Our Favorite Recipes

CORNISH HENS BAKED IN CHAMPAGNE

A delicious, unique yet simple way to make cornish hens. Especially nice where there is just the two of you, and a wonderful way to use that little bit of champagne left behind by guests.

Clean the hens and remove the organs. Lightly salt the cavities. Brush with melted butter and lay in a baking pan, breast side up. Pepper the hens to taste. Bake in a 425 degree oven for 10 minutes to brown. Reduce the heat to 350 degrees, pour champagne over the hens and return to the oven for 30 to 45 minutes. Baste every 5 minutes (this seems like a lot, but it is well worth the flavor result).

Serve the hens whole or split over the bed of rice or pasta. Serves 2, or 4 if split. Also excellent served with a side of buttered brussels sprouts.

MEXICAN SOUP/STEW

The minute the weather turns colder, my kids are at the store packing in the ingredients for this mouth watering, "warm to your toes" comfort food.

Brown meat and onion. Combine all other ingredients in a large pot, add browned meat and onion. Salt & pepper to taste. Bring to boil. Cover, reduce heat and simmer for about 30 minutes. You can serve sprinkled with shredded cheddar cheese and tortilla chips — YUMMY! We also add other kinds of beans and it seems to become even more yummy. Let your imagination be your guide: try black beans, red beans, kidney beans...

ONE CAN CHERRY PIE

This recipe came from my grandmother and I still make her famous flaky crust, but you can buy the ready to roll out crust.

Line 8" pie pan with unbaked crust. Mix together all but the cherries. Add cherries. Pour into pie shell, dot with about 2 TBS butter and cover with top crust. Make slits or fork picks for steam to escape. Bake at 350 degrees for about 1 hour, until golden brown and cherry juice is thickened. Cool before serving.

 

Grandison Candle-Light Chicken Dinner

This is a Grandison guest favorite.