3 cups SELF rising flour
1 can beer
3 T. sugar
Directions: Combine flour and sugar, mix well. Add beer and mix with hands.
Batter will be sticky. Pour into bread pan. Bake 350 degrees for 50-60 minutes.
The top will be crunchy. Butter can be put on top of the bread.
Comment: I have used regular flour, instead of self-rising and it is good too, but
very dense. Kory actually prefers the dense bread (made with regular flour) over the
self-rising flour.
8 skin-on,bone-in chicken thighs
2 T. olive oil
Salt and pepper
1 large head, plus 4 cloves garlic cut in thirds
2 large onions, chopped in large chunks
3 cooking apples, cut in large chunks
16 small red potatoes, halved
1 T. thyme
1 T. rosemary
2 lemons, quartered
1 bag fresh green beans
Directions: Preheat oven to 435 degrees. Cut off the end of the large head of garlic.
Drizzle with olive oil, wrap in foil and place in oven while preparing the rest of the
dish.
In large Dutch oven, drizzle olive oil and heat. Salt and pepper the chicken. Place
chicken skin side down in oil and brown until skin is crispy. Turn and brown the
other side for a minute or so. Remove chicken from oil and set aside.
In oil, add chopped onion and four cloves of garlic. Cook until slightly softened.
Add apples to mixture. Lightly salt and pepper the onion, garlic, apple mixture and
add the thyme and rosemary. Continue cooking another 2 minutes. Remove mixture
to another bowl and set aside.
In oil, add potatoes. Cook for a few minutes until some sides of the potatoes are
brown and the potatoes have begun to soften. They will not be fully cooked.
Add back to Dutch Oven the onion, garlic and apple mixture. Combine with
potatoes and green beans. Place chicken pieces in mixture. Retrieve garlic head
from oven. Place semi-baked garlic head in the middle of the dish. Place six lemon
quarters in the dish. Squeeze juice from two remaining quarters over the dish.
Sprinkle some rosemary, thyme, salt and pepper over the dish. Cover and place in
oven. Bake 35-40 minutes.
Comment: Great one pot dinner. Have some fresh bread for sauce.
2 ¾ cups flour
2 ½ tsp. baking powder
½ tsp. salt
2/3 cup margarine
2 ½ cups brown sugar
3 eggs
Chocolate chips
Chopped nuts
Directions: Sift together flour, baking powder, and salt. Set aside.
Melt margarine. Stir in brown sugar – cool slightly. Add eggs, one at a time. Add
flour mixture, chocolate chips, and nuts. Batter will be heavy. Spread in greased
jelly roll pan. Bake at 350 degrees for 25-30 minutes.
Comment:
1 pkg. tapioca pudding
1 pkg. vanilla pudding
1 pkg. orange Jello
3 cups water
2 cans mandarin oranges
1 large cool whip
Directions: Combine puddings, Jello, water in saucepan. Cook until mixture
thickens. Chill overnight. Add to chilled mixture the oranges an cool whip. Stir
and refrigerate.
Comment: Substitute Jello flavor and fruits as desired, i.e. strawberries, peaches.
Marinade
1 cup vegetable oil
1 cup dry red wine
4 T. soy sauce
2 chopped scallions
½ jar pepper rings and juice
1 clove garlic
1 tsp. salt
¼ tsp. black pepper
Flank Steaks
Directions: Whisk together all of the ingredients in a bowl. Place the steaks in a
single layer in a large, shallow, non-reactive pan. Pour the marinade over the top
and turn the steaks to coat. Marinade the steaks in the refrigerator for at least six
hours, and preferably overnight.
Broil or grill steaks, basting with marinade. To serve, slide the steak very thin across
the grain.
Comment: Excellent steak. Highly recommend 24 hour marinade.
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