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RECIPE # 4299 - "DID MY TONGUE SLAP MY FOREHEAD? CHICKEN HASH" & PEANUT BUTTER PIE- Friday, April 17, 2009

RECIPE # 4299 - "DID MY TONGUE SLAP MY FOREHEAD? CHICKEN HASH" & PEANUT BUTTER PIE- Friday, April 17, 2009

CREATED Apr 20, 2009

PEGGY FIELDS / LINCOLN ENTREES

www.lincolnentrees.com

1 lb chicken thighs

1 c onion, chopped

3-4 medium potatoes, sliced

1 t minced garlic or garlic powder

salt & pepper to taste

1 t sage

3 t olive oil

 

 

 

Instructions:

Barely cover the chicken with water in a large sauce pan and boil until done.  Remove/drain the chicken and reserve the broth.  Once cooled, pull the chicken off the bone, disposing of the skin, bones, gristle, and veins.  Chop the chicken into bite-sized pieces and set aside.  Wash, de-spot and thinly slice the potatoes.  I recommend about 1 cup of chopped raw potatoes per person.  Place a skillet on med-high heat, add a couple of tablespoons of oil.  If you use a black iron skillet, you'll need to use bacon grease or lard because it keeps the skillet cured; otherwise, use vegetable or olive oil.  Once the oil is hot, place the potatoes into the hot oil.  Add the onions and then the salt, pepper, garlic (I prefer minced), sage and onion powder to taste.  Next, add about two cups of the reserved chicken broth; stir well, and then add the chopped chicken.  Stir again, then cover and allow to cook on medium until the potatoes are done and the water cooks down.  This is best when allowed to brown, just barely begins to stick, and then is scrapped up with a spatula.  This adds a chewy, crunchy texture and tastes GREAT!  Continue to cook, turn and scrape until the water has completely cooked away and potatoes have browned. 

 

Little Round Peg's Peanut Butter Pie

1/2 stick butter

3/4 c cup creamy peanut butter

1 1/2 cups sugar

3 eggs, slightly beaten

1 T white vinegar

1 t vanilla

Melt and butter and peanut butter; stir in sugar and mix well.  (Make sure the butter mixture isn't hot enough to cook the eggs.)  Add the remaining three ingredients and stir well.  Pour into an unbaked pie shell and cook in 325° oven for 45 minutes to 1 hour.  You'll know it's done when the middle no long jiggles when you wiggle it, and the top of the filling will look crusty.  This is GREAT served warm with vanilla ice cream or chocolate shavings.