another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds. Dip chicken in buttermilk, then in flour. Place skin side down in melted butter. Turn to coat and leave skin side up. Sprinkle with pecan halves. Bake for
1
¼ hours.
Chicken and Rice Casserole
SERVES 6 TO 8
3 cups diced cooked chicken
1 medium onion, diced and sautéed
One 8-ounce can water chestnuts, drained and chopped
Two 14½-ounce cans French green beans, rinsed and drained
One 4-ounce can pimentos, rinsed and drained
One 10¾-ounce can condensed cream of celery soup
1 cup mayonnaise
One 6-ounce box Uncle Ben's long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar cheese
Preheat oven to 300 degrees. Mix all ingredients together and pour into a 3-quart casserole. Bake for 25 minutes.
The Lady & Sons
Chicken and Dumplings
SERVES 4 TO 6
One 2½-pound chicken
3 ribs celery, chopped
large onion, chopped
bay leaves
2 chicken bouillon cubes 1 teaspoon House Seasoning (see page 160)
4 quarts water
One 10¾-ounce can condensed cream of celery or cream of chicken soup
Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon, and House Seasoning in water and boil at a rolling boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock a little by mixing 2 tablespoons cornstarch with ¼ cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook for a few minutes more, until dumplings are done. Do not overcook.
DUMPLINGS
2 cups all-purpose flour mixed with 1 teaspoon salt
¾ cup ice water
Put flour in a mixing bowl. Beginning in center of flour, dribble small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to ⅛ inch thinness. Let it air-dry for aminute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir mixture after dumplings have been added to pot.
The Lady & Sons
NOTE: Frozen dumplings are available in most supermarkets if you don't have the time to make them.
Marinated Cornish Hens
SERVES 2 TO 4
2 split Cornish hens
1 onion, diced
1 clove garlic, minced
8 tablespoons (1 stick) butter
One 10¾-ounce can beef broth
1 bay leaf
¼ teaspoon dried thyme
2 tablespoons sherry
Salt and pepper to taste
16 ounces fresh mushrooms, sliced
Wash, pat dry, and salt and pepper hens. Place in long, flat baking dish. Sauté onion and garlic in butter. Add remaining ingredients except the mushrooms. Stir and pour over hens; cover and refrigerate overnight. Preheat oven to 350 degrees. Add mushrooms and bake for 1 hour, basting frequently. Serve with wild rice.
VARIATION: Chicken can be substituted for Cornish hens.
Herb-Baked Chicken
SERVES 4
One 1- to 2-pound chicken, cut in quarters, skin removed
3 to 4 tablespoons olive oil
¼ cup teriyaki sauce
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
1 teaspoon chopped fresh ginger
½ teaspoon salt
⅛ teaspoon pepper
1 lemon, sliced thin
Preheat oven to 350 degrees. Coat chicken with oil and place in baking dish. Sprinkle with teriyaki sauce. Combine oregano, rosemary,
1
¼ hours.
Chicken and Rice Casserole
SERVES 6 TO 8
3 cups diced cooked chicken
1 medium onion, diced and sautéed
One 8-ounce can water chestnuts, drained and chopped
Two 14½-ounce cans French green beans, rinsed and drained
One 4-ounce can pimentos, rinsed and drained
One 10¾-ounce can condensed cream of celery soup
1 cup mayonnaise
One 6-ounce box Uncle Ben's long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar cheese
Preheat oven to 300 degrees. Mix all ingredients together and pour into a 3-quart casserole. Bake for 25 minutes.
The Lady & Sons
Chicken and Dumplings
SERVES 4 TO 6
One 2½-pound chicken
3 ribs celery, chopped
large onion, chopped
bay leaves
2 chicken bouillon cubes 1 teaspoon House Seasoning (see page 160)
4 quarts water
One 10¾-ounce can condensed cream of celery or cream of chicken soup
Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon, and House Seasoning in water and boil at a rolling boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock a little by mixing 2 tablespoons cornstarch with ¼ cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook for a few minutes more, until dumplings are done. Do not overcook.
DUMPLINGS
2 cups all-purpose flour mixed with 1 teaspoon salt
¾ cup ice water
Put flour in a mixing bowl. Beginning in center of flour, dribble small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to ⅛ inch thinness. Let it air-dry for aminute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir mixture after dumplings have been added to pot.
The Lady & Sons
NOTE: Frozen dumplings are available in most supermarkets if you don't have the time to make them.
Marinated Cornish Hens
SERVES 2 TO 4
2 split Cornish hens
1 onion, diced
1 clove garlic, minced
8 tablespoons (1 stick) butter
One 10¾-ounce can beef broth
1 bay leaf
¼ teaspoon dried thyme
2 tablespoons sherry
Salt and pepper to taste
16 ounces fresh mushrooms, sliced
Wash, pat dry, and salt and pepper hens. Place in long, flat baking dish. Sauté onion and garlic in butter. Add remaining ingredients except the mushrooms. Stir and pour over hens; cover and refrigerate overnight. Preheat oven to 350 degrees. Add mushrooms and bake for 1 hour, basting frequently. Serve with wild rice.
VARIATION: Chicken can be substituted for Cornish hens.
Herb-Baked Chicken
SERVES 4
One 1- to 2-pound chicken, cut in quarters, skin removed
3 to 4 tablespoons olive oil
¼ cup teriyaki sauce
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
1 teaspoon chopped fresh ginger
½ teaspoon salt
⅛ teaspoon pepper
1 lemon, sliced thin
Preheat oven to 350 degrees. Coat chicken with oil and place in baking dish. Sprinkle with teriyaki sauce. Combine oregano, rosemary,
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