Recipes from my birthday dinner

[Skep]

Being homebound by the recent snowstorm, my sister has found time to type up some of the recipes we used for my birthday dinner. I'll post them as they trickle into my inbox.

This first one is for a peppery cheesy quick bread that is fantastic toasted. I'm going to make this and have it as part of a hearty breakfast; perhaps with a ham 'n cheese omelet or with scrambled eggs and sausage links.


PEPPERY CHEESE BREAD from Southern Living, Dec. 04

2 1/2 C flour
1 Tbs sugar
2 tsp cracked black pepper
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda

2 eggs, lightly beaten
1 C plain low-fat yogurt
1 C shredded cheddar cheese
1/2 C vegetable oil
1/4 C thinly sliced green onions
1/4 C milk
1 Tbs spicy brown mustard

Combine first 6 ingredients in a large bowl. Make a well
in center of mixture. Stir together eggs and next six
ingredients, add to dry ingredients, stirring just until moistened.

Lightly grease 9 x 5 loaf pan; pour batter into loaf pan.

Bake at 350 for 45 to 50 minutes or until golden brown and wooden
pick inserted in center comes out clean. Cool in pan on a wire rack
10 minutes, then remove from pan and let cool at least one hour
on wire rack.

[livius drusus]

Aha! Finally some proof. ;) That looks fanfrickintastic, Skep. I'm most definitely making it, maybe even as soon as next weekend.

[Skep]

Here's a simple but very tasty mashed potato recipe. Ahhh, the butter. :yup:


COTTAGE POTATOES from Paula Deen's Savannah Country Cookbook

4 very large potatoes (about 3 lbs.)
1 stick butter
1 C cottage cheese
1 medium onion, diced
salt & pepper
paprika

Scrub potatoes, slice them and put in a pot
with water to cover. Boil the potatoes until tender.
Drain and lightly smash them with 6 Tbs butter.
Add the cottage cheese, onion, and salt and pepper
to taste. Stir the mixture gently, then put in a greased
casserole. Dot with the remaining butter and sprinkle
with paprika. Bake uncovered at 350 for 30 minutes.

[Skep]

Here's a recipe for pecan coated chicken. It was very good. I've pasted the recipe as it was given to me but if I were to make this again, I'd probably bake the chicken on a sheet pan and kick the heat up to 375 for the last 15-20 minutes to ensure a crispy skin/crust.


PECAN CHICKEN from Paula Deen's Savannah Country Cookbook

1 stick butter
1 C buttermilk
1 egg, lightly beaten
1 C flour
1 C ground pecans
1 Tbs salt
1 Tbs paprika
1/4 tsp pepper
1/4 C sesame seeds
Two 2 ½ lb chickens, cut into quarters
1/4 C pecan halves

Preheat oven to 350. Melt butter in 10 x 15 baking pan.
In a shallow dish, combine buttermilk and egg.
In another dish, combine flour, ground pecans, salt, paprika,
pepper, and sesame seeds. Dip chicken in buttermilk,
then in flour mixture. Place skin side down in melted butter.
Turn to coat and leave skin side up. Sprinkle with pecan halves.
Bake for 1 1/4 hours.

[Dingfod]

You suck. Happy birthday anyway.

[inland wave]

Sounds great! Will give it a try. :yup:

[livius drusus]

You have good taste, inland wave. :)