Friday, February 24, 2006
I am often asked about Amish and Mennonite cook books. So today I took a picture of some of my favorite ones. The Mennonite community Cookbook has many simple practical meals in it and how to cook for a barn raising ! The cookbook I use the most is the one in the upper left hand corner, Cooking From Quilt Country by Marcia Adams.
The photos in the book are wonderful. Its like a picture book too. Lots of good recipes in there that always get rave reviews when used. One such recipe in the book is for Oven Fried Chicken.
OVEN FRIED CHICKEN
Cooking From Quilt Country by Marcia Adams
This is the best fried chicken recipe I've tried, bar none. ITs is quick to prepare and doesn't require watching. The outside is crusty, and the inside is moist. The flour mixture can be made up in large amounts and stored to use as needed.
1/3 cup vegetable oil
1/3 cip (2/3 stick) butter
1 cup all purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon dried marjoram (optional)
8-9 chicken pieces - legs, thighs, breasts
Place the oil and butter in a shallow cooking pan ( a jelly roll pan is perfect) and put in a preheated 375 oven to melt. Set aside.
In a large paper sack, combine the flour and seasonings. Roll the chicken pieces, 3 at a time, in the melted oil-butter mixture, then drop them in the sack and shake to cover. Place on a dish or wax paper.
Place the chicken in the pan, skin side down until you have them all done.
Bake for 45 minutes. With a spatula, turn over and bake 5-10 minutes longer, or until the top crust begins to bubble. Serve hot or cold, but the crust texture is better if the chicken is not refrigerated before eating. If you can addord the calories, the pan drippings make an absolutly divine gravy for either mashed potatoes or Baking Powder Biscuits.
Soft music, the gentle kind of music that makes you feel content with life... the view from the window as I sit and spin at the wheel makes ...