Baking with Betty

By Betty Heald | Apr 18, 2014

This week's column is dedicated to all of you who help a child enjoy an "Easter Bunny" in the coming week.

 

Chicken Baked in Wine

2 broilers (1 3/4 pounds each)

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup flour

peanut oil (about 1/4 cup)

1 to 1 1/2 cups light sweet red wine

1 small onion

Have the broilers cut into pieces. Sprinkle well with salt and pepper. Toss in a bag with the flour.

Heat a 7-inch heavy iron frying pan; put into it about 1/4 cup peanut oil, just enough to cover bottom of pan. (peanut oil doesn't pop as much as other fats.) Over low heat, lightly brown chicken, using only enough peanut oil to keep it from burning, and adding more oil as you need it.

Remove chicken pieces from pan as they brown. When all chicken is brown, pour off excess fat and return chicken to pan. With chicken still over low heat, pour over it the light sweet red wine. Peel the onion and slice into rings; place onion rings on top of chicken. Place chicken, still in frying pan, in a very hot (450 degree) oven. Bake about half an hour, watching it so that the wine never completely cooks away, basting 3 or 4 times in all, and adding more wine if necessary.

Remove, sizzling hot, from oven; baste one last time; serve directly from the frying pan.

 

Beet, Onion, Egg and Celery Salad

1 cup cooked or canned beets

2 hard-cooked eggs

1/2 small sweet onion

1 small stalk celery

1/4 cup sour cream

2 tablespoons mayonnaise

1 tablespoon wine vinegar

1/4 teaspoon salt

dash of pepper

1/4 teaspoon sugar

mixed greens

Drain the beets, shell the eggs, and peel the onion. Place in a wooden bowl and chop with a hand chopper, quite fine but not a paste. With a knife, cut celery into very small cubes and add it to the beets. Stir in sour cream, mayonnaise, wine vinegar, salt, pepper, and sugar. Mix thoroughly and serve on a bed of mixed greens.

 

Blueberry Hot Bread

2 eggs

1 cup sugar

1 cup milk

1/4 cup melted butter

3 cups flour

1 teaspoon salt

4 teaspoons baking powder

2 cups blueberries (fresh or frozen)

Beat together the eggs and sugar, until the mix loses its granular consistency. Add milk and melted butter. Sift together flour, salt, and baking powder; add to liquid ingredients. Mix until just combined. Do not try to get it smooth. Toss blueberries in a little flour. Add them to the batter. Pour into 2 small, very well-greased bread tins. Bake at 350 degrees 30 to 40 minutes. Serve directly from pans at table. Freezes well.

 

Our thought for the week: "You must forgive someone their faults or you will never get close enough to admire their goodness."

 

Comments (0)
If you wish to comment, please login.