Wednesday, December 23, 2009
Tuesday, December 22, 2009
Chicken and Dressing Recipe:
(created over the years by Jeannine, Charmaine, etc.)
Transcribed by Tammy Jordan Sikes 11/26/97
Take 2 hens with giblets (remove giblets and defrost). Wash hens and put them along with the giblets in a large roasting pan (preferably not flat on bottom - if it is flat, put foil in bottom so hens won’t stick). Fill the pan with water about 1/3 to 1/2 full (this will be your broth). Add 2-3 Tablespoons of salt and cover the tops of the chickens with foil so they don’t brown too quickly. Put the lid on and bake at 300 degrees for about 5 hours until golden brown.
Boil 6 eggs. (Bring eggs and water in a saucepan to a boil, then cover and remove from heat. In 18 minutes they will be ready.)
In a saucepan, mix 3 cups of chopped celery and 2 cups of chopped onion and enough of the broth you made to cover it. Cook until tender.
Broil 8 pieces of toast, crispy. Make 2 pans of Gladiola yellow mix cornbread. Add the toast and 2 pans of cornbread to a box of Stove Top chicken flavor dressing.
Grease a 9.5 x 14 x 2 pan or a 10.5” x 12/5”.
Check your broth and remove the giblets (neck bones, livers, etc. check for bones and remove any from your broth.)
Put aside 2 cups of broth for the giblet gravy. Slice 2 boiled eggs into that broth for the gravy. Dice up the remaining 4 eggs into the cornbread/dry ingredients mixture. Pour the celery/onion mixture in with the cornbread mixture. Add broth to the mixture. It will usually take all the remaining broth. You could add a little water if you didn’t have enough broth, but if you filled the pan 1/2 full of water you’ll have plenty.
Add 1 can cream of chicken soup. Salt and pepper the mixture to taste. Everything in this is basically already done.
Take out a couple of spoonfuls and put into your giblet gravy. Once the gravy is not hot, add a little milk to thicken it.
Pour the remaining mixture into the greased pan and bake at 350 for 45 minutes to an hour until it is golden brown and bubbly.
2 hens with giblets
3 cups celery
2 cups onions
8 pieces of bread
2 packs Gladiola yellow cornbread mix
1 box Stove Top chicken flavor stuffing
1 can cream of chicken soup
Why hens and not turkey you might ask? Hens are much richer and make a far better broth. You can still cook a turkey separately if you like and serve it as well. We usually just eat the two hens and sometimes add a small ham. Good luck!
Thursday, December 10, 2009
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There are only a hand full of seats for the Christmas show at Fredericksburg Theater Company this weekend. Shows are Thursday, Friday, Saturday, and a Sunday matinee. These shows always sell out, so check out their website today and buy and print tickets online!