Category: Parties

This has a crispy crust.

1 fryer (3 pounds), cut up, or chicken parts
1/2 stick butter of margarine, melted
3 tablespoons self-rising flour
1 teaspoon black pepper
1 cup water

Let the chicken sit in a bowl of cold water with 2 teaspoons of salt for 20 minutes. Drain well and pour the margarine into the bowl, stirring to coat the chicken. Place the chicken in a 9×13 inch baking pan, arranged so that the pieces are close together. Mix together the flour and pepper; using a sifter or small strainer, sift them over the chicken. Pour in the water at the edge of the pan. Bake at 375 degrees for about 45 minutes.
Serves 4-5.

Note. If too much flour is left on the chicken when it’s done, just spoon some of the cooking liquid over the top of the chicken, but remember that this should have a crispy crust.

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2 1/2 tablespoons soy sauce
4 medium garlic cloves, minced
1 tablespoon Chinese chile oil
5 tablespoons honey
2 1/2 tablespoons orange juice
2 1/2 tablespoons cider vinegar
5 level tablespoons Dijon mustard
16 chicken wings

Mix all the ingredients, except the chicken wings, in a large bowl. Remove and discard the tips from the chicken wings. Place the wings in the bowl and turn to coat with the mixture. Leave to marinate in a cool place for at least 30 minutes, or for a couple of
hours if possible.

Remove the wings from the marinade, place on a cooking sheet and cook in a preheated oven at 400°F for 25—30 minutes, or until cooked through. Baste once or twice with the marinade during cooking. Finish off under a hot broiler, for not more than 5 minutes.

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Corn Casserole
2 cups fresh corn kernels, thawed frozen corn, or drained canned corn
1 cup milk
2 large eggs, beaten
4 tablespoons butter, melted
1 tablespoon all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 325F. Lightly butter an 8-inch square baking dish.

In a medium bowl, combine the corn, milk, eggs, butter, flour, sugar, salt, and pepper and mix well. Pour into the prepared dish.

Bake until a knife inserted in the center comes out clean, about 45 minutes. Let stand for 5 minutes. Serve hot.

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Ingredients:

• 5 pounds assorted greens (collard, kale, mustard, and turnip greens, in any combination), tough stems discarded
• 2 medium onions , chopped
• 1/4 cup vegetable oil
• 2 jalapenos , seeded and minced, optional
• 1 (1 1/2-pound) smoked turkey wing
• Seasoned salt and freshly ground black pepper
Directions:
Tear the greens into large pieces. Wash the greens well in a sink full of cold water. Lift the greens out of the sink and transfer to a large bowl, leaving the grit to fall to the bottom of the sink. (Be sure you get all the grit out of the greens. If necessary, wash again.) Do not drain the greens in a colander.

In a large pot, combine the onions, two cups water, oil, and jalapenos, if using. Bring to a boil over high heat. Gradually stir in the greens, allowing each batch to wilt before adding more greens. Bury the turkey wing in the greens. Season with salt and pepper to taste. Cover and reduce the heat to medium-low. Cook, stirring occasionally, just until the greens are tender, about 30 minutes. Do not overcook the greens or they will lose their color and fresh flavor. Remove the turkey wing. Discard the skin and bones, chop the turkey meat, and return to the pot. Using a slotted spoon, transfer the greens to a serving dish. Serve hot.

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Serves: 12
Yield: 12

Ingredients:

4 ounces unsalted butter, melted plus additional for greasing
3 cups fresh corn kernels, ears (4-5, you can use frozen)
2 eggs
1 cup sour cream
9 ounces Monterey jack cheese or 9 ounces Monterey jack pepper cheese, cut into 1/2 inch cubes
1/2 cup cornmeal
1 (4 ounce) can whole green chilies, drained, patty dry and cut into 1/2 inch
1/2 teaspoon salt
1/2 cup grated parmesan cheese

Directions:

Preheat oven to 350°F Generously butter a 2 quart rectangular casserole dish.

In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.

In a large bowl, combine all remaining ingredients, except parmesan cheese.

Add pureed corn and mix well. Pour into casserole dish, sprinkle with parmesan and baked for 30 minutes, or until puffed and golden.
(note: you can broil for a couple of minutes at end to get golden spots on top).