Well, I think if we aren’t ready today, we must be close. I would like to have you take a minute while you read your paper and drink your coffee/tea. Take a deep breath, relax and enjoy the next few of days. It’s almost over. We stress out over this holiday more than any other and wish it over all too soon. I wish we could enjoy it more. Maybe next year. My first recipe today is for Brined Chicken. It started out as a recipe I got for “Brined Turkey”, but my turkey was frozen solid, and I had bought an 8 lb chicken that was sitting quietly in the refrigerator. We have had this recipe-with variations-4 times in the last few weeks. I just can’t seem to screw it up. It is perfect every time. I am also including my favorite cookie recipes. I have had recent requests for both of these and I make them every year for gift platters.
1/2 cup sugar
1/2 cup salt
1 gallon water
Bring this to a boil to dissolve the salt and sugar.
1 8lb chicken, remove the neck, heart, gizzard, etc
(usually in a packet inside chicken), rinse thoroughly in cold water.
Directions: One envelope of your favorite dry seasoning mix. I have tried garlic and herb soup mix, Italian dressing mix, and once, I used my own dried herbs and some lemon pepper.
Let cool to room temperature and add you favorite seasonings. After the brine cools, immerse you chicken/turkey, making sure it is covered in the brine. Let marinade in your refrigerator for at least 4 hours or over night.
You will need 1/2 cup sugar and 1/2 cup salt for each gallon of water needed to cover your chicken/turkey in your largest stockpot or clean 5 gallon bucket. A friend says they use a clean large garbage bag and marinade it in a cooler packed with a couple of jugs of ice water. See? Can’t screw it up.
After marinating, remove from brine, rinse, discard brine. Put chicken in roaster, roast at 325 degrees for approximately 1 3/4 – 2 hours or until juices run clear. Let rest for 20 minutes before carving. Enjoy! Let me know how you like it.
1/2 cup shortening
1/2 cup butter
1 tsp nutmeg
1/2 tsp salt
1 tsp vanilla
1 1/2 cups sugar
2 eggs
4 cups sifted all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup sour cream
Directions: Cream shortening and butter with nutmeg, salt and vanilla; beat in sugar. Beat in eggs, one at a time. Mix and sift together, flour, soda and baking powder; add to creamed mixture alternately with sour cream. Chill dough thoroughly. Roll dough to 1/4 inch thickness and cut with a 3 1/2 inch cookie cutter; place cookies on lightly greased cookie sheet about 3 inches apart. Sprinkle cookies with granulated sugar and bake in a 400 degree oven for 8 – 10 minutes. Cool on rack.
1 cup molasses
1 cup sugar
1/2 cup melted shortening
1/2 cup melted butter
1 egg
4 tsp baking soda
2 tsp vanilla
5 3/4 cup flour
1 1/2 tsp cream of tartar (can use Bakewell cream)
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1/2 tsp cloves
3/4 tsp salt
2/3 cup boiling water
Directions: Mix sugar, shortening and butter. Stir in molasses and vanilla. Beat in egg. Mix and sift together flour, cream of tartar, salt and spices, set aside. Dissolve soda in boiling water; add to molasses mixture; stir to mix. Add sifted dry ingredients all at once. Mix well to make a smooth dough. Chill. On floured board, roll to about 1/4 inch thickness. Cut with 3 inch cutter or with a gingerbread man cutter. If candies or raisins are used for decorating the cookies, add them before baking. Place on lightly greased cookie sheets, leaving 2 1/2 inches between each cookie. Bake at 400 for about 10 minutes. Watch carefully, molasses cookies burn easily.
Have a happy Holiday and enjoy your families! I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week! Susie Q
