http://www.texasmonthly.com/phorum/list.php?1 Sun, 22 Nov 2009 14:55:03 -0600 Phorum 5.2.9a http://www.texasmonthly.com/phorum/read.php?1,9662,9665#msg-9665 http://www.texasmonthly.com/phorum/read.php?1,9662,9665#msg-9665
Cut in have remove seeds scrap out spaghetti squash.

Season with salt- pepper- garlic- lots of butter- (optional can be little brow sugar. Fry in little olive oil n butter.

or
Remove seeds either- loose strands right inside the cut in half skins n add sauce or remove to spaghetti squash to a baking dish -adding sauce with cut up sausage or chicken.

Bake it 350F. degrees till all tender-spaghetti sauce with Romano cheese add little ricotta cheese or mozzeralla cheese too.]]> Hj Recipe Swap Sun, 22 Nov 2009 10:07:08 -0600 http://www.texasmonthly.com/phorum/read.php?1,9663,9664#msg-9664 http://www.texasmonthly.com/phorum/read.php?1,9663,9664#msg-9664
Cook- peel -mash n season potatoes as usual
1) 15 oz. chili beans in sauce undrained
1) 14 1/2 oz. salsa tyled diced tomatoes with green chiles-
undrained
1/2 c. shredded Monterey Jack cheese or Mexican Blend
2 green onions medium chop

Boil potatoes as usual with all seasonings usully use with butter-milk -beat until desired consistency.

In saucepan- **cook beans n tomatoes over medium heat 10 to 12 minutes- stirring occasionally- until hot. Spoon onto individual servings of potatoes. Sprinkle with cheese and onions.

Note~If you like- you can serve these toppers on baked instead of mashed potatoes.

Add some-chopped roasted red bell peppers or serranos or both or use roasted Poblano's peeled-chopped

or use
**JUST use ur favorite canned or homemade thick Beef Chili over the top of mashed potatoes with cheeses n other goodies. 1 can heated depending on how much potatoes u make.]]> Hj Recipe Swap Sat, 21 Nov 2009 19:04:35 -0600 http://www.texasmonthly.com/phorum/read.php?1,9663,9663#msg-9663 http://www.texasmonthly.com/phorum/read.php?1,9663,9663#msg-9663 add milk -butter
3 T. butter
1) 1 oz. pkg. Hidden Valley Original Ranch Salad Dressing
1/2 to 1 c. sour cream or as much as needed
4 bacon slices fried crumbled
2 to 3 green onions chop fine or chives

Fry bacon crisp- drain- set aside
In a pot -peel n boil potatoes till tender in salted water-mash with- milk-with butter add in ranch dressing mix with sour cream- with salt n pepper to-beat until smooth or ur liking. Fold in 3 slices crumbled fried bacon.

Place potatoes in serving dish. Top with remaining crumbled bacon n chopped green onions or lots fresh chives

Notes~ Get creative add some sweet tender cooked chopped bell peppers or whatever u like..]]> Hj Recipe Swap Sat, 21 Nov 2009 18:47:49 -0600 http://www.texasmonthly.com/phorum/read.php?1,9662,9662#msg-9662 http://www.texasmonthly.com/phorum/read.php?1,9662,9662#msg-9662 4 ozs. spaghetti uncooked broken in half
1/4 c. chives chopped fresh
4 T. Poronci or Romano Cheese grated **
4 T. butter melted
1 T. basil leaves chop fineor 1 tsp. dried basil leaves
1 tsp. garlic granular
salt n pepper
Accent (optional
Lemon juice fresh (optional

Panko Breadcrumbs on top -drizzle more butter

Heat oven 400º F.
**Pierce squash with fork- place in ungreased square baking dish- 8 x 8 x 2 inches. Bake uncovered 1 1/2 hours or until tender with foil or cooking in mirco -use saran wrap.

Cook in salted water- drain regular spaghetti al dente.

Cut squash lengthwise in half- remove seeds fibers. Reserve 1/2 for another use. Remove squash spaghetti strands with 2 forks. Toss squash- spaghetti n remaining ingredients EXCEPT Panko n grated cheese mix some in with n more on top (those two go on top. Return spaghetti mixture to squash shell to serve. Add Panko n melted drizzled butter (sometimes I season the Panko with salt-pepper n garlic granular

Notes-**Microwave to savetime -pierce squash with fork- place in microwave oven. Cook on High 16 to 19 minutes- turning squash over after half way through cooking time-finish cooking until tender. Let stand 10 minutes continue with recipe. I SOMETIMES add Gruyre-Mexican Blend cheese inside n use Poronic grated or Romano grated as topping..Use ur choice of cheese.. (I MOSTLY use Romano or Parm inside.
If using lemon -use fresh only
Use regular breadcrumbs if u can't get Panko breadcrumbs.]]> Hj Recipe Swap Sat, 21 Nov 2009 18:24:47 -0600 http://www.texasmonthly.com/phorum/read.php?1,9661,9661#msg-9661 http://www.texasmonthly.com/phorum/read.php?1,9661,9661#msg-9661 1/4 c. butter
2 garlic cloves minced finely chopped
1/4 c. Panko bread crumbs
1/3 c. Poronic or Romano cheese grated
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. parsley chopped fresh

1. Heat oven 375°F. Spray 13x9-inch or 3-quart glass baking dish with cooking spray. Peel- halve lengthwise - seed squash- cut into 1/2 in. thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

2. Use 2 quart saucepan- melt butter over medium heat. Reduce heat to low. Add garlic- cook 2 to 3 minutes- stirring frequently- until garlic is soft n butter is infused with garlic flavor. Do not let butter brown.

3. Small bowl- mix bread crumbs- cheese m 1 tablespoon butter-garlic mixture.

4. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt- pepper n bread crumb mixture.

5. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature 425°F- bake 5 to 10 minutes longer or until lightly browned. Before serving- sprinkle parsley over top.

Note- make ahead- prepare recipe through step 4. Cover - refrigerate up to 24 hours.]]> Hj Recipe Swap Sat, 21 Nov 2009 17:55:40 -0600 http://www.texasmonthly.com/phorum/read.php?1,9660,9660#msg-9660 http://www.texasmonthly.com/phorum/read.php?1,9660,9660#msg-9660
1/2 c. butter
1/4 c. whipping cream
1 c. brown sugar packed
3/4 c. pecans coarsely chopped
1 box from SuperMoist yellow cake mix
1 c. from 15 oz can pumpkin NOT pumpkin pie mix
1/2 cup water
1/3 c. vegetable oil
4 eggs
1 1/2 tsp. pumpkin pie spice
1) 1lb. container Rich n Creamy cream cheese frosting or
Caramel topping if desired with additional coarsely chopped pecans if desired

Heat oven 325°F.

Using 1 quart heavy saucepan- stir together butter- whipping cream n brown sugar. Cook over low heat- stirring occasionally- just until butter is melted. Pour into 2) 9 or 8 inch round cake pans- sprinkle evenly with 3/4 cup pecans.

Large bowl- beat cake mix- pumpkin- water- oil- eggs with 1 teaspoon of pumpkin pie spice with electric mixer on LOW speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.

Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes- remove from pans to cooling rack. Cool completely-1 hour.

Stir remaining 1/2 teaspoon pumpkin pie spice into frosting.

Place 1 layer- praline side up- on serving plate. Spread with half of frosting. Top with second layer- praline side up- spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

Above (3500-6500 ft. Bake 9 inch pans 43 to 45 minutes-
8 inch pans 48 to 50 minutes]]> Hj Recipe Swap Sat, 21 Nov 2009 17:34:46 -0600 http://www.texasmonthly.com/phorum/read.php?1,9659,9659#msg-9659 http://www.texasmonthly.com/phorum/read.php?1,9659,9659#msg-9659
1) 15 oz. pumpkin NOT pumpkin pie mix
1) 12 oz. can evaporated milk
3 eggs
1 c. sugar
4 tsps. pumpkin pie spice
1 box yellow or spice cake mix
1 1/2 c. pecans or walnuts chopped
3/4 c. butter or margarine melted
Whipped cream if desired
Additional pumpkin pie spice if desired

Heat oven 350°F 325°F. Grease bottom n sides of 13x9 inch pan. Medium bowl- beat pumpkin- milk- eggs- sugar n 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.

Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.

Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.

Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice n Pumpkin ice cream-cut in squares. Store covered in refrigerator.]]> Hj Recipe Swap Sat, 21 Nov 2009 17:08:20 -0600 http://www.texasmonthly.com/phorum/read.php?1,9654,9658#msg-9658 http://www.texasmonthly.com/phorum/read.php?1,9654,9658#msg-9658
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
1 teaspoon fresh lemon juice
1 ripe peeled avocado, diced

Combine 1/4 cup bell pepper and remaining
ingredients. Top soup with relish.
Grilled garlic bread: heat a grill pan over medium-high heat.
Brush 4) 1 ounce slices French bread with 1 tablespoon olive
oil. Add bread to pan- cook 1 1/2 minutes on each side. Rub toast with cut sides of a halved garlic clove]]> Hj Recipe Swap Fri, 20 Nov 2009 21:02:34 -0600 http://www.texasmonthly.com/phorum/read.php?1,9649,9657#msg-9657 http://www.texasmonthly.com/phorum/read.php?1,9649,9657#msg-9657
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
1)1 pound loaf dry French bread
2 cups sugar
4 eggs
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 quart milk
1 cup shredded sweetened coconut
1/2 cut raisins

Mix butter n confectioners' sugar in a bowl until creamy.
Coat sides and bottom of a 9x13 inch baking dish with half butter mixture.

Chill the dish in refrigerator or place in cool location.
Remove the ends and bottom crust from bread loaf. Cut
loaf into 1/2-inch slices. Whisk sugar, eggs, egg yolks,
vanilla, cinnamon and nutmeg in large bowl until blended. Stir in milk, coconut with raisins.

Push bread slices gently into milk mixture. Let stand
30 minutes, turning slices occasionally.

Pour bread mixture into prepared dish - pat down. Push raisins into the mixture to prevent burning.

Heat remaining butter mixture in saucepan until melted,
stirring frequently. Drizzle over prepared layer.

Arrange baking dish on a baking sheet - place on an oven rack in top third of oven. Bake 325 degrees 45 to 50 minutes or until set. Drizzle each serving with rum sauce.

~Rum Sauce

1 cup confectioners' sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 tablespoon dark rum]]> Hj Recipe Swap Fri, 20 Nov 2009 20:58:05 -0600 http://www.texasmonthly.com/phorum/read.php?1,9647,9656#msg-9656 http://www.texasmonthly.com/phorum/read.php?1,9647,9656#msg-9656
3 c flour
1 tsp. salt
1 1/2 c Crisco shortening
1 egg
6 T. cold water - colder the water- better crust is.
1 T. white distilled vinegar

Mix flour, salt and Crisco to make dough for one large or two small pies. Use a pastry blender or two forks to break apart the Crisco. Work the flour mixture for several minutes or until the shortening lumps are small, about the size of petite peas, and uniform in size.

In a separate bowl, whisk together egg, water and white distilled vinegar.

Pour liquids into flour mixture, and use your hands to gently knead mixture into a large ball of dough.

Wrap dough in plastic wrap and place in the refrigerator for at least two hours. This allows the dough to set and makes it easier to roll.

Divide large dough ball in half. Lightly dust a clean and dry cutting board or countertop with flour. Place first dough ball on the surface, and use a large rolling pin to roll into a round that's 1 inch larger in diameter than the top edge of the pie tin. Roll a second round of equal size for top crust.

Lay dough inside pie tin and unfold, pressing bottom gently into corners and sides. Use your fingers to pinch dough into decorative waves. Bake according to pie directions. Most pies bake at about 400 F. 45 to 50 minutes.

Cover crust rim with foil halfway through to prevent crust from burning.

Makes 1 to 2 pie crusts.

I use this a lot]]> Hj Recipe Swap Fri, 20 Nov 2009 20:48:10 -0600 http://www.texasmonthly.com/phorum/read.php?1,9655,9655#msg-9655 http://www.texasmonthly.com/phorum/read.php?1,9655,9655#msg-9655
Gizzards, livers and neck meat, cooked and chopped
Drippings from roasted turkey
All-purpose flour
Water
Salt, pepper, garlic powder to taste

Chop up cooked gizzards, livers and neck meat and set aside. Remove the baked turkey from its pan. Place the pan on a stove-top burner on medium-high heat. Pour a thin layer of flour over the warm drippings. There's no standard measure for flour because turkeys produce varying amounts of drippings.
Use a rubber spatula to mash flour into drippings. Continue mashing, breaking up lumps, until the flour and drippings have formed a smooth paste. If necessary, add flour. Or if the paste is too thick, thin with canned chicken broth.

Next, add enough room-temperature water to cover the paste by at least an inch. Whisk briefly, then pour into a deep saucepan, scraping all bits out of the turkey pan. The bits impart much of the rich flavor.

Place saucepan on medium high heat - whisk vigorously until all the lumps have disappeared and the gravy is smooth and caramel-colored. If it's too thin, dissolve two tablespoons or more of flour in a cup of cold water and add gradually.

Add pieces of neck meat, gizzards and livers to the gravy for a bolder, chunkier gravy. Or omit for a blander, smoother version. Next, whisk until blended. Taste and season with additional salt, pepper and garlic powder to taste.

Makes 6 to 8 servings.
Note-Cook's tip The best gravy begins with a generously seasoned turkey. Season the inside and out with salt, pepper and garlic. All seasonings drip off the turkey, leaving savory drippings for the gravy. If using a rub, remember the gravy picks up the flavors of the herbs and spices.

Do and advance search on this site for other gravy or turkey gravy -recipeswap-all dates from some great cooks]]> Hj Recipe Swap Fri, 20 Nov 2009 20:43:45 -0600 http://www.texasmonthly.com/phorum/read.php?1,9654,9654#msg-9654 http://www.texasmonthly.com/phorum/read.php?1,9654,9654#msg-9654 1/2 c sugar
1/4 c prepared horseradish
1 T fresh lemon juice

Chop berries with sugar in a food processor. Place in a bowl. Add horseradish with lemon juice. Mix well. Cover with plastic wrap - chill it - least 1 day. This can be made up to 5 days ahead- because the cranberries are raw- if this relish doesn't sit for at least 24 hours- it will be too crunchy.

10 to 12 servings.]]> Hj Recipe Swap Fri, 20 Nov 2009 20:39:56 -0600 http://www.texasmonthly.com/phorum/read.php?1,9647,9653#msg-9653 http://www.texasmonthly.com/phorum/read.php?1,9647,9653#msg-9653
Recipe for 9” Pie Crust

1 1/3 Cups Sifted Regular Flour
½ Teaspoon Salt
½ Cup Crisco
3 Tablespoons Cold Water

Sift flour before measuring; spoon lightly into measuring cup
and level without shaking or packing down. Combine flour and
salt in a mixing bowl. With a pastry blender cut in Crisco
until uniform; mixture should be fairly coarse. Sprinkle with
ice cold water, a little at a time; toss with a fork. Work
dough into a firm ball with your hands.


Fruit Filling

1 c sugar
1 T cornstarch
1 c water
5 or 6 cups fresh peaches with any Juice, peeled and sliced
Cinnamon and Sugar for sprinkling
2 to 3 T butter or pleo

Heat oven 400 F. Mix sugar and cornstarch and
gradually stir in water. Bring to boil -boil 1 minute,
stirring constantly. Add fruit n juices. Set aside. Press
½ of dough into a flat oval with smooth edges. Roll out ½
of pie crust dough between 2 sheets of wax paper that has been
cut a little larger than baking dish. Place in 9 x 13”
baking dish - prick with a fork. Bake about 8 to 10
minutes. Do not brown. Pour fruit mixture over crust -
spread evenly. Dot with butter - sprinkle with cinnamon.
Roll remaining dough same as above - carefully place over
fruit. Cut slits in dough - sprinkle with sugar -
cinnamon. Bake until top crust is lightly browned - cobbler
is bubbly. About 25 – 30 minutes.]]> Hj Recipe Swap Fri, 20 Nov 2009 20:36:18 -0600 http://www.texasmonthly.com/phorum/read.php?1,9647,9652#msg-9652 http://www.texasmonthly.com/phorum/read.php?1,9647,9652#msg-9652 1) 9inch double crust

If you do not have vodka- add 1 tablespoon cider vinegar n more water as needed. We cut back on the amount of shortening from original recipe and got the same result- an easy-to-roll and flaky dough.

2 3/4 cups all purpose flour divided
1 teaspoon salt
1 tablespoon sugar
10 tablespoons cold unsalted butter, cut into small pieces
1/3 cup cold shortening
1/4 cup ice water
1/4 cup cold vodka or more ice water as needed

In a food processor fitted with metal blade- process flour -salt n sugar.

Add butter - shortening and process until coarse crumbs form. With motor running- drizzle in ice water - vodka until mixture just comes together. Do not overprocess.

Divide dough into two even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap - refrigerate at least 45 minutes or up to two days- or freeze - two months.]]> Hj Recipe Swap Fri, 20 Nov 2009 20:26:37 -0600 http://www.texasmonthly.com/phorum/read.php?1,9646,9651#msg-9651 http://www.texasmonthly.com/phorum/read.php?1,9646,9651#msg-9651
Filling
2 1/2 cups dehydrated apples
3 1/2 cups water
1 pie crust for 9-inch pie
2 eggs
1 cup sour cream
1 cup sugar
4 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

Crumb topping
1/4 cup brown sugar
6 tablespoons all-purpose flour
3 tablespoons melted butter
1 cup oats
1/4 cup chopped walnuts

Preheat oven 375 F. Place apples in boiling water and let stand 5 minutes; discard excess water. Bake pie shell in oven 15 minute
Large bowl, beat eggs, add sour cream and sugar. Add flour, vanilla and salt, mix well. Stir in apples. Pour into pie shell. Bake 375 F 20 minutes.

Topping
Combine brown sugar, flour and butter with wire whisk, or whisk with mixer until crumbly (should look like small peas. Add oats and walnuts.

After cooking the pie 20 minutes, take it out and add topping. Then return pie to oven and continue cooking for 20 to 25 minutes.

Makes 8-10 servings.

~~~~~~~~~~
Spice Pumpkin Pie with Brandied Ginger Cream

Serves 12

Crust
1/2 teaspoon salt
1/3 cup ice water
1 1/2 cups all-purpose or unbleached flour
10 tablespoons ice cold unsalted butter, cut into pieces
2 tablespoons vodka, optional

Filling
2 cups canned pumpkin
2 large eggs
1 large egg yolk
1 cup half-and-half
1 tablespoon cornstarch
1 tablespoon brandy or vanilla extract
3/4 cup lightly packed light brown sugar
1 teaspoon ground ginger
1 teaspoon freshly grated cinnamon stick (or 1 1/2 teaspoon ground cinnamon)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch freshly ground black pepper
1/8 teaspoon ground cloves (or a pinch of freshly ground)
Cream:
1 cup heavy whipping cream or 2 cups whipped topping (regular or light)
2 tablespoons packed light brown sugar
1/2 teaspoon ground ginger
1 teaspoon brandy or vanilla extract

Crust- Make sure all the ingredients are chilled, including flour.

In a small bowl, stir the salt into 1/3 cup water until dissolved. Put the flour in a food processor and scatter the butter on top. Pulse until the mixture forms coarse crumbs. Add the salt water and pulse until the dough begins to come together in large clumps. Add the vodka, or 1-2 tablespoons of water. Shape the dough into a 1-inch-thick disk, wrap in plastic and chill for at least 1 hour or up to overnight.

On a lightly floured surface, roll dough into a 16-inch circle. Transfer to a 10-inch pie plate, easing dough into the bottom and onto sides and gently pressing into place. For a traditional crimped edge, trim overhanging dough to 1/2 inch from edge of the plate. Fold overhang under and crimp decoratively. Or trim just to the top edge. Reserve dough scraps. Wrap and refrigerate for at least 30 minutes or up to overnight, or freeze for up to two weeks.

Preheat oven 400 F. Line chilled pie shell with foil or parchment and fill it with dried beans or pie weights. Bake until sides have just set and look dry, 16 to 20 minutes. Remove liner and bake until edges are lightly golden and bottom is pale and completely dry, about 5 minutes. Let crust cool completely on a wire rack before filling. To make a decorative edge, reroll dough scraps and cut out 45 circles about 1 inch in diameter. Brush top edge of pie shell with beaten egg white. Overlap cutouts around the top edge. Brush circles with egg white and sprinkle with sugar.

Filling
Preheat oven 325 F. In a large bowl, whisk pumpkin, eggs, egg yolk, half-and-half, cornstarch and brandy or vanilla. Small bowl, mix brown sugar, ginger, cinnamon, salt, nutmeg, pepper and cloves. Whisk sugar mixture into pumpkin mixture.

Pour filling into cooled piecrust. Bake until pie is set around the outside but still slightly wet and jiggly in center, about 1 hour. The filling will continue to set as it cools. Let pie cool completely on a wire rack and refrigerate two hours and up to two days before serving.

Whip cream with an electric mixer on medium-high speed until it forms very soft peaks, 2 minutes. Add sugar, ginger and brandy or vanilla and continue whipping until it forms medium-firm peaks, about 30 seconds longer. Put a dollop in center of the pie and spread outward, leaving a band of filling visible around the edge of the pie, or put a dollop on individual servings.
~~~~~~~~~~~~~~~~]]> Hj Recipe Swap Fri, 20 Nov 2009 20:21:28 -0600 http://www.texasmonthly.com/phorum/read.php?1,9650,9650#msg-9650 http://www.texasmonthly.com/phorum/read.php?1,9650,9650#msg-9650 Courtesy of Pillsbury

Prep Time 20 Min Total Time: 45 Min Makes 12 appetizers

1 can (8 oz Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream

Heat oven 375°F.

If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.

Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.

Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.
~~~~~~~~~~~~~~
Charbroiled Oysters

Sauce
1 stick unsalted butter very soft
1 pinch Kosher salt
1 tsp ground black pepper freshly
1 T garlic minced
4 T Pecorino Romano cheese
1 pinch Cayenne or red crushed pepper flakes
1 pinch white Pepper
1 lemon juice of
1 tsp Italian Parsley minced
little spinach chopped
Panko Breadcrumbs or fresh bread-enough to mix together
Whisk together all ingredients.Taste ajust flavor

Oysters
1 dozen large freshly shucked oysters on the half shell
1 sauce recipe above
Pecorino Romano to finish
Italian parsley or fresh chives for garnish minced

lemon wedges

Mix together all ingredients.

Heat acharcoal or gas grill until very, very hot. Place oysters on the hottest spot on grill - let oysters cook in their own juices a few minutes,-just until they start to bubble and edges curl. Top each with a generous portion of sauce- enough to fill up the shell. When sauce starts to bubble n sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let oysters cook until sauce on the edges of the shells gets nice n brown. Garnish with minced parsley or chives

Serve while still sizzling with Lemon wedges
~~~~~~~~~~
Clam Dip in Hollowed Bread
Serves 12
1 French-Italian or Ciabbata Bread loaf cut on top hollowed out
2) 8 oz.pkgs.cream cheese*
3) 61/2 ozs.clams chopped-drain-reserve
1/4 liquid
3 T. onion grated fresh
2 T. beer
sprinkle some basil sweet -go easy
little dried thyme
1 tsp. worchestershire sauce or ur taste
2 tsp. lemon juice
1 tsp. hot sauce or sprinkle red crushed pepper flakes-ur taste
salt to taste-but should be salty enough
Parlsey to garnish
Raw veggies for dipping -plus the bread broken **
Cut top from bread-set top aside will use for cover latter
Hollow out loaf leaving 11/2 to 2 inch shell all around loaf.Removed bread cut into cubes or
tear into piecs.**-set aside.
Beat cream cheese in large bowl till smooth*Place all other.ingredients-EXCEPT Cut up bread-garnish n veggies-mix well-taste-adjust-seasonings-if-needed.
Rip off 2 sheets of foil -long enough to fit n cover loaf of bread placing on cookie sheet like a CROSS. Place bread loaf in middle of both foils-centered. Pour cream mixture into hollow bread.
Cover with bread topping.-Wrap loaf with foil
Bake Preheated oven 250F. 3 hours
Remove top-Sprinkle with fresh chopped parsley or cilantros
Serve on large platter -surrounded by bread pieces n raw cut up veggies.*
Notes~ **either leave broken up bread as is or toast them
drizzling some olive oil with melted butter all over them-sprinkled
with garlic granular-on a cookie sheet-last 5 minutes of bread baking.
*Sometimes-I add little bit of sour cream to cream cheese.
Veggies ~celery-carrots-zucchini-squash-jicima-cut all julienne style

~~~~~~~
Cowboy Candy-04-Pan Nan
I bought a jar of these little dandies at a craft fair last year, and have been looking for some in stores without success. So instead I decided to find a recipe and make some. These are very hot with the seeds, or less so if seeded first. A cowboy candy slice is delicious served with cream cheese on a cracker. For a nice appetizer presentation, place 3 oz block of cream cheese on a plate. Top with 2 tbsp of cowboy candy, and place crackers around the edges of the plate. Note of warning: when slicing the jalapeno, I suggest wearing disposable latex gloves. Also, the fumes, while slicing and cooking, are strong (but fabulous)! Each batch makes 1/2 cup of candy.

Cowboy Candy
1 1/4 cups sliced fresh jalapeno
1/2 cup sugar
1/4 cup water
1 drop green food coloring (optional)

1. Slice jalapenos, and place in a small sauce pan.
2. Add water and sugar.
3. Cook over medium heat until boiling.
4. Reduce temperature to low, and simmer until the liquid has reduced, and the sugar water has become syrup-like (about 15- 20 minutes depending on temperature of heat source).
5. Let cool and place in clean jelly jar.
6. Store in refrigerator
~~~~~~~~~~~~~
Crab or Shrimp Rolls
6 Flour Tortillas warmed
1-1/2 cups or (15 oz. can black beans drained
1-1/2 tsps. Garlic Salt
2 red bell peppers roasted, seeded and cut into 1/4 inch strips
3/4 lb. Alaskan King Crab meat
1/2 avocado cut lengthwise into thin strips

Avocado Dipping Sauce -salsa for dipping

Drain beans -place in processor with garlic granular. Process until beans are coarsely pureed- Set aside.

Assembl by placing a tortilla on work surface. Spread a thin layer of beans on upper third portion of tortilla (about 3 inches wide. Below the beans- place a row pepper strips- below the peppers a row of crab meat- below the crab - final row of avocado. Repeat with remaining tortillas.

From the bottom-roll up tortilla- pressing tightly as you roll. Cut off rough ends or edges of the roll - slice each into 6 equal slices. Sprinkle with chives - serve with Avocado Dipping Sauce or salsa
Enjoy this delicious Alaskan king crab Mexican recipe.
~~~~~~~~~~~
Fried Artichoke Balls

1) 14 oz. can artichoke hearts drain well
1/2 avocado peeled- mashed
1 c. seasoned breadcrumbs
1 to 2 eggs whites only
2 T. lemon juice
2 T. olive oil
2 cloves garlic minced
little cayenne pepper- sprinkle or ur liking**
black olives slice fine or use pimento olive
1/2 c. Grated parmesan or Romano cheese

Panko bread crumbs to roll balls in
Oil for frying

Drain - mash artichokes thoroughly. Add remaining ingredients -mix thoroughly. Roll in Panko Bread crumbs
Roll mix into balls about 3/4 inch in diameter.
Freeze 30 minutes before frying.

Have hot oil 350 F ready when ready to fry. Fry in batches

Notes~In place*cayenne chop fine jalapeno -no seeds

These never last long at gatherings.

Use capers in there also. Get creative
~~~~~~~~~~~
Mushroom Curry Cups
Will fill 48 cups

1 king sized loaf of bread
2 sticks butter
curry powder

Mushroom filling
2 tblsp flour
1 cup milk
1/2 tsp salt (adjust seasoning to taste
1/2 tsp black pepper
2 tblsp lemon juice
Dash tabasco
2 small cans mushrooms stems and pieceswith juice
2 T. sherry

With biscuit cutter cut 2-3 rounds from each slice of bread.
(one equals one large one.
Melt butter, add curry powder Dip each round into melted butter and press into muffin tins. (mini for small rounds, regular for large ones. Larger will yield fewer cups

Bake250 F.till golden.

Saucepan make medium white sauce with first three ingredients. Add seasonings and mushroom liquid, then sherry and mushrooms last. Cook through. Will fill 48 mini cups. Serve in chafing dish with cups around it, or fill if they will won't sit too long.
~~~~~~~~~~~~~
Oyster Bacon Balls

1) 5 oz.smoked oysters in can drain-chop

1/2 c. Stuffing mix herbed seasoning
little-cayenne pepper-garlic granular (to taste
1/4 c.water


8 bacon slices havlf-cooked some
1/4 c.Panko Breadcrumbs

Preheat oven 350F.

Mix top group well- using about 1T. mixture forming into balls
Wrap-1/2 slices partically cooked bacon roll in Panko breadcrumbs-
secure with toothpicks. Bake-25 to 30 minutes
~~~~~~~~~~~
Olive Salad Hj's

1) 32 oz. jar unstuffed green olives chopped
6 garlic cloves minced finely
2) 3 1/4 oz. jars cock-tail onions chopped
4) stalks celery finely chopped
1) carrot medium cleaned peeled grated fine
4 oz. jar pimento drained chopped
2 T. capers drained chopped rinised well
*See notes~to add more if u like

1/2 tsp. to 1 T. dried oregano- ur taste buds
1/2 to 1 tsp. black pepper ground coarse
3 T. red wine vinegar
1/3 c. x virgin olive oil-Use a good brand

Drain olives- reserving 3 tablespoons of brine.

Combine in a bowl olives- 1st six ingredients. Using small bowl whisk reserved olive brine with seasonings n oil (adding olive oil in a slow steady stream whisking constantly.

Pour dressing over salad n mix well. Store in a jar with tight lid- refrigerate.

Notes*~ sometimes I use a few -black olives -pitted- rinsed diced very fine -adding a few artichoke hearts rinsed well n diced fine in with this -gives a great flavor- have even mixed with at times -adding bits of feta cheese -not a lot-very fine or have added grated Parmigiano Reggiano (yes it expensive but what a taste-can sub for Romano or Parmensan cheese- might have to use little more x-virgin olive oil. Can add some mushrooms white button diced fine

Great on toasted bread-crackers- some meats- salad or just use as appetizers with fried ravioli -just a little on top.

Get creative- Make a lot n store it.
~~~~~~~~~~
Don't forget fresh veggies or stuffed mushrooms]]> Hj Recipe Swap Fri, 20 Nov 2009 20:06:20 -0600 http://www.texasmonthly.com/phorum/read.php?1,9649,9649#msg-9649 http://www.texasmonthly.com/phorum/read.php?1,9649,9649#msg-9649
12 servings

1 tablespoon olive or vegetable oil
2 large sweet onions (such as Maui or Walla Walla), cut into 1/4-inch slices
1 lb rustic whole-grain bread, cut into 3/4-inch cubes (8 cups)
2 small zucchini (8 oz, shredded (3 cups
2 cups shredded Swiss cheese (8 oz
4 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon pepper

Heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add onions; cook 20 to 30 minutes, stirring occasionally, until onions are brown and caramelized.

Meanwhile, spray 13x9-inch (3-quart glass baking dish with cooking spray. Layer 4 cups of the bread cubes, 1 1/2 cups of the zucchini and 3/4 cup of the cheese in baking dish. Repeat layers once.

In large bowl, beat remaining ingredients with wire whisk until well blended. Pour over bread mixture. Arrange onions on bread mixture.

Cover with foil; bake 30 to 40 minutes or until knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese over top; bake 2 to 3 minutes longer or until cheese is melted.
Higher attuides bake 40 to 50 minutes

~~~~~~~~~~~~
You have a bread pudding to share? Do advance search on this site for other great bread puddings recipe swap -all dates]]> Hj Recipe Swap Fri, 20 Nov 2009 19:55:49 -0600 http://www.texasmonthly.com/phorum/read.php?1,9648,9648#msg-9648 http://www.texasmonthly.com/phorum/read.php?1,9648,9648#msg-9648
2 cups warm mashed sweet potatoes
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
5 teaspoons baking powder
3 cups flour
1/2 cup pecans, chopped (optional)
2 tablespoons milk
1-2 tablespoon cinnamon sugar

1.Use big bowl, blend together the warm mashed sweet potatoes
with the shortening.
2. Add sugar, salt and baking powder.
3. Gradually add flour. At this point, if using the pecans,
add them with the flour.
4. Stir with a wooden spoon until all is incorporated.
· A huge ball will begin to take shape.
5. Then, knead gently - add little flour if necessary so
dough isn't sticky. Divide dough.
6. Take a portion and roll on floured surface to about 1/2 to
3/4 inch high (choice is yours).
7. Cut out with a floured biscuit cutter or even a mason jar!
8. Place about an inch apart on a cookie sheet lined with
parchment paper.
9. Brush tops with milk. Sprinkle with cinnamon sugar.
10. Roll out remaining portion of dough and repeat steps to
prepare for baking.
11. Bake 425 F 15 minutes. Be sure to check after12 minutes as ovens vary.
12. Yield will vary depending on how you roll out the dough
Notes~ there is no comparison when using fresh baked warm
sweet potatoes. Sometimes add 1/2 cup chopped pecans to the
dough. Warm these up for a special breakfast treat.
If you prefer a sweeter biscuit add 2/3 cup
sugar and just use milk and cinnamon on the tops.]]> Hj Recipe Swap Fri, 20 Nov 2009 19:43:20 -0600 http://www.texasmonthly.com/phorum/read.php?1,9647,9647#msg-9647 http://www.texasmonthly.com/phorum/read.php?1,9647,9647#msg-9647
This makes 2) 9 in unbaked pie crusts.

2 c all-purpose flour
1 tsp. salt
1 T sugar
6 T unsalted butter, at room temperature
6 T shortening, at room temperature
3 - 4 T ice water

Large bowl- mix together flour- salt-sugar.
Cut butter -shortening into flour mixture with pastry blender
or fork till mixture resembles baby peas.
Sprinkle water over mixture- 1 tablespoon at a time- mix with
fork
Repeat till dough is moist enough to come together.
Gather dough into ball- knead 5 seconds- then cut into two
pieces.
Flatten each piece slightly- shape into circles.
Wrap each piece in plastic wrap0 chill 20 minutes.
Roll out one circles on lightly floured surface -12” diameter.
Place dough into 9” pie plate- trimming any extra from edges.
Return it to refrigerator -ready to make pie.
~~~~~~~~~~~~~]]> Hj Recipe Swap Fri, 20 Nov 2009 19:41:32 -0600 http://www.texasmonthly.com/phorum/read.php?1,9646,9646#msg-9646 http://www.texasmonthly.com/phorum/read.php?1,9646,9646#msg-9646 8 servings

Crust
1 box (15 oz Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
6 cups thinly sliced, peeled apples (6 medium
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

Topping
1/3 cup caramel topping
2 to 4 tablespoons chopped pecans

Heat oven 425°F.
Make pie crusts as directed on box for Two-Crust Pie using 9 inch glass pie plate.

Large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Cover edge with 2 to 3 inch wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving
~~~~~~~~~~~
Apple Brown

8 to 10 c. fresh sliced apples
2 c. sugar
1/2 c. raisins
1/2 T. nutmeg
1/2 T. cinnamon
1 1/2 T. cornstarch
1/4 c. water

Put apples, sugar, raisins, nutmeg and cinnamon in saucepan.
Bring to a boil. Mix cornstarch and water together. Add to
apple mixture. Simmer until thickened. Pour into buttered 9x13
inch pan. Add topping.

Topping
1/2 c. brown sugar
2 c. finely ground bread crumbs
1/2 stick margarine, melted

Mix together, spread on apple mixture and bake at 450 F
until lightly browned.
~~~~~~~~~~~~~~~
French Apple Pie

1) 9 inch pie crust
1/2 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg
dash of salt
8 c. peeled, cored thinly sliced apples 8 medium apples
Granny Smith apples work well.
1 c. all-purpose flour
1/2 c. brown sugar
1/2 c. margarine

Mix apples with sugar,cinnamon, nutmeg and salt; turn into an
unbaked pie shell. (I used a pre-made shell.)
Mix flour, brown sugar and margarine until crumbly. Sprinkle
over pie. Bake at 425 degrees for about 50 minutes; cover the
topping during the last 10 minutes with foil. May be served
warm or cooled]]> Hj Recipe Swap Fri, 20 Nov 2009 19:38:58 -0600 http://www.texasmonthly.com/phorum/read.php?1,9621,9645#msg-9645 http://www.texasmonthly.com/phorum/read.php?1,9621,9645#msg-9645 Hj Recipe Swap Fri, 20 Nov 2009 14:24:22 -0600 http://www.texasmonthly.com/phorum/read.php?1,9617,9644#msg-9644 http://www.texasmonthly.com/phorum/read.php?1,9617,9644#msg-9644
Reata Apple Crisp with Cajeta
Serves 8

"This long time favorite is so popular at the Fort Worth restaurant we have to peel two cases of Granny Smiths every day! Some people say it's the Crisp Topping that calls their name, other drool over our Cajeta - a rich Mexican caramel made from goat's milk. The batch below makes plenty, so you can pour it on nice and thick. And if you're going for broke, add a scoop of your favorite vanilla ice cream, or serve atop a pool of our Bourbon Cream."

8 Granny Smith apples, peeled and cored
1 cup heavy cream
1 cup sugar
1/4 cup all-purpose flour
1 Tblsp ground cinnamon
1 Tblsp lemon juice
1/2 tsp kosher salt
3 cups Crisp Topping
1 cup (at least) Cajeta

Preheat the oven to 350º. Butter a 13 x 9-inch baking pan and set aside. SLice the apples into thin wedges.
In a large bowl, toss the apple slices with the cream, sugar, flour, cinnamon, lemon juice and salt. Layer the
dressed apples in the prepared pan and generously spread the Crisp Topping over the apples. Bake for
45-60 minutes, or until the apples are soft and the mixture is bubbling. Drizzle with the Cajeta and serve
warm.

Reata Crisp Topping
About 3 cups

1 1/2 cups flour
1 cup light brown sugar, packed
2 tsp ground cinnamon
1/4 tsp kosher salt
12 Tblsp (3/4 cup) unsalted butter

Combine the flour, brown sugar, cinnamon and salt in a bowl. Cut the cold butter into small pieces and mix
into the dry mixture with a fork, being careful not to overwork the mixture; it should appear crumbly.


Reata Cajeta
Makes 4 cups

4 cups sugar
1 cup water
1/4 cup unsalted butter
1 to 2 cups heavy cream or goat's milk

Combine the sugar and water in a large heavy saucepan. Bring the mixture to a boil, stirring to dissolve the
sugar. When the sugar is dissolved and the mixture begins to simmer, do not stir again.

Lower the heat and continue to cook at a slow, steady simmer for up to 30 minutes. the mixture will turn
light brown in color; just as the mixture begins to turn darker brown, and starts to thicken, slowly stir
in the butter, then add the cream. The consistency should be thick like caramel, while remaining golden
brown. The Cajeta will thicken as it cools, so this sauce is best served warm.]]> MaryBeth Recipe Swap Wed, 18 Nov 2009 18:04:11 -0600 http://www.texasmonthly.com/phorum/read.php?1,9544,9643#msg-9643 http://www.texasmonthly.com/phorum/read.php?1,9544,9643#msg-9643
Reata Barbecue Sauce
Makes about 4 cups

"In Texas, the ingredients in your barbecue sauce are almost as personal as what's in your medicine cabinets.
In fact, our state has whole contests and festivals dedicated to barbecue tastings. You can use this sauce as is, or try it as a base and then doctor it up yourself. Our team of Chefs recently got competitive in the kitchen and this is the sauce that came out on top."

1 1/2 cups ketchup
1/3 cup tomato paste
3/4 cup Worcestershire sauce
1 1/2 Tblsp allspice
1 Tblsp dried ground mustard
1/2 tsp cayenne pepper
1/3 cup white wine vinegar
1/4 cup fresh lemon juice
1 1/2 Tblsp garlic powder
3/4 cup brown sugar
1/4 cup sugar
2 cups water
1/4 tsp kosher salt
1 1/2 Tblsp freshly ground black pepper

Combine all the ingredients in a saucepan. Cook slowly over low heat for about 2 hours. Remove from the
heat, let cool. Serve at room temperature. Cover and refrigerate up to three days.

Reata Bourbon Barbecue Sauce

2 cups Reata Barbecue Sauce
1/4 cup brown sugar
1/2 cup bourbon whiskey, your favorite variety

Combine all the ingredients in a saucepan, and cook slowly over low heat for 1 hour. Remove from the heat,
and let cool. Serve at room temperature. Cover, and refrigerate up to three days.]]> MaryBeth Recipe Swap Wed, 18 Nov 2009 17:55:05 -0600 http://www.texasmonthly.com/phorum/read.php?1,9621,9642#msg-9642 http://www.texasmonthly.com/phorum/read.php?1,9621,9642#msg-9642 MaryBeth Recipe Swap Wed, 18 Nov 2009 17:40:28 -0600 http://www.texasmonthly.com/phorum/read.php?1,9542,9641#msg-9641 http://www.texasmonthly.com/phorum/read.php?1,9542,9641#msg-9641 I just replied to that thread, here's the link:
Black Eyed Pea Cornbread Recipe
I also added another cornbread recipe that is a favorite around this house.

mb]]> MaryBeth Recipe Swap Wed, 18 Nov 2009 17:36:54 -0600 http://www.texasmonthly.com/phorum/read.php?1,156,9640#msg-9640 http://www.texasmonthly.com/phorum/read.php?1,156,9640#msg-9640 JAMAICAN COCONUT CORN BREAD


1-3/4 cup yellow corn meal
1/2-cup light brown sugar
1 cup white flour
1-teaspoon ginger
1-teaspoon salt
1-1/4 teaspoon baking soda
2 eggs beaten
2 tablespoons melted butter
2 cups buttermilk
1 can moist coconut

Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda then add to corn meal. Mix eggs, melted butter and buttermilk together and combine with dry ingredients then add 2/3 of the coconut and pour into a greased and floured square
pan. Sprinkle remaining coconut over bop and bake at 375 for 25 minutes.]]> MaryBeth Recipe Swap Wed, 18 Nov 2009 17:27:43 -0600 http://www.texasmonthly.com/phorum/read.php?1,156,9639#msg-9639 http://www.texasmonthly.com/phorum/read.php?1,156,9639#msg-9639
Black Eyed Pea Cornbread Recipe
Serves/Makes: 1 pan

Ready in: 30-60 minutes

Ingredients:

1 cup yellow cornmeal
1/2 cup flour
1 teaspoon salt
1/2 teaspoon soda
1 med. onion, chopped
2 Jalapeno peppers, chopped
1 small can cream style corn
1 small can whole kernel corn
1 can black eyed peas, drained
1 tablespoon baking powder
2 eggs
1 cup buttermilk
1/2 cup oil (or bacon drippings)
Directions:

Mix all ingredients, pour into a 9 x 13-inch greased pan and bake at 400° for 40-50 minutes.]]> MaryBeth Recipe Swap Wed, 18 Nov 2009 17:22:40 -0600 http://www.texasmonthly.com/phorum/read.php?1,9617,9638#msg-9638 http://www.texasmonthly.com/phorum/read.php?1,9617,9638#msg-9638 Clone of Horn & Hardart (The NY Automat) Baked Apples

Serving Size: 6 Prep: 1:00
Ingredients
7 each apples medium size (Cortland, Northern Spy or Golden Delicious-H&H used Cortland)
1 cup sugar
1/2 each lemon
water for the pan 1-1/4 inches deep

Apple "Debris"
1/2 cup water
1/2 tsp cinnamon or to taste
1 cup sugar
1/2 each lemon
2 tbs butter

1 pint cream heavy (for service)

Peel the top 1/3 of the apples (stem end) and core. Let the debris go into a pot.

With a fork, prick the peeled section of the apple all over. While you are at it, prick each apple a few times along the equator, so they are less likely to burst.

Set the peeled apples into a baking pan with 1-1/4 inches of water, peeled side down. The water should come just to the peel line. Add sugar. Squeeze in some lemon juice. (the sugar water in the pan is to soften the macerated apple tops more than the apple, yet to firm them with sugar.)

Place the apples in a 350 F oven and bake until they begin to swell and are 2/3 soft. You can test them with a paring knife. You should feel some resistance to the point about halfway to the center. It is important not to overcook the apples at this stage or you will have baked applesauce when you are done. Remove them from the oven. Light the broiler.

Drain and reduce the sugar water from the baking pan and reduce this juice to a light syrup. Turn apples stem side up in the pan.

While apples are baking, take the peels and core "debris" into a pot with water, sugar and some cinnamon. Add any bruised apples you may have, or sacrifice a good one for this pot. Cover, and cook on medium heat 5 minutes. Uncover and cook until almost all water is cooked away. Stir with a wooden spoon so this doesn't caramelize. If it gets too dry, add some syrup from the pan.

Put this through a food mill. Put this apple puree glaze on the side.
If you chose nice red apples it will have a pretty color. It should be very sweet, almost cloying. If not add some of the syrup to the glaze. You may want to add a squeeze more of lemon as a matter of taste.

Spoon the glaze over the tops of the apples, and add the syrup to the pan. Broil until the tops begin to bubble and turn the pan. Watch closely, they will burst if overcooked. Let cool to room temperature, and place each apple in individual dishes. Pour some syrup from the pan over each and top with heavy cream (or Cream Anglaise).]]> MaryBeth Recipe Swap Wed, 18 Nov 2009 15:20:26 -0600 http://www.texasmonthly.com/phorum/read.php?1,9600,9637#msg-9637 http://www.texasmonthly.com/phorum/read.php?1,9600,9637#msg-9637 Fake Rotisserie Chicken
This could not be simpler, and tastes like store-bought rotisserie chicken. After your initial meal, pick the bones clean and use the leftover meat in more recipes. Boil the carcass with some veggies and herbs for some great chicken stock for another meal or soup. It's good to use the 'whole' bird. For fresh herbs in this recipe, I like to use fresh rosemary, sage and thyme in the cavity with onion and lemon. Check your chicken after about 6 1/2 hours. Last one I made was a 4 pounder, and it was done in 7 hours. Times depend on your slow cooker.

4 servings
time to make ½ day 10 min prep

3-3 1/2 lbs whole chicken
1 small onion (optional)
1 small lemon (optional)
tarragon or rosemary or your favorite herbs
soy sauce, if desired



1. Spray large crockpot with non-stick spray.
2. Form six pieces of aluminum foil into balls the size of a golf-ball and place in the pot.
3. Rinse the chicken thoroughly inside and out and pat dry.
4. Rub your favorite seasonings/rub both inside and out.
5. (I usually include a little soy for color.) Poke holes in the lemon and insert it in the cavity.
6. Insert the onion and fresh herbs in the cavity.
7. Place the chicken on top of the foil.
8. Add nothing else.
9. Cover and cook on low for 7 to 8 hours. Check after 7. Meat will be tender but not stewed in it's own juices due to the foil 'chicken rests'.]]> MaryBeth Recipe Swap Wed, 18 Nov 2009 14:42:16 -0600 http://www.texasmonthly.com/phorum/read.php?1,9542,9636#msg-9636 http://www.texasmonthly.com/phorum/read.php?1,9542,9636#msg-9636 Thanks, Michelle]]> michelle Recipe Swap Wed, 18 Nov 2009 13:28:49 -0600