Helpful Hint Of The Day

"Brush the bottom crust of pie with white of egg before putting in the fruit, to prevent the juices being absorbed and the crust soggy."
Originally Published:
Ann Arbor Cookbook, 1904

Chicken Stuffed with Onions & Mozzarella

Chicken Stuffed with Onions & Mozzarella

Ingredients:
 
4 teaspoons extra-virgin olive oil , divided
 
1 1/2 cups thinly sliced red onion
 
2 teaspoons minced fresh rosemary , divided
 
1/8 teaspoon salt
 
Freshly ground pepper to taste
 
2/3 cup shredded maozzarella cheese
 
4 boneless, skinless chicken breasts
 
1/2 cup white wine
 
1 cup reduced-sodium chicken broth
 
4 teaspoons all-purpose flour


Directions:
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in cheese.

Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.

Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.


4 servings

Helpful Hints- How To Test For Fresh Eggs

One way to test the freshness of eggs is to put them into a bucket of cold water. The fresh ones will sink immediately. Beware of those that float.

Kitchen Weights and Measures

Two cupfuls equal a pint.
Four cupfuls equal a quart.
One teaspoonful salt to one quart soup.
One teaspoon salt to two quarts flour.
One pint milk or water equals a pound.
One-half cupful of yeast to one pint of liquid.
Two cupfuls of solid butter equal one pound.
One teaspoon extract to one loaf of plain cake.
Sixteen tablespoonfuls liquid equal one cupful.
One teaspoon of soda to one cupful of molasses.
One teaspoon of soda to one pint of sour milk.
Two cupfuls of granulated sugar equal one pound.
Four cupfuls of flour equal one quart, or pound.
Twelve tablespoonfuls dry material equal one cupful.
One dozèn eggs should weigh one and one-half pounds.
Three teaspoons of baking powder to one quart of flour.
Two even téaspoons of liquid equal one even tablespoonful.
One scant cupful of liquid to two full cupfuls of flour for bread.
Two and one-half cupfuls of powdered sugar equal one pound.
Three even teaspoons dry material equal one even tablespoonfuls.


Originally Published: Ann Arbor Cookbook, 1904

How To Preserve a Husband

Be careful in your selection, do not choose too young, and take only such varieties as have been reared in a good moral atmosphere. When once decided upon and selected, let that part remain forever settled, and give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle, while others are constantly getting them into hot water. Even poor varieties may be made sweet, tender, and good by garnishing them with patience, well sweetened with smiles, and flavored with kisses, to taste; then wrap well in a mantle of charity, keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared they will keep for years.

Originally Published: Jubilee Cook Book, 1887

Jemima's Sweet Potato Casserole

Jemima's Sweet Potato Pie

Ingredients:
4 medium sweet potatoes, cooked, peeled, & mashed
1/4 cup flour
1 can evaporated milk
2 eggs
1/2 cup white sugar
1/4 cup brown sugar
1 tablespoon lemon juice
1 tablespoon allspice
1 stick of butter
1 pie shell
Directions:
Preheat oven to 300 degrees. Combine all ingredients and stir. Pour into pie shell and bake 1 hour.

Happy Easter!