Recipes Included On This Page Old-Fashioned Corn Bread Stuffed Hen with Giblet Gravy Orange Poppyseed Scones Orange-Scented English Scones Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Old-Fashioned Corn Bread Stuffed Hen with Giblet Gravy Recipe By : Fair's Fare '92 edition Serving Size : 1 Preparation Time :0:00 Categories : Volume 4, Jan. '99 Breads - Quick Chicken Main Dishes Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package corn bread mix -- prepared [and cooled - best 1 day old] 1 cup chopped celery 1 cup chopped onion 1 cup sliced fresh mushrooms 1/2 cup butter 1 teaspoon sage 1 teaspoon poultry seasoning 1 teaspoon salt 1 apple -- pared, chopped fine 1/2 cup golden raisins 1/2 cup chopped walnuts 1 small can oysters -- well-drained 1 1/2 cups chicken broth 1 egg -- lightly beaten 3 pounds roasting/frying chicken 3 cups water 1/2 teaspoon salt Pepper Wondra flour **Garnish** 2 oranges 1 can cranberry sauce Fresh paprika Prepare corn bread mix according to package directions; cool. Saute the celery, onions and mushrooms in the butter. Crumble cornbread in a large bowl; add seasonings and mix well. Add all other ingredients and mix well. If too dry, add a little more broth. Wash and pat the chicken dry. Place giblets in a small pan. Cover with water and add 1/2 teaspoon salt and pepper. Boil and set aside for gravy. Stuff the chicken and place in baking dish (use cooking bag if desired). Bake at 350F for 1 1/2 hours. Remove from oven. Drain drippings into cooked giblet broth. Remove giblets; chop and set aside. Use Wondra flour to thicken broth; season to taste and add chopped giblets. Garnish with cranberry filled oranges. Garnish : Cut ornages and scoop the pulp out. Fill with cranberry sauce. Sprinkle with paprika. Source : Alberta Dunbar, San Diego; Third Place - Stuffed Entree; Prize-Winning Recipes from the Del Mar Fair 1991 Contests; The Fair's Fare 1992 Edition; Southern California Exposition; 22nd District Agricultural Association. Contributed to FareShare 1-99 by Hallie du Preez. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Poppyseed Scones - B&B <T> Recipe By : Jeweled Turret Inn, Belfast, Maine (USA) Serving Size : 12 Preparation Time :0:30 Categories : Biscuits/Scones Citrus Volume 4, Jan. '99 Breads - Quick Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1/2 cup sugar 1/4 cup poppy seeds 1 teaspoon cream of tartar 3/4 teaspoon Baking soda 1/2 teaspoon Salt 1 teaspoon Grated orange peel 1/2 cup cold unsalted butter -- cut into small slivers 1/4 cup fresh orange juice 1 large Egg flour -- for kneading Scone: a cross between a biscuit and a cookie. This traditional citrus and poppy seed scone is not too sweet, slighly yellow, and crunchy without being dry. Some scones are baked at high temperature at the top of the oven. These were baked at 375F on a dark nonstick cookie sheet in the usual position (rung B). Preparation 10 minutes; baking 20 minutes. Recipe may be halved. 1. In a large bowl, mix dry ingredients. 2. Using a pastry cutter, combine the butter and flour mixture until finely crumbed; it may take 5 minutes of evenly distributing the butter so that the meal is light and flaky. 3. Mix juice with egg. Add liquids to flour mixture; using your hand, mix just until it forms a dough, not dry but not too moist (you may need a little flour or a little orange juice to make a biscuit-like dough that doesn't stick too much to your fingers). 4. Knead dough in the bowl or on a lightly floured surface; knead gently until smooth (1 to 2 minutes). Dough will get tough if over handled. 5. Roll out or flatten by hand on floured surface to generous 1-inch-thick. Shape into a circle. Cut out with round pastry cutter or slice into wedges. 6. Arrange on a non-stick cookie sheet. Bake at 375F for 20-22 minutes or until lightly golden brown and firm in center. EACH 213 cals, 10g fat (42% cff). NOTE: Step 2 may be automated. Crumb the flour and butter in a food processor fitted with a metal blade. Make sure the butter is icy cold; in fairly even bits. Pulse briefly. It should crumb quickly. The heat from friction can melt the butter too soon. Transfer the crumbed to a bowl. Lighten with a fork if necessary. Mix in the liquids by hand, etc. -Pat Hanneman <kitpath@earthlink.net> 1/99 ABOUT THE INN: Recipe from the Jeweled Turret Bed & Breakfast Inn in Belfast, Maine (USA). The house was built as a single family home for prominent attorney James S. Harriman and his wife Nell in 1898. The inn is on the National Register of Historic Places, and is located in the heart of Belfast within walking distance of shops, restaurants and the harbor. For more information see http://www.bbonline.com/~bbonline/me/jeweledturret/ cross-listed with recipecafe, dailybread, mcrecipe, fareshare http://home.earthlink.net/~kitpath/ Posted on FareShare 1-99 by PatHanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 1553 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange-Scented English Scones Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Biscuits/Scones Breads - Quick Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Cups All-purpose Flour 2 tsp. Baking Powder 1/2 tsp. KOSHER Salt 1 Tbls. Sugar Grated Zest of 1 medium orange 8 Tbls COLD unsalted Butter -- in 1/3" cubes 3/4 C. Buttermilk 2 Tbls. Turbinado Sugar -- or more (Raw sugar) Heat the oven to 400°. Combine flour, baking powder, salt, and sugar using Electric Mixer. Mix in Orange Zest. Add Butter and mix just until coated with flour. The butter chunks should remain fairly large - no less than 1/3 their original size. With the mixer on slow speed, add 2/3 of the Buttermilk don't over mix the dough when you add the buttermilk. Mix just until absorbed...stop when dough begins to pull away from sides of bowl. Scrap dough from bowl and shape into a ball. With floured fingers, pat dough into a 7" diameter disk. Cut disk into quarters and then again into eights. Set the scones on a baking sheet lines with kitchen parchment. (I have best luck with air-filled (so they don't over brown) "jelly roll pan" (so the butter doesn't run off the cookie-sheet type onto my oven and burn). Brush the tops with the remaining buttermilk. Sprinkle on the turbinado sugar BAKE until well browned, about 15 to 20 minutes (in my oven its 20!) I paint the tops of the scones with a little more buttermilk before giving them a sprinkle of turbinado sugar. A scone should be crispy outside and flaky inside; it should NOT have a cakey texture. Also, I prefer scones cut into triangles, probably because they're less likely to be confused with American-style biscuits." This Quick dough has 3 basic parts: Flour, Butter and a Buttermilk Binder. The basic scone recipe requires no special flours. What is IMPORTANT is that you don't over mix the dough when you add the buttermilk. Mix just until dough starts to pull away from the sides of the bowl. A crust of COARSE SUGAR: . The large, unrefined grains of the sugar give the scones a really crisp top. (I give the tops a coating of the sugar, rather than just sprinkles). Fine Cook Magazine. Posted to FareShare 1-99 by Bev Jansen <ClayCooker@aol.com> - - - - - - - - - - - - - - - - - -