What a wonderful evening - a young man that we have loved for many years came by tonight and sat and visited. He made our day and evening. Such a wonderful person - smart, handsome, and incredibly sensitive to his family and friends. Thanks Matt for the visit!
First - Let me keep some promises and first share my Mom's Chicken and Dressing Recipe - Yum - and I am not even hungry!
Take one chicken and cut it up -- only now who really knows how to cut up a chicken -- just buy one already cut up ( Mom always liked to have a big fat hen -- but I prefer (and use) a less fat fryer.) Boil it until tender. (Make sure you also boil the liver, gizzard, back and save them for the gravy later!) Let it cool and Mom always just placed the pieces of chicken on top of the dressing -- but I find if you take it off the bone and tear into big pieces - everyone gets some chicken with their dressing and there is no fight over the leg or breast! Use 2 pans of cornbread ( I just make up "Jiffy" but Mom always volunteers to make the cornbread for me because she says Jiffy is too sweet)_ - so you can choose! (Personally I like sweet!) Crumble the cornbread into small pieces and add 6 to 8 slices of white bread also torn into cubes.. If you have any left over biscuits - break up a couple of those too! Cover with broth ( use the broth from boiling the chicken and I alway have canned broth on hand and feel free to use that too!) Take 2 cups broth and add 1 cup chopped onion and 3 stemss of chopped celery. Boil about 10 minutes until fork tender. Pour into corn bread mixture. Add black pepper and salt to taste. (My sister asked me "whose taste - and I always thought it was my taste -- start with 1 tablespoon of salt and pepper each -- and taste just before cooking!!)_ Beat 8 eggs and add to cornbread mixture along with 2 to 4 cups milk. Stir in chicken if you took it off the bone!! You want the dressing to be medium thin (it will be more tender!)_ Taste again to make sure you have enough salt and pepper! Pour into greased pan (s), and lay chicken on top (if you choose the original way!) Bake at 400 degrees for about an hour - or until set!!!
Giblet Gravy for Dressing: Take the parts that were saved for gravy (liver, back, gizzard) and cut up into about 2 cups broth. Bring to a boil and reduce to about 1-1/2 cups. (In meantime - boil 2 eggs ) Peel eggs, slice and add to gravy. Continue to cook -- then when dressing is partially set - dip out about 2 tablespoons and put into gravy. Let cook and then if too thin - make a thickening by adding about 2 -3 tablespoons corn starch to a 1/2 cup cold water -- stir well and slowly add to gravy! Serve with dressing!!!
Now don't go putting Cream of Mushroom soup or sage in this dressing or you won't have my MOM'S CHICKEN AND DRESSING!
Now let me tell you about this "Mile High" Meringue I have been talking about. After you read this and think "this woman is crazy" and start to log off forever --- just try it once!
Take 6 egg whites (I know, I know -- your pie only called for 4 eggs -- but just carefully get out 2 more and use the whites and think "the yellow is just fat" as you dump the two precious yellows down the drain!)
Place into the mixer and forget the Cream of Tarter -- add 1 Tablespoon (I sure seem to like Tablespoons, don't I?) of Baking Powder . After you start to beat on fastest speed - you will need to stop mixer and scrape the sides because some of the Baking Powder will stick to the sides. Add 1/2 tsp. vanilla and continue beating until it begins to form peaks. Slow down mixer and slowly add 1/2 to 2/3 cup sugar. Increase speed and beat until grainly feel is gone and it will hold up nice peaks. Hope you covered the pie mixture and kept it hot! Pour on top of pie, sealing edges, and bake in 350 degree oven about 10 minutes until nicely toasted . Take a picture!!!
I seem to have wandered from my original intent and that was to help take your cooking to a whole new level -- so tomorrow night I want to start with some more basics (you seasoned cooks hang on -- maybe it won't be too boring) and so we will talk about another one of my 5 secret seasonings! GARLIC!
Have a blessed evening - or night's sleep and God's will - log on tomorrow for more!
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