I'll share my recipe, if you'll share yours, February 13, 2011

15 years ago

Chicken Breasts in Caper Cream Sauce

Original Recipe Yield 4 servings

Ingredients

4 boneless, skinless chicken breast halves

1 teaspoon lemon pepper

1 teaspoon salt

1 teaspoon dried dill weed

1 teaspoon garlic powder

3 tablespoons butter

1/2 cup whipping cream

2 tablespoons capers, drained and rinsed

Directions

1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.

2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.

3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

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Comments (3)

Marilyn Sue
15 years ago
Salted Peanut Cake

Mix together 1 1/2 cups sugar and 1 cup margarine (softened)
Add 2 large eggs
2 t. vanilla
1 1/2 cup sour milk

Mix together 3 cups flour
2 t. baking powder
1 t. baking soda
Add to sugar mixture

Mix in 1 cup of ground salted peanuts.

Batter will be thick. Put in a greased 9 x 13 inch pan. Bake at 350 degrees for 1 hour or until toothpick comes out clean.

When cool, frost with a favorite frosting and sprinkle with 1/2 cup ground salted peanuts.

From Volume II Stories and Recipes of the Great Depression of the 1930's

Sue
Jasdip
15 years ago
Slow-Roasted Pork Shoulder (Fine Cooking)

Kosher salt and freshly ground black pepper
1 6-3/4- to 7-lb. boneless pork shoulder roast
1 large yellow onion, cut into 1/2-inch-thick rings
3 medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long
10 cloves garlic, peeled
1 cup dry white wine

Combine 2 Tbs. salt and 2 tsp. pepper in a small bowl and rub the mixture all over the pork. Put the pork, fat side up, in a large roasting pan (about 12x16x3 inches). Cover and refrigerate overnight or for up to 3 days.

Remove the pork from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking.

Position a rack in the center of the oven and heat the oven to 300F. Uncover the pork and roast until tender everywhere but the very center when pierced with a fork, 4 to 4-1/2 hours.

Add the onion, carrots, garlic, wine, and 1 cup water to the roasting pan and continue to roast, stirring the vegetables occasionally, until the pork is completely tender, about 1 hour more.

Remove the roast from the oven and raise the oven temperature to 375F. Using tongs, separate the pork into 8 to 10 large, rustic chunks and spread out on the pan. If most of the liquid has evaporated, add a splash more water to the pan to create a little more juice. (It shouldn't be soupy.) Return the pork to the oven and continue to roast until nicely browned on the newly exposed surfaces, about 15 minutes. Remove the pan from the oven, transfer the meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.
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Harry wants me to make these.

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I'll share my recipe, if you'll share yours, February 13, 2011

Comments (3)

Marilyn Sue

Jasdip

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patti43

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