 |
|
|
|
|||||
 |
||||||||
|
||||||||
|
|
 |
|
|
|
|
|
Here are some free recipes to try: |
|||
|
RECIPES: ROAST CHICKEN Serves 4 Roast chicken is one of the most satisfying dishes to eat. It’s also easy to make and perfect for a winter dinner. It’s also easy to make. I like to use the Spanek Vertical Roaster, (available at www.spanek.com) which makes the best and juiciest chickens. 1 whole fryer, at least 3 pounds Salt and pepper, to taste 1 whole orange or lemon, pricked with a fork ¼ onion Small handful fresh parsley, optional 1. Remove giblets and liver from chicken cavity. Rub cavity and skin with salt and pepper as desired. Place orange, onion and parsley (if used) in cavity. 2. Roast breast-side-down in a pre-heated 375 degree oven for 40 to 50 minutes, or until juices run clear when leg joint is pricked with a fork. If a crisp skin is desired, turn chicken breast up halfway through cooking. NOTE: For a quick chutney to serve with the chicken, remove orange, parsley and onion and process in a food processor with some of the pan juices for flavor. Or make a simple gravy with the pan juices. PAN GRAVY 1. Pour juices into a large measuring cup or bowl. Skim off fat. 2. Return liquid to roasting pan and place over medium high heat. Scrape up bits of brown on bottom and cook until reduced by one-half. MUSHROOM GRAVY 2 tablespoons degreased pan drippings ½ pound mushrooms, thinly sliced 1 to 1 ½ cups water, chicken stock, wine, or a mixture Salt and pepper, to taste Use the chicken pan for the sauce. Pour off grease; leave about 2 tablespoons of drippings. Add water to loosen the bits off bottom. Add mushrooms and cook for 8 to 10 minutes, medium heat. Correct seasoning with salt and pepper. POTATOES-- Potatoes are one of the most versatile foods available. Wholesome, inexpensive, and filled with complex carbohydrates, protein, vitamins, and minerals, they make the ultimate fast food – especially when cooked in the microwave oven. Russets make the best baked potatoes. To bake raw potatoes: Preheat oven to 400 degrees F. Scrub potatoes well. Trim the ends off. Don’t wrap in aluminum foil as they will steam, rather than bake. Bake for 40 to 60 minutes, depending on the size of the potato. Prick the potato with a fork at least once, about halfway through cooking, if desired, to release steam and make the flesh flaky. Potato is done when it is soft when pushed with fingers. To microwave a raw potato: Prick potato once or twice with a fork so it won’t burst as it cooks. Cook in microwave oven according to the manufacturer’s instructions, usually about 7 minutes on high for a medium potato. CRANBERRY SALAD Serves 6 to 8 § Most often found in a can, cranberries are an easy side dish for roasted or grilled meats. Look for fresh cranberries in the winter months, especially around the holidays. This quick, delicious and colorful salad uses fresh cranberries. It works well with turkey, other poultry, and roast pork. 2 oranges, 1 peeled, seeded and diced, the other finely chopped including peel 3 green apples, cored and chopped 1 12-oz. package fresh cranberries, chopped in food processor 1/3 to ½ cup sugar, or to taste ¾ c. raisins ½ cup walnuts, chopped, optional 1 ½ tablespoons fresh parsley, finely chopped 1. Place all ingredients, except walnuts and parsley, in a large bowl. 2. Cover and refrigerate at least 8 hours. 3. To serve, mix in walnuts and sprinkle chopped parsley on top. NOTE: You can cook these ingredients in a saucepan until the cranberries just begin to pop and the apples are soft. Add the walnuts and chopped parsley when you serve the dish warm or at room temperature. |
|||
|
|