Genie's Southern Kitchen

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From:

Genie· (Original Message)

Sent: 6/11/2007 12:16 PM

Chicken with Sourdough-Mushroom Stuffing
Ingredients

enough nonstick cooking spray
2 tbsp. finely shredded lemon zest
1 tbsp. each ground sage, seasoned salt
1-1/2 tsp. freshly ground black pepper
8 small chicken legs (thigh-drumstick piece), skinned (5 lb.)
1/4 cup each butter or margarine; chopped walnuts, toasted
4 cups quartered or sliced mushrooms
2 cloves garlic, thinly sliced
8 cups sourdough baguette cut into 1" pieces (about 10 oz.)
1 cup each coarsely shredded carrots, chicken broth
3 tbsp. snipped flatleaf Italian parsley
Directions
Lightly coat inside of a 5-1/2 - 6-qt. slow cooker with cooking
spray. Reserve 1 tsp. lemon zest. In a small bowl combine remaining
lemon zest, sage, seasoned salt and pepper. Remove 3/4 of mixture and
rub onto chicken legs. Place chicken in slow cooker. Meanwhile, melt
butter in skillet; add mushrooms and garlic. Cook and stir 3 - 5
minutes or until just tender. Stir in remaining sage mixture.
Transfer mushroom mixture to a large bowl. Add bread cubes and
shredded carrot. Drizzle with chicken broth, tossing gently. Lightly
pack stuffing on top of chicken. Cover and cook on High setting 4 - 5
hours. Transfer stuffing and chicken to a platter. In a bowl combine
reserved lemon peel, walnuts and parsley; sprinkle over chicken.
Makes 8 servings.

From:

Genie·

Sent: 11/8/2004 1:48 PM

We always spent Christmas with my father's side of the family and Thanksgiving with my mother's side. Our family always liked chicken better than turkey, so this is my grandmother Rosa's recipe. I had to sit down while she was making this and worry her into giving me amounts so I could have the recipe. She always just cooked...no recipes.

Grandmother's Thanksgiving Chicken & Dressing - Genie

To prepare chicken

1 4 pound dressed hen

1 1/2 tsp salt

Pepper to taste

Cover chicken with water and add salt and pepper. Cook liver and gizzard along with the chicken. Boil until almost tender. Remove from broth and bake for 40 minutes until well browned and tender.

Dressing:

1 cup finely chopped onion

1 cup finely chopped celery with leaves

2 chopped boiled eggs

1 skillet of cornbread (9 inch skillet)

6 slices of fresh bread (crumbled) or 6 biscuits (crumbled)

1 tsp sage

1 tsp poultry seasoning

Salt to taste

1/4 tsp black pepper

Chicken broth

1 stick margarine or butter

Melt butter in skillet and add onions and celery. Cook over low heat until onion and celery are tender but not brown. In a large mixing bowl add cornbread or biscuits , onions and celery . Stir eggs into the bread mixture. Add enough boiling chicken broth to make batter runny. Bake in greased dish at 400 degrees for 1 hour.

Giblet Gravy

1/4 cup butter or margarine

1/4 cup flour

1/2 tsp salt

Pepper to taste

2 cups chicken broth

1 gizzard (cooked) finely chopped

1 liver (cooked) finely chopped

1 boiled egg, chopped

Melt butter and add flour and salt. Blend well. Add chicken broth , gizzard, liver, and chopped egg. Cook until thick stirring constantly.

From:

Kitabel (Original Message)

Sent: 11/6/2006 5:32 AM

APPLE CRANBERRY MARSALA

INGREDIENTS:

4 boneless, skinless chicken breast halves
Salt and pepper
2 tablespoons butter
1/3 cup Marsala wine
2 tablespoons apple jelly
2 Granny Smith apples, peeled and cut into 1/4-inch slices
1/2 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries

DIRECTIONS:

Season chicken with salt and pepper; set aside.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken and cook about 4 minutes on each side or until chicken is golden brown and no longer pink inside. Remove to platter and keep warm.

Stir wine, jelly and apples into skillet. Bring to a boil and scrape up the brown bits from the pan. Add sweetened dried cranberries. Cook 1-2 minutes or until slightly thickened. Spoon over chicken.

Makes 4 servings.

From:

Genie· (Original Message)

Sent: 11/6/2006 12:11 PM

Cranberry Chicken

1/3 cup all purpose flour
1/3 teaspoon salt
dash pepper
4 boned and skinned chicken breast halves
2 2/3 tablespoons butter or margarine
2/3 cup fresh cranberries
2/3 cup water
1/3 cup packed brown sugar
dash ground nutmeg
2 teaspoons red wine vinegar, optional
cooked rice

In a shallow dish, combine flour, salt and pepper; dredge chicken. In a skillet melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm. In the same skillet, add cranberries, water, brown sugar, nutmeg and vinegar, if desired. Cook and stir until the cranberries burst, about 5 minutes. Return chicken to skillet. Cover and simmer for 20 to 30 minutes or until chicken is tender, basting occasionally with the sauce. Serve over rice. 4 to 6 servings.

From:

CountryGramma (Original Message)

Sent: 11/2/2008 6:08 AM

Country-Style Chicken

6 boneless skinless chicken breast halves (6 ounces each)

1 egg

1 tablespoon water

3/4 cup dry bread crumbs

1/4 cup grated Parmesan cheese

1 envelope onion soup mix

1 tablespoon butter, melted

1 package (4.7 ounces) broccoli cheddar rice and sauce mix

Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water.

In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix.

Dip chicken in egg mixture, then coat with crumb mixture.

Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter.

Bake, uncovered, at 350° for 20-25 minutes or until juices run clear.

Meanwhile, prepare rice according to package directions.

Serve with chicken.

Yield: 6 servings.

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Genie's Southern Kitchen	[email protected]