The Cook Stove / Seasonings
Barbecue Sauce
1 large onion, chopped
½ cup tomato catsup
2 cups canned tomatoes
1 tablespoon butter
1 clove garlic, chopped
½ cup Worcestershire sauce
1 tablespoon brown sugar
½ cup vinegar
red pepper, black pepper, salt and mustard (to taste)
Strain the tomatoes. Add an equal quantity of water.
Add the onion, garlic, catsup, butter, sugar, vinegar and
Worcestershire sauce. Cover and simmer for 10 minutes.
Season to taste using the red pepper, black pepper, salt and mustard.
Simmer for 5 more minutes.
You can thicken this with flour if desired, and cook until blended.
Fried Chicken Coating Mix
2 cups all-purpose flour
2 tablespoons salt
2 taplespoons pepper
1 tablespoon dried thyme
1 tablespoon dried tarragon
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon garlic salt
1 teaspoon dried oregano
2 eggs
½ cup milk
1 broiler/fryer chicken (2 ½ to 3 ½ pounds)
cut into pieces
oil for frying
Combine the first 9 ingredients; store in an airtight container. In a shallow bowl, beat eggs and milk. Place ¾ cup coating mix in a large resealable plastic bag. Dip chicken into egg mixture, then add to the bag, a few pieces at a time; shake to coat. Heat ¼ inch of oil in a skillet over medium-high heat. Brown chicken on all sides; Transfer to an ungreased 15 x 10 x 1 inch baking pan. Bake, uncovered at 350 degrees for 45-55 minutes or until juices run clear.
SEASONED SALT
A great all around seasoning.
2 tbsp. coarsely ground pepper
1 tbsp. chicken bouillon powder
1 tsp. onion salt
1 tsp. onion powder
1 tbsp. garlic salt
1 tsp. cumin powder
1 tsp. dry marjoram leaves,
crushed fine
1 tbsp. dry parsley leaves,
crushed fine
1 tsp. paprika
½ tsp. curry powder
1 tbsp. chili powder
1/3 cup table salt
Mix all ingredients together
Well. Store in glass jar at room
Temperature. Makes about 1 cup.
|
|
