Recipes F

Fresh Apple Cake: Ingredients: 2 cups sugar 3 cups self rising flour 4 Tbl cinnamon 4 cups finely chopped apples 3 eggs well beaten 1 cup salad oil 2 Tsp vanilla 1 1/2 cups of chopped nuts Combine all ingredients. Mix well by hand. Bake at 325 degrees for 40 minutes or until done. Cake me be cooked in layer pans, sheet cake pans, loaf pans or mini muffin pans. If mini pans are used less cooking time is necessary. Frosting: 1 8 oz. cream cheese 1 Box of powdered sugar 1 Stick of Butter 2 Tsp vanilla Mix all ingredients until creamy. Add nuts if desired.

French Chicken in a pot:

Ingredients:

1 4 1/2 to 5 lb whole roasting chicken, giblets discarded & wings tucked under

1 Tsp salt

1/4 Tsp ground black pepper

1 Tbl olive oil

1 Large onion chopped medium

1 Celery rib, chopped medium

6 medium garlic cloves, peeled

1 Large or 2 small bay leaves

1 Medium sprig of fresh rosemary

1 Tsp lemon juice

Adjust oven rack to lowest position and heat over to 250 degrees. Pat chicken dry with paper towels and season with salt & papper. Heat oil in a large Dutch oven over medium heat until just smoking. Add chicken breast side down; scatter onion, celery, garlic, bay leaf and rosemary around chicken. Cook until breast is lightly browned about 5 minutes. Using a wooden spoon inserted into the cavity of the bird, flip chicken breast-side up and cook until chicken and veggies are well browned 6 to 8 minutes. Remove Dutch oven from oven & place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant read thermomenter registers 160 degrees when inserted thickest part of the breast and 175 degrees in thickest part of thigh 80 to 110 minutes.

Transfer chicken to cutting board, tent with foil and let rest for 20 minutes Meanwhile, strain chicken juices from pot through fine mesh strainer. Pour into sauce pan and set over low heat. Carve chicken adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

Enjoy