Tuesday, September 28, 2010

CChile and cornbread, Chicken Brunswick Stew, Chicken and Corn Chowder

Hello. I hope your having a good day. What a difference a couple of days can make. We are finally out of the 90's. We are to have a few 80's but I think we are now in the comfort zone again. That's what happens with the change of seasons. With the change of seasons come a change of diet as well. I fixed chili and cornbread last night. I opened a can of chili and dumped it into a baking dish. then topped it with a made up box of corn bread, using buttermilk instead of the regular milk it called for. I should have added a bit of butter, but forgot.

Jerry went back for seconds. At first he wasn't so sure he would like it as the cornbread closest to the chili looked a bit raw, but it was all cooked. I'm still going through a Church Cookbook and posting to different recipe groups I'm in. I dont' have any reason to make this large a pot of stew or soup any more but they both sure do sound good.


Chicken Brunswick Stew
"From Our Home to Yours"
Ozark First Church of the Nazarene
1 (2 1.2 lbs)Fryer chicken
1 can Crushed Tomatoes, sweetened with
1/3 cup Sugar
1 Tablespoon Vinegar
1 Tablespoon Worceshershire Sauce
Salt and Pepper
Celery Salt
1 Tablespoon Liquid Smoke
1 Onion, chopped
1 can Creamed Corn
1 Cup Ketchup
1/2 cup Barbecue Sauce
Cooked Rice
In a large pot, place the Chicken with enough water to cover, bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and keep 2 cups of the resulting stock. Remove the skin and bones and chop the meat.
In the pot, mix the chicken, and remaining ingredients.Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of stock of the stew becomes too thick. Serve stew over steamed rice.


Chicken and Corn Chowder
"From Our Home to Yours"
Ozark First Church of the Nazarene
1 (3 lb) whole roasting Chicken
2 Tablespoons Butter or Margarine
2 cans Chicken Broth
1 large Onion, pealed and quartered
1 Stalk Celery with leaves, cut up
2 Tablespoons chopped Parsley
1 1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups Medium sized Noodles
1 pkg Frozen Whole-kernel Corn
2 hard boiled Eggs, coarsely chopped
1/4 teaspoons Saffron
Rinse chicken well in cold water. Dry with paper towels. Brown lightly in butter in a deep kettle. Add 1 1/2 quarts water, the chicken broth, onion, celery, salt, pepper and saffron. Bring to a boil. Reduce heat and simmer, covered, 1 hour or until chicken is tender.
Lift out chicken, allow to cool, then shred, set aside. Strain broth. if necessary, skim fat from broth. Add water, if necessary, to make 8 cups.
Add noodles and corn to the broth. Bring to a boil. Reduce heat and biol gently, uncovered for 20 minutes. Return chicken topot and simmer until heated through
Add chopped egg, parsley and if necessary, a little more salt and pepper. REady to serve.

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