Jehovah-Jireh Farm: Local, pasture-raised meats and eggs
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Cathy's Special Recipes

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Delectable Roast Chicken

1 4-5 lb. whole chicken
Unrefined sea salt
Garlic powder
Onion powder
Ground sage
Black pepper
4 potatoes
4 carrots, cut up
4 onions, quartered
Salt
2-3 c. water

Sprinkle sea salt over whole chicken, to taste. With breast side up, sprinkle next four spices over top of chicken, to taste. Add vegetables around and inside chicken. Salt vegetables if desired. Add water. Cover roaster. Bake at 300° Fahrenheit for 4 hrs. After baking, make a gravy from the broth, if desired.
      Note: I usually roast two or three chickens for our family of eight. Then we have enough for another meal or two. The leftovers are great for soup, casseroles, or stir-fries.

Chicken and Rice

1 whole chicken
Salt
Favorite spices
1 1/2 c. brown rice
1 small onion, chopped
2-3 Tbsp bell pepper, chopped
3 c. water
Worcestershire sauce

      Layer rice in bottom of roaster. Sprinkle onion and bell pepper over rice. Sprinkle with salt. Stir together water and worcestershire sauce. Pour over rice.
      Put chicken on top of rice. Sprinkle with salt and desired spices. Top lightly with a piece of tinfoil. Bake at 325o for 3 hours or until the chicken is "fall apart" done.
      (Option: Add mushrooms and garlic to the rice.)

Eschabachi
(chicken onion soup)

2 c, cooked chicken
2 T vinegar
4 c. chicken broth
1/4 tsp garlic powder
2 c. sliced onions
1 T oregano
1 T whole cloves
Hot sauce to taste
      Put cloves in tea ball or cheesecloth. Put all ingredients in a large kettle. Bring to a boil. Reduce heat and simmer for 1/2 hour. (Important! It brings out the flavors tremendously.)
      This is a wonderful soup that is special at our house. Myron's parents brought this recipe back from Belize as returned missionaries. It is a special dish served by Maya Indian descendents in the little village of San Felipe, Belize for birthdays, weddings, etc. We serve it with rolled up tortillas spread with peanut butter to dip into the soup.


TIP: Are you wondering how to use leftover chicken? I purposely like to roast extra chicken, carrots and potatoes. With this I can make chicken soup or casserole or chicken pie.



Chicken Casserole

      Combine leftover chicken, carrots, potatoes, and gravy in a 9X13 pan. Add a can of cream of chicken soup or your own white sauce if you need extra sauce. Top with 4 cups bread cubes tossed with 4 tablespoons melted butter. Bake in 350o oven for 1 hour or until casserole is bubbly. (For best flavor, do not substitute the butter with oil or margarine.)

Chicken Pie

Filling:
      Combine leftover chicken, potatoes, carrots, and gravy. Add a can of cream of chicken soup or your own white sauce if desired. Set aside. (Option: Add chopped onion, peas, and grated cheese.)

Pastry:
3 1/2 c. flour
1 tsp. salt
2 tsp. celery seed
1 1/3 c. shortening
2 tsp. onion powder
1/2 c. ice water
1 tsp. garlic powder
      Stir flour, spices, and salt together. Cut in shortening. Sprinkle in water 1 tablespoon at a time, mixing until all flour is moistened. Gather dough into ball. On lightly floured board, roll 2/3 of the dough into a 13X17 in. rectangle. Ease into 9X13 pan. Pour in filling. Roll remaining dough into 9X13 rectangle. Place over filling. Crimp edges together. Cut slits in crust to allow steam to escape. Bake in 400o oven for 1 hr. until hot and bubbly. (Preheat filling to reduce oven time.)

Chicken Fried Rice

3 c. cooked chicken, cut up
2 eggs, beaten slightly
2 medium onions, chopped
2 garlic cloves, minced
1/3 c. green pepper (red is pretty)
1 c. frozen peas and carrots
4 c. brown rice, cooked
Oil or butter
      In skillet or wok over medium high heat, heat 1 tablespoon oil. Add eggs and spread to entire skillet. Flip to finish. Remove to a platter. Put small amount of oil in skillet. Add onions, garlic and pepper. Fry several minutes. Add peas and carrots. Fry till crisp tender. Add chicken and heat up. Cut up eggs to small pieces. Add eggs and rice to skillet. Sprinkle with a little soy sauce. Mix everything and fry till rice is hot. Serve with soy sauce.
      (Note: Add oil or butter to skillet as necessary.)


TIP: After roasting chicken and deboning the leftovers, put the bones and skin in a kettle. Cover with water. Add salt and 1-2 tablespoons of vinegar. Bring to a boil and simmer for 1 hour. I recently began doing this and found out there's still enough chicken "whatever" to make the cold broth gelatinous and flavorful.

Chicken Adobo

Delicious Adobo Chicken

3 lb. chicken, cut up
1/2 c. soy sauce
2/3 c. vinegar
1 c. water
2 cloves garlic, crushed
2 bay leaves
1 t. peppercorns or coarsely ground black pepper
3 Tbsp. cornstarch or arrowroot
      Bring everything except cornstarch to a boil in kettle. Simmer one hour or until chicken is tender. Remove chicken pieces from broth. Place on baking sheet and broil in oven until well browned. Thicken broth with cornstarch or arrowroot. Serve sauce with hot rice.
    This chicken dish is from the Philippines.

Easy Chicken Livers

Chicken livers
Flour
Butter (no substitutes)
Season salt
      Cut livers into pieces (4-6 pieces). Dredge in flour. Fry in butter, turning once. Sprinkle with salt.
      Serve with ketchup.
      Our children love chicken livers fixed this way. Using butter and cutting the livers into little pieces are real secrets to success in my family. The flavor of pasture raised chicken livers is much better and is not as strong as those from conventionally grown chickens.

Company Stuffed Chicken

Chicken pieces, skinned
Chipped beef or ham
Bacon strips, partially fried
1 can cream of mushroom soup or your own white sauce (see next recipe)
1 c. sour cream
      Line 9X13 pan with a layer chipped beef or ham. Add chicken pieces in single layer. Place 1/2 or 1 strip bacon over top of each piece of chicken. Mix soup and sour cream together. Spoon over chicken. Bake at 275 degrees for 3 hours, uncovered.

Crockpot Chicken and Potatoes

Chicken pieces
Potatoes
Deluxe white sauce
Oil
Salt
      Dredge chicken pieces in flour. Brown both sides in hot oil. Sprinkle with salt. Remove chicken from pan.
      To make white sauce, melt 1/2 c. butter in the pan. Add 2/3 cup flour and stir together. Slowly add 3-4 cups milk, stirring until thick and smooth. Add salt to taste. Remove from heat and stir in 1 1/2 cups sour cream.
      Slice potatoes 1/4 inch thick. Put in bottom of crockpot. Add chicken pieces. Pour sauce over all. Heat unto potatoes are tender.

Smoked Turkey (or Chicken) Deluxe

      Soak turkey for 2 or 3 days in a cool place in a brine made with Morton's Tenderquick meat cure. Use 1 cup cure to 7 cups water for brine, making enough to cover turkey. After soaking,remove turkey and rub well with liquid smoke. Roast as usual except that roasting time should be shortened - probably about 1 hour on a large turkey because brine tenderizes it. Cut-up roasting chicken may be soaked in brine in refrigerator overnight or up to 2 days. Rub with liquid smoke and bake. The flavor is very much like ham.

Butter Chicken

Chicken pieces
Butter, melted, no substitutes
Salt
      Brush both sides of chicken pieces with butter. Salt both sides. Bake in 350 degree oven 1 1/2 hours or until golden and juices run clear.
      This is so easy, but so yummy!


Pasture raised chicken is best after being chilled for 24 hours. It will be more tender. Well-chilled chicken should stay fresh in the refrigerator for at least a week.


Baking Sauces for Chicken

I rarely cut up the whole chicken into pieces for the following recipes. Instead, I just put the baking sauce over the whole chicken. You will need to add only 1-2 cups water in the pan. Bake as in previous recipe.

Caesar Chicken

Liberally brush bottled Caesar salad dressing over entire chicken. Add water to the pan. Bake as usual.

Honey Mustard Sauce

1/2 c. honey
1/4 c. mustard
1tsp. salt
1 tsp. curry powder

Stir together and brush 3/4 of sauce over chicken. Uncover the last 15 minutes and baste chicken with remaining sauce. (I also like to add potatoes to bake with the chicken.)

BBQ Sauce

1 c. water
1/2 c. vinegar
2 T. onion flakes
3 T. sugar
1 c. catsup
1 tsp. pepper
1 T. mustard

After baking, serve sauce over rice. Thicken with cornstarch if necessary.

Chicken Tandoori Sauce

2 c. chicken broth
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. black pepper
1 T. curry powder
1/4 tsp. ground coriander
1 tsp. tumeric
1/4 tsp. ground cumin
2 c. onions, chopped
2 green peppers, chopped
2 cloves garlic, minced
2 tomatoes, peeled and chopped

Mix and pour over chicken. Bake as usual. After baking, thicken broth with cornstarch and serve over rice.

BBQ Marinade

We love chicken grilled in the water smoker grill with this barbecue marinade.

2 c. vinegar
8 tsp. salt
2 c. water
4 tsp. worcestershire sauce
1/2 c. butter
1 tsp. garlic powder
3 tsp. pepper

Bring to a boil. Marinade chicken for at least one hour. (I do it longer.) Smoke chicken according to directions.



Egg Recipes

Brunch Casserole

2 1/2 bread cubes
1 lb. meat, cooked
2 1/2 c. cheese
6 jumbo eggs or 8 large
1 tsp mustard
1/2 tsp. salt
3 c. milk
      Spread bread cubes in bottom of 9X13 pan. Top with meat. Add cheese. In a separate bowl, beat eggs with mustard and salt. Add milk and beat. Pour over bread, meat and cheese. Bake at 350 degrees for 1 hour. (This can be prepared the evening before and baked in the morning.)

Egg in a Nest

      Butter both sides of a piece of bread. Cut a round hole out of the middle. Put in skillet on medium heat. Put a little butter in the hole and then an egg. Fry till browned. Flip and fry other side. Use fried bread hole to dip into egg yolk.

Baked Stuffed Eggs

Eggs:
10 to 12 hard-cooked eggs
3 to 4 Tbsp. sour cream
2 tsp. mustard
1/2 tsp. salt

Sauce:
1/2 c. chopped onion
0.2 Tbsp. butter
1 can cream of mushroom soup or your own white sauce (see above—Crockpot Chicken and Potatoes)
1 c. sour cream
1/2 c. shredded cheddar cheese
1/2 tsp. paprika
      Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add sour cream, mustard and salt; mix well. Fill the egg whites; set aside. In a sauce pan, saute onions and mushrooms in butter until tender. Mix in flour. Slowly add milk. Add salt and worcestershire sauce. Heat till thickened. Add sour cream. Mix well. Pour half into an ungreased 11x7x2 baking pan. Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Bake, uncovered, at 350 degrees for 20-30 minutes or until heated through. 6-8 servings.

Saucy Eggs

      Fry your eggs. After flipping them, add salsa and top with shredded cheese of your choice. Cover and heat till the cheese is melted.

Custard Pie

1 9-inch pie crust (see below)
3 eggs
1 c. sugar
2 Tbsp brown sugar
1/8 tsp. salt
3 c. milk or enough to fill pie pan
      Beat eggs till foamy. Add sugar and salt. Stir in milk. (If you heat the milk till it's good and warm, the pie won't take as long to bake.) Pour into pie crust.
      Bake at 425 degrees till it begins to brown on top. Reduce heat to 250 degrees and bake till barely set. (Till it jiggles like jello in the middle instead of sloshes like liquid.)
      I'm not crazy about custard pie, except this one. The delicately flavored custard is silky and delectable. It's a family favorite.

Push Pastry

1 1/2 c. flour
1/2 tsp. salt
1/2 c. butter, melted
3 Tbsp. milk
      In a 9-inch pie pan mix together flour and salt. Stir together butter and milk until well mixed. Pour over flour mixture. With your fingers, mix together, handling gently. Shape into a round disc. Press into pie pan.
      This is a buttery, flaky, never fail pie crust.