Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (27 page)
Read Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) Online
Authors: Gooseberry Patch
Souvenir tea towels make fun-to-use oversized napkins…perfect when enjoying messy-but-tasty foods like barbecued ribs, buttered corn on the cob and juicy wedges of watermelon!
Mmm…juicy roast chicken with crisp golden skin! Once you’ve learned how, it’s just as easy to roast two chickens at once. Refrigerate the second chicken to use in lots of other recipes.
3 to 3-1/2 lb. roasting chicken
1 T. plus 1 t. olive oil, divided
1 t. dried thyme
1/2 t. salt
1/2 t. pepper
4 potatoes, peeled and cubed
6 carrots, peeled and cut into 2-inch pieces
6 stalks celery, cut into 2-inch pieces
1 to 2 onions, cut into wedges
Place chicken in an ungreased roasting pan. Tie the legs together with kitchen string, if desired. Brush one teaspoon oil over chicken; sprinkle with seasonings. Bake, uncovered, at 475 degrees for 15 minutes. Toss vegetables with remaining oil; add to pan around chicken. Reduce oven to 400 degrees. Bake for an additional 35 to 45 minutes, until juices run clear when the thickest part of thigh is pierced. Remove chicken to a serving platter; cover loosely with aluminum foil. Let stand for 10 to 15 minutes before slicing. Serves 6.
Don’t throw away roast chicken bones…use them to make flavorful chicken broth! Cover bones with water in a stockpot. Onion, carrot and celery trimmings can be added too. Simmer gently for 30 to 40 minutes, then strain in a colander. Refrigerate or freeze broth in recipe-size containers.
Whether you call it stuffing or dressing, the best is made from day-old bread. If your loaf is really fresh, let the pieces dry on a baking sheet for a couple of hours first.
1 loaf white bread, torn into bite-size pieces
1/2 c. butter, melted and slightly cooled
2 eggs, beaten
1 onion, finely chopped
1 stalk celery, finely chopped
1-1/4 t. dried sage
1 c. chicken broth
Place bread in a large bowl; pour butter and eggs over bread and toss to mix. Add onion, celery and sage; toss gently. Add just enough broth to moisten bread to desired consistency. Spoon mixture into a buttered 1-1/2 quart casserole dish. Bake, covered, at 325 degrees for 45 to 50 minutes. Uncover during the last 10 to 15 minutes if a drier texture is preferred. Serves 6.
Whip up some pan gravy…it’s simple! Place the roast on a platter. Set the roasting pan with pan juices on the stovetop over medium heat. Shake together 1/4 cup cold water and 1/4 cup cornstarch in a small jar and pour into the pan. Cook and stir until gravy comes to a boil and thickens, 5 to 10 minutes. Season to taste with salt and pepper.
Yum…this roast even makes its own savory gravy!
3 to 4-lb. boneless beef chuck roast
10-3/4 oz. can cream of mushroom soup
1-1/2 oz. pkg. onion soup mix
2 to 3 potatoes, peeled and quartered
8 to 10 baby carrots
1 onion, cut into wedges
Place roast on a long piece of aluminum foil. Spoon soup over roast; sprinkle with soup mix. Arrange vegetables on top. Bring the edges of the foil together and seal well. Place package in a roasting pan. Bake at 350 degrees for 2-1/2 to 3 hours, without peeking, until roast is tender. Let stand for 10 minutes before serving; open foil carefully (steam will be hot). Serves 6 to 8.
To make in a slow cooker:
Place vegetables in a large slow cooker. Place roast on top (do not wrap in foil). Top with soup and soup mix. Cover and cook on low setting for 9 to 10 hours, until roast is tender.
Food for friends doesn’t have to be fancy…your guests will be thrilled with old-fashioned comfort foods. Let everyone help themselves from big platters set right on the table…they’ll love it!
If the potatoes are very small, you don’t need to cube them.
2-1/2 c. new redskin potatoes, cubed
1/2 c. fresh or frozen baby peas
2 T. butter, softened
2 c. milk, divided
2 T. all-purpose flour
salt and pepper to taste
Place potatoes in a large saucepan; cover with water. Cook over medium-high heat until potatoes are tender, about 15 minutes; add peas during last 4 minutes. Drain; return to saucepan and add butter. In a small bowl, whisk together 1/4 cup milk and flour until thickened; set aside. Pour remaining milk over potatoes and peas; heat through. Stir in flour mixture; continue cooking until thickened and warmed through. Season with salt and pepper before serving. Serves 4.
Don’t say you don’t like carrots until you try these babies!
16-oz. pkg. baby carrots
1/2 t. salt
1-1/2 T. butter, softened
1-1/2 T. yellow or Dijon mustard
1/4 c. brown sugar, packed
2 T. fresh parsley, chopped
Slice carrots in half lengthwise; place in a saucepan. Cover carrots with water; add salt. Cover and simmer over medium-high heat for about 20 minutes, until tender. Drain and return to saucepan. In a separate small saucepan, mix butter, mustard and brown sugar. Cook and stir over medium heat for 3 minutes, or until syrupy. Drizzle butter mixture over carrots; simmer for 5 minutes. Sprinkle with parsley before serving. Makes 6 servings.
A very special meal to share…and just think of all the delicious ham sandwiches you can make with the leftovers!
8 to 10-lb. fully-cooked bone-in ham
1-1/2 c. water
1-1/4 c. brown sugar, packed
1/3 c. pineapple juice
1/3 c. honey
2 T. Dijon mustard
1 T. orange juice
2 t. orange zest
1/4 t. ground cloves
Place ham in an ungreased roasting pan; pour water into pan. Set aside while making glaze. In a saucepan over medium heat, whisk together remaining ingredients. Bring to a boil; reduce heat to low and simmer for 5 to 10 minutes. Brush glaze over ham; tent loosely with aluminum foil. Bake at 325 degrees for 2 hours. Remove foil; brush glaze over ham. Bake, uncovered, for an additional 30 minutes, brushing with glaze every 10 minutes. Place ham on a serving platter; cover loosely with foil. Let stand for 15 to 20 minutes before slicing. Makes 10 to 15 servings.
Baked sweet potatoes are yummy with baked ham. Pierce potatoes several times with a fork, and put them right on the oven rack. At 325 degrees, they’ll be tender in about one hour. Top with butter and sprinkle with cinnamon-sugar. It couldn’t be easier!
A scrumptious new way to enjoy garden-fresh green beans. Spoon the salad into canning jars to tuck in a picnic cooler.
1-1/2 lbs. green beans, trimmed and cut into bite-size pieces
1 t. garlic, minced
1/2 t. salt
1/4 c. white wine vinegar
2 T. lemon juice
salt and pepper to taste
1/4 c. olive oil
2 T. fresh mint, minced
1 T. fresh basil, minced
1/2 c. red onion, minced
Bring a large saucepan of water to a boil over high heat. Add beans and cook for 3 to 5 minutes, until crisp-tender; drain. Transfer beans to a bowl of ice water to chill; drain well. Combine garlic and salt in a small bowl; crush to a paste consistency with the back of a spoon. Add vinegar, lemon juice, salt and pepper; whisk to blend. Add oil and herbs; whisk until well blended. In a serving bowl, combine beans and onion. Add dressing and toss to coat. Chill 20 minutes before serving. Makes 4 servings.
