Thursday, July 9, 2009


I think we've got some winners from my clippings box today! I have sooo....many recipes for chicken, and I'm sure you do, too. It's such a versatile meat. Our sons and I enjoy it in tangy sauces such as oriental dishes, but my husband, the purist, likes it grilled best (he's not one for sauces). When he has a business trip, we have lots of hot, spicy and tangy foods in his absence, or serve sauces on the side when he's home. Here's a recipe that I got from my friend, Carrie, that would be good to try:

Tangy Glazed Chicken
Carrie Gallagher

2 Chicken breasts
1/4 tsp salt, optional
4 1/2 tsp butter or margarine
1 small onion, thinly-sliced
1 celery rib, thinly-sliced
1/2 C chicken broth
1/2 C apple jelly or spreadable fruit
3 TBSP orange juice
1 TBSP minced fresh parsley, optional
1/4 to 1/2 tsp dried thyme

Sprinkle chicken with salt, if desired. In a large skillet, melt butter over medium heat; brown chicken on all sides. Remove and keep warm. In the pan drippings, saute' onion and celery until tender. Add the remaining ingredients; cook and stir until jelly is melted. Return chicken to pan. Cook uncovered for 30-35 min. or until meat juices run clear. Top chicken w/ sauce mixture.

(She made a note that she serves this with rice.) Since this recipe just makes enough for two, I would have to double or triple it!

I got this next recipe from a WV newspaper clipping; it was submitted by Tish Yost of Wheeling. It's been photo-copied and someone had written, "very good!" on the corner of it.

Cabbage Casserole
Tish Yost

1 small head cabbage
1 lb. ground chuck
1 C chopped onion
1 can tomato soup
1 1/4 C water
1/2 C rice
1/2 tsp salt
1/4 tsp pepper
1/4 C grated cheese

Chop cabbage and put into baking dish. In skillet, brown ground chuck and onion. In saucepan, add 1 can tomato soup and water. Bring to a boil. Add hamburger mixture, rice, salt and pepper. Pour over cabbage. Top with cheese. Bake at 350 degrees, covered, for 1 1/2 hrs.

I thought this sounded like an easy dish to transport to a potluck, or when you're taking food to someone.

My final offering today comes from an April issue of Country Woman Magazine from 1997. This was the first place winner in their recipe contest that month. It was submitted by Susie Baldwin of Columbia, Tennessee.

No-Fry Donuts
Susie Baldwin

2 pkg. (1/4 oz. each) active dry yeast
1/4 C warm water (110 to 115 degrees)
1 1/2 C warm milk (same as above temp.)
1/3 C shortening
1/2 C sugar
2 eggs
1 tsp salt
1 tsp ground nutmeg
1/4 tsp ground cinnamon
4 1/2 to 5 C all-purpose flour
1/4 C butter or margarine, melted

1/2 C butter or margarine
2 C confectioners' sugar
5 tsp water
2 tsp vanilla extract

In a mixing bowl, dissolve yeast in water. Add milk and shortening; stir for 1 min. Add sugar, eggs, salt, nutmeg,cinnamon and 2 C flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; roll out to 1/2 inch thickness. Cut with a 2 3/4 inch doughnut cutter (or thin-edged drinking glass); place 2 inches apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 min. Bake at 350 degrees for 20 min or until lightly-browned.

Meanwhile, in a saucepan, melt butter; stir in sugar, water and vanilla. Stir over low heat until smooth (do not boil).Keep warm. Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately. Yield: 2 dozen.

Join me at Joy@JoyofDesserts and for their recipe swaps today!

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