When the weather outside is frightful — and even when it isn’t — some recipes can’t fail but warm the heart and one’s innards as well.
This week’s recipes offer a variety of main course meals, at least two which might be considered forms of comfort foods.
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Stuffed Cornish Hens
4 Cornish hens
salt and pepper to taste
paprika and garlic powder to taste
Stuffing:
1/2 cup butter
1 garlic clove, grated
1/2 cup finely chopped onion
1/2 cup finely chopped celery
4 oz. can crab meat, squeezed dry
1 cup bread crumbs
salt and pepper to taste
melted butter for basting
Dust hens with salt, pepper, paprika and garlic powder to taste.
To make stuffing, heat 1/2 cup butter in a pan and sauté garlic, onion and celery until soft.
Add remaining ingredients and mix well.
Stuff hens and tie legs together. Place in a roasting pan and brush with melted butter.
Roast, uncovered, at 350 degrees F for 1-1 1/2 hours. Let stand 10 minutes before serving. Remove stuffing and serve on the side.
Makes 4 servings.
Note: A simple rice and bread crumb stuffing may be substituted.
• • •
Chicken and Dumplings
3-4 lbs. chicken pieces, or 1 stewing chicken, cut up
6-8 cups water
salt and pepper to taste
2 celery stalks, chopped into small pieces
2 carrots, chopped into small chunks
1 onion, chopped
3 tbsps. flour
3 tbsps. water
Dumplings:
1 cup flour
2 tsps. baking powder
1 egg, beaten
2 tbps. vegetable oil
1/4-1/2 cup milk
Put chicken pieces into a Dutch oven or large pot and cover with water. Add salt and pepper, celery, carrots and onion. Bring to a boil then reduce heat and simmer for 2-3 hours.
Let chicken cool in broth and when broth is cool, remove chicken. Discard fat, skin and bones and return cut up meat to the broth and heat.
Stir flour into water and add to chicken broth to thicken.
To make the dumplings, combine all ingredients and mix well. Drop by spoonsful into boiling broth and cover. Let simmer for 15 minutes. Do not remove lid while dumplings are steaming.
Arrange chicken, dumplings and vegetabes on a deep platter. Will serve six.
• • •
Wild Steak Meat Casserole
2 lbs. moose or deer steak
vegetable oil or lard for frying
2 garlic cloves, chopped
2 tbsps. cornstarch
salt and pepper to taste
1 tbsp. dry mustard
1 large carrot, diced
1 large onion, sliced
2-3 celery stalks, diced
1-14 oz. can tomato sauce
1/2 cup barbecue sauce
Cut steak in serving-sized pieces. Heat oil or lard in a large frying pan.
Combine garlic, cornstarch, salt, pepper and mustard. Dip meat pieces into the cornstarch mixture. Fry in oil or lard.
When steak is browned on both sides, transfer to a 4 quart casserole dish.
Put chopped vegetables over the meat. Pour tomato sauce and barbecue sauce over the steak and vegetables.
Preheat oven to 400 degrees F. Bake the casserole for 30 minutes then reduce heat to 275 degrees F and bake for 90 minutes. Makes four servings.
Note: regular beef steak or stewing meat may be substituted.
Joyce Walter can be reached at [email protected]
