Southern Smothered Chicken

[expand title=’Ingredients’]2 – 2 1/2 lb. chicken, cut up or 4 chicken breasts
1 stick margarine
2 tbsp. Worcestershire sauce
Boiling water
Juice of 1/2 lemon
Salt & Pepper[/expand]

Preparation:
Place chicken in baking pan 2″ deep after seasoning and dusting generously with flour. Do not let pieces touch. Pour lemon juice and sauce into a measuring cup and finish filling with hot water. Pour around chicken. Add hot water to come half way up but not to cover. Dot with butter and bake at 300 degrees 1 to 1 1/2 hours, basting occasionally. This can be cooked ahead and reheated. It browns nicely, is crisp on outside but so tender on inside. Serves 4

Sugar Free Rice Pudding

[expand title=’Ingredients’]1/2 c. uncooked rice
1 c. water
1/2 c. raisins
2 1/2 c. skim milk
3 lg. beaten eggs
Artificial sweetener to equal 1/2 c. sugar
2 tsp. vanilla
1/4 tsp. salt
1/4 tsp. Cinnamon[/expand]

Preparation:
In large saucepan, bring rice and water to a boil. Stir, cover, then simmer until rice is tender and liquid absorbed – about 15 minutes. Turn rice into 1 1/2-quart casserole. Stir in raisins; set aside. In saucepan, scald milk; gradually add eggs, sugar, vanilla and salt. Pour over rice mixture. Set casserole in pan containing 1 inch of water and bake at 350 degrees for 65 to 70 minutes, or until knife inserted in center comes out clean. Sprinkle with cinnamon before serving.

Diet Cocoa Brownies

[expand title=’Ingredients’]1 c. sugar
1 tbsp. Sweet and low (artificial sweetener)
8 tbsp. cocoa (unsweetened)
1/2 c. corn oil
1 c. unsifted flour
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. broken nuts
5 sm. eggs (4 med.)
2 tsp. Vanilla[/expand]

Preparation:
Beat eggs well, add liquid ingredients. Add dry ingredients, beat well. Pour into greased and floured 9 x 15 inch pan. Bake at 350 degrees for 25 minutes until springs back to touch. Cool, cut into 2 inch squares. Serves.

Cranberry Orange Liqueur

[expand title=’Ingredients’]2 1/2 c. cranberries, coarsely chopped
Grated peel from an orange
1 (750 mL) bottle vodka
1 1/3 c. granulated sugar
3/4 c. water[/expand]

Preparation:
Preparation time: 20 minutes. Steeping time: 3-4 weeks. Combine cranberries, orange peel (use only orange part, no white) and vodka in a 4-cup glass container. Cover and let steep at room temperature 3-4 weeks. Strain into a clean container, then discard fruit. Combine sugar and water in a medium-sized saucepan. Bring to a boil, boil 1 minute; cool. Stir sugar syrup into liqueur. Taste and make more syrup if a sweeter liqueur is preferred. Makes 4 1/4 cups.

Pina Colada Liqueur

[expand title=’Ingredients’]1 1/2 c. granulated sugar
1 1/2 c. water
2 c. flaked coconut
1 vanilla bean, split
24 chunks (approximately 1 1/4 c.) fresh-cooked or canned unsweetened pineapple, drained
3 c. light rum[/expand]

Preparation:
Bring water and sugar to a boil. Reduce heat to low, add coconut and vanilla bean. Simmer 5 minutes, uncovered, stirring frequently. Remove from heat; add pineapple. Cool to lukewarm. Add rum. Place in aging container (preferably glass with a tight-fitting lid). Let stand for one month, shaking once a week. Pour through a fine wire mesh strainer into a large bowl. Press coconut and pineapple with a potato masher or the back of a wooden spoon to obtain all the juice. Discard fruit. Strain liqueur through fine cloth or paper coffee filters several times until desired clarity is reached. Bottle and age an additional 1 to 2 months. If there is sediment at the bottom of the bottle, a final straining or siphoning may be needed at this time. If you prefer, the bottom cloudy layer may be saved for cooking.

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