Saturday, January 22, 2005

Apple Chutney

10 c. peeled, chopped green cooking apples
8 oz. chopped onion
2 each 16 oz. packages brown sugar
1 15 oz package dark seedless raisins
1/4 c. molasses
1 Tb. each salt and cinnamon
2 tsp. each ground cloves and ginger

In large pan mix all ingredients. Heat on high to a boil.
Reduce heat to medium and simmer, uncoverd, stirring often,
about 2 hours or until thick and dark.
Meanwhile prepare jars for processing.
Ladle hot mixture into jars, leaving 1/2 inch head space.
Close jars. Process in boiling water for 5 minutes.
Use tongs to remove jars from hot water. Cool.
Makes 2 pints.

Curried Pate

2-3 oz. cream cheese
1 c. shredded sharp cheese
2 tsp. sherry
1/4 tsp. salt
1/4 tsp. curry powder

Mix together and form into a ball.
Chill to serve.
Place in a dish with an edge.
On top, pour 4 oz. chutney, 1/3 c. chopped red onions
or scallions. Serve with crackers.

Oven Fried Chicken

A good friend gave me this recipe twenty-five years ago.
After making it for years I lost the recipe and lost touch
with the friend, so I am posting this to the best of my memory.
Measurements are approximate.
It was one of my favorites recipes for chicken.

Combine together in a small bowl:

1/4 to 1/2 c. flour
1/2 to 1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4. tsp. salt
1/8 tsp. pepper
1/8 tsp. savory

In another bowl combine:

1 beaten egg and 1/4 - 1/2 c. milk

In another bowl combine:

Crushed saltine crackers
Chopped fresh or dried parsley, about 1/4 cup.

Dredge chicken in flour mixture, then dip in egg mixture,
then roll in the cracker mixture to coat.

Bake in a shallow baking pan. Place a dab of butter on top of each piece.
Bake at 350 degrees for 40 to 45 minutes.