Recipes from the Front Porch

Country Captain Chicken -Charlee: From the IE Ingredients: Directions: One Pick-O-Chick or regular frying chicken, cut up. 1/2 cup flour 1 teaspoon salt 1/2 teaspoon pepper 1 cup onion 1/2 cup raisins 1/4 cup fresh parsley 3 teaspoons of curry powder (I use half hot and half mild) 1 teaspoon salt 1-2 medium bell peppers cut in 1/2 inch pieces 2 cloves of garlic 2, 14 1/2 oz cans of diced tomatoes, undrained. (You may need to add a little bit of water--1/2 cup or so) In plastic bag, combine flour, salt, pepper, shake to mix. Add chicken pieces, 1 or 2 at a time, to mix in bag shake to coat chicken with mixture. Heat 2 tablespoons to 1/4 cup olive oil in a large dutch oven or skillet. Brown chicken in hot oil, turning to brown all sides. Remove chicken and drain. To the skillet add the remaining ingredients Bring all this to a boil, then add chicken pieces. Reduce heat, cover and simmer for 50-60 minutes; rearranging chicken pieces once or twice during cooking. Serve over hot cooked rice and sprinkle with almonds

CrockPot Ribs -Andi: A Front Porch Chef Ingredients: Directions: 1 pkg dry onion soup mix 4 Tbsp. sugar 1/2 tsp.salt 1 c. ketchup 1/2 c.vinegar 2 Tbsp. prepared yellow mustard 2- 2 1/2 lbs. boneless pork spareribs Simmer the first 6 ingredients in a crockpot for 10 to 15 minutes, covered. Add the ribs. You may choose to cut them in half first, we usually leave them whole, as they become very tender, and shred on their own! Cook ribs and sauce on low all day. (8 hours) Sauce can also be used for shishkabobs or flank steak. If sauce seems too thin when you're ready to serve, melt 1 Tbsp. butter and mix with 1 Tbsp. flour, add to rib mixture to thicken. Served over buttered egg noodles, this is one of my family's favorite meals! Can be doubled for 6-8 servings, usually serves 4-5.

Glazed Ham by Marion: A Front Porch Chef Ingredients: Directions: Uncooked ham, about 22-25 min/lb to an internal temp of 160; pre-cooked ham about 10-12 min/lb to internal temp of 130. Easy ham glaze: 1 cup brown sugar, 1 tbsp. dry mustard, and 1/2 cup fruit juice OR Easier ham glaze: 1 cup currant jelly Easy ham glaze: Mix brown sugar, dry mustard,and fruit juice; drizzle over ham during the last 20-30 minutes of cooking. OR Easier ham glaze: Melt and drizzle over ham during the last 20-30 minutes of cooking.