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Crock-pot talk greases the chicken skids
Published November 29, 2009
Remember I asked Linda about the grease when cooking chicken in the crock pot and how do you get around it? Here is her answer, plus more good ideas about cooking in the crock pot.
Now if she would tell us where she gets all that energy and share that recipe with the rest of us it would be greatly appreciated.
It could partly be as simple as getting the crock pot out and using it. Put the stuff in there in the a.m. and walk away.
Hi Gin,
Whole chickens do make grease, and I just pull the chickens out, drain them in a colander and throw away the rest, but mostly I use skinless boneless chicken breasts from the large bag from Sam’s.
When I cooked the whole chickens in the salsa, it flavored them, but like I said, I pulled them out and I didn’t use the juice/drippings. I spooned on a little more salsa with the sour cream and guacamole. Yum!
We just got back from three weeks at the ranch. With neighbors and workmen coming for dinner almost every night I did a lot of cooking. Last night I made a pork roast in the crock pot with a jar of raspberry jam and 1?4 cup of chipotle flakes. They raved.
Monday night I did a turkey and cornbread sausage stuffing. I did the salsa chicken with chicken breasts one night.
I also make a lot of fruit cobblers. A large bag of frozen fruit (blackberries, blueberries, strawberries) scant bit of sugar and a crumble crust made of flour, butter and little sugar.
Tomorrow I have to make 150 servings of dessert for a POA open house mixer. Decided to make cupcakes, for ease of eating and portion control. Intend to make chocolate, white and carrot cake from mixes, but decorate the tops differently. I’ll use a cream cheese frosting on all and sprinkle on nuts, candies, mint chocolate chips, crushed Heath bars, etc. It will look like a great variety.
I really do love to cook, and I love to make it and give it away so I am not tempted to eat it.
Linda, Padre Island
Linda,
You make it all sound so simple. I want you to know I ventured out to the grocery store yesterday and purchased a big bag of chicken breasts. Now all I have to do is stand on my head and dig out the crock pot.
Hey, I never have enough to do; do you all need another ranch- hand when at the ranch? Mind you, I don’t know nothin’ bout birthin’ no cows, but have a cell phone and I’m good at calling for backup when needed.
Since you mentioned making the cobblers, I just have to give everybody the recipe for one of the best toppings in the whole world. It is my Aunt Bea’s and I think it is wonderful.
Topping
1 cup sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1?3 cup oleo.
Mix till fine crumbs, and then stir in 1 beaten egg. Drop over fruit mixture and bake at 375 degrees 35 to 40 minutes.
I love this topping because it isn’t cake like. It’s crispy and the bottom of it that touches the fruit is dumpling like. I’m tellin’ ya’, you’ll love it.
Caution: Don’t try this on peaches that have been poured out of a large can, juice and all, with butter and sugar added, heated up, poured in a 9- by 13-inch pan, and then had this topping dropped over the top of it.
It is highly habit forming and for some unknown reason causes your pants to shrink, thereby causing you to have to lie down on the bed to fasten and zip them up! … Or consider the always versatile and comfortable A-line dress, there are some really cute ones out there.
• • •
Hi Gin,
Here is a recipe for cleaning silver jewelry. Someone asked for it in your column. Also, there is a recipe for the Old-Fashioned Buttermilk Cake from Southern Living magazine that someone else asked for.
Use a glass bowl or glass baking dish. Line it with aluminum foil. Put the silver jewelry in the bowl, on top of the foil. Take a tablespoon each of baking soda, salt and liquid dish washing detergent, and spread it over the jewelry.
Next, boil enough water to cover the items in the bowl. Pour it over the jewelry. Wait about 15 minutes and remove the items. Rinse them in cold water. You can dry with a soft cloth or let them air dry.
DO NOT put anything but sterling silver items (no plated materials) into the cleaning solution.
DO NOT put any porous stones (gems) into the cleaning solution. If you want to be really careful, just use a soft toothbrush and toothpaste to clean silver or gold jewelry. Works great on diamond rings. Keep up the great job … love your column.
Avis Musgrove, a Sulphur, La., reader.
Gin here: Do not use this on any antique silver or jewelry with a pattern, or filigree. It actually etches the surface and all the beautiful dark patina that took decades to develop will disappear. On these items, always use ready-made silver polish, paste or cream, along with a liberal application of old-fashioned elbow grease.
Now for the cake.
Old-Fashioned Buttermilk Pound Cake
1 cup softened butter or margarine
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract (I like to grate lemon zest into the batter)
3 cups all-purpose flour
1?2 teaspoon baking soda
1?2 teaspoon baking powder
1?4 teaspoon salt
1 cup buttermilk.
Beat butter at medium speed with an electric mixer 2 minutes, or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Stir in flavorings.
Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Pour batter into greased and floured 12-cup Bundt pan. Bake at 325 degrees for about 55 minutes, or until a wooden pick inserted in the center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool on wire rack. Pour Buttermilk Glaze over warm cake.
Glaze
1?3 cup buttermilk
1/4 cup sugar
2 tablespoons butter
2 teaspoon cornstarch
1?8 teaspoon baking soda.
Mix ingredients in pot and bring to boil over medium heat. Cook 1 minute or until thick, stirring constantly. Remove from heat and drizzle cake with glaze.
Thanks a bunch, Avis, for both recipes. I’m glad to see you put the DO NOTs in the homemade silver cleaning recipe. And the cake will please Gloria, I’m sure.
Now she has three recipes for buttermilk cake. She’ll be out shopping for A-line dresses before it’s all over.
If you have recipes or tips to share, or a request, send to Conversations with Gin, P.O. Box 334, Clute, TX 77531, or e-mail ginscolumn(at)hotmail.com.
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