Daily Archives: September 6, 2010

MARY’S HOMEMADE CHICKEN SOUP

1 whole chicken (I like Purdue) 1 -32 oz. box chicken stock, 8 C water 3 tsp. salt  1 tsp. pepper  2 bay leaves 1 onion, roughly chopped 6 carrots, peeled, cut round, ends trim 6 celery sticks, cut 1 … Continue reading

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PERFECT ROAST CHICKEN WITH GRAVY

4-5 lb. Roasting chicken (free-range if available) 1/4 C very soft sweet butter 1 tsp. dried sage 1 T fresh thyme, chopped 1 T fresh rosemary, chopped 1 Granny Smith apple, cut into chunks 1 large onion, cut into chunks … Continue reading

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BEST STUFFED MEATLOAF

Click on image to enlarge: Preheat oven to 350. Hard-boil the 3 eggs and set aside.  Fry the bacon, drain, crumble, set aside.  Cook ketchup, brown sugar, & wine vinegar on very low heat for 10-15 min. to thicken, set … Continue reading

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CHICKEN PICCATA (OR SUBSTITUTE VEAL)

2 boneless, skinless chicken breast halves, each 8 to 9 oz. cut in half horizontally and pounded 1/4 in. thick Salt & pepper to taste 1/2 C flour 3 T olive oil 3 T unsalted butter, divided 1 T minced … Continue reading

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CUBAN ROAST PORK

1 small pork shoulder or loin roast 3 to 4 pounds, (I prefer Boston Butt roast boneless) 3 lemons  & 2 sour oranges, juiced (if you can’t find sour oranges, use 5 lemons) zest of 1 lemon 3 T dried … Continue reading

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