WorshipJunky - Recipes
Tuesday, September 28, 2004
Baked Stuffed Chicken
For those that are never sure if the chicken is done... An easy way to tell ;)
6-7 lb. chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHERS LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees. Brush chicken liberally with melted butter,salt and pepper.
Fill cavity with stuffing and popcorn. Place in baking pan with the neck
end toward the back of the oven.
Listen for the popping sounds.
When the chicken's butt blows the oven door open and the chicken flies across the room, it's done.
Jarin Inspired Butternut Squash Soup
Jarin is the steward at IstaWeyr on PernMUSH. Last week I was thinking about making some butternut squash soup and he happened to mention that he had just made some with apples and pears. "Gives it some sweetness" - Great idea, so I made some last night.
1 Butternut Squash
1 Bosc Pear - cubed
1 Jonagold Apple - cubed
1/8 C Brown Sugar
1/4 C Water
1/2 t cinnamon
1/4 t nutmeg
1/4 t Five Spice Powder
Salt and Pepper
1 Pint Half and Half
Make about 4 puncture slices in the butternut squash and then microwave for 20 minutes.
At the same time put apples, pears and spices in a deep sauce pan and simmer while the squash is cooking. Stir once in a while and mash as they get soft. When the squash is almost done puree the fruit mixture.
Scoop out the seeds of the butternut squash and then scoop the flesh out and put in the pot. Simmer and mix together, start adding the cream and simmer until hot.
This makes a fairly thick soup. It was pretty good, just depends on how thick you want it. Another option would be to thin it more with water and then put the cream in at the very end, once it is thin enough.
Served it with bread and salad. If you thin it and puree it till very smooth it would be good served barely warm or even chilled as an appetizer rather than a main entree.
