Chicken Waikiki Beach

This recipe is another of my Grandmother White's  - I remember having it at her house as a kid, however I only seen them every so often because we lived 5 hours away.  A friend who grew up near her sent it to  me just the other day!!! How fun is that!  Thank you Susan for sending this my way!!!

5 or 6 boneless skinless chicken breast
salt and pepper and coat with flour.
Brown on all sides in skillet .....drain on paper towels and arrange in roasting pan. preheat oven to 350

Sauce
1 can sliced pineapple
1 cup sugar
2 Tb corn starch
3/4 cup cider vinegar
1 TB soy sauce
1/4 tsp ginger
1 chicken bouillon cube
1 large green pepper seeded and cut in 1/4' circles
Drain pineapple, pouring syrup into 2-cup measuring cup.
Add water to make 1 1/4 cups.
In a sauce pan combine sugar, cornstarch, pineapple syrup
vinegar, soy sauce, ginger and bouillon cube. bring to a boil--
stirring constantly. Boil 2 min. pour over chicken...bake uncovered
30 min. Arrange pineapple slices and pepper rings. Bake 30 min more.
Serve over rice.

This is soooo good and is beautiful to serve.

Mustard Roasted Potatoes

Here is a preview of one of our amazing recipes for the Flavour Cookbook!  Try it tonight and get ready to order a Flavour cookbook for every woman in your family!!!  

(picture shown is right before going into the oven) YUM!!!

Mustard Roasted Potatoes

2 1/2 pounds small red potatoes

2 yellow onions

3 tablespoons olive oil

2 tablespoons whole grain mustard

2 teaspoons kosher salt

1 teaspoon pepper

1/4 cup fresh flat leaf parsley

Cut potatoes in halves or quarters depending on size and place in mixing bowl.

Slice onions into half rounds and add to potatoes. Toss together.

Mix olive oil, mustard, salt and pepper in separate bowl and add to potatoes and onions.

Bake on sheet pan for 1 hr. at 425°, tossing from time to time so they brown evenly.

Serve hot, sprinkled with the chopped parsley and a little extra salt.

French Herbed Chicken

Momma says that if Grandmother made this for Sunday lunch - she never wanted to go over to Jeana or Beverly's house!  No wonder Im so particular about Sunday Dinner!!! If what my momma's cookin is better than what yo mamma's cookin - Im going home with my family!

1 ( 2 1/2-3 lb.) fryer, cut into pieces. ( You know that now days we would buy only the pieces that we want, instead of the whole chicken!  I'm just putting it down how I received it!)
1/3 Cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
oil
1 or 2 Onions, cut into large pieces ( this can be chopped, if you like smaller pieces)
1/2 cup, or several carrots, cut into small sticks
1 clove garlic, crushed
4 sprigs fresh parsley ( I'd chop this!)
1 bay leaf
1/4 tsp. dried thyme
2 or 3 sprigs of celery leaves ( I usually just add  2 or 3 stalks of celery, making sure they are the tender pieces with leaves from the middle of the stalk. This also can be chopped small, if you prefer....which, as a child, I would have loved the celery and onion  to be chopped small...but Mom never did!)
1 Can of Cream Soup, undiluted, either Chicken, Celery or Mushroom; whichever you have on  hand.  (I like celery the best)
(Mom says that if you are using 2 chickens, use 2 cans of soup)

1. Mix flour, salt and pepper together in a shallow dish.  Coat chicken pieces in flour mixture.  Heat oil in skillet on medium/high heat, and brown chicken pieces on all sides, and drain on paper towels.  These don't need to get done, just browned.
2. Place chicken pieces in a 9x13" casserole dish.  Arrange onions, celery and carrots around the chicken pieces.
3. Mix soup, thyme and garlic together, and add to the chicken dish, spreading the mixture as evenly as possible over the pieces.  Add parsley and bay leaf. 
4.  Cover with foil, and bake for 2 hours at 350 degrees.  (Mom would bake it on 225 degrees for 3 1/2 hours, during church!)

Poppy Seed Bread

Much to my surprise when I came looking for our poppy seed bread recipe on here it wasn't here.  It is the very best poppy seed bread I have ever put in my mouth!  It was passed to me from my mother who got it from one of her sweet friends Renee Whitley.  Renee is one of the best cooks out there.  Everything that she cooks is worth putting in your mouth!
So, without further ado,

Poppy Seed Bread

3 eggs beaten

2 cups sugar

1 cup oil

1 ½ teaspoons butter flavoring

1 ½ teaspoons vanilla flavoring

1 ½ teaspoons almond flavoring

2 tablespoons poppy seeds

3 cups flour

1 ½ cups milk

1 ½ teaspoons salt

1 ½ teaspoon baking powder

Combine eggs, sugar, oil, poppy seeds and flavorings together.  Mix well. 

Add flour and milk alternating slowly.  Add salt and baking powder. 

Grease and flour 2 loaf pans, then grease and flour wax paper to line the loaf pans.  Pour in batter dividing it between the two.  Bake at 350 for 1 hour.  Test with toothpick in the center of the loaf to make sure that it is completely done. 

Cool on wire racks for 3 minutes before removing from pans.  Carefully remove the bread and Glaze immediately

Glaze:

1 cup powdered sugar

2 tablespoons orange juice

½ teaspoon almond flavoring

½ teaspoon vanilla flavoring

½ teaspoon butter flavoring

Brown Beans (Grandma Branhams way)

  

Sort a pound of pinto beans removing all the split beans as well as any little rocks that may have been in the bag.

Soak the beans over night in a stock pot of water.
This is the type of bean that Grandma would remove. She would throw that out!
Rinse the old water that the beans have been soaking in all night OFF!  Pour in fresh  new water - a couple inches above the bean line.

Cut the top off of a bell pepper just to open up the flavor.  Place the entire pepper, seeds and all still attached inside the stock pot of beans.
Put in a ham hock, and season with lots of salt and pepper!
Also add a couple teaspoons of baking soda. (it helps trust me)









Boil the beans good for an hour or so, and then simmer all afternoon.  Serve them with Jiffy Cornbread Mix and Fried Potatoes and Onions and you have yourself a meal!

Grandma Branham's Cole Slaw

3 Cups finely shredded crisp cold cabbage
green onions, diced fine
(Can add chopped bell pepper and chopped parsley)
3 Tbs. Sugar
1 1/2 teas. salt
1/4 cup apple cider vinegar
3 Tbs. salad oil

1. Combine vegetables, tossing lightly.
2. Just before serving, combine sugar, salt, vinegar and oil, and shake or stir until sugar is dissolved and pour over vegetables.
Grandma would sometimes place the cabbage mixture in the freezer for 15-30 minute before we were to eat, so it would be super cold and crisp! Yum!

Grandma Branham's Potato Salad

Grandma's Potato Salad

Boil potatoes and mash and season with milk, butter, salt and pepper like you would make regular mashed potatoes.
Boil 5 eggs, and grate (save a slice or two to garnish the top)
1 medium onion, chopped fine
1/4 teas. tumeric
paprika sprinkled on top
2 Tbs. sugar
4 big blobs mayonnaise
5 heaping Tbs. sweet pickle relish.
2 Tbs. vinegar

Mix all up and ENJOY!