Poultry

4 chicken breast halves, boned

and skinned fresh brocolli

1 lrg. can cling peach halves

¼ cup butter

¼ cup shallots, minced

1 clove garlic, minced

1 tsp paprika

salt and pepper

1 c sour cream

¼ c mayonnaise

grated parmesian cheese

Season chicken. Melt butter and gently saute shallots; add garlic. Stir in

paprika, remove from heat. Coat chicken well in mixture and arrange

in over proof dishes. Cover loosely with foil. Bake at 375 degrees for 20

minutes. Meanwhile, cook brocolli and drain. Arrange a few spears and

a peach half next to each chicket breast. Combine sour cream and

mayonnaise, and spoon on top. Sprinkle with grated cheese. Broil low

in the oven for 6 to 8 minutes.

Photo: Steve's Grandfather Aulton McElveen was born in the "Peach State" of Georgia. Here he is with  Uncle Don.

2½ lbs chicken breasts or boneless thighs cut into 1 -inch thick strips

1 ½ tsp sea salt , plus more to taste

¼ tsp black pepper, plus more to taste

1 cup all-purpose flour , to coat the chicken

6 Tbsp olive oil, divided

1 pound white mushrooms, thickly sliced

1 medium onion, finely diced

3 garlic cloves, minced

Ingredients for the Sauce:

3 Tbsp unsalted butter

3 Tbsp all-purpose flour, for the sauce

1½ cups chicken broth

1 Tbsp lemon juice

1 cup half and half, or ½ cup milk +½ cup heavy cream

 Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and sauté until golden. Work in batches if needed so

you don't crowd your pan. Don't worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13x9 casserole baking dish. Scrape of any debris from the skillet. Add 3 Tbsp oil along with sliced  mushrooms and diced onions and sauté until soft and golden. Add garlic and sauté another 1-2 minutes. Spread mixture over the chicken. In a medium saucepan (or in the same pan you've been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min). Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season generously with salt and pepper to taste. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.

Notes: Don't use a Dutch oven for this recipe. It bakes better in a casserole.

2 1/2 1b. chicken, cut into pieces

1 can cream of chicken -ormushroom

soup

2 cups cooked rice

6 slices raw bacon

Cook minute rice, according to directions on package. Place strips of

bacon in the bottom of a 9" X 13" baking dish. Top with cooked rice.

Spread 1/2 of the undiluted soup over the rice. Top with the chicken

parts. Spread the remaining soup over the chicken. Salt and pepper to

taste. Bake at 350 degrees for 1 hour or until chicken is done.

3 pounds cubed chicken or pork

2 pounds sliced smoked sausage

¼ c oil

2 c onions, chopped

2 celery, chopped

1 cup chopped bell pepper

½ c garlic, minced

1 c green onions, chopped

½ c parsley, chopped

8 c water

salt and cayenne pepper

Crystal® Hot Sauce

5 c Mahatama® long grain rice

In a seven quart cast iron, heat oil over medium-high heat. Sauté meat

until dark brown on all sides and some pieces are sticking to the

bottom of the pot. This is very important as the brown color of

jambalaya is derived from the color of the meat. Add sausage and fry

an additional ten to fifteen minutes. Remove meat and pour out excess oil. Add onions, celery, bell pepper and garlic. Continue cooking until all vegetables are well caramelized, loosening any meat still on the bottom. Add back meat and water, season heavily, should be slightly too salty. Bring to a rolling boil add rice, green onions and parsley. Once it begins to boil, turn heat to low, cover, allow to cook undisturbed till rice is done about 30 minutes. 

My Grandpa taught me this many years ago. It has feed many a family birthday parties and gatherings over the years. Typically cooked outside on a propane burner. -JMKC

7- to 8-pound skin-on boneless split turkey breast

½ lb bacon

6 tbsp unsalted butter

1 baguette, sliced into 2" pices

2 tbsp fresh sage, minced

2 tbsp maple syrup

2 tsp kosher salt

1 tsp garlic powder

1 tsp onion powder

1/2 tsp freshly ground black pepper

Nonstick cooking spray, for the parchment paper 

Preheat the oven to 350°. 

Line a sheet pan with parchment paper. Spray the parchment paper with cooking spray. Shingle the bacon strips side-by-side on the parchment paper, allowing the edges to overlap slightly. Refrigerate until ready to use. 

Butter each side of the bread slices, using 2 tablespoons butter in total. Place the bread in a 9-by-13-inch baking dish. Set aside. 

Mix the remaining 4 tablespoons butter with the sage, maple syrup, salt, garlic powder, onion powder and pepper in a bowl. Use your fingers, and a knife, if necessary, to make a pocket between the meat and the skin of the turkey. Rub the butter under the skin in an even layer. Place the sheet pan with the bacon on a work surface, then lay the turkey skin- side down on the bacon. Wrap the bacon around the turkey by lifting the parchment and pressing the bacon against it to secure. Place the turkey skin-side up on top of the bread and lift away the parchment.

Roast until the internal temperature reaches 165 degrees F, 1 1/2 to 2 hours. Let rest for 30 minutes before slicing. Quarter the stuffing croutons before serving. Serve warm.

This is one Bob Webster "recommended" to Matt & Steve, with a good indication he would be invited when it would be prepared.

1 2½ lbs frying chicken, cut into pieces

seasoned flour

¼ c butter

1 can diced pineapple (8 1/4 oz. size)

1 tbsp brown sugar

1 tbsp vinegar

1 tsp salt

1¼ c water

1½ c Minute Rice

 Coat Chicken with flour, brown well in butter in large skillet. Drain pineapples, reserving ¼ c syrup. Combine reserved syrup, brwon sugar, and vinegar, pour over chicken. Turn chicken skin side down. Cover and simmer 20 min. Push chicken to sides. Add salt, water, rice, and pineapple, stir to moisten. Bring to boil, cover and simmer 5 minutes.