Food again - the Dyes cooking thread.
I'll start since we won't be able to post on the other one after Wednesday. :eek:
City Chicken recipe
time to make 1¾ hours 35 min prep
Change to: servings US Metric
1 lb veal tenderloins, cut into 1-1/2 inch cubes
1 lb pork tenderloins, cut into 1-1/2 inch cubes
1 egg, beaten
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup saltines, medium crushed
3 tablespoons oil
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
2 tablespoons water
Not the one? See other Grandma's City Chicken Recipes
* < 4 hours
* Pork Loins
* High Protein
1. Thread veal cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
2. Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
3. Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
4. Place chicken in glass baking dish.
5. In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken.
6. Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
2 lbs pork tenderloins, cut into 1 inch cubes
2 lbs veal, cut into 1 inch cubes
1 cup flour
2 tablespoons grated pasta cheese
1 clove garlic
1 cup dry breadcrumbs [[omit cheese and garlic if using seasoned bread crumbs.)
2 large eggs
2 tablespoons chopped parsley
2 cups chicken broth
salt and pepper
oil [[for browing meat)
Not the one? See other John's City Chicken Recipes
1. Place alternative pieces of pork and veal on wooden skewers until 6 pieces are used.
2. Mix parsley into eggs.
3. Roll meat into flour, then egg-parsley mixture and then breadcrumbs.
4. Brown on all sides in hot oil.
5. Place in large baking pan and add chicken broth.
6. Cover and bake at 325º for 2 hours, basting occasionally.
7. Serve with mashed potatoes.
A recipe for this time of year
Ramps [[Wild Leeks) and Hard Boiled Eggs
- 1 pound ramps
- 4 to 6 slices bacon
- salt and pepper to taste
- 2 hard-cooked eggs
Cut cleaned ramps into 1-inch pieces; boil in salted water for 3 to 5 minutes. Meanwhile, fry bacon in a heavy skillet until just crisp. Remove bacon and dice.
Drain parboiled ramps and place in hot bacon fat. Season with salt and pepper to taste and fry until tender. Serve garnished with bacon and boiled eggs, chopped or thinly sliced.
Serves 4 to 6.
It's Rhubarb Time! Got any recipes?
Here's one of mine:
Rhubarb Crisp
- 1 cup light brown sugar, firmly packed
- 1 cup all-purpose flour
- 3/4 cup quick cooking rolled oats
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 4 cups sliced rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb. It can be a 9 inch square dish, or a 12 x 7 inch one as well. Might take a bit more rhubarb.
In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.
Good warm with Cool Whip.