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From:  MPeggy Breen

 

THAT CHICKEN THING

 

Dinner or Buffet Entertaining

 

Mixed Ethnicity

 

INGREDIENTS

1 lb. chicken

1 bottle French dressing

1 package Lipton’s onion soup

1 can whole cranberries

1 box rice cooked according to package directions

1 baking dish or casserole dish with cover

DIRECTIONS

 

Skin and wash chicken.  Cut into bite-sized cubes and place them into the baking/casserole dish. 

 

Add the onion soup mix, the French dressing and the whole cranberries.  Stir so ingredients are mixed and the chicken cubes are well coated.

 

Pre-heat oven to 350 degrees.

 

Place covered baking/casserole dish in the oven on middle rack. 

 

Cook for 1 hour.

 

Serve plain or over cooked rice.  

DIRECTIONS

 

1. Preheat oven to 425.  Sift together 4 cups flour, the sugar, salt, and baking soda into a large mixing bowl.

 

2. Using a pasty cutter (or two knives) work butter into flour mixture until it resembles coarse meal, then stir in raisins.

 

3. Make a well in the center of the flour mixture.  Add the lightly beaten egg and buttermilk into the well and mix in with a wooden spoon until the dough is stiff and too tough to mix.  Dust hands with flour then gently knead the dough just enough to form a rough ball (do not over knead).  If the dough is too sticky add in some of the 1/2 cup of flour.

 

4.Transfer dough to a large lightly greased (or use baking spray) round baking pan. Use a serrated knife to cut a X about 1/2 deep in the dough.  put in oven and bake approximately 45-60 minutes until a toothpick comes out clean when inserted into the center (cooking time varies with ovens, check the bread after 45 minutes).

 

5.Take bread out of pan and let cool slightly you can serve warm, room temperature or sliced and toasted.

 

You can spread on Irish Whiskey Butter:

 

Put 2 sticks room temperature butter and two shots of Jameson Irish Whiskey in a mixer (or in a bowl and use a hand mixer) and mix until combined, put into a bowl or container covered in the refrigerator until it firms.

Jennifer Canavan

 

Irish Soda Bread

 

Desert

 

Irish

 

INGREDIENTS

4 to 4 1/2 cups of Flour

2 Tablespoon Sugar

1 Teaspoon Salt

1 Teaspoon Baking Soda

2 Tablespoons Butter

1 Cup Raisins

1 Egg (lightly beaten)

2 Cups Buttermilk

  • DIRECTIONS

  •  

  • Wash potatoes well, and peel off the skins.   As you peel each potato, place it in the bowl of salted water (to keep them from getting discolored).

  • Beat the 2 eggs and set them aside.

  • Grate onion and set aside.

  • Grate raw potatoes using a grater or in a food processor (I prefer them grated because I find that the small pieces of potato add texture and just taste better).  They may discolor during this process, but this will not affect the potatoes or alter the flavor).  Also, when I do it I grate them into a colander that has been placed inside of a large bowl so that the excess moisture drains from them as I go.

  • Transfer the grated potatoes to another bowl and mix in the beaten eggs and the other ingredients.

  • Heat frying pan and add sufficient butter (oil).  Heat pan until very hot but not burning.  (Can test this by dropping a small droplet of water into pan—if it sizzles, then pan is hot enough.)

  • Take a heaping tablespoon of the potato mixture and pour it into frying pan.  I can usually fit 4-5 at a time.

  • Fry for about 3 minutes and then turn each one over for another 3 minutes so they are nicely browned on both sides.

  • Continue this process until all the potato mixture is gone, removing each batch from frying pan and draining on paper towels.  You may have to add more butter (oil) when you add subsequent batches to the frying pan

  • Serve with a pat of butter on top and applesauce on the side.

 

 

From:  MPeggy Breen

 

POTATO PANCAKES

 

Lunch

 

From an Irish Catholic ethnicity

 

INGREDIENTS

3 lb. potatoes

1 medium onion

3 tbsp all-purpose flour

2 eggs

1 tsp salt

Dash of black pepper

½ tsp baking powder

Bowl of water with a little salt in it

Butter or ¼ cup oil (for frying)

Large frying pan

Applesauce

       I grew up Irish Catholic and back in those days we were not permitted to eat meat on Fridays.   So mom would make potato pancakes for lunch.  Oh how my sister and I loved Friday lunches.  We would eat so many -- enough so that we would not be hungry at dinner when the traditional fish was served.  One

day my sister invited a classmate over for Friday lunch so she could taste this wonder.  She was a sweet 

dainty little girl and, after eating four of the pancakes, she sat there watching in amazement as my sister and I each ate twelve of them.  Oh yes, we had to have the exact same number or else we felt cheated.  When we went back to school for the afternoon session, Denise told everyone how many pancakes we had eaten.  No one believed her -- but then, they never had my mom’s potato pancakes.  And always, on special occasions, when mom asked what meal I would want to celebrate, it was always potato pancakes.  

 

     Later, when the Catholic church lifted its no-meat-on-Friday ban, I added several well-cooked sausages to this dish, and have even been known to serve them with pork chops as a diner entrée.  

From:  MPeggy Breen

 

FANCY VEGETABLE ROUND

 

Holiday Dinner or Buffet Entertaining

Mixed Ethnicity

 

INGREDIENTS

1 pkg carrots

1 head cauliflower, approx. 2 lbs.

2 eggs

2 cups milk

1 pkg frozen green beans, French cut

1 pkg frozen peas

2 tbsp butter

2 tbsp all-purpose flour

Salt

Black Pepper

Sprigs of parsley

1 jello mold (open circular center)

 

DIRECTIONS

 

Carrots:  

Wash and peel carrots.  Dice into small cubes.  Liberally butter jello mold.  Place carrots into buttered jello mold.  Beat eggs and fold into 2 cups of milk.  Add salt (and black pepper if desired) to the liquid mixture and stir.  Pour this mixture into the jello mold until it just about covers carrots.  Place mold in 350 degree oven and cook for about 1 hour or until mold is set.  Remove from oven and let stand for 10 minutes.  Place platter over the mold, invert, and release the molded carrots onto the platter.

 

Cauliflower:

Clean cauliflower, cut away leaves and then remove as much of the stem from inside the cauliflower without breaking up the head.  Rinse well under running water.  Place whole cauliflower, core side down, into a pot with approx. 2” boiling salted water.  Reduce to a simmer and cook cauliflower 20 minutes.  Remove and drain cauliflower.

 

Green Beans and Peas (frozen):

Cook according to package directions.

 

White Sauce:

In a small saucepan melt 2 tbsp butter over medium heat.  Add 2 tbsp flour slowly, stirring as you add it, until butter and flour are well combined.  Pour in 1 cup of milk, stirring constantly until it thickens.  You can add more milk depending on the desired consistency.  (If desired, you can also add cheese into the sauce.)

 

Assembly:

Place the whole head of cooked cauliflower, head up, into the middle of the carrot mold.  Spoon the peas into the platter so they surround the carrot mold.  Take the cooked string beans and ‘drape’ them over the head of cauliflower and the jello mold.  Pour the white sauce over the cauliflower so that it drizzles down the outside of the carrot mold onto the peas.   Dress with a few sprigs of parsley.

 

This recipe will wow your family and guests.  It is a lovely colorful presentation with the orange carrots, the green peas and beans, and the while cauliflower.  I made this for a holiday party one time and when it was served everyone just sat a looked at it.  I thought they didn’t like it, but sometimes creativity doesn’t bode well with some people.  Finally I asked what was wrong with the carrot mold.  One of my friends spoke up and said, “It is just too pretty to slice into.” So I took the big serving spoon, and scooped up a portion so it contained all the veggies, and placed in on her plate.  After that it was all praise and second helpings.  

 

from: Jennifer Canavan


Dominican Chicken and Dumplings

Main Course

Food Origin:  Domincan

Ingredients:
Bone in chicken thighs (I usually make about 10 at a time)
2 cups of flour
salt and pepper
vegetable oil 
tomato sauce (5 small cans Goya)
sofrito (large jar Goya)
2 TBSP oregano 
3 dry bay leaves
adobo  seasoning powder
1 green pepper
1 red pepper
1 onion
2 cloves garlic minced (or 2 tsp already minced fresh garlic in jar)

 

Sausage for dumplings (optional) you will have to brown it first with a little sofrito in a frying pan then chop to small pieces to fill the dumplings.

Directions:

  • Cover chicken thighs with Sofrito, pepper and oregano  then cover with adobo and allow to marinate room temperature  for about 30 mins.

  • Chop peppers and onion and place on the side.

  • In a bowl mix 2 cups of flour 2 tbsp vegetable oil  and stir with a fork.

  • Add in hot salted water until the consistency is not sticky like a dough. (if too thick add more water, if too sticky add more flour)

  • Form the dumplings, make small balls from the dough, then p[inch them between your  thumb and  index finger to create a round not too think dumpling.  If you are adding the sausage you will have to make the balls a little bigger then flatten them into circles add a small amount of the chopped up sausage then pinch the edges shut.

  • Heat a pot of water to a rolling boil.

  • Add dumplings to the water for 60 mins (both the plain and sausage dumplings will require 60 mins to cook).

  • Heat vegetable oil in a large pot and add the garlic over high heat.

  • Add the chicken thighs and all of the left over sauce they marinated in to the pot, allow the chicken to lightly cook on each side (about 5 mins each side) reduce to medium heat.

  • Add in 3 bay leaves.

  • Add in the peppers and onions and allow to cook with chicken for about 5 mins.

  • Add in the tomato sauce and make sure the chicken is fully covered by liquid.

  • Cook on medium heat for 1 hour.

 

 

 

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