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Thursday, February 3, 2011 at 9:40 am

Sweet and Sour Chicken

post by Bea McManis in recipes, super bowl, sweet and sour chicken

Sweet and Sour Chicken

1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces
Directions
1.In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2.Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3.Heat oil in skillet or wok to 360 degrees F. Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
4.When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
 

Saturday, January 22, 2011 at 9:41 pm

Coleslaw - A Nice Addition to Super Bowl Fare

post by Bea McManis in coleslaw, recipes, super bowl party

I love coleslaw.  My mom always made her's with pineapple in it.  I thought it was the best ever until I tried Kentucky Fried Chicken's.
Year's ago, I found a copycat recipe for KFC's coleslaw.  I admit I didn't think it would be as good.  I was wrong.
If you like coleslaw and if you would walk a mile for KFC's then here is the recipe for you.

Better than KFC Cole Slaw
10 servings per cabbage.
1-2 heads of Cabbage
1- Green Bell Pepper
1- Small Onion
1- Medium to Large Carrot
2- C. of Miracle Whip Light
1/2 C. Sugar
1/4 C. Vinegar
1/4 C. Vegetable oil
If you are Lucky to have a Food Processor Cut up Cabbage, while cutting up Cabbage Cut small slices of Green Pepper and Onion, or Carrot and add to Processor. This will help distribute flavor throughout slaw. You should only use 1/4 to 1/2 of Onion and Green Pepper but use all of the Carrot. If you truly love green pepper or onion you can add all but I do not recommend it.
Now mix Miracle whip, vinegar, and oil, Sugar. Mix smooth. Taste should be sweet with just a hint of vinegar. Amount of slaw dressing may be increased or decreased according to the amount of slaw you are making.
Add to cut up cabbage and Mix well. Let stand 1-hour if possible to let flavors mix. You will be happy with the results.
http://weeklymealplanner-bataviablogmistress.blogspot.com/

Friday, July 16, 2010 at 7:24 am

Sage Pork Chops

post by Bea McManis in recipes

Sage Pork Chops

These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.

2 teaspoons salt

1 teaspoon dried sage

1 teaspoon ground black pepper

6 center cut bone-in pork chops

2 tablespoons butter

1 cup water

2 cups beef stock or bouillon

1.Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.

2.Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Monday, April 26, 2010 at 8:47 am

Hot Pepper Jelly

post by Bea McManis in Blogs, pepper jelly, recipes

I love hot pepper jelly.  Not only is it good on the morning english muffin, but it has a myriad of other uses too.

I've used it as a glaze for ham or pork; spiced up a wing sauce; and served it with cream cheese on crackers.

My sister makes an amazing hot pepper jelly. 

Last week I purchased a jar of hot pepper jelly that was out of this world delicious.  It didn't have the beautiful color of my sister's jelly, nor the familiar jelly like texture.  This was a pale amber jelly loaded with green, red, and jalapeno pepper pieces and seeds.  It had just the right amount of heat to make it hard to resist.

2 thumbs up for Mrs. Millers' Homemade Hot Pepper Jelly.

Thursday, January 28, 2010 at 10:12 pm

Superbowl Pizza

post by Mackenzie Reynolds in recipes

My name is Mackenzie Reynolds and I am the Genesee County Dairy Princess. Superbowl Sunday is right around the corner and it is the second food consumption event behind Thanksgiving Day. While you are rooting for your favorite football team, you will probably be enjoying food with all your friends. A great and easy recipe to take to the party you're attending is a cheese pizza. Along with ease, pizza includes one of the 3-A-Day of dairy you should consume everyday. Getting 3-A-Day of milk, cheese, and yogurt everyday will help you maintain a healthy body. I hope everyone has a safe Superbowl Sunday!

Friday, January 1, 2010 at 8:13 pm

The New Year is Here

post by Mackenzie Reynolds in recipes

My name is Mackenzie Reynolds, and I'm the Genesee County Dairy Princess. I hope that everyone had safe and happy holidays and the new year is here and it's time to make those annual resolutions. As we all struggle to keep ours, it's easy to make one about consuming 3-A-Day of milk, cheese, and yougurt everyday. Consuming 3-A-Day of these dairy products will keep you body healthier for longer, for all ages. These tasty foods help build and maintain strong, healthy bones, muscles, and teeth. Also with a balanced diet, enjoying three servings of milk, cheese and yogurt a day will help promote a healthy weight. To help you get started with your 3-A-Day, I've included this recipe for a great chowder.

Southwestern Cheese and Corn Chowder

 

Ingredients:

2 tbsp. butter

1 small onion chopped

3 cups fat-free chicken broth

2 cups fresh corn

2 potatoes, peeled, cut into 1/2-inch dice

1 small red pepper, diced

1 rib celery, sliced

2 cups low-fat milk                     

1 cup shredded 2% reduced-fat Cheddar cheese

1/2 tsp. cumin

1/2 tsp. salt

1/2 tsp. cayenne pepper

Melt butter in large saucepan. Add onion and cook until tender, about 5 minutes. Stir in chicken broth and all vegetables. Bring mixture to a boil and reduce heat and simmer, covered, 5 minutes or until potatoes are tender. Remove 2 cups of soup and puree in blender or processor. Return to saucepan with remaining soup. Stir in milk, cheese and seasonings and simmer 10 minutes.

 

Friday, December 18, 2009 at 6:37 pm

A Tasty Treat to Warm You

post by Mackenzie Reynolds in recipes

Winter has finally hit, and it is cold outside! I'm Mackenzie Reynolds, the Genesee County Dairy Princess. Consuming dairy products will help you stay healthy through these cold days. Milk provides a high level of essential nutrients, compared to its calories. Milk is an excellent source of calcium, and an adequete intake of calcium helps reduce the risk of osteoporosis. In addition, milk is a good source of high quality protein, that contains all essential amino acids. So the next time you go to reach for juice or soda, instead grab milk. You can also enjoy milk in this hot chocolate recipe I've included.

Peppermint Hot Chocolate

1 1/2 cups heavy cream

1 1/2 cups milk

1/4 cup sugar

1/8 teaspoon salt

6 ounces bittersweet chocolate, chopped

3 drops peppermint oil

Sweetened whip cream for garnish

Chocolate shavings for garnish

In a saucepan, combine cream, milk, sugar, and salt, and heat over medium to low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

Friday, December 4, 2009 at 7:30 pm

Great Holiday Party Recipe

post by Mackenzie Reynolds in recipes

Hello, my name is Mackenzie Reynolds, and I’m the Genesee County Dairy Princess. Even though it may not seem like it, without hardly any snow on the ground yet, Christmas is right around the corner. Holiday parties will be starting anytime and I have a great recipe for those parties that is easy, delicious, and has many dairy products! 3-A-Day of milk, cheese and yogurt will keep you healthy during these cold winter months.
 



Ham and Cheese Bread Pot Fondue
1 round, firm loaf of bread (about 8 to 10-inches in diameter, about 1 1/2 pounds)
2 cups shredded sharp cheddar cheese
2 (3-ounce each) packages cream cheese, softened
1 1/2 cups sour cream
2 cups diced ham
1/2 cup chopped green onion
1 (3-ounce) can chopped green chilies, drained and chopped
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
1.    Heat oven to 350 degrees F.
2.    Slice off top of bread; reserve top. Hollow out inside with small paring knife, leaving 1/2-inch shell Cut removed bread into 1-inch cubes (there will be 3 to 4 cups); reserve for toasting.
3.    Combine cheddar, cream cheese and sour cream in large bowl; stir in ham, green onion, chilies and Worcestershire. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with several layers of heavy-duty aluminum foil; set on cookie sheet. Bake for 1 hour, 10 minutes until cheese filling is melted and heated through.
4.    Meanwhile, in large bowl toss together bread cubes, oil and melted butter. Arrange on cookie sheet; bake at 350 degrees F., turning occasionally, for 10 to 15 minutes or until golden brown. Remove from oven and reserve to serve with fondue.
5.    Remove bread pot from oven; unwrap; transfer to platter. Remove top of bread. Stir filling before serving.
6.    Serve with toasted bread cubes and assorted vegetables as dippers for fondue.

 

Wednesday, October 14, 2009 at 4:13 pm

Garlic Parmsean Chicken

post by Bea McManis in Chicken, recipes

This is good with wings, but this week I am using drumsticks.

1/2 cup butter, melted

1 teaspoon garlic powder

1/2 teaspoon onion salt

1/4 teaspoon black pepper

1/2 cup parmesean cheese

"nude" baked chicken (can be wings, drumsticks, breast, etc)

1.  In a small glass bowl, melt butter in microwave

2. Whick into butter the garlic powder, onion salt and pepper

3. Arrange hot, fresh baked nude chicken  on a serving platter and drizzle with butter mixture

4.  Top with parmesean cheese and serve immediately

 

 

Sunday, September 27, 2009 at 9:06 pm

Easier Than Pie!

post by Session Placeholder (not verified) in food, locovore, recipes

Peaches with Ice Cream.jpgBy Becky LeFevre

As a child, I spent most of my days at home with my grandma and grandpa while my mom was at work.  My grandma practically lived in the kitchen.  She was a great cook and made absolutely delicious pies.  I watched her diligently and over time learned how to add just the right amount of water to make the dough flaky but not tough, how to flute the edges of apple pie or make a lattice top for a cherry pie.  I learned that sometimes you have to adjust the amount of sugar depending on the sweetness of the fruit.  I can bake a great pie.  But, I also learned that great pie takes a lot of time, and time is in short supply. I’ll bake a pie for Thanksgiving and Christmas, maybe a birthday or once when the sour cherries are in season, but for the rest of the year I settle for creative alternatives. 

The following recipes are the absolute simplest pie-alternatives you can find.  Not only are they thrown together in less than 5 minutes, they look and taste fabulous and are nutritious.  If you want a pie but don’t have time, try this:

First, get some of your favorite fruits. I have peaches from Partyka farm and 20oz apples from Chryst farm, both from the Genesee Country Farmers Market.
Then, turn on your oven to 350
For Peaches, cut peaches in half and remove pit. Place facing up (skin down) on a baking sheet (you can cut a thin slice off the back of the fruit so it sits up straight on the baking sheet).  Top with either:
· a pad of butter and teaspoon of light brown sugar  OR
· drizzle on some honey with a few sprigs of fresh lavender, or lemon zest
· for extra excitement, add a some fresh berries or plums to the peaches when they are halfway done. Don’t add berries in the beginning or they will get mushy.
Bake for a half hour (while you are eating dinner). Serve with a scoop of vanilla ice cream or fresh whipped cream.
For Apples, remove the core from apple (try to keep the bottom of the apple intact).  If your apple is quite large or you don’t have patience with the core removal, cut it in half and remove the core that way.
 Fill the apple with a pad of butter and approximately a teaspoon of light brown sugar, depending on the size of apple.  Sprinkle on some cinnamon or insert a stick of cinnamon. You can also add some raisins and pecans. Bake on 350 for a half hour or till tender. Serve will a scoop of vanilla ice cream. 

Tonight I’m roasting a chicken for dinner, with potatoes, onions and beans from the market. I’m going to slip 2 huge sugar-butter stuffed apples into the oven when the chicken is done, and voilà…dessert!

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