The Free Recipes Site

In a departure from our usual text-based content, I decided to include a video about chicken soup with dumplings… to cure what ails you.

Google Video offers these free videos to webmasters, so look for more in the future.

Now, for today’s video with the Kelly Twins…

I hope you enjoy it. Please use the Comments to tell me if you’d like to see more of this in the future.

Now, here’s a great FREE chicken soup recipe for you:

Chicken Soup with Dumplings

Ingredients:
1 roaster
1 pint (2 cups) milk
1 egg
Dash salt
1 cup of flour or so to make stiff dumpling mix

Directions:
Cut up the chicken; cut each joint, and put it into a pot with 1 to 2 quarts water & let it boil an hour; make dumplings of milk, egg, a little salt and flour, stirred in till quite stiff. Drop this into the broth from cooking the chicken, a spoonful at a time, while it is boiling; stir in a little thickening, with enough pepper, salt and parsley, to season the whole; let it boil a few minutes longer, and take it up in a tureen. Chopped celery is a great improvement to chicken soup; and new corn, cut off the cob, and put in when it is half done, gives it a very nice flavor.

OK, OK, I know… deep fried foods aren’t very healthy for us! But aren’t they often just so delicious? Hey we all have to cheat a little now and then. Try these two great recipes and see if you agree that they are worth cheating on that diet…

Deep Fryer Sopaipillas

Ingredients:

Olive oil
1 cup all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. nonfat dry milk
1 tsp. vegetable shortening
1/2 cup cold water

Directions:

Heat oil in an electric deep fryer to 370°F - 380°F. Combine flour and next 4 ingredients in a food processor and pulse 3-4 times. With machine running, pour in water through feed tube and process about 15 seconds, or until ingredients begin to come together. Transfer mixture to a lightly floured work surface and mix by hand, adding more flour as needed, to make a soft dough. Roll into a circle about 1/8 inch thick and cut each circle into 12 wedges. Add 2 or 3 at a time to fry basket. Lower into hot oil and fry 5-7 minutes, turning several times, until golden. Drain on absorbent paper and repeat with remaining sopaipillas. Serve with honey, syrup, guacamole or salsa. Yumm!

Cajun Fried Fish

These fish fillets are battered with a beer batter with Cajun seasonings then deep fried.

Ingredients:

2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying

Directions:

In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour.

Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate. Preheat oil in deep fryer to about 370ºF.

Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook.

Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil.

Use this batter to fry shrimp, oysters, and other shellfish.
Serves 4

Here’s a bonus in today’s posting…

The Secret to a Perfect Paella

According to The American Heritage Dictionary of the English Language, paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. The Dictionary also explains that in the Old French and Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side.

In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Paella is a dish that is generally made to feed several people. Moreover, paella is quite flavorful the next day as the tastes have had time to mix together and become stronger.

This article is not a recipe but rather an outline that describes the three basic steps to follow to make a wonderful paella while leaving the reader (the chef!) the latitude to be creative and to make the dish their own by customizing it to their taste.

First the rice.

Select a type of rice that you are comfortable using. Feel free to experiment but know that paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic and tomato until they soften, mixing constantly. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more that three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well balanced mixture.

Second the meat.

In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts…it’s all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your paella.

Third combining it all.

Cover the bottom of the paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked Merguez (spicy lamb sausages) and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the paella dish and cook for about 45 minutes at 350F or until the rice is cooked. At this point you can add raw shrimp or muscles and cook uncovered for another five minutes.

In short, the secret to preparing the perfect paella is to make it your own!

Have fun cooking with our free recipes and cooking tips!

Here’s some great soup recipes to warm you up on a cold winter’s day… and they’re sized just right for 2 people!

BEAN SOUP

Ingredients
1 cup of beans
1 quart of water
ham bone
1 pint of milk
1/2 teaspoonful of butter

Directions
Boil the beans fifteen minutes. Boil with the ham bone three hours. Rub through a gravy strainer, add hot milk until it is of the proper consistency, and add the butter. Serve at once.

CLAM-CELERY SOUP

Ingredients
10 clams chopped
1 pint water
1 pint milk
1 tablespoonful butter
yolks of two eggs beaten
1/2 single head of celery
chopped fine
1 very small onion
chopped fine
salt and pepper to taste.

Directions
Rub butter and flour together, thickening the hot water with it. When cooked smooth, add celery and on- ion, cooking twenty minutes. If clams are fresh, add them, too, but if canned, only heat through. Just before serving, add milk, which has been heating in another dish, the yolks of eggs and seasoning, not allowing to cook.

WINTER VEGETABLE SOUP

Ingredients
1 small turnip (Scrape and slice)
1 carrot
1 small onion peeled
3 stalks of celery
2 leeks
2 stalks of parsley, minced
1 clove
salt and pepper
grated nutmeg
3 pints boiling water

Directions
Fry all with a little butter until a light yellow; add celery and leeks, cut into small pieces; stir and fry all for five minutes; when fried, parsley, clove, salt and pepper and a little grated nutmeg; cover with boiling water, and simmer for one hour. Take off the scum, strain and serve.

This week, I have a few delicious side dish recipes–all using apples, which are easily found this time of year–to round out your collection.

Apple Coleslaw

Ingredients:
1 small head of cabbage, shredded or thinly sliced
1/8 teaspoon cloves (if desired)
1/8 teaspoon cinnamon
1 large apple, cubed
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup mayonnaise or sour cream
1 teaspoon grated orange peel
1 teaspoon lemon juice

Directions:
In a large bowl, combine all ingredients; toss lightly.

Apple Baked Beans

Ingredients:
2 cups pork & beans (16 oz can)
1/3 cup bottled barbeque sauce
1/4 cup brown sugar
1/4 cup golden raisins
1/3 cup tart (granny smith) apples
1/2 cup chopped onion
8 bacon strips

Directions:
Drain pork and beans and place into oven-proof bowl. Chop onion and apples and add to beans. Also add barbecue sauce, brown sugar and raisins. Mix together and lay bacon strips on top. Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours.

Sweet Potato Mold

Ingredients:
2 1/2 lb sweet potatoes; boiled until soft, peeled & mashed
1 teaspoon salt
1 cup low-fat milk
2 T. butter; melted
3 eggs; separated
1 teaspoon orange peel, grated
1/2 cup brown sugar; divided
3/4 cup applesauce
1 1/2 cup pecans; halved or chopped

Directions:
Preheat oven to 350 degrees. Butter bottom and sides of 10 cup cake pan, ring mold, or oven proof baking dish. Set aside. In a large bowl, mix mashed potatoes, butter, orange peel, applesauce, salt and milk with a spoon until blended. Mix in eggs yolks and 1/4 cup brown sugar. Beat egg whites until stiff peaks form. Gently fold into sweet potato mixture. Place pecan halves or pieces in bottom of baking dish with tops of halves facing the bottom. Sprinkle with remaining 1/4 cup brown sugar. Spoon sweet potato mixture into dish. Bake until firm, about 30 to 40 minutes. Remove from oven and let stand for 5 minutes before unmolding. To unmold, place serving platter over the top of dish, invert and shake gently to loosen.

So, there you have it… 3 great free side dish recipes you can make today. Bon Appetit!

Happy cooking,
Kathi
“The Recipe Collector”

It’s that time of year again, when even the “never-really bakers” like me bake cookies… for the holidays! Home-baked cookies make great holiday gifts. They’re also a wonderfully easy dessert to serve to guests and party goers. And have you ever participated in a cookie swap? What fun!

So, here’s a few cookie recipes to get you started…

Almond Crescents

Ingredients:
1 cup powdered sugar
1 cup whipping (heavy) cream
2 eggs
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (7 ounce) package almond paste (7 or 8 ounces)
3/4 cup butter or margarine — softened
Easy Glaze — (recipe follows)

EASY GLAZE
1 cup powdered sugar
6 teaspoons milk (6 to 7 teaspoons)

Directions:
Mix powdered sugar, whipping cream and eggs in large bowl with spoon. Stir in flour, baking powder and salt (dough will be stiff). Cover and refrigerate about 1 hour or until firm.

Heat oven to 375º. Break almond paste into small pieces in medium bowl; add butter. Beat with electric mixer on low speed until blended. Beat on high speed until fluffy (tiny bits of almond paste will remain).

Roll one fourth of dough at a time into 10-inch circle on lightly floured
surface. Spread one fourth of almond paste mixture (about 1/2 cup) over circle. Cut into 12 wedges. Roll up wedges, beginning at rounded edge. Place on ungreased cookie sheet with points underneath. Repeat with remaining dough and almond paste mixture. Bake 14 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely.

Drizzle with Glaze.

EASY GLAZE: Mix ingredients until smooth and thin enough to drizzle.

Butterscotch-Oatmeal Crinkles

Ingredients:
2 cups packed brown sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
2 cups old-fashioned or quick-cooking oats
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated or powdered sugar

Directions:
Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats, baking powder and salt.

Shape dough into 1-inch balls; roll in granulated sugar. Place about 2
inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no
indentation remains when touched lightly in center. Immediately remove from cookie sheet to wire rack.

Chocolate-Bourbon Balls

Ingredients:
1 (9 ounce) package chocolate wafer cookies, finely crushed (2 1/3 cups)
2 cups finely chopped almonds
2 cups powdered sugar
1/4 cup bourbon
1/4 cup light corn syrup
Powdered sugar

Directions:
Mix crushed cookies, almonds and 2 cups powdered sugar in large bowl. Stir in bourbon and corn syrup.

Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly and refrigerate at least 5 days to blend flavors.

So, there you have it… 3 wonderful holiday cookie recipes! Enjoy…

Happy cooking,
Kathi

Today’s selection of recipes are culled from different countries around the world for a bit of ethnic flair.

I hope you enjoy them…

Chicken Marengo (Spain)

Ingredients:

1 whole frying chicken, cut into pieces
4 cloves garlic, crushed
2 T olive oil
1/2 sm onion,thinly sliced
1/4 tsp. thyme, dried or 1/2 tsp. fresh thyme
1 tsp. salt
1/8 tsp. black pepper
1/2 c dry white wine
1 c Italian plum tomatoes-peeled,core,chopped
1 T tomato paste
1/2 sm onion, thinly sliced
1 T butter
1/2 lb mushrooms,sliced
3/4 c black olives, pitted
1/2 lemon, juiced

Directions:
Saute onions and crushed garlic cloves in a kettle or deep iron skillet in olive oil until lightly browned; remove and brown chicken pieces well on all sides. Mix together tomato paste and chopped tomatoes, stir in wine, browned onions and garlic, and seasonings (except parsley). Top chicken pieces with liquids mixture. Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a separate skillet saute the remaining onions and mushrooms in butter until golden. Add olives and lemon juice to the mixture. Add this to the top of the chicken in the kettle, cover and cook another 15 - 20 minutes. Sprinkle with parsley and serve. Or, even better, prepare this a day ahead and the flavors will be further enhanced.

Serves 4

Aepfelkratzet (Apple Scramble) (Germany)

Ingredients:
2 cups plus 3 1/2-tbsp flour
3 to 4 eggs
1 1/2 cups plus 1 1/2 tbsp milk
1 dash salt
Sugar,to taste
3 apples,peeled, cored, and sliced
7 tbsp butter
Confectioner’s sugar for dusting

Directions:
Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough. In a skillet, melt the butter and lightly saute the apples. Pour the dough over the apples. Constantly stirring the whole with an egg turner, cook until the ‘Kratzet’ has browned all around. Dust with sugar, and serve.

Serves 4

Bastilla (Greek)

Ingredients:
1 lb chicken breasts (or thighs)
1 md onion, chopped
3 c chicken stock, preferably-homemade
/2 c fresh parsley, chopped
1 stick cinnamon (3 inches -long)
1/2 t ginger, ground
1/8 tsp. pepper
1/4 tsp. saffron threads
3 eggs
8 sheets phyllo dough, thawed
4 T butter, melted
1 T granulated white sugar
1 tsp. cinnamon
2/3 c chopped almonds, blanched
Powdered sugar, for garnish
Cinnamon, for garnish

Directions:
Preheat oven to 425 F. In a large kettle add the chicken, stock, parsley, cinnamon stick, ginger, pepper and saffron. Bring to a boil over high heat. Cover, reduce heat and simmer until chicken is tender, about 30 to 45 minutes.

Lift chicken from stock and let stand until cool enough to handle. Remove and discard bones and skin. Shred the meat into bite size pieces.

Bring the broth to a boil over medium heat. Lightly beat eggs and pour slowly into the stock stirring until curds form, about 1 to 2 minutes. Pour mixture through a fine strainer placed over a bowl. Let stand until well drained. Reserve stock for soup or other uses. Discard the cinnamon stick.

Stack phyllo; keep covered to prevent drying out. Brush some of the butter on the bottom and sides of a 10-inch deep pie pan. Overlap 6 sheets in the pan to cover bottom and extend 8 to 10 inches beyond edge. Brush phyllo with butter. Sprinkle sugar and second measure of cinnamon over phyllo. Top evenly with the chicken. Spread egg mixture over chicken, then sprinkle with almonds. Fold the edges of the phyllo over the filling and brush top with butter. Fold remaining 2 sheets of phyllo in half crosswise and place on pie. Tuck edges inside pan and brush top with butter.

Bake uncovered in a 425 oven for 20 minutes, or until golden brown. Shake pan to loosen pie. Hold an unrimmed baking sheet loosely over the top of the pie and invert pan. Lift off pan, return pie to the oven and bake until golden brown; about 10 minutes. Invert pie onto platter. Let stand 5 minutes. Sift powdered sugar generously over top and then decorate with crisscrossing lines of ground cinnamon.

Do you like chicken wings? Love them? Yeah, me too! Today, I have 3 different types of chicken wing recipes for you…

I like to say that I come from the land of the original chicken wings, fondly known as “Buffalo wings.” That recipe was first formulated in a bar in Buffalo, NY in the 1980’s. Well, I’m not actually from Buffalo, but I am from a western suburb of Rochester, NY, so close enough. (I live in Montana now, though, so go figure…)

Anyway, here’s the original recipe for wings…

Authentic Buffalo Wings

Ingredients:
3 pounds of wingettes (wing drumsticks and wings separated)
1 cup flour
1 cup vegetable oil
3/4 cup Louisiana hot sauce
1/4 cup melted margarine or butter

Directions:
The night before you plan to make the wings, wash them in cold water. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried.

The following day, put flour in a zipper lock bag. Add a few pieces of chicken wings at a time, zip the bag, and shake it until the wing pieces are well coated. (NOTE: You can add seasonings to the flour if you like, such as cayenne or black pepper and salt.) Repeat until all wings are coated with flour. Meanwhile, heat the oil in an electric frying pan or skillet on medium-high heat. Add a few wings at a time to the pan (be careful of splattering!). Watch the wings carefully, turning as they brown. Once they’re brown on both sides, turn the heat down to medium or medium-low. Continue cooking, turning occasionally, until chicken meat is cooked, about 8 to 10 minutes, depending on the size of the wings. Do them in several batches, if necessary.

Next, mix the melted butter and hot sauce in a bowl or zipper lock bag. Add the wings and shake or stir to coat with sauce. (If you want “suicide” wings, add 1/4 cup of Tabasco sauce too.) Serve with chunky blue cheese salad dressing (Marie’s is perfect) and celery sticks.

Cajun Chicken Wings

Ingredients:
12 chicken wings — tips removed
5 bay leaves — crumbled into bits
3/4 teaspoon caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
4 garlic cloves — finely chopped
1 1/2 teaspoons dry mustard
2 teaspoons paprika
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
2 tablespoons brandy
2 tablespoons fresh lemon or lime juice

Directions:
Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt
for about 10 minutes. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken
wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare.

Sweet-Sour Chicken Wings

Ingredients:
20 chicken wings
7 1/2 ounces tomato sauce (half can)
2 tablespoons orange marmalade
1 tablespoon honey
2 teaspoons ginger — minced
2 teaspoons fermented chili sauce
2 teaspoons pepper vinegar
4 garlic cloves — peeled
1 teaspoon salt (scant)
2 teaspoons MSG
1/2 cup water (more as needed)
Dash Tabasco

Directions:
Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from pressure cooker and place cooked-out fat in wide-mouthed, tapered jar for other uses. Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic. Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and serve.

Notes:
Use vinegar “which has been used to keep a supply of bird’s-eye peppers.” After discarding chicken spurs, wash hands with very warm water and Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach. (One should always regard chickens, even if processed in USA or inspected by USDA, as unclean! USDA inspectors are notoriously less
than thorough, and U.S. packing houses often neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste products un-excreted, etc. And one should not expect much better from out-of-country chickens.)

Amish cooking has become ingrained into traditional American cooking.

Chances are, when you were growing up your grandmother or your mother prepared a dish or two that was based on a traditional Amish recipe without you even knowing it. All you knew was that you found it to be delicious.

I finally traced the roots of some of my favorite childhood dishes to the Amish, so I’m sharing a couple of those recipes here today. I found that many of the great breads, cookies and dishes that my grandmother used to make were actually Amish recipes! I thought everyone should try these great recipes…

Amish Apple Cake

Oh, this one is SO yummy!

Ingredients:
1/2 c. chopped pecans
2 1/2 c. finely chopped apples, such as Granny Smith
1/2 c. butter, softened
1 c. sugar
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 c. all purpose flour

Hot Caramel Sauce
1/2 c. butter
1 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. evaporated milk

Directions:
In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9″ round cake pan and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with your finger. Serve with Hot Caramel Sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. Remove from heat and whisk in vanilla and milk. Serve warm sauce over cake. Serves 8.

=====================================================

Shoo Fly Pie

This is THE traditional Amish dessert. If you’ve never had it before, you’re in for a treat! Sinfully delicious…

Ingredients:
Crust
2 c. flour
3/4 c. brown sugar
1/3 c. margarine
1/2 tsp. nutmeg
1 tsp. cinnamon

Syrup Mixture
1 c. molasses
1/2 c. brown sugar
2 eggs
1 c. hot water
1 tsp. baking soda, dissolved in the hot water
2 unbaked 8″ pie crusts

Directions:
Mix crumb ingredients together until crumbs are formed. In separate bowl, mix syrup ingredients together. Pour 1/2 of syrup into each pie shell, then top each with crumbs, using 1/2 on each. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Cool completely before cutting.

Sure hope you enjoy these Amish recipes. I know I did!

Until next time, happy cooking…

Today, we’ve got a couple of scrumptious free chicken recipes for your cooking fun! Do you like southern cooking, that down-home style? If so, you’re going to love this first recipe…

Garlic Fried Chicken

Ingredients:
2, 2 1/2 pound frying chickens cut in pieces
2 tablespoons of lemon juice
1 cup of sour cream
1 clove of garlic, grated
1/4 teaspoon of Worcestershire sauce
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of celery salt

Directions:
Wipe the chicken pieces with a damp cloth and store in container with tight fitting lid. Mix all
ingredients together, pour over chicken, and let marinate in the refrigerator overnight. When
ready to fry, drain the liquid from the chicken pieces and dredge them in flour, heat some
vegetable oil in a large skillet over medium heat and brown the chicken pieces on all sides.
Lower the heat and cover skillet and cook for 35-40 minutes.

That one may not be good for the old diet, but is it great! Especially with some homemade potato salad and corn on the cob. What more could you ask?

Our next free chicken recipe is one from my own mother’s kitchen. Everyone I’ve ever made this for has loved it!

Chicken Rice Casserole

Ingredients:
3 to 4 boneless chicken breasts
1 onion, chopped
1/2 cup celery, chopped
1 cup chicken broth
1 can cream soup (cream of chicken, cream of celery, etc.)
1/2 cup mayonnaise
1 to 2 cups cooked rice
2 to 3 hard boiled eggs, chopped
1/2 cup crushed potato chips

Boil the chicken pieces in 1 to 2 cups of water with onion and celery until cooked through. (This can be done either on the stove or in the microwave.) Meanwhile, cook the rice according to package directions and boil the eggs. Remove the cooked chicken and cube or dice the pieces. Reserve 1 cup of the broth, along with the onion and celery. In 2 to 3 quart casserole, combine chicken, rice, broth, onion, celery, mayo, and eggs. Season as desired. Top with the crushed potato chips and bake at 325 degrees for 30 to 45 minutes until hot and bubbly. (You may need to cover the top with foil, if chips start to brown too much. Delicious!

Feel free to contribute your own recipes by putting them in a comment! See you soon…

Here’s a great free recipe for a vegetable dish made from zucchini from your garden or your local grocery.

Ingredients:
4 c. thinly sliced zucchini
1 tbsp. water
1 tsp. salt
3 tbsp. grated parmesan cheese
1 sm. onion, chopped
2 tbsp. margarine
Freshly ground pepper

Directions:
Put all ingredients except cheese in skillet. Cover and cook 1 minute.
Uncover and continue cooking and turning with wide spatula until just tender.
About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8.

What could be easier than this zucchini recipe? It’s a great take along dish for a picnic or covered dish supper.

Check back every day or two for more great free recipes from The Free Recipes Site!

Meanwhile, happy cooking!

PS Are you, like most cooks, often struggling to keep your recipes looking nice? Do you print out or write out random slips of paper that become battered and torn–if not lost–over time? If so, you might want to check out this site, which has a neat little software program that will solve these problems for you:

Instant Recipe Card Creator