Aunt Gladys' Chili Sauce

Today, as promised, is the recipe for my great aunt’s chili sauce, that I have since named after her. If you could read the framed and wall-mounted recipe that I posted yesterday, you may have noticed that it yielded quite a large quantity. I cut this recipe in half, made a few tweaks, and couldn’t be happier. One taste, and it took me back to when I was four years old, and first sampled this toothsome condiment in my great aunt Gladys’s kitchen.

Aunt Gladys' Chili Sauce

12 large homegrown tomatoes

1½ 3-oz. pkgs. Melissa’s shallots, finely diced

3 cups granulated sugar

3 cups cider vinegar

½ t. cinnamon

½ t. ground cloves

½ t. ground ginger

½ t. allspice

2 T. kosher salt

2 jalapenos, finely chopped

4 Melissa’s Organic Granny Smith Apples, finely diced

Place all above ingredients EXCEPT the apples into a large stockpot on the stove. Bring mixture to a boil. Turn heat down to allow to simmer, and cook for 2 hours. Add apples and cook an additional 30-60 minutes until mixture thickens to your liking. Seal while hot.

This post contains affiliate links.

Meal Plan Monday #6 - Revisiting Family Recipes

This week I’m cooking using other people’s recipes that have proved themselves to be so good over the years.

Sunday — Jim's Steak Diane, baked potato, green salad

Monday — My Mother’s Cauliflower Soup, fruit, rolls

Tuesday — Millie’s Meatballs, wedge salad

Wednesday — Marilyn’s Cheese Peta, a slice of Carol’s Beer Bread

Thursday — Meatloaf, mashed potatoes, Strawberry Shortcake with My Grandma's Vanilla Sauce

Friday — Something from the freezer

Saturday — Meatloaf Sandwiches, chips, My Mom's Apple Crisp

Do you have favorite family recipes from your mother or grandmother? How often to you make them?

This week’s place setting; to see more of this table, click here.

Oven Chicken Kiev

It was only on the most special of occasions that my mother made Chicken Kiev. When she did, it took her the entire day, so she would make a lot of them. Generally, she would make them for a fancy dinner that she and my dad would serve to their friends. Because she knew I loved it so much, she would make three extras to serve us for dinner the day before. Dad and I never minded having the same thing two nights in a row when it was something we loved. 

She would de-bone her own chicken breasts (back then it wasn’t all that easy to find chicken breasts without bones), flatten them, fill them with parsley, scallions, and butter, roll them up as tightly as she could, and then roll them in a crumb coating. Then, of course, they had to be deep-fried. I remember that I always got the job of doing dishes, and I hated cleaning that deep fryer. As much as I loved it when she would drag it out because I knew that something good was to be had, I hated emptying that oil (that I usually poured all over the counter and had a devil of a time getting up), and then trying to scrub that thing clean while keeping the plug end out of the hot soapy water.

So, when this recipe fell into mother‘s lap, the deep fryer was put away for good. No, this oven version is not as good as the deep-fried version, but it goes together quickly, is tasty and satisfying, and is company worthy, and it’s tough to beat all of that. Because you all seemed to enjoy my Chicken Piccata recipe so much, I thought I would share this one with you as well. It’s a keeper!

(As I always tell you, and it is so important here, marinate your chicken in buttermilk overnight for the juiciest most succulent results.)

Oven Chicken Kiev

(My momma’s recipe)

2 whole, boneless, skinless chicken breasts
2/3 cup butter
3/4 cup Italian breadcrumbs
2 tablespoons Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1/4 cup dry white wine
1/4 cup chopped scallions
1/4 cup minced parsley

4 pats of butter

Preheat oven to 375° F. Spray a baking dish with Pam; set aside.

Butterfly and halve chicken breasts (you learned how to do that here). Melt butter in a metal or glass pie pan. In another metal or glass pie pan combine breadcrumbs, cheese, basil, oregano, garlic salt, onion powder, salt, and pepper. Dredge each chicken breast half, first in butter, then in the crumb mixture, coating well. Place chicken breasts into prepared baking dish. Bake, uncovered, for 50 to 60 minutes until juices run clear.

While chicken is baking, stir together wine, scallions, and parsley. During the last 10 minutes of baking, pour this mixture on top of the chicken, top each with a pat of butter, and return it to the oven.

PRINT RECIPE

Another easy, company-worthy chicken dish is this Asparagus and Mushroom-Stuffed Chicken. So good, and makes such a beautiful presentation.

 

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Dishing It & Digging It

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Over the Moon

Celebrate Your Story

Wonderful Wednesday

O My Heartsie Girls Wonderful Wednesday
Full Plate Thursday

This post contains affiliate links.

Jim’s Chocolate Tort

Like me, the late Mr. O-P was not a baker. We were both cooks, and enjoyed every minute of it, but baking? No. When you’ve invited guests for dinner, however, you have to have dessert. Fortunately, he made it more often than I did, his specialty being this rich Chocolate Tort. It's easy to put together, and is always delicious. The only piece equipment you're going to need is a 9-inch spring form pan. Let me tell you that it's well worth the investment just to be able to make this cake.

Jim’s Chocolate Tort

9 ounces semisweet chocolate, chopped
1 cup unsalted butter
5 large eggs
1/2 cup superfine sugar, plus some for sprinkling
1 tablespoon dark cocoa powder

1/4 teaspoon espresso powder
2 teaspoons vanilla extract
Cocoa powder, for dusting
Chocolate shavings, for decorating.

Preheat the oven to 350° F. Lightly butter a 9-inch spring form pan and line the base with parchment paper. Butter the paper and sprinkle with a little sugar, tapping out excess.

Because the cake is baked in a water bath, carefully wrap the base and halfway up the sides with two thicknesses of heavy-duty aluminum foil to avoid any water leaking into the cake.

Melt the chocolate and butter in a medium saucepan over low heat, stirring frequently. Remove from heat; set aside. In the work bowl of a stand mixer beat the eggs and 1/2 cup of the sugar for one minute.

In a small bowl, mix together cocoa, espresso powder, and the remaining 1 tablespoon sugar; beat into the egg mixture until well blended. Beat in vanilla extract, then slowly beat in the melted chocolate until well blended. Pour mixture into the prepared pan and tap gently on the counter to release any air bubbles.

Place the cake pan into a larger roasting pan, and pour in boiling water to come 3/4 inches up the side of the wrapped pan. Bake for 60 minutes, or until the edge of the cake is set and the center is still a bit soft. The cake is done when a toothpick inserted 2 inches from the edge comes out clean. Lift the pan out of the water, remove the foil, and place on a wire rack. Run a knife around the side of the pan and then remove the side of the springform pan. Let the cake cool completely. Don't be alarmed if it sinks a little in the middle.

Invert the cake onto a wire rack, remove the parchment paper, and dust lightly with cocoa. Sprinkle chocolate shavings around the edge, and then carefully slide the cake onto your serving plate.

PRINT RECIPE

This post is linked to:

Inspire Me Tuesday

Reader Tip Tuesday

This post contains affiliate links.

Hot Chicken Salad

All the while I was growing up, and continuing until the very end of her life, my mother played bridge.  She was in a variety of bridge groups.  A bridge group, for the uninformed, consists of a table of four ladies, one of whom is the hostess and who provides the lunch; the other three are guests who rotate taking turns as hostess.  (Often times there are bridge parties, consisting of two to four tables of bridge with prizes given to the high scorers, but that's another matter.)  The bridge groups met regularly, so these active ladies could fully plan their schedules.  There was the “First Monday” bridge group, the “Second Tuesday” bridge group, and the “Third Thursday” bridge group.  Sometimes there were conflicts and the First Monday group would have to be moved to Tuesday, or the Second Tuesday group would be moved to the third Tuesday, or the Third Thursday group would be moved to Friday or the following Monday, unless that Monday happened to be a first Monday wherein it would be moved to Tuesday.  Does this sound a little bit like a “Who's on First?” routine?  Yep, it used to sound that way to me, too.

The women in these groups were avid players.  Nothing, and I do mean NOTHING, would stop them from a game, even, as it once turned out, poor health.  I will never forget one autumn gathering when, after the morning hands were played and a nice lunch consumed, one of the ladies simply slid off her chair and passed away at mother's bridge party.  I still remember my shocked mother's rather inappropriate, yet hilarious response, when, shaking her head sadly she said, “Well, at least she had a good lunch.”

Good lunches were a given.  One thing was for certain, a lot of chicken salad was served, and in endless varieties.  My mother grew to hate chicken salad over the years, and always strove to serve something unique.  I quite like chicken salad myself, this recipe in particular.  It is one that I copied down back in the early eighties when I first married, and seeking something to prepare that was delicious, yet uncomplicated.  Every time I eat it, I think, with fondness, of those bridge groups and the lovely ladies who comprised them.  I wonder if women still play bridge?  I never caught the bug, but I do play a mean game of gin, so if you do too, deal me in!

Hot Chicken Salad

1-1/2 cups cooked chicken breast, cubed
3/4 cup diced celery

1/4 cup diced scallions
1/2 cup pecans, roughly chopped
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
3/4 cup Hellman’s mayonnaise

2 Tablespoons whole milk
1/2 cup sharp Cheddar, grated

1/2 cup Smoked Gouda, grated
2/3 cup crushed potato chips

Preheat oven to 350°F. Spray a 2-quart ovenproof dish with vegetable spray and set aside.

Place roughly chopped pecans on a baking sheet, and then into the preheated oven; toast until aromatic, about 5-7 minutes.  Cool.

In a large mixing bowl combine the chicken, celery, scallions, cooled toasted pecans, garlic salt, pepper, lemon juice, mayonnaise, milk, and cheeses. Place the mixture in the prepared baking dish. Sprinkle the crushed potato chips on top to cover. Bake for 25-30 minutes, or until bubbly.

Serves 4 “Bridge Ladies”

This post is linked to:

Create It Thursday 

Show and Tell Friday 

Friday Unfolded
Foodie Friday

Simple and Sweet Fridays

What To Do Weekend 
Weekend re-Treat

Sunday’s Best

Cliff's Parkay Oatmeal Cookies

This recipe has been in the family longer than I have.  We call them "Cliff's" after my uncle on my mother's side, who introduced the family to these cookies when he was 8 years old.  Back in the 30's when he was in grammar school his class did a unit on baking.  Each of the children got to participate in some way, and each went home with a small bag of cookies.  His mother (my grandmother) liked them so much that she sent him to school the next day with a note to the teacher requesting the recipe.  We've all been making them ever since, and find these are the best oatmeal cookies we've ever tasted.  Sadly, my uncle passed away in 1989 at the age of 60.  I wish he could see this little tribute that I'm paying to him and these delicious cookies.  Here is the recipe exactly as it was written when he brought it home those many years ago.  The "soda" referred to in the recipe is, of course, baking soda; "Parkay" is Parkay margarine.

Cliff's Parkay Oatmeal Cookies

1-1/2 cups Parkay

2 cups sugar

3 eggs

2 cups rolled oats

1 cup chopped pecans

1 cup raisins

2 teaspoons soda

Dash of salt

3-3/4 cups flour

1 teaspoon cinnamon

Cream Parkay and sugar together, add eggs, then rolled oats, pecans and raisins.  Add the flour which has been sifted with the cinnamon, soda and salt.  Roll into small balls and dip them in sugar.  Take a glass and dip into flour and pat rolls down.  Bake in 375 degree F oven for 10 to 12 minutes.  Remove at once from baking sheets.

Clifford T. McDonald ca. 1962

This post is linked to:

Real Food Wednesday

Cast Party Wednesdays

This Chick Cooks

Sweets for a Saturday