I made one of Grannie's recipes tonight and thought it was a great topic for the recipes forum. Sort of a "comfort food" thing. Feel free to add your Grannie's recipes. I'll start with:

Golden Sesame Chicken

4 halves frying chicken
1/4 cup flour
1-1/2 tsp salt
1/2 tsp white pepper
1-1/2 tsp paprika
3 Tbsp butter
3 Tbsp oil
3 Tbsp sesame seeds
1 cup white chablis wine
1/2 tsp ground ginger

Dredge chicken in flour mixed with seasonings. Melt butter with oil in a 9X13" baking dish. Dip chicken on both sides in melted fat. Turn skin side down in pan, sprinkle with half of sesame seeds. Bake in 400 degree oven for 30 minutes. Turn chicken. Sprinkle with remaining sesame seeds and add 3/4 cup of wine to the pan.

Continue baking for 35-45 minutes longer, until chicken is tender. Remove chicken to hot serving platter. Add remaining 1/4 cup wine to pan. Bring to a boil and pour over chicken. Serve with rice pilaf and tossed green salad.

Your Chicken recipe sounds wonderful. Just happen to have a couple fryers in the freezer so think I might try this today. Thank you.

Feathers

Sounds yummy for a cold winter's evening. I'll have to try it.

Hi Miss Treated:
Your granny's chicken recipe was supurb. Both DH and I liked it but we didn't like the sauce and I think that's because the chicken I used was pretty fat and the sauce ended up with over an inch of chicken fat on top of the sauce. When I make it again I'm going to put the sauce in the refrig so the fat solidifies then take that off. The chicken was moist, tender and really good plus it was quite pretty on the serving dish. I was going to make rice, as you suggested, but decided to use up some left over Au Gratins and veggies so next time I'll use the rice. Thanks for a good, quick to prepare and pretty main dish. I'll use this recipe often.

Feathers

You are most welcome, Loretta

Feathers

Glad the recipe was more or less a success. :)

I have one of those fat seperaters, looks like a pitcher with the spout coming from the bottom. It works pretty well, but sometimes the chunks get stuck. If you don't have one, you might like to get one. I use mine when I'm making gravies and such from fatty meats. (If you choose to get one, get a glass one. When you pour hot liquid in the plastic one, they get little cracks.)

Thanks MissTreated: I do have one of those PLASTIC grease separator cups.......don't know why I didn't think to use it???? :oops: :oops: :hunf: Next time I surely will. Today we're having leftover chicken sandwiches with what we didn't eat last night. I think we might also have a chicken, mandarin orange, Chinese Noodle salad for dinner tonight and then the chicken will be all used up. YUM! YUM!

Feathers

I LOVE chicken Mandarin salads. Everyone has their own spin on them, and I have never had one I didn't like!

M

Here's a good one for breakfast, any time of day!

Highland Hotcakes (makes servings for 4)

3/4 cup rolled oats (quick or old fashioned, uncoooked)
1 1/2 cups milk
1 1/4 cups sifted all purpose flour
2 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
2 eggs beaten
1/4 cup melted or liquid shortening (I use canola oil)

Combine oats and milk, let stand 5 minutes
Sift together flour, sugar, baking powder and salt
Add to the oat/milk mixture, along with eggs and shortening
Stir only to combine

For each hotcake, pour about 1/4 cup of batter onto hot, lightly greased griddle. Cook to a golden brown, turning only once. Serve with butter and syrup. (Of course she always served them with breakfast sausage as well.) Her notes claim this recipe makes 12 5" pancakes. They are pretty substantial pancakes, not something you can eat a huge stack of!

Any other Grannie recipes out there?

M

Grannie's Touchdown Ginger Cookies

Heat oven ot 350

1 Cup sugar
3/4 cup shortening
1 egg
1/4 cup molasses
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
2 teaspoons soda
2 cup flour

Cream sugar and shortening, add eggs and molasses and beat well. Sift dry ingredients together and add to egg/molasses, mixture.

Mold into small balls and roll in granulated sugar. Do not flatten.
Bake for 10 minutes.

These cookies were always my favorite. She made them look so perfect, they were often mistaken for "store-bought." In fact, she left in a snit from one of her home-makers meetings because one of the other ladier wouldn't put her cookies out because they only wanted "home-made" cookies...

I bought her a cookie jar one time as a joke. It said "home made" on one side and "store bought" on the other. She LOVED that cookie jar, and it was almost always on the "home made" side when I came to visit. :)

I love ginger cookies. Are these the soft ones or the snappers........My favorites are the soft one. these would be a great change from the choc chips my granson is forever making........hes almost 15 and makes his own most of the time cause I can't keep up to his eating lol

Ruth, Mason is a great looking guy. He looks like he could probably put away a few good "home made" cookies.

Mistreated:
Thanks for the recipe. I'll have to try them. Given the choice of steak or cookies ...cookies win out everytime with me. Yesterday I made a batch of Monster Cookies...the recipe calls for 18 cups of Oatmeal, a dozen eggs and 3 pounds of peanutbutter so you know this makes a HUGE batch. I needed cookies for a couple things this week so these are going to all get eaten right away. When making them for us I cut the recipe in half and still get enough to feed an army.

This chicken recipe sounds delicious, though I must say I know myself well enough to know I would increase the ginger to more like 1-2 Tbsp. freshly grated. ;) I've got chicken in the fridge. I think I'll give this recipe a try. Thanks!
~Tiffany

Handsome youn'un, Ruth! Just a little younger than my son. My son loves these ginger cookies, though Snickerdoodles are his favorite. He must have been switched at birth, because the kid doesn't care for chocolate! :-o

The cookies can be either the snappy kind or the soft kind, just shorten the cooking time, or lower the temp or both.

Hope you like them!

M

I made the ginger cookies today.......they are great.......I love them :D

Cool! I'm so glad you liked them! Grannie would be happy!

M

I am going to try the hotcakes tomorrow morning. They sound so good and being made of oatmeal, they must be good for you!! LOL

Especially if you use LOTS of syrup! :wink:

M

Did you make them?

M

Wasn't able to this morning as we had an appointment I forgot about. Will try them on Sunday and let you know.

Here's another one from Grannie...

Mississippi Mud Cake

1 3/4 cup flour
2 cup sugar
3/4 cup cocoa
2 t soda
1 t baking powder
1 t salt

Sift above together into a bowl

Add:
2 eggs
1 cup strong coffee or 2 tsp instant coffee and 1 cup water
1 cup sour milk (or add 1 Tablespoon of vinegar to a cup of milk)
1/2 cup oil
1 tsp vanilla

Pour into a greased 9X13 pan
Bake at 350 for 3-40 minutes.

Hi, thanks for the recipes!

I was wondering what I could use instead of wine?

Karen

Well wine gives such a wonderful flavor and of course the alcohol cooks out. Perhaps some stock?

It's actually been proven that the alcohol does not cook out, not entirely. If a person is allergic (such as myself) or if they are an alcoholic, wine is not a good option. There are other flavors that can be used. There are flavored vinegars or even imitation flavors for such things as rum and brandy that can be used instead. Hope this helps some.

I suspect the sulfides in wine is an issue with a lot of people and that, too would not cook out.

Here is my Granny recipe for comforting chicken soup. It's the only soup my kids ask for when they don't feel good.

Bring chicken broth to almost a boil,
add corn meal a little at a time and whisk until soupy and creamy. Add small cuts of cooked chicken, salt and pepper to taste.

The best canned chicken broth is one that has idolized yeast in it. The best broth is homemade but homemade broth takes all day to make and lots of prep to get it right. I don't enjoy doing that when I don't have to.

Yep, that's my issue with wine is the sulfides. It's a shame too because that stuff looks darn good! Of course, maybe it's a good thing I'm allergic! :lol:

Growing up we always called chicken soup Jewish Penicillin. There's something about chicken soup that has actual healing properties, though I was just reading an article that discusses how idolized anything is actually bad for you. I remember how it works, just not why it's bad. Now I'll have to go find that darn article again. :roll:

You can find wine without sulfides, but they are few and very far between. It hardly seems worth the search, or the risk for that matter.

I did find this on another discussion board on the subject of wine cooking out.


From a chemist:
"When you have a mixture of any two liquids, and you start the mixture boiling, the vapor that is produced as a result is slightly enriched in whichever liquid has the lower boiling point. So if you were to have a mixture of water and alcohol, the mixture would start to boil at about 78 degrees, and the vapor (steam) would contain mostly alcohol with a little water (about 95% alcohol). Some of the vapors will recondense (on the side of the pot, or on the spoon, or on the solid chunks of food, or whatever) and drip back into the mixture. Over time, as the alcohol content decreases, the temperature will rise and the vapor will have less and less alcohol in it. If you want to ensure that all the alcohol is boiled off, you can add a little more water and then boil longer. The best way to know if the alcohol is gone is to measure the temperature of the boiling liquid... if it's up around 212 degrees fahrenheit, then the alcohol is gone."

Again, this does not touch on the subject of the sulfides.

And I question the part about the 78 degrees. Would that be 178?

thanks, love this thread, I will need to get some of my grandma's recipes and post here

Your chicken recipe saounds good.

THANKS...sounds so yummy.

What's hold you up?

I made the ginger cookies today. Simply wonderful....Actually the best I have ever tasted. And....they are so perfect that I can see how they looked like "Store bought". Yum.. Thank you for the recipe. G

Thanks, I'm saving the cookie recipe

You are welcome. I'm sure Grannie is smiling down on this!