Chicken Diane

Ingredients
About a pound of boneless chicken
3 tablespoons Dijon Mustard
1/4 cup Lime Juice
1 tsp parsley
4 chopped scallions
2/3 cup Vermouth
1/2 cup chicken broth
1 TBSP Butter
2 TBSP Oil
Salt & Pepper

Instructions
Melt butter & oil in frying pan large enough for all the chicken at once. Salt & Pepper the chicken and then place over medium - medium low heat in butter/oil to brown. While that is browning, Mix lime juice, dijon mustard, Parsley, and scallion together. Flip chicken and brown on second side. Once lightly browned, remove shicken to plate and cover to keep warm. Deglaze pan with vermouth. Add lime-mustard mixture. Add chicken broth. blend together over medium-low heat. Return Chicken to pan and cook another 3-4 minutes. Serve.

Notes
I usually serve this with fetticine noodles in a marinara sauce.

Ginger's Peanut Butter Balls

This makes a LOT of peanut butter balls, and is time-intensive. However the end result is worth the work.

Ingredients
2 cups Creamy Peanut Butter
1/2 cup of butter
1 pound of powdered sugar
16 oz of chocolate (I prefer dark or semi-sweet)

Instructions
Mix 2 cups creamy peanut butter with 1/2 cup of butter. Gradually add 1 pound of powdered (confectioner) sugar. Roll into balls the size or large marbles. Put into fridge to chill. Then dip balls into chocolate (usually you need 16 oz. for one batch) and set on wax paper until firm.

Notes
If not using special chocolate for cooking then we add 1 TB veg oil per 6 oz of choc chips when melting in double boiler.

Honey Buttermilk Bread

Honey-Buttermilk Bread

Ingredients

1 & 1/2 cups Non-Fat Buttermilk

4 & 1/2 cups Flour

2 Tsp Sea salt

1/4 cup Butter (melted) or Canola Oil

1/4 cup Honey

1/2 tsp Baking Soda

1 & 3/4 tsp Active dry Yeast

Instructions

Warm Butter milk & Dissolve yeast in it.

Add Honey, butter, Baking Soda, & Salt.

Add flour until it starts to form a ball.

The dough will be sticky.

Turn out onto floured surface & Knead remander of flour in as needed.

Knead 5 minutes or until dough is elastic.

Let it rise in a greased bowl (turn dough so top is greased as well), covering with a damp cloth.

Punch down dough and form into loaves.

Place into greased pans & let rise til doubled.

Bake in 400 degree oven for 40 minutes or until hollow when tapped.

Note: As you can see from the photo, I've also made this in the fire at Encampments

Twice Cooked Chicken

No, this isn't about leftovers:

Ingredients
6 chicken bone-in thighs
Salt and pepper to taste
2 tablespoons butter
11/2 tablespoons thyme
1/3 cup dry white wine

Instructions
Season the chicken thighs with salt and pepper to taste, heat a large frying pan and melt the butter. Brown the chicken lightly on both sides along with the herbs. Remove all to a roasting pan, uncovered. Place in a preheated 350° oven. Bake skin side up for 10 minutes. Turn the chicken and roast 10 minutes more. Remove the chicken to a plate and reserve the fat in the pan.

Heat a lightly oiled flattop griddle or a heavy cast-iron frying pan. Place the chicken skin side down in the pan. Place another heavy cast-iron pan directly on top of the chicken and press it down. Brown the chicken very well on both sides, using the weight of the second frying pan, about 2 minutes on each side. Remove the chicken again to the plate.

Heat the roasting pan juices, adding any juice, from the late, and deglaze with the wine. Reduce a bit. Pour the sauce over the chicken.
Note:
Rosemary can be substituted for the Thyme

Susan's Highlander Stew

Ingredients
5 Ibs chuck roast cubed into ~1 inch pieces (lamb may substituted)
3 Ibs baby red potatoes cleaned and halved (regular red potatoes should be cleaned and quartered)
3 Ibs small/medium yellow onions quartered (or cut smaller depending on size of onions)
1 Ib baby carrots (halved or cut in thirds)
2 cans Guinness (Killians may be substituted)
1 box chicken stock
1+ cup flour
kosher salt
pepper
Italian seasoning
olive oil (vegetable oil may be substituted)

Instructions
Combine flour, salt, pepper, and Italian seasoning in a container of choice. Dredge meat in flour mixture. In cooking vessel of choice, pour in olive oil to heat. When oil is hot add meat to brown. When meat is brown de-glaze kettle with gooiness, stirring and scraping. Add all of the other ingredients in kettle, allow to cook at a simmer for 1-2 hours (all ingredients should be covered with liquid so if needed add additional chicken stock or water). Season to taste. To thicken further closer to serving time you may add a slurry (mixture of flour and water) allowing cooking for several minutes to lose raw flour taste or a mix of corn starch or arrow root and broth to the stew bringing stew to a boil for a few minutes to thicken to desired consistency

Notes
Try to be consistent with the sizes of all items. The closer to each other in size they will be, the more evenly they will cook.

Cheddar Garlic Biscuits

Ingredients
2 Cups Bisquick
2/3 cups Milk
1/2 cup grated Cheddar Cheese
1/4 cup melted Butter (you may want more)
1/4 tsp Garlic
Dash Italian Seasoning

Instructions
Combine first 3 ingredients. (will be sticky)
Spoon into 12 well-greased muffin tins.
Do not use paper liners.
Combine last 3 ingredients.
Spread evenly over batter.
bake about 10-15 minutes at 450 until nicely browned.

Notes
For a even more decandant taste, make a double amount of the last three ingredients, and spread 1/2 on biscuits as soon as they come out of the oven.

Bordentown Candied Peel

This confection was very popular in the eighteenth century.

Ingredients
2 cups of grapefruit, lemon, or orange peels,
packed
1 cup sugar
½ cup water
fine sugar

Instructions
Remove the peel in 1/8- to 1/4 inch-wide strips. Avoid the bitter white pith. Place the peel in a stainless steel saucepan and cover with cool water. Boil slowly for 10 minutes. Remove from the heat, let stand for 5 minutes, and drain. Repeat this process twice more. Cook the sugar in the water until it dissolves. Add the peel and cook until the syrup is almost absorbed and the peel is translucent

Shake fine sugar onto waxed paper and roll the peel in the sugar until it is well coated. Dry on a wire rack.

Notes
This was given to me by our neighbor at Bordentown in 2007 and was a big hit with those of us who were the