hocks, beans, vegetables and seasonings in stockpot with ample water to cover beans by 1-2". Bring to a boil; reduce heat and simmer for 1-1/2 hrs. or until beans are tender but not falling apart.
Remove ham hocks and pick meat from bone.
Add salt to beans at this time. Add sausage and continue cooking until beans start to break up. Add ham meat and serve immediately over hot cooked rice.
MISSISSIPPI CORNBREAD
* 1 cup cornmeal mix
* 1/2 cup self-rising flour
* 1/4 tsp. baking soda
* 1 cup buttermilk (nonfat is OK)
* 1 (8 oz.) can creamed yellow corn
* 2 large eggs, lightly beaten
* 1/4 cup vegetable oil
Combine dry ingredients; add wet ingredients and mix just until combined.
Pour into hot iron skillet or 8" square pan.
Dessert to be named later.
