Recipes of the Month: JUNE 1999 - Page 2

Featuring *SIX* Recipes from Friendly-Freezer

 *  Exported from  MasterCook  *

                               Oatmeal Cake

Recipe By     : Margaret Waugh in Goodland Community Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          boiling water
   1      cup           quick-cooking oats
   1      stick         margarine
   1      cup           white sugar
   1      cup           brown sugar
   1      tsp           cinnamon
   1      tsp           vanilla
   2                    eggs
   1 1/3  cups          flour
   1      tsp           baking soda
   1      tsp           baking powder
     1/2  tsp           salt

   1      stick         margarine -- melted
   1      cup           brown sugar
   1      small         can evaporated milk
   1      cup           flaked coconut
   1      cup           chopped nuts

Pour water over oats. Let stand 20 minutes. Cream butter, white and 
brown sugar with oats. Add eggs and beat well. Add dry ingredients and 
mix well. Bake in greased and floured 9 x 13 inch pan at 350 degrees 
for 35 to 40 minutes. Frost immediately with the topping ingredients 
after having been melted in a saucepan. Pour over hot cake and place 
under broiler till topping is bubbly and slightly browned.

Posted by Jacque

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NOTES : The frosting is caramelized by adding the topping ingredients 
and placing the cake under the broiler oven. Very good!


*  Exported from  MasterCook  *

                    Roast Sticky Chicken^ (w/comments)

Recipe By     : (Lynn Nelson)
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Chicken - Raw
                Diet                             Freezer
                Freezer Meals                    Friendly-Freezer

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         chicken -- roasting
   1      cup           onion -- chopped
     1/2  teaspoon      black pepper
     1/2  teaspoon      garlic powder
   1      teaspoon      white pepper
   1      teaspoon      thyme
   1      teaspoon      onion powder
   1      teaspoon      cayenne pepper
   2      teaspoons     paprika
   4      teaspoons     salt

In a small bowl, thoroughly combine all the spices.  Remove giblets 
from chicken, clean the cavity well and pat dry with paper towels. 
Rub the spice mixture into the chicken, both inside and out, making 
sure it is evenly distributed and down deep into the skin.

Place in a resealable plastic bag,seal and refrigerate overnight. When 
ready to roast chicken, stuff cavity with onions, and place in a shallow 
baking pan. Roast, uncovered, at 250 degrees F for 5 hours. After the 
first hour, baste chicken occasionally (every half hour or so) with pan 
juices.(It may take awhile to have pan juices) The pan juices will start 
to caramelize on the bottom of pan and the chicken will turn golden brown.

If the chicken contains a pop-up thermometer, ignore it.  Let chicken rest
about 10 minutes before carving.

Posted to Friendly-Freezer, Digest #336 by "Jack Willis"
on Dec 24, 1998, converted by MC_Buster.

"I made several 'mix' gift baskets and in each, I put a packet of sticky
chicken spices. At the same time, I made up a bunch for myself. Just 
mixed all the spices together, put in a small bag and labelled. Now when 
I make it, I just grab a bag and go.

Just a note - I wouldn't double or triple the recipe because of all the
different spices. When you try to separate into bags, you wouldn't get 
the proper ratio of spices in each. I just laid out all my bags, and 
measured directly into each.

For the small bags, I went to my bulk food store and the sweet lady sold 
me some 'cause I wanted my gift baskets to look professional. She sold 
me really tiny ones that she sells spices in."  ~Debbie Ledger

Q: " Also what should I do with all of those great juices in the bottom 
of the pan. Keep them and add to the broth after they are defatted?"

A: "I would tell her not to put them into the broth because they are 
probably too spicy. When I make the whole roast sticky chicken, I often 
toss a bit of the drippings (WITH the fat) with some peeled and cut up 
potatoes and roast them. They're good, but you have to watch how much 
you use because the drippings are VERY spicy from the cayenne and other 
peppers." ~Lynn@Busycooks

"Previous Posters' Notes:
We love the sticky roast chicken recipe too. When whole chickens are on
sale, I buy a bunch (4-6) and make a huge batch of the spice rub and 
assembly line rub the chicken. I double bag them and toss them in the 
freezer and can have sticky chicken whenever I want, without having to 
dig out all the spices and get my hands all messy everytime. I just pull 
out a chicken and thaw overnight and roast it the next day. Works great.

Now as to doing a turkey, a few months ago I tried it on a very large 
(23+ pounds) turkey I had bought on sale last thanksgiving. It was a 
cheap storebrand turkey, and those usually dry out a bit on us too, so 
my husband suggested using the rub from the sticky chicken recipe. I 
forgot to do it the night before, so I just did it in the morning using 
a double recipe of the spices and popped it in the oven and cooked 
according to the regular directions for cooking turkey. We covered it 
with foil for the first part of roasting and then uncovered it near the 
end. It was delicious!! Very flavorful and moist. And to be on topic for 
OAMC, we had plenty of leftovers that I used in casseroles, to freeze.

Hope this helps. This is one of the most popular recipes at our house.
We love making it for company and it is EASY when the meal is ready to 
go in your freezer - just what OAMC is about!!

Posted to Friendly Freezer by Debbie Leger  

NOTES: here's the recipe. You can rub it into the chicken and then 
freeze the chicken. But I prefer to package the spices into a little 
baggie and use the mix when ready.
Debbie Leger
Posted by Debbie Leger to ff digest 783

Q: My question is I would like to make the sticky chicken but I only 
have chicken parts not the whole chicken. Do you think it would work 
to thinly slice the onions, put them on the bottom of the roaster, and
then lay the seasoned chicken parts on top? I'm going to do this tomorrow 
so any answers would be appreciated.

A: did you do this and how did it turn out?? I think it should be fine but 
of course we want to know details!! Have a wonderful New Year, :o) ~Robbyn 

  Robbyn, The chicken turned out great!!!! I had a friend stop over while 
it was baking and she commented on how good the smell was. (I  think you'll 
have another new subscriber soon. I keep passing on recipes from the list 
but now I think she wants to get them all!) Anyway I used 10 lbs. of chicken 
leg quarters. Last night I put the spice rub on them and put them in the 
fridge until this afternoon. I used my large turkey roaster as it's not 
only the largest pan I have but it's the only large one that would fit in my 
very small wall oven. I covered the bottom of the pan with thin onion slices, 
it took 1 large and two small onions but probably two medium onions would be 
enough, and then layed the chicken pieces on top. Some of them over lapped 
but it didn't seem to affect them any. I didn't get any juice for about 1 
1/2 hours but once I did I basted every 1/2 hour as the recipe said. It 
took 2 1/2 to 3 hours to cook the 10 lbs. (I wasn't watching the clock 
when I put it in.) Question: I am going to debone the chicken to have it 
ready for other recipes. Can I throw all the bones back into a pan, cover 
with water and add onion, celery, and carrots to make a broth even though 
they are cooked. Also what should I do with all of those great juices in 
the bottom of the pan. Keep them and add to the broth after they are 
defatted? Thanks for your encouragement. Now you know that it's possible 
to have sticky chicken when you don't have the whole chicken!
Susan in Illinois SAHM to Alex, 12, Aaron, 4, and DH of 17 yrs. Michael

 Q: Hi..would like to try the recipe but....when you say a large chicken,
how many pounds do you mean? I have one in the fridge for lunch tomorrow 
but this 'large' chicken weighs 11 pounds...250 for 5 hours would never 
get him cooked so...

Thanks for your help Renate >>

  A: well I believe a "large" chicken is considered about 5 lbs or so.. 
so you would have to double the spices.. the time would probably be 7 
hours instead of 5.. maybe a bit more.. Have a wonderful New Year, :o)

Q> Can I cook Roastes Sticky Chicken in a Crockpot for summer?

A>  First, the oven temperature for this recipe is only 250 degrees, 
that shouldn't really heat up the kitchen. Use an oven thermometer 
to make sure your oven's thermostat is accurate.

I've never made Sticky Chicken in the crockpot, but I wouldn't recommend 
it. It wouldn't be the same dish at all. The spices on the skin sort of
caramelize during the low, long roasting, making a delicious crispy, 
chewy, sticky skin. The crockpot makes rubbery skin (IMO). I do cook 
chicken all the time in the crockpot, but mainly for the meat and broth.

I've received so many questions about this recipe (can I use a turkey, 
can I cook it in the crockpot, can I cook it on the grill, can I use 
chicken parts, etc) that I should do a Sticky Chicken FAQ!  LOL!

Now if anyone has actually tried cooking it in the crockpot, could 
you share the results please?
BUSY COOKS - BusyCooks !

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NOTES : This recipe is a great way to roast a large chicken for planned
leftovers, and it is very easy to make  This freezes well.


Here is the recipe for whoopie pies. These are great eaten right out 
of the freezer!

* Exported from MasterCook *

                               Whoopie Pies

Recipe By     :Amy Dacyczyn
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  sugar
     1/4           cup  shortening
     1/2           cup  cocoa
  1                     egg
     1/2      teaspoon  cream of tartar
     1/2      teaspoon  baking soda
  1           teaspoon  salt
  2               cups  flour
     3/4           cup  *sour milk* -- *add 1 tbsp vinegar to 1 cup milk & 
                         let sit 10 min.
  1           teaspoon  vanilla
          ***************  filling    ***********************
     1/2           cup  milk
  2 1/2      teaspoons  flour
     1/2           cup  shortening
     1/2           cup  sugar
                 pinch  salt
  1           teaspoon  vanilla

To make cookie: Cream sugar and shortening. Add cocoa and egg; mix well.
Sift dry ingredients and add alternately with the milk/shortening mixture.
Add vanilla & mix well. Drop by rounded teaspoons onto greased cookie
sheet. Bake 12 minutes at 375 degrees.
To make filling: Cook milk & flour til thick. Chill until cool, then beat
well with automatic beater. Add remaining filling ingredients, and mix
Pair off cookies by size; add filling to make sandwiches.

  "chocolate cookie with cream filling. excellent frozen"
  "The Tightwad Gazette II"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 4109 Calories (kcal); 171g Total Fat; (36% calories from fat); 
44g Protein; 628g Carbohydrate; 204mg Cholesterol; 2895mg Sodium Food 
Exchanges: 14 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
33 Fat; 27 Other Carbohydrates

NOTES : These are really gooey cookies when freshly made but taste great.
        My family loves me to freeze them so they can eat them
        frozen..yum, really good!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


This one is quick, simple, freezes pretty well, and is a LOT better 
than the name implies. :-)

                     *  Exported from  MasterCook  *


Recipe By     : Sandra Moyer
Serving Size  : 6    Preparation Time :0:00
Categories    : American                         Casseroles
                Ground Meats                     Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            ground beef
  10      oz            frozen peas -- thawed*
   1      can           cream of mushroom soup, condensed
   1      med           onion -- chopped
     1/2  tsp           minced garlic
                        salt and pepper
   6      oz            egg noodles -- cooked and drained

Brown ground beef with onion and garlic. Drain. Rinse off accumulated
grease. (Can also use ground turkey, chicken, etc.)

Return to skillet. Add peas, soup, and noodles. Salt and pepper to 
taste. Thin with milk if necessary.

*You can also use a can of peas, drained

Serves 6-8, depending on appetite.

TO FREEZE: Do not add noodles. Freeze the meat-pea-soup mixture. Thaw 
in refrigerator overnight. Put in saucepan. Stir in cooked  egg noodles. 
(6 oz. is the size bag I buy. If you're heating up 1/2 recipe, use 3 oz., 
etc.) Season to taste. Thin with milk if necessary (it probably will be).

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NOTES : This recipe is a staple of my childhood. When I was a kid, my 
mother often found herself trying to come up with something using the 
items in her pantry--especially at the end of the month, right before 

She threw this together one night, and it was a hit. When we asked her 
what it was, she had no idea...."I don't know, just some gook."

The name stuck, much to the dismay of any non-family member who was 
served it!


*  Exported from  MasterCook  *

                          Cabbage Roll Casserole

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dish                        Gr. Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb.           lean ground beef
   1      med.          onion
   1      tsp.          salt
   1      tsp.          pepper
   4      slices        bacon -- chopped (optional)
     3/4  cup           uncooked long grain rice
   1      tsp.          Worcestershire sauce
   4      cups          shredded cabbage
   1      can           tomato soup -- (284 ml)
   1                    soup tin of water
   1      can           tomato sauce -- (398 ml)
     1/2                tomato sauce tin of water
   1      tbsp.         milk

Cook bacon until crisp in a large saucepan. Add beef and onions. Cook 
over medium heat until meat is no longer pink. Season with salt and 
pepper. Stir in uncooked rice, mix well. Lightly grease a 13" x 9" pan 
or casserole dish. Spread meat mixture in an even layer in dish. Cover 
evenly with shredded cabbage. Mix together remaining ingredients. Pour 
all but 1 cup of the mixture evenly over cabbage. Cover with foil and 
bake at 325 for 1 hour. Remove from oven, pour reserved liquid over 
cabbage, cover loosely and bake for 1 hour more or until cabbage is 
very tender. Cool to room temperature and then wrap and put in fridge 
or freezer. Best if made the day before it is served. Makes 8 servings.

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This is a great OAMC dish, freezes very well.
Submitted by Debbie Leger   


----- Now You're Cooking! v5.02 [Meal-Master Export Format]

      Title: Sweet and Spicy Chicken Dinner Packets
 Categories: bbq, main dish, make ahead, poultry, spicy
      Yield: 4 servings

    1/2 c  chili sauce
      3 tb brown sugar
      2 tb Lime Juice
    1/2 ts ginger
    1/4 ts ground red pepper (cayenne)
      2 md sweet potatoes, peeled, cut
           matchstick pieces
      1 ea green bell pepper; cut in
           -thin strips
      4 ea chicken drumsticks
      4 ea chicken thighs

1. GRILL DIRECTIONS: Heat grill. In small bowl, combine chili sauce, 
brown sugar, lime juice, and ground red pepper; blend well.

2. Cut four 18x12-inch pieces of heavy-duty foil. Place 1/4 of the 
sweet potatoes and bell pepper in the center of each piece of foil; 
top each with one drumstick and one thigh. Spoon chili sauce mixture 
evenly over vegetables and chicken. Wrap each packet securely with 
double fold seals, allowing room for heat expansion.

3. When ready to grill, place packets, seam side down, on gas grill 
over medium high heat or on charcoal grill 4 to 6 inches from medium-
high coals. Cook 40 to 50 minutes oruntil chicken is fork-tender and 
juices run clear, turning packets once during cooking. Open packets 
carefully to allow hot steam to escape.

INGREDIENT SUBSTITUTION: Four bone-in chicken breast halves can be used 
in place of the drumsticks and thighs in this recipe.

MAKE-AHEAD TIP: Assemble the packets and refrigerate them for up to 4 
hours before grilling as directed.

  Contributor:  Cool Cooking for Hot Days


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