DEFROST THE FRICASSEED CHICKEN, if frozen. Arrange the chicken pieces in an oven-proof casserole or Dutch oven. Combine the tomato paste, broth and vinegar in a small bowl, and add to the chicken. Add the olives, cover and place in the oven. Turn the oven on to 375F and bake for 20 minutes. Meanwhile, place […]

-MARINADE – 1/3 c Chili sauce 1/4 c Orange marmalade 1 tb Red wine vinegar 1 1/2 ts Worcestershire sauce 1/4 ts Garlic powder 1/4 ts Prepared mustard Cut each wing in half; place in large resealabe bag. Add marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours or up […]

In a large skillet, cook bacon until crisp. Drain on paper towels. Place sliced onion and quail in the skillet and brown in the bacon fat. Salt and pepper the birds. Remove birds and onions from skillet and place in a warm overn (150-200F). Pour off all but 3 tablespoons of bacon fat. Mix the […]

Fry beef and onions until onions are tender. Drain well to remove fat. A the remiaining ingredients and simmer at least 30 minutes or until desired consistancy. Jay / Okla

Place chicken pieces, skin side up, in a 12×7 1/2×2-inch baking dish. Stir together soup, parsley, and poultry seasoning; stir in onions. Spoon over chicken. Bake, covered, at 350 till chicken is tender, about 1-hour. Stir sauce, sprinkle with paprika. Serve with mashed potatoes or hot cooked rice, if desired.

1. MAKE THE MARINADE: Place the grated ginger in a small strainer set over a medium bowl. Press hard with the back of a spoon to extract 1 teaspoon of juice; discard the ginger pulp. Stir in the remaining marinade ingredients. Add the chicken and toss to coat well. Cover and set aside to marinate […]

Wash the potatoes and drain. Using a paring knife, trim a band of the peel about 1/2 inch wide (depending on the size of the potatoes) around the circumference of each potato. This will form an attractive “belt”. Boil the trimmed potatoes gently in ample, lightly salted water until just tender. The potatoes are done […]

Measure water into 5-quart saucepot. Add pork meat, pigs foot, and 1 teaspoon salt. Cook until meat is tender and pigs foot can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, teh remaining teaspoon of salt, black pepper, and red pepper. […]

* 6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add […]

Remove skin from thighs of chicken and marinate in sauce for 1-2 hours, then bbq for half an hour on low heat to prevent flame up, do not char. Enough fat will cook out of the meat to give a nice BBQ flavor. Date: