Recipe: Easy Chicken Fricassee

CHICKEN FRICASSEE – (aka Smothered Chicken) 

1 large chicken, cut up
Salt and Pepper to taste
all-purpose flour
1 Tablespoon chopped parsley
1 cup cooking oil
1 Tablespoon chopped green onion
2 large onions, chopped
1 ½ quarts water
Cooked Rice 

Dredge chicken in flour and brown in hot oil.  Remove chicken and brown onions in oil.  

Return chicken to pot and add water and seasonings.  Cover and cook until chicken is tender, stirring to be sure it does not stick.  The gravy should be thick.  Ten minutes before serving, add parsley and green onions.  Serve over hot cooked rice.  Serves 4 to 6.

Y’all Enjoy! 

Recipe: Potatoes and Ham Casserole

With the holidays quickly approaching, I’m gathering my arsenal of recipes for Thanksgiving and Christmas.  I’m also gathering recipes for the left over ham and turkey.  Seems I’m always left a lot of one or the other depending on how many relatives show up or if they really wanted ham or really wanted turkey that day. 

A co-worker gave me this recipe yesterday.  She made it over the weekend and said it was really yummy.   It sounds really good and very inexpensive to make.  Especially if you already have some left over ham in the refrigerator.  Plus ham and potatoes go together like peas and carrots, peanut butter and jelly, Desi and Lucy, Bill and Hillary – no wait – forget that last one.

Potatoes and Ham Casserole

32 oz shredded hashbrowns, thawed or 2 lbs baking potatoes (chopped quite small)
2 or 3 very thick slices of ham cut into bit-sized cubes
1/2 bag to 1 whole bag frozen peas (depends on how much you like peas)
3/4 cup butter, melted, divided
1 to 2 tsp salt (and some pepper too)
1 can cream of mushroom or cream of chicken soup 
1/2  small onion, grated or chopped
12 oz cheddar cheese, grated 
2 cups corn flakes, crushed (alternative – crushed club or Ritz crackers)
8 oz sour cream

Mix all ingredients, EXCEPT corn flakes and 1/3 cup of the butter, in a very large bowl. Combine well, turn into a 9×13 inch pan.   Sprinkle corn flakes over mixture, drizzle with remaining butter. Cook 1 to 2 hours at 350 degrees.

MMMMmmmmmmmm, MMMmmmm,  sounds good! 

Recipe: Classic Swiss Steak for the Crock Pot

I don’t know about you, but my time in the kitchen has been greatly limited since taking on a new job. I’m out the door at 7:00 AM and arrive back home around 6:00 PM every day. Given my new schedule, i’ve had to find more recipes that allow me to whip up something in 30 to 40 minutes or throw something in the crock pot before leaving for work each morning. All I can say is “Thank heaven above for the person who invented the crock pot”!

This is a classic Swiss Steak recipe. Turns out tender and moist every time.

Classic Swiss Steak – Crock Pot Style
1 round steak (you can use cubed steak if you like)
2 cup flour
1/4 tbsp. butter
4 oz. tomato sauce
1 onion, sliced
1 green pepper, sliced

Cut steak into serving portions. Combine flour, salt, and black pepper in medium-size bowl. Roll cut steaks in flour mixture, coating both sides. Melt shortening or butter in a hot skillet. Brown round steak on both sides, but do not cook. Place in Crockery Pot and add tomato sauce, onion, and green pepper. Cook on low for 6 to 12 hours (high up to 6 hours).

Y’all Enjoy!