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Recipes from the Front Porch

Come and get it!

Crispy Oven Fried Lemon Chicken- Andi: A Front Porch Chef

Ingredients:

Directions:

1 frying chicken, cut into serving sized pieces, and skinned (or buy it already done)
1/2 t salt
1/2 sm onion, diced
1/2 t crushed, dried thyme
1/2 t dried marjoram
2 t grated lemon peel
1/2 C lemon juice
1/2 C water
Lemon quarters, for garnish
paprika
snipped fresh parsley, for garnish

Sprinkle chicken pieces with salt, rubbing well into flesh.
Place chicken into shallow baking dish, large enough to hold chicken in one layer.
In small bowl, combine onion, thyme, marjoram, lemon peel, lemon juice, and water.
Pour over chicken.
Bake uncovered, at 350 degrees F about 30 minutes.
Turn chicken and continue baking, basting with pan drippings once or twice, for about 30 minutes (or until juices run clear when meat is pierced with a fork).
Arrange chicken on serving platter.
Dust one side of lemon wedges with paprika and use to garnish platter.
Sprinkle with snipped parsley.
Makes 4 servings.

Turkey Puff -Andi: A Front Porch Chef

Ingredients:

Directions:

1/2 c. chopped onion
1/4 c. or 6 T butter or oleo (divided)
3/4 c. sliced mushrooms
3/4 c. plus 2 T flour (divided)
3/4 c. turkey or chicken stock (broth)
salt and pepper to taste
2 c. slivered, cooked turkey
2 eggs
3/4 c. milk
dash of cayenne pepper
1/4 c. grated cheddar or parmesan cheese

In skillet, sautee onion in 2 Tblsp. butter/oleo until softened.
Stir in mushrooms and cook until limp.
Add 2 T flour... cook 2 minutes, stirring constantly.
Add turkey/chicken broth... cook until thickened, stirring constantly.
Add salt and pepper.
Stir in turkey and remove from heat.
In bowl, beat eggs lightly.
Add milk and beat again.
Add remaining 3/4 c. flour and cayenne, stir until smooth.
Place remaining 1/4 c. butter/oleo in a pie plate and set in a 425 degree F oven until melted and bubbly.
Remove from oven, quickly pour in batter.
Spoon turkey mixture in center of pan and sprinkle with cheese.
Return to oven immediately;bake about 25 minutes or until set.
To serve, cut into wedges.
Makes 4 servings.

A recipe for those holiday leftovers!

Baked Ham -vicki/il: from the Idea Exchange
Ingredients:	Directions:
1 baking ham 1 can beer 12 oz orange juice	Combine beer and juice for basting Cut slits in ham, horizontally Baste ham with juice mixture Cook according to size of ham Cover loosely with foil and baste occasionally.

Makes the ham so tender that you never need a knife.

Chicken Curry -Sandie: A Front Porch Chef

Ingredients:

Directions:

3-4 chicken breasts
1 can Cream of Chicken Soup
2 large t curry powder* I only use "S&B Sunbird, Oriental Curry powder!
1 T fresh lemon juice
Salt and pepper
1 pkg slivered almonds
1 can of Asparagus, drained
1 pkg sharp Cheddar Cheese, grated

Preheat oven to 350 degrees F
Boil or bake chicken breasts, de-bone... tearing into large bite-sized pieces.
Mix in seperate bowl... soup, curry powder, lemon juice, salt & pepper to taste, slivered almonds
Place asparagus in bottom of baking dish
Sprinkle with "Johnny's Salad Elegance"
Layer chicken on top of asparagus
Pour soup mixture over chicken and top with lots of cheese
Bake for about 20-30 min, (if from room temp.) or until heated through and hot.
Can be made ahead and refrigerated (just watch baking time, so it's hot).

I like to serve this as a meal with: oriental white rice;
a salad of butter lettuce leaves with grapefruit sections and
avacado slices and a vinegarette dressing; hot rolls and a Wonderful Merlot' or any great wine, lots and lots of wine, :)~ then coffee!