Mom's Oven Fried Chicken

6 servings

Ingredients

2 - 3 lbs cut-up chicken (all parts of the chicken) or chicken tenders
1/3 cup flour
1 tsp paprika
1 tsp salt
1/4 tsp pepper
1/3 cup butter

Directions

Preheat oven 425F

In a shallow baking pan (I use a cookie sheet), place butter and melt in the oven as it is preheating. Being careful to not burn the butter.

Wash and dry chicken.

Combine flour and seasonings in a gallon plastic, shake well to combine ingredients. Place 2 or 3 pieces of chicken at a time in the plastic bag and shake to coat.

When butter is melted, carefully make sure the butter covers the entire bottom of the pan. Arrange chicken in a single layer (skin side down if it has skin). Bake uncovered, 30 minutes; turn chicken over w/tongs (do not pierce chicken) and bake an additional 15 minutes or until golden brown.

Sour Cream Chicken

6 to 8 servings

Ingredients

2 to 3 lbs chicken (can be any part of the chicken - tenders work well also)
1 1/2 cup sour cream
2 Tbs lemon juice
1 tsp Worcestershire Sauce
2 tsp celery salt
1 tsp salt
1/4 tsp pepper
1/2 tsp paprika
2 minces cloves of garlic
1 cup dry bread crumbs or panko

Directions

Spray a 9 x 13 pan and preheat the oven at 375F.

Wash chicken and dry throughly. In a medium bowl combine sour cream, lemon juice, Worcestershire, celery salt, salt, pepper, paprika and garlic. Mix well.

Dip chicken pieces into sour cream mixture, coat well, then dip in the bread crumbs/panko. Arrange chicken pieces (skin side up if there is skin) in prepared baking dish.

Bake uncovered 45 - 60 minutes (depending on thickness of the chicken pieces) or until chicken is tender and well browned.

This was Grandma Edrington's recipe.

Lemon Cranberry Scone

Servings: 10 - 12 scones

Buttery and flakey scones that melt in you mouth. These biscuits have lemon zest and dried cranberries with a lemon icing drizzle.

Ingredients

• 3 1/2 cups all purpose flour
• 1 cup white sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 cup cold butter cubed
• 1 tbsp lemon zest
• 1 cups dried cranberries
• 3/4 cup whole milk or half and half
• 1/4 cup sour cream

        Drizzle Icing

• 1 cup icing sugar
• 2 tsp milk
• 2 tsp lemon juice

Instructions

• Preheat oven to 375F.

• In a bowl, whisk together the flour, sugar, baking powder and salt.

• Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Continue until a crumbly consistency is produced. Stir in the lemon zest and dried cranberries. Make a Well in the center of the flour mixture.

• In a separate bowl, whisk the sour cream into the milk, until smooth (blender or immersion blender works well). Pour the milk mixture into the flour and stir together with your hands with a baking spatula until just moistened. (Batter should be lumpy) Work gently and be careful to not over-mix the batter.

• Spread a little flour on a baking stone (I use a pizza pan). Dump the batter onto the baking stone and pat down to make a10 inch disc. Cut into 10 to 12 equal wedges.

• Bake for 25-30 minutes. The scones should be browned around the edges and on top.

• Remove from the oven and let cool slightly.

• Make the drizzle by mixing the icing sugar with the milk and lemon juice until dissolved. Drizzle over all the scones.

• Cut and Enjoy!

Rosemary Focaccia Bread

• Ingredients
• 1 1/3 cup warm water (about 110°F)
• 2 teaspoons sugar or honey
• 1 (0.25 ounce) package active-dry yeast
• 3 1/2 cups all purpose flour
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 teaspoons sea salts, plus extra for sprinkling
• 2 sprigs fresh rosemary
• 
  
• Instructions
•    Add warm water (about 110°F, which you can measure with a thermometer                    
•    if you want to be sure it’s the right temp) and sugar to the bowl of a stand      
•    mixer with the dough attachment, and stir to combine.  Sprinkle the yeast    
•    on top of the water.  Give the yeast a quick stir to mix it in with the water.     
•    Then let it sit for 5-10 minute until the yeast is foamy.

1. Turn the mixer onto low speed, and add gradually flour, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.  (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
2. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.

1. Preheat oven to 400°F.  Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick.  Transfer the dough to a large baking sheet. Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
2. Remove the plastic wrap. Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough.  Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
3. Bake for 20 minutes, or until the dough is slightly golden and cooked through.  Remove from the oven, and drizzle with a little more olive oil if desired (this adds nicely to the flavor).
4. Slice, and serve warm.

Seafood Cocktail Sauce

Ingredients

1/2 C ketchup
2 T horseradish (more or less to taste)
1 t lemon juice
1 t Worcestershire sauce

Instructions

Whisk all the ingredients together until well mixed. Serve with cooked shrimp, crab, lobster, etc.

BAKED ZITI

10 servings

Ingredients

1 (16 ounce) package ziti pasta

1 medium onion, chopped

3 cloves of garlic, minced

1 1/2 pound Ground Beef

2 (24 ounce) jars Classico® Tomato and Basil Sauce

1 1/2 teaspoons dried basil, divided

12 ounces ricotta cheese

1 1/2 teaspoons Italian seasoning, divided

1 dash salt and pepper

1 pound mozzarella cheese, shredded

Directions

• Preheat oven to 350 degrees F, Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 
• Place onion with 2 tablespoon of EVOO in large deep skillet and cook about 3 minutes over medium high heat, then add garlic and cook another minute then add ground beef and cook until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper. 
• Spray a 9 x 13 baking dish with Pam Spread bottom of baking dish with sauce. Layer 1/2 of the ziti, 1/2, the ground beef mixture, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning. 
• Bake in preheated oven for 40 to 45 minutes. 

Mini Cheesecakes

Ingredients

1 (12 ounce) package vanilla wafers

2 (8 ounce) packages cream cheese

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 (21 ounce) can cherry pie filling

Directions

• Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins with miniature paper liners.
• Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
• In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

FIGURE 3 PER PERSON AS A DESSERT WITH FRUIT