TRUSTED NEWS LEADER FOR COTTONWOOD, CAMP VERDE & THE VERDE VALLEY
Fri, April 03

Favorite Recipe a Sentimental Journey

Favorite Recipes

Baked Chicken Orientale

There's something special about this recipe. It's the one Nancy made for Joe when she was 18 years old and it's still a sentimental favorite of theirs.

1 broiler/fryer chicken (or approximately 1-1/2 pounds parts)

1 cup flour

2 teaspoons salt

1/2 teaspoon pepper

2 sticks butter or margarine

1/2 cup honey

1/2 cup lemon juice

2 tablespoons soy sauce

If using a whole fryer, cut into pieces, wash and drain; set aside. Blend flour, salt and pepper and put on a flat surface. Roll chicken pieces in mixture and coat well.

Melt 1 stick butter or margarine in a small saucepan. Place chicken pieces in a large baking pan. Using basting brush, lightly coat both sides of chicken with the melted margarine. Finish with chicken skin-side down in pan in a single layer. Bake at 350 degrees for approximately 45 minutes.

Melt remaining stick of margarine in same saucepan. Stir in honey, lemon juice and soy sauce. Mix well over low heat until blended. Turn chicken pieces skin side up. Pour honey mixture over chicken. Bake until tender and richly glazed and browned. BASTE FREQUENTLY. Depending on your oven, it can take from 1 to 1-1/2 hours to cook.

Marinade for Grilled Beef

This is a quick way to flavor beef, lamb or chicken. The recipe comes from Nancy's best friend, Rhona — an excellent cook who lives in New Jersey.

1/4 cup balsamic vinegar

2 teaspoons Dijon mustard

1 teaspoon salt

1 teaspoon ground savory

1 teaspoon olive oil

1-1/4 pounds meat (any steak, London broil, flank steak, etc.)

3 medium onions, cut into 1/2-inch slices

Combine vinegar, mustard, salt, savory and oil; put in large ziplock freezer bag. Add meat and onions; seal bag. Turn to coat meat well. Let stand for at least 1/2 hour, turning bag a couple of times to insure that the meat is well marinated. (Nancy usually lets it marinate in the refrigerator for 1 hour.)

Grill meat and onions until cooked to desired doneness, basting meat with marinade for the entire cooking time.

Kahlua Trifle

Nancy has been making this wonderful dessert for 25 years and it's always a crowd-pleaser.

1 dark chocolate cake mix, brand of choice

1 large container Cool Whip

2 packages Jello chocolate pudding mix (to be cooked, not instant)

3 cups milk

1 cup Kahlua liqueur

1/3 cup (approximately) semi-sweet chocolate mini chips or shavings

Bake the cake mix according to package instructions. When cooled, cut into small Cook 2 packages chocolate pudding mix according to package instructions, except use only 3 cups milk total. When pudding has cooled down, add Kahlua and mix well.

In a large pretty bowl, make layers with some of the cake cubes first, pudding second and Cool Whip third. Keep layering to use all of the ingredients. Finish the top with a layer of Cool Whip. Garnish top with a sprinkling of chocolate chips or shavings.

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