Hometown Get-Togethers - Candace Floyd [47]
Serves 6 to 8
“I have made this dish many times for various potlucks. One time when I made it for our apartment community luncheon, a man declared that he wanted to marry the person who made it. That man is now my husband of more than four years!”
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
One 3-to 4-pound chicken, cut up
1 cup peanut oil
One 20-ounce can pineapple chunks in juice
1 cup sugar
2 tablespoons cornstarch
¾ cup cider vinegar
1 tablespoon soy sauce
1 teaspoon chicken bouillon granules
¼ teaspoon ground ginger
1 medium green bell pepper, sliced into thin strips
Sliced pimientos, optional
Cooked rice, optional
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
2. Pour the buttermilk into a shallow bowl. Combine the flour, salt, and pepper in a separate shallow bowl. Dip the chicken in the buttermilk and dredge in the flour mixture. Place the chicken on a baking sheet or piece of foil.
3. Heat the peanut oil in a large skillet over medium-high heat. Brown the chicken in the oil and remove to the prepared pan.
4. Drain the pineapple and reserve the juice in a 2-cup measuring cup. Add enough water to equal 1½ cups liquid.
5. Combine the sugar and cornstarch in a medium saucepan. Stir in the pineapple liquid, vinegar, soy sauce, bouillon granules, and ginger. Stir until the cornstarch is completely dissolved. Bring to a boil and cook for 2 minutes, stirring constantly.
6. Pour the sauce over the chicken and bake, uncovered, for 30 minutes. Add the pineapple, bell pepper strips, and pimientos, if using. Bake for 15 minutes longer, or until the chicken is tender and no longer pink in the center. Serve over rice, if using.
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TIPS FROM OUR TEST KITCHEN: Boneless, skinless chicken thighs and/or breasts may be used in place of the whole chicken, if desired.
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Spicy Grilled Chicken
Jane Woods, Fort Worth, Texas
Serves 6
“Because it’s so common for families and friends to enjoy grilling, I developed a recipe for these events, which can either be served hot, or grilled ahead of time and served cold. I’ve found that chicken is always a favorite for children and adults.”
2/3 cup honey
One 1-ounce package taco or chili seasoning mix
2 tablespoons white wine vinegar
Zest of 1 medium orange
2 tablespoons orange juice
3 medium green onions, minced (white and green parts)
2 garlic cloves, minced
2 tablespoons fresh rosemary leaves, minced
6 boneless, skinless chicken breasts, rinsed and patted dry
Fresh rosemary sprigs, optional
1. Combine the honey, taco seasoning mix, vinegar, orange zest, orange juice, green onions, garlic, and rosemary leaves in a shallow dish; mix well. Add the chicken and turn several times to coat with the marinade. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
2. Remove the chicken; discard the marinade.
3. Preheat a grill to medium-high. Grill the chicken, covered with the grill lid, until no longer pink in the center, about 6 minutes on each side. Garnish with fresh rosemary sprigs, if using.
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TIPS FROM OUR TEST KITCHEN: The chicken may be broiled instead of grilled. Broil about 6 inches from the heat source for 6 minutes on each side, or until no longer pink in the center.
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Turkey Tetrazzini
Bonnie Mattox, Albuquerque, New Mexico
Serves 6 to 8
“Turkey is popular at our house year-round. I’ve shared this recipe often with bridge friends and even the chef at the local senior center.”
8 ounces uncooked thin spaghetti
2 cups chopped cooked turkey or chicken
3 tablespoons butter
8 ounces fresh mushrooms, sliced
1 medium onion, chopped
2 cups half-and-half
8 ounces Cheddar or mozzarella cheese, shredded (2 cups)
One 2-ounce jar diced pimientos, undrained
One 4-ounce can chopped green chiles, undrained, optional
1 cup herb stuffing mix, crushed, optional
1. Preheat the oven 350°F. Grease a 13 × 9-inch baking dish.
2. Cook the spaghetti according to the package directions in a stockpot. Remove the pot from the heat, drain, and return the pasta