Pennsylvania Dutch Corn and Chicken Soup

Posted by in Chicken, Recipes

Pennsylvania Dutch Corn and Chicken Soup

2 boneless, skinless chicken breast cutlets  (about 12 ounces), cut into1/2-inch chunks 1 (16-ounce) sweet corn 8 cups  low-sodium chicken broth 1 tablespoon  unsalted butter 1 onion, chopped 1 celery rib, sliced thin Salt and pepper 3 cups egg noodles Combine 2 cups corn and 2 cups broth in blender and puree until smooth. Melt butter in Dutch oven over medium-high heat. Cook onion, celery, remaining corn, and ½ teaspoon salt until softened, 5 to 7 minutes. Stir in remaining broth, chicken, noodles, and pureed...

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Barbecued Dry- Rubbed Chicken

Posted by in Chicken, Recipes

Barbecued Dry- Rubbed Chicken

3lbs. chicken pieces, breasts halved crosswise, legs and thighs 3 Tablespoons dark brown sugar 2 teaspoons chili powder 2 teaspoons paprika 1 1/2 teaspoons pepper 1 teaspoon dry mustard 1 teaspoon onion powder 1 teaspoon salt 1/4 teaspoon cayenne pepper Combine brown sugar, chili powder, paprika, pepper, dry mustard, onion powder, salt and cayenne in small bowl. Transfer half of dry rub to shallow dish; reserve. Pat chicken dry with paper towels and coat over and under skin with remaining rub. Transfer to plate...

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Apple-Curry Pork

Posted by in Pork, Recipes

Apple-Curry Pork

1 5- to 8-pound fresh pork shoulder arm  or smoked port shoulder picnic whole (cook-before-eating) 2 teaspoons curry powder 2 tablespoons butter or margerine 2 medium apples, peeled, cored, and chopped (2 cups) 1/2 cup finely chopped onion 2 tablespoons all-purpose flour Heat oven to 325º Place meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325º oven for 3 to 4 hours or till thermometer registers 170º. Place meat on a serving platter; keep warm. Skim fat from pan juices;...

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Harvest Pot Roast

Posted by in Beef, Recipes

Harvest Pot Roast

1 2 to 4-pound chuck roast 2 tablespoons cooking oil 1 medium onion, cut into thin wedges 1 teaspoon dried dillweed 1 medium acorn squash 8 small potatoes, peeled (1-1/2 pounds) 3 large carrots, sliced 1/2 cup all-purpose flower 1/2 teaspoon Kitchen Bouquet In a Dutch oven brown meat in hot oil.  Spoon off fat.  Add onion, dillweed, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper.  Bring to boiling; reduce heat.  Simmer, covered for 1 hour.  Cut squash crosswise into 1-inch-thick slices;...

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Pork Barbeque

Posted by in Pork, Recipes

Pork Barbeque

3 lb. pork 1 large can tomatoes 1 large can water 2 Tbsp. sugar 1/2 cup vinegar 1/2 cup catsup 1/14 to 1/2 cup Worcestershire 2 medium onions, sliced 1 clove garlic 1 Tbsp butter salt & pepper   Cook 3 to 4 hours in uncovered Dutch oven on top of stove.  Slice meat when done and return to broth. Share this:EmailPrint

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Butternut Squash Soup

Posted by in Recipes, Vegetarian

Butternut Squash Soup

1 medium butternut squash (approximately 1 lb.) 3 tart green apples, peeled and coarsely chopped 1 medium onion, peeled and chopped 1/4 teaspoon rosemary or marjoram 1 teaspoon salt 1/4 teaspoon pepper 3 (10-1/2 OZ.) cans of chicken broth 2 soup cans of water 1/2 cup of heavy cream or half & half Peel squash and seed.  Cut into chunks.  Combine squash with apples, onions, rosemary, salt and pepper, broth and water in a large pot.  Bring to a boil and simmer uncovered for 45 minutes. Puree soup in blender...

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