1. Preheat the oven to 190°C (375F) /fan170°C (340F)/gas 5. Wash the boird and dry thoroughly with kitchen paper. Season inside and out. Put 3 rosemary sprigs inside each bird and place in a large roasting tin. Squeeze a lemon half over each bird, then stuff the squeezed half, along with an unsqueezed half and 2 garlic cloves, inside each cavity. Loosely cover the tin with foil.
2. Roast in the oven for 30 minutes, then remove the foil and roast for a further 20-30 minutes or until golden and cooked through. (To check if they are ready, insert a skewer into the thickest part of the thighs – the juices should run clear.) Transfer to a platter, cover loosely with foil and leave to rest.
3. Meanwhile, make the gravy. Heat half the butter and the olive oil in a medium saucepan over a low heat. Add the shallots. Cover and cook, stirring occasionally, for 30 minutes or until lightly golden. Remove the lid and cook for a further 15 minutes or until tender and caramelised. Stir in the rosemary and cook briefly, then add the vinegar – stand back, as it may splutter. Simmer vigorously until reduced and syrupy, then add the stock and simmer for a further 10 minutes or until reduced slightly. Mash together the remaining butter and the flour to make a beurre manié. Gradually whisk this into the sauce and simmer until thickened slightly. Season and keep warm.
4. Transfer the birds to a chopping board and remove the legs. Cut through the joint to separate into thighs and drumsticks, then remove the breasts in 1 piece and cut each into 3 pieces on the diagonal. Divide the meat between 6 plates, pour the gravy over the top and serve immediately with the Parsnip mash and Sautéed broccoli with garlic (see recipes).
Serve with parsnip mash and sautéed broccoli with garlic.
Serves 6 Ready in 1 hour 10 minutes
For the sweet-and-sour gravy
2 oz butter, at room temperature
1 tbsp olive oil
1 lb shallots, halved
Leaves of 1 sprig fresh rosemary, finely chopped
2 1/2 fluid ounces balsamic vinegar
20 fluid ounces fresh chicken stock, hot
1 tbsp plain flour
Bungle Bentley of England
Chicken and Dumplings
4 chicken breast
1-2 boxes of Anne Dumplings
salt and pepper
1 can of cream of chicken soup
Boil chicken until tender take out chicken and set aside add 1 can of cream of chicken soup bring to a boil take 1-2 boxes of Anne Dumplings break each strip into smaller sections stir dumplings to keep from sticking together when dumplins are soft set aside while peel and shredd chicken put in pot with dumplins add salt and pepper to your taste.Make cornbread or biscuits to have a homemade meal in a short time will feed 6-8 people.
Robin Johnson
Liberty, SC
Sausage Goulash
2 lbs. hot sausage
2 c. white rice
2 lg. cans tomatoes
1 c. milk 2 eggs
1 T. worscheshire
Grate sharp cheese salt and pepper Brown sausage, cook rice, stir remaining ingredients in separate bowl together, then put cooked sausage and rice in bowl, blend in tomato/egg/milk mixture with 1 c. cheese and pour in with meat and rice. Put in casserole dish and cover top with remaining cheese. Bake at 350 degrees for 40 mins.
Pam Parker
Greenville, SC
Mimi's Cube Steak
Package of cube steak
1 onion
1 green bellpepper
2 cans cream of mushroom soup
2 cans cream of chicken soup
Add a small amount of water to your crockpot. Lightly brown cube steak and then place in crockpot, cut up onion and bellpeppers and add. Then place soup on top. cook on low for 8 hours or high for 4. YUMMY!!
Angie Liner,
Greenville, SC
Parmesan Sausage Tortellini
In a large frying pan sprayed with cooking spray, sautee' 1 small onion (chopped), 1 small green pepper (chopped), 1 pkg.smoked sausage link (sliced). Cook until meat is browned slightly. While this is cooking, cook ricotta/spinach stuffed dried tortelli as directed. Package found on noodle isle in grocery store. Once sausage is browned, add 1 Tablespoon of butter (not margarine). Sprinkle a coating of parmesan cheese on top and cover with a lid. Remove pan from heat. When pasta is done, drain and add to sausage mixture, stirring to mix. Serve with a salad or vegetable and bread or mix one vegetable in. We prefer broccoli in ours. Top with more parmesan cheese as desired individually.
Tammy Puskas
Taylors, SC
ROASTED DOVES
20-30 dove breasts
1/2 stick of butter or margarine
Salt and pepper to taste
Preheat over to 350 degrees. Place dove breasts in a cast iron skillet making sure they are touching. Recipe works best if they are "crowded" in the skillet. Slice butter or margarine and evenly distribute on top of doves. Salt and pepper to taste. Cover cast iron skillet with aluminum foil. Bake in a 350 degree oven for 30-45 minutes until doves are done. Serve with homemade mashed potatoes and biscuits. Guaranteed to melt in your mouth!
Connie Ross
Landrum
Stacie's Meatloaf
1 lb of ground beef (ground turkey works wonderful with this too!)
1 package of Lipton's vegetable mix (dry pack)
2 eggs
bread crumbs
pepper
Pre-heat oven to 325'. Mix the ground beef (or turkey) with the vegetable package and 2 eggs. I mash all this together with my hands. It will be kinda gooey, that's when you want to throw in the bread crumbs. No specific amount of bread crumbs, just throw some in there till you have a pretty good consistency to make a loaf. Add the pepper along the way, pepper to taste. (I do not use salt because the Lipton's Vegetable mix has enough in there already!)
Spray the bottom of a shallow baking pan with Pam or some other butter flavor non-stick spray. Pat meat into a loaf, place in a shallow baking pan.
Bake in oven for 30-40 minutes. Viola! Served best with mashed potatoes and green beans.
Stacie Bartro
