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Grandma's Boozy Chicken with Sauced Vegetables and Chocolate Rum Cake Supreme
Everyone's got a Grandma whose cooking we fondly remember at family gatherings and holidays. Too many times I've heard someone remark that they wish they knew how Grandma used to make a dish, or that they had bothered to write it down while she was still around. My grandmother is a smart and thoughtful woman. She presented all of her daughters and granddaughters with the gift of a cookbook filled with recipes for making all the dishes we'll remember after she's gone.
At the age of 91, Grandma still fills her days with cooking and baking and sewing, with a little TV time thrown in for relaxation. I've chosen to share a few of her great recipes here. They're relatively easy, and just scrumptious. Enjoy!
Start this dish 2 days before cooking to allow the flavors to permeate the meat.
¼ cup dry vermouth
¼ cup sweet vermouth
1 pkg onion soup mix
1 sm bottle Italian salad dressing
8 – 10 skinned & deboned chicken breasts (fewer if desired)
1 bay leaf
2 sm cans of mushrooms
Use a blender to mix dry and sweet vermouth, onion soup mix, and Italian dressing. Pour into a cooking bag. Add chicken, bay leaf, and mushrooms. Refrigerate in the bag for 2 days prior to cooking. Bake in oven preheated to 325° F for one hour and 25 minutes. Serve over brown rice. Serves 8-10
Sauced Green Vegetables
10 oz peas
10 oz baby lima beans
10 oz french cut green beans
1 cup mayonaise
3 hard boiled eggs
3 tbsp lemon juice
2 tbsp minced onion
1 tsp Worcestershire sauce
1 tsp prepared mustard
¼ tsp garlic salt
3 or 4 dashes of Tobasco sauce
Cook vegetables in boiling salted water until done. Drain and set aside.
Combine remaining ingredients in a saucepan over low heat and cook until warm. Be careful not to make it TOO HOT because the mayonaise will separate.
Place vegetables in a pre-warmed serving dish. Pour sauce over vegetables, taking care to cover all. Serves 8-10
Chocolate Rum Cake Supreme
1 cup unsifted cocoa
2 cups boiling water
2 ¾ cups sifted flour
2 tsp baking soda
½ tsp salt
½ tsp baking powder
1 cup butter
1 ¼ cups granulated sugar
1 ¼ cups brown sugar
1 ½ tsp vanilla extract
1 tbsp almond extract
Combine cocoa with boiling water until smooth. Remove from heat and allow to cool. Sift dry ingredients together. Preheat oven to 350°. Grease and flour three 8” cake pans. In a large bowl, mix at high speed, the butter, eggs, sugar, and vanilla and almond extracts until light. At low speed, add alternately flour mixture and cocoa mixture. (Flour should be first and last added)
Divide into cake pans and bake 25-30 minutes. Remove from pans and allow to cool thoroughly on a baker's rack.
1 cup heavy whipping cream
¼ cup unsifted confectioner's sugar
1 tsp vanilla extract
Whip cream with sugar and vanilla. Place between both layers.
1 (6 oz) pkg semi-sweet chocolate pieces
½ cup half-and-half cream
1 cup butter
2 ½ cups unsifted confectioner's sugar
1 tbsp vanilla extract
2 tbsp light rum
Combine chocolate morsels, cream, and butter over medium heat until smooth. Remove from heat and beat in confectioner's sugar, vanilla and rum. Beat over ice water until stiff enough to spread. Frost the entire cake and store in the refrigerator at least one hour before serving.
***No, Grandma is not a drinker and never was. ;)