Rinse the chicken in cold water and pat dry with paper towels. Put the oil in a shallow dish or a plate and turn all the chicken pieces in the oil to coat all sides. Lay the celery slices in the bottom of a heavy 6-quart casserole with a tight fitting cover. Add the parsley […]

In Dutch oven, saute onions in bacon drippings. Brown flour in same Dutch oven. Add rabbit, Burgundy, (or Chablis), bay leaves, salt, pepper and parsley. Cover. Cook either on the stove or in the oven for 2 hours, or until rabbit is tender. Remove rabbit to a warm place. Add gibblets and mushrooms to gravy […]

Marinate the chicken in the rest of the ingredients for 30 minutes to several hours. Cover and bake at 375F for 30 minutes, remove cover and bake for another 20 minutes. This recipe is for chicken breasts that still have the bone in. If you use chicken breast fillets reduce the baking time to 15 […]

–CIDER SYRUP– 1/2 c Sugar 1 tb Cornstarch 1/8 ts Pumpkin pie spice 1 c Apple cider 1 tb Lemon juice 2 tb Margarine or butter Heat griddle to 375~. In small bowl, beat egg on high speed until thick and lemon colored, about 5 minutes. Lightly spoon pancake mix into measuring cup; level off. […]

Adjust oven rack to center of oven and preheat to 350^F. Wash chicken legs and blot dry. Place legs on work surface. Starting at top of leg, slip your fingers under the skin to loosen. Peel off skin carefully, using a pair of kitchenshears to snip the skin and any connecting membrane to avoid tearing […]

1. Disjoint chicken, cut into serving portions. Fry the onion in oil until lightly tinted, remove from pan. Add chicken pieces, skin side down, and brown all over, moving the pieces around in pan frequently. 2. Pour off any oil left in pan, akk the pork pieces, then stir in the water, puree or sauce, […]

Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender – about 2 hours. Stir occasionally. Serves 20 – 25 and freezes well.

Mix all ingredients except chicken to make sauce. Alternate adding soy oil and water to finish. Brown chicken 10 minutes each side at 400 degrees. Coat with sauce and make at 350 degrees for 20 minutes.

Wash and trim the tenderloins well. Rub with white pepper, garlic, and salt. Make a sauce of commercial barbeque sauce, honey and lemon pepper seasoning and marinate the tenderloins. Roll the tenderloing up in foil and place it on the back of the grill. Cook slowly at low flame.

After cutting up chicken and washing, make sure chicken is dried off before deep frying. Also, season the parts with a little season salt before deep frying. Fry chicken parts for about 10 minutes per batch or golden brown. After youve cooked all of them, dry off all oil from cooking. SAUCE: Mix the Durkee […]