Curry Chicken

Ingredients:


2 lbs of chicken breasts or chicken parts
4 tsp. curry (more if you like very spicy)
1 onion
garlic powder (optional)
2 tsp. garlic salt (or to taste)
2 tsp of ground black pepper

Directions:

Wash and drain chicken. Cut into bite-sized parts and season with salt and pepper to taste. Place in skillet with 1/4-inch of oil. Completely brown the chicken and remove from skillet.

Sauté the onions in skillet over remaining oil until transparent. Add the curry powder saute; stirring for a few minutes. Add about a cup of water (enough to cover chicken) to make a gravy mixture. Add back chicken and remaining ingredients. Cover and stir periodically.

Allow to cook for approximately 45 minutes. Serve hot with rice.

www.cooks.com

Southern Catfish Stew

INGREDIENTS:


1 lb catfish fillet
3 slices bacon, chopped
1 cup chopped onion
1⁄2 cup chopped green bell pepper
1 (28 ounce) can tomatoes
2 cups peeled and diced potatoes
1 cup water
1⁄4 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 teaspoon thyme

DIRECTIONS:

Wash the catfish fillets and cut them into 1-inch pieces; set aside.

Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender.

Add the remaining ingredients and bring to a simmer.
Cook, covered, for 30 minutes.

Add the fish and cook for another 20 minutes.

Correct the seasonings,  if necessary, and serve hot with cornbread.

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Country Potato Salad

Ingredients:

2 pounds Yukon Gold potatoes (about 6 medium)
1 ½ cups of mayonnaise (no Miracle Whip please)
1 tablespoon white vinegar
1 tablespoon yellow mustard
3-4 tablespoons of chicken stock or broth
1 teaspoon salt
¼ teaspoon pepper
2 stalks of celery, finely chopped (about 1 cup)
1 medium onion, finely chopped (about ½ cup)
4 hard boiled eggs, chopped

Directions:

Peel and dice potatoes into cubes. Place potatoes into a large pot of water.  Boil for about 20 minutes (or until fork tender). Take care not to overcook your potatoes – you don’t want them overly mushy.

Mix mayonnaise, vinegar, mustard, chicken stock and salt and pepper in a large bowl. Add potatoes, celery, onion and stir gently. Stir in eggs.

Cover and refrigerate at least 4 hours to blend flavors and chill.

Cook’s Note: Potatoes love to soak up all the mayonnaise, so if you noticed your salad is just a little dry when you are ready to serve, add a little more mayonnaise and chicken stock and it will restore the creaminess of your potato salad. How do you make the perfect hard boiled egg?  Put eggs in a medium pot. Cover with cool water. Place on burner over high heat. Bring to a boil then take pot off of heat and cover with lid. Set timer for 15 minutes. Dump water out of pot and rinse with cool water. You will have perfectly hard boiled eggs and no green rings!

www.thecountrycook.net

Quick Greens

Ingredients:


1-2 bags of greens (whatever type you prefer)
1/4 cup apple cider vinegar
1/2 cup chopped onion
pinch of sugar
smoked meat (whatever you prefer for added flavor)
chicken soup base (creamy)

Directions:

Put washed greens in a pot.
Pour vinegar over greens.
Add, onion and sugar, allow to set.

This opens the greens up so they will accept flavor and be tender.

Mix chicken soup base and hot water together; to taste.
Pour over greens.

There should be enough liquid to at least cover the greens.

Boil for 1 hour or until you feel the greens are done (nice and tender).

www.chefrick.com

Salt and Pepper Catfish

Ingredients:


Yield: 2-4 servings

1 cup buttermilk
4 catfish fillets
1 cup cornmeal
1/2 cup flour
1 1/2 teaspoon kosher or freshly ground sea salt
2 tablespoons coarsely ground black pepper
Vegetable oil for frying

Directions:

Place buttermilk in a 2-quart baking dish; place fillets in buttermilk and allow to marinate for 15 minutes.
Place oil in a 12-inch cast iron skillet to a depth of about 2 inches. Heat until oil registers 375 degrees F. on an instant-read thermometer.

In a large, zipper-lock food storage bag, mix remaining ingredients by zipping them inside bag and shaking until well blended. Remove fillets from buttermilk; allow excess liquid to drain. Place fillets in bag and shake gently until completely coated.

Gently shake off excess coating mixture and carefully place into hot oil. Fry until golden brown, about 5 minutes on each side. Drain on paper towels and serve hot.

www.chefrick.com

Old-Fashioned Chicken Stew

Ingredients:

1 (5 to 6 pound) chicken, cut into 8 pieces
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
2 onions, diced
1/2 cup celery, diced
4 cups warm water
2 tablespoons poultry seasoning
1 recipe Basic Rice

Directions:

In a 6- to 8-quart Dutch oven over medium heat, brown chicken pieces in oil. Remove from pot and allow to cool. Remove meat from bones and set aside.

Sprinkle flour in pot and stir until brown. Add onions and celery; cook until tender. Add a little of the water slowly, scraping brown bits from bottom and stirring to combine. Add remaining water, chicken and poultry seasoning.

Reduce heat and simmer until tender (about 1 hour), stirring occasionally as stew thickens. Serve over rice.

www.chefrick.com

Baked Ham with Pineapple

Ingredients:

1 fully cooked bone-in ham (6 to 8 pounds)
Whole cloves
1/2 cup packed brown sugar
1/4 cup pineapple juice
1 can (8 ounces) sliced pineapple, drained
5 maraschino cherries

Directions:

Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Combine brown sugar and pineapple juice; pour over ham. Arrange pineapple and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a meat thermometer reads 140° and the ham is heated through.

Yield: 16-20 servings.

www.tasteofhome.com