INGREDIENTS

1 whole chicken

1 medium potato

1 medium onion

1 tsp. salt

1/4 tsp. black pepper

1/4 tsp. paprika

1/8 tsp. garlic powder

1 tbsp. vegetable oil

2 tbsp. water

1 (8oz.) can tomato sauce

1 cup chicken broth

1 tsp. sugar

1 (10 oz.) package frozen mixed vegetables

DIRECTIONS

Cut chicken into pieces. Place chicken in large bowl.

Peel potato and cut into strips; set aside. Chop onion; set aside.

Mix salt, pepper, paprika and garlic powder in small bowl; rub over chicken.

Heat oil in large skillet over medium heat; add chicken, skin side down. Cover and cook 10 minutes. Add water to chicken; cover skillet and cook 30 minutes longer, turning every few minutes. Remove chicken from skillet, set aside.

Add potato and onion to pan juices in skillet; cook until onion is tender, about 5 minutes.

Add tomato sauce, broth and sugar; cook until liquid comes to a boil. Add vegetables and chicken; cover and cook until vegetables are tender, about 15 minutes.

Serves 4

Related Reading:

Cuisine At Home, April 2006, Issue No. 56, Single Issue (Spring Stew with Baby Veggies, Pineapple Meringue Pie, Man-Friendly Quiche, Skillet fried chicken)

Raising Poultry on Pasture: Ten Years of Success

Fresh-Air Poultry Houses: The Classic Guide to Open-Front Chicken Coops for Healthier Poultry

Feeding Poultry: The Classic Guide to Poultry Nutrition for Chickens, Turkeys, Ducks, Geese, Gamebirds, and Pigeons

Storey's Guide to Raising Poultry: Breeds, Care, Health

INGREDIENTS

8 oz. French onion dip

Milk

1 cup cornflake crumbs

1/2 cup wheat germ

6 skinless, chicken breast halves

DIRECTIONS

Preheat oven to 350°F. Grease a shallow baking pan.

Place onion dip in shallow bowl; stir until smooth. Add milk to dip, a little at a time, until consistency is pourable.

Combine cornflake crumbs and wheat germ on baking sheet lined with wax paper.

Dip chicken pieces in milk mixture, roll in cornflake mixture. Place chicken pieces in prepared pan. Bake until juices run clear, about 50 minutes.

Serves 6

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Storey's Guide to Raising Poultry: Breeds, Care, Health

Poultry House Construction (Gold Cockerel)

Day Range Poultry: Every Chicken Owner's Guide to Grazing Gardens and Improving Pastures

Pastured Poultry Profits

Storey's Illustrated Guide to Poultry Breeds

INGREDIENTS

8 tbsp. butter

1 1/4 cups mushrooms, sliced

1 cup onion, chopped

1/2 tsp. dried savory

1/2 tsp. nutmeg

2 cups broccoli, cooked, chopped

1 package seasoned stuffing mix

1 (14 oz.) can chicken broth

1 cup wild rice, cooked

1 (14 lb.) turkey

DIRECTIONS

Melt butter in large saucepan over medium high heat. Add mushrooms, onion, savory and nutmeg. Saute until vegetables are tender, about 5 minutes. Remove from heat.

Add broccoli, stuffing mix, broth and wild rice, mix well.

Preheat oven to 325°F.

Fill cavities of turkey loosely with stuffing, reserving the remaining stuffing. Place turkey, breast side up, on rack in roasting pan.

Spoon the reserved stuffing into an 8×8 inch baking pan. Chill, covered, until baking time.

Roast the turkey, basting occasionally with pan drippings until done, about 4 hours. Place uncovered reserved stuffing in oven during last 40 minutes of turkey baking time.

Serves 20

Related Reading:

Storey's Illustrated Guide to Poultry Breeds

Raising Poultry on Pasture: Ten Years of Success

Feeding Poultry: The Classic Guide to Poultry Nutrition for Chickens, Turkeys, Ducks, Geese, Gamebirds, and Pigeons

Poultry House Construction (Gold Cockerel)

Raising Poultry Successfully

INGREDIENTS

1 (14 oz.) can artichoke hearts

4 cups cooked chicken, chopped

12 oz. Swiss cheese, shredded

2 cups celery, chopped

2 cups seasoned croutons

1 (10 3/4 oz.) can cream of celery soup

1/2 cup mayonnaise

1/2 cup milk

1/4 cup onion, chopped

1/4 tsp. salt

DIRECTIONS

Preheat oven to 350°F. Spray a 11 x 9 inch baking dish with cooking spray.

Drain and chop artichoke hearts. Combine chicken, artichoke hearts and Swiss cheese in large bowl, mix well.

Combine celery, croutons, soup, mayonnaise, milk, onion and salt in medium bowl, mix well.

Add soup mixture to chicken mixture, mix well. Spoon into prepared baking dish.

Bake until browned and bubbly, about 40 minutes.

8 Servings

Related Reading:

Pocketful of Poultry

The Best Casserole Cookbook Ever

Raising Poultry on Pasture: Ten Years of Success

Storey's Illustrated Guide to Poultry Breeds

Favorite Brand Name Best-Loved Casseroles

INGREDIENTS

4 whole wheat tortillas
3 teaspoons olive oil
28 ounces diced tomatoes, drained
1/4 cup coarsely grated mozzarella cheese
1 ounce chunk Pecorino Romano cheese, shaved with vegetable peeler
1/4 cup pitted black olives, halved lengthwise
1/4 teaspoon red pepper flakes

DIRECTIONS

Preheat oven to 450°F. Place tortillas on two rimmed baking sheets. Brush with 1 teaspoon oil. Dividing evenly, top with tomatoes, cheeses, olives and red pepper flakes. Bake until crust is crisp and browned, about 15 minutes. Rotate sheets halfway through.

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Party Appetizers: Small Bites, Big Flavors

Fast & Fabulous Party Foods and Appetizers (Best of the Best)

500 Appetizers: The Only Appetizer Cookbook You'll Ever Need

The Complete Book of Appetizers, Starters, Finger Food and Party Food

INGREDIENTS

1 pkg. yellow cake mix
4 oz. pkg. instant pudding mix
1 cup sour cream or plain yogurt
1/3 cup oil
4 eggs

DIRECTIONS

Combine all ingredients in large bowl.  With an electric mixer at low speed, blend just until moist.  Beat at medium speed for 4 minutes.

Pour batter into two greased and floured 9-inch loaf pans.

Bake at 350 degrees for 40 to 45 minutes or until done.  Cool on wire rack in pan for 15 minutes.  Remove from pans and finish cooling on wire racks.

Related Reading:

Vegetarian Cooking for Everyone

On Food and Cooking: The Science and Lore of the Kitchen

Mastering The Art of French Cooking, Volume One (1) (Fortieth - 40th - Anniversary Edition)

Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans

Cooking Light Complete Cookbook: A Fresh New Way to Cook (Book & CD-ROM)

1 1/2 pounds salmon
3 tbsp. each finely chopped ginger and rice vinegar
2 cloves garlic, minced
1/2 cup chicken broth
2 tbsp. each sugar and soy sauce
1 medium head bok choy, trimmed and cut into 1 inch pieces, stems and leaves separated (4 cups each)
1 tsp. hoisin sauce
1/4 cup thinly sliced scallions

Coat a slow cooker bowl with nonstick spray and arrange salmon in it, tucking the thin end of fillets underneath. Sprinkle ginger and garlic over salmon.

In a saucepan, bring broth, vinegar, sugar and soy sauce to a boil. Pour liquid around salmon, not over, and cook on high 1 hour or low 2 hours.

Stir the bok choy into slow cooker for the last 30 min. of cooking time.

Remove salmon from slow cooker, set aside and keep warm. Stir hoisin into liquid. Sprinkle salmon with scallions and serve with bok choy and liquid.

Serves 4

Related Reading:

Pike Place Public Market Seafood Cookbook

Uncle Bubba's Savannah Seafood: More than 100 Down-Home Southern Recipes for Good Food and Good Times

The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of The New York Times

Rick Stein's Complete Seafood: A Step-by-step Reference

Not Your Mother's Slow Cooker Cookbook

INGREDIENTS

12 ice cream sandwiches
1 1/2 cups Chocolate Cool Whip
Sprinkles

DIRECTIONS

Arrange 4 ice cream sandwiches on platter, long sides touching. Spread sandwiches with 1/2 cup Cool Whip. Repeat layers twice with sandwiches and Cool Whip. Scatter sprinkles over top.

Freeze 6 hours or until firm.

Serves 8

Related Reading:

Teens Cook Dessert

Sweet Gratitude: A New World of Raw Desserts

The All-American Dessert Book

The Williams-Sonoma Collection: Dessert

Chez Panisse Desserts

INGREDIENTS

1 cup milk
1 envelope active dry yeast
1/4 cup warm water
3 tbsp. sugar
2 eggs
1/4 cup butter,melted
5 cups flour
1/2 tsp. salt

FILLING

1/2 cup butter, softened
1/4 cup sugar
1 cup light brown sugar
1 tbsp. cinnamon
1 cup coarsely chopped pecans
1 cup raisins

GLAZE

2 cup confectioners sugar
3 tbsp. milk

DIRECTIONS

Heat milk in saucepan until boiling. Remove from heat and let stand until room temperature.

Sprinkle yeast over water in a bowl. Add 1 tbsp. sugar and let stand until foamy. Beat in remaining sugar, eggs and butter. Beat in milk.

Add flour and salt until a soft dough forms. Turn dough onto a floured work surface and knead the remaining flour into the dough. Knead 10 minutes or until smooth.

Grease a bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm place until doubled in size.

Coat two 9 inch round baking pans with nonstick spray. Line bottoms with wax paper, coat paper with spray. FILLING: Mix butter, both sugars and cinnamon together in a bowl.

Punch down dough. Roll out dough on a floured surface to a 18X12 inch rectangle. Spread the butter sugar mixture over the dough. Sprinkle with nuts and raisins. Starting on one long side roll up jelly roll fashion and pinch seam to close.

Cut crosswise into fourteen 1 inch pieces. Arrange 7 pieces cut side down in each pan. Cover with plastic wrap and let sit in a warm place until buns double in size.

Heat oven to 350°F. Uncover pans and bake buns until they are golden brown and bubbly, 40 min. Let cool 10 minutes.

GLAZE: Mix confectioners sugar and 1 tbs milk, adding more milk as necessary to make a smooth glaze. Invert buns to a serving platter. Drizzle glaze on top of buns. Serve warm.

14 Buns

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The Bread Bible

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INGREDIENTS

1/3 cup fresh cilantro
1/8 cup chopped fresh jalapeño peppers
1/2 tsp. onion powder
2 cloves garlic, finely chopped
1/2 tbsp. minced fresh ginger
1 cup lime juice
4 salmon steaks

DIRECTIONS

Combine cilantro, jalapeño, garlic, ginger, onion powder and lime juice in blender until smooth. Grill salmon and top
with warm sauce.

Serves 4

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Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood

How to Grill: The Complete Illustrated Book of Barbecue Techniques

Cooking with the Seafood Steward

Kill It and Grill It: Ted and Shemane Nugent's Guide to Preparing & Cooking Wild Game and Fish

Bobby Flay's Grill It!