Borouz Woodworking

http://www.deepsouthdish.com/2010/01/old-fashioned-homestyle-chicken-and.html

I play with this because Sam doesn’t like veggies so I don’t always put them in.  I will make a veggie he will eat and serve it on the side.  I’ve used her noodle recipe and it works pretty well and is pretty easy.   Sam also like his chicken pieces cut up into smaller chunks rather than shredded, big sigh.  One of the keys to this I think is the evaporated milk.  This stuff is just really good when it’s cold, when you don’t feel good, when you need the whole house to smell like home.  Warning this will attract neighbors.

http://startcooking.com/how-to-make-gravy

So I admit for over 5 decades I have not been able to make gravy.  Your great grandmother tried to teach me.  Your father tried to teach me.  I was a gravy failure.  Then I found this website and now I too can make gravy!  I do modify this a little bit.  For one if I don’t have broth I use the soup base from a jar.  It’s like 1 tablespoon to 1 cup water, stir to dissolve.  Since it’s salty I don’t add anymore salt to my gravy.  I do add other seasoning to taste like pepper, garlic powder, or whatever happens to fall out of the cabinet at me.  I also add a dash of wine before letting it cook for the 20 minutes.  I’ve used milk to finish and smooth it when I didn’t have half and half or cream.  This stuff is seriously so good you could put it on a flip flop and eat it!

• 1 1/4 cups all purpose flour
• 1 tsp baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup butter (the real stuff not the stuff that is only one molecule away from plastic and at room temp not melted or rock hard)
• 3/4 cup sugar
• 3/4 cup firmly packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 3 cups quick or old fashioned oats uncooked
• 12 oz butterscotch flavored morsels
• 1 pkg vanilla pudding

Preheat oven to 375.  In a small bowl combine flour, baking soda, salt, pudding, and cinnamon; set aside.

In large mixer bowl, beat butter, sugar, brown sugar, eggs and vanilla until creamy.  Gradually beat in flour mixture.  Stir in oats and butterscotch flavored morsels.  Drop by measuring tablespoonfuls onto ungreased cookie sheets.  Bake 7 – 8 minutes for chewy cookies.

I bought air bake cookie sheets about 25 years ago.  I’m not even sure I could make a cookie on a regular cookie sheet anymore.  I love these things to the moon and back.  I also started using a small ice cream scoop to dole out my cookies so that they are all pretty much so the exact same size.  The size cookie it gives me is pretty much so perfect for the temp.  We all tend to like a soft chewy cookie more than crisp.  Also if you put a piece of plain white bread in with your cookies in a close container they will stay soft longer.   This recipe is from Nestle but I added the pudding.  Because many years ago Kathy Rugie and I were at some friend or relative of hers.  She had just made oatmeal cookies and they were the best ever!  I asked what her secret was and low and behold it was vanilla pudding mix.

• Chicken
• Bisquick
• Salt & Pepper

Preheat oven to 350.  First of all I’m not sure that your great grandma Buck knew that seasoning existed.  She may have used salt and pepper but that might be pushing it.  If you decide to be risky you can use seasoning, any seasoning you enjoy.  Some I would suggest are garlic powder, onion powder, paprika, basil, oregano, sage, etc…  You can mix them in with your Bisquick and then shake the chicken to coat.  Or you can season the chicken before you coat it with Bisquick.  Put the chicken in a baking pan and cook till done.  She may also have put some kind of grease in the pan but I never did.  You can turn this into chicken and gravy by frying the chicken before you put it in the pan.  Brown both sides.  Then use the pan drippings to make your gravy.  Pour the gravy over the chicken and bake till done.  This is how she made her steak and gravy too.

As many pork chops as you can eat, shake and bake original pork chop coating.  Just shake them and bake them according to the box directions.  Peter you will want to make some stove top stuffing and put that in the pan with the pork chops while they are cooking.  You can dispose of it after they are done.  I would really suggest in getting a good meat thermometer and using that to check for done.  I always overcook pork, okay any meat.  But you may want to eat yours rather than use them for shoe leather.

• 4 Chicken breasts (cut chicken in half so chicken is nice and thin)
• 1/3 to 1/2 cup of dry Marsala wine (or Marsala cooking wine)
• 1/3 to 1/2 cup of water
• 2 chicken bullion cubes (I prefer the paste)
• mushrooms
• onions

Flour both sides of the chicken breasts, brown in olive oil.  Once you have flipped the chicken add the above ingredients.  If you are adding the mushrooms and onions put them in with the chicken before adding the wine or water.  Once the Marsala wine is added cover and cook till the chicken is done.  This recipe also works well with pork chops.

• 1/2 cup cheese whiz
• 3 cups white rice
• 3 cups water
• 1 can chicken broth
• 1 can cream of chicken soup
• 1 can chicken gumbo soup
• 4 chicken breasts
• poultry seasoning
• lawry’s seasoning salt
• 2 bay leaves
• garlic powder

Preheat oven to 350.  Put chicken breasts in oven safe dish, add broth and seasonings.  Cook at 300 for 1/1/2 hours or till chicken is done.  Add rice and water and cook till tender.  Add both soups and top with cheese whiz.  Cook till warm through.  Actually for a long time dad made this without any cheese whiz or gumbo soup.  He would just use two cans of whatever cream soup we had on hand.  Also many times we didn’t have broth handy so he made it without that as well.

• 3 lb chicken
• 1 tsp garlic powder
• 1 tsp celery seed
• 1 tsp paprika
• 1 cup rice (uncooked, dad always used minute rice because that’s what mom bought)
• 3/4 cup onion
• 3/4 cup green pepper
• 1 1/2 cup chicken broth
• 1 cup tomatoes
• 1 tsp salt
• 1 1/2 tsp chili powder

Preheat oven to 425.  Place chicken in greased 13 x 9″ baking pan.  Combine garlic powder, celery sees, and paprika, sprinkle over chicken.  Bake uncovered at 425 for 20 minutes.  Remove chicken from pan.  Combine rice, onion, green pepper, and parsley(yes I know he does not list this in the ingredients so wing it) spoon into pan.  In a sauce pan bring broth, tomatoes, salt & chili powder to a boil.  Pour over rice mixture and mix well.  Place chicken pieces on top, cover, and cook for 45 minutes or until chicken and rice are tender.