Yesterday I enjoyed cooking for my family. It's nice to have Jubilee and Daddy home again! I thought I'd share the recipes of the things I made yesterday.
Cornflake Chicken is one of our favorites. It tastes like fried chicken, just without all the grease. And, it's a lot easier to make in the oven, not having to mess with hot oil. The recipe comes from the "New Junior Cook Book" from Better Homes and Gardens, a gift my older sister Miriam got when she was 10 years old.
(the amounts are easily changed - I often use less butter and don't really even measure the other things, just do what seems right)
2 cups cornflakes
1/4 cup butter
1/2 tsp. salt
1/4 tsp. pepper
8 chicken drumsticks (I use boneless skinless breasts cut into strips)
Crush cornflakes in a Ziploc bag using a rolling pin. Melt butter, and stir in salt and pepper. Rinse the chicken. Brush chicken with melted better on all sides, roll in cornflake crumbs till coated, then put on greased baking sheet. Bake at 375 until chicken is tender - about 50 minutes.
I found the recipe for Seasoned Baked Potato Wedges on Tammy's Recipes. Click the name to go to the recipe. Again, these fries are a lot better for you than those deep-fried, and a lot easier to make. They're also very flavorful, and everyone here really likes them! I haven't yet found how to get them really crispy (though the comments on the recipe give some suggestions), but they still taste delicious!
We usually have salad or cut up veggies at almost every meal. Fresh vegetables are delicious, and very easy to prepare. We usually make salad using lettuce, tomatoes, and carrots, though sometimes we'll throw in cucumbers, celery, and/or green peppers.
Often I'll make biscuits or a type of bread to go with a meal, but since we were having pie for dessert, I decided not to. =)
Because Dad was away for Father's Day (taking care of my grandparents to give my aunt a vacation), we celebrated last night with a coconut cream pie - one of his favorites. I'd made it once before, and was happy that it turned out! It was quite yummy as well. =)
The recipes I used came from my mom's old Betty Crocker cookbook.
I usually use the recipe for Never Fail Pie Crust, but since I just wanted one crust, I tried a oil pastry recipe. It turned out okay, but was a little too crumbly.
Coconut Cream Pie
2/3 cup sugar
3 TBSP. cornstarch
1/2 tsp. salt
3 cups milk
3 egg yolks, slightly beaten
1 TBSP. butter
1 1/2 tsp. vanilla
3/4 cup shredded coconut
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter, vanilla, and coconut. Pour immediately into baked pie shell. Finish with Pie Meringue. Let cool at room temperature. Or pie may be chilled thoroughly and topped with sweetened Whipped Cream.
Pie Meringue for 9 " Pie
3 egg whites
1/4 tsp. cream of tartar
6 TBSP. sugar
1/2 tsp. flavoring
Heat oven to 400*. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Do not underbeat! Beat in flavoring. Pile meringue onto hot pie filling, being careful to seal the meringue onto edge of crust to prevent shrinking or weeping. Swirl or pull up points for decorative top. Sprinkle with shredded coconut for coconut cream pie. Bake 8 to 10 minutes, or until delicately browned. Cool away from drafts.