Swainsboro Hi-Flyer

by | February 27, 2008 12:00 am

Cook of The Week

Janna Kirkland is a junior at SHS who loves to heat it up in the kitchen! Her parents are Lloyd Kirkland Jr. and Viola Worthen of Swainsboro Ga. She is involved in FCCLA, FBLA, Mat Cats, Basketball Booster Club, Literary Club, and a member of the volleyball team. Her inspiration to cook is her family. She loves cooking moist red velvet cake and chicken casserole!

Red Velvet Cake!

INGREDIENTS:

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 tablespoons cocoa

1 1/2 oz red food coloring

1 teaspoon salt

2 1/2 cups flour

1 teaspoon vanilla

1 cup buttermilk

1 teaspoon soda

1 tablespoons vinegar

PREPARATION:

Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°

Chicken Casserole

INGREDIENTS:

1 chicken, about 3 to 4

pounds

3 1/4 cups water

few sprigs parsley

1 stalk celery, chopped

1 cup chopped onion,

divided

1/4 teaspoon dried leaf

thyme

1 package (10 ounces)

frozen corn, thawed

1 package (10 ounces)

frozen French-cut green

beans, thawed

3 tablespoons cornstarch

1/4 cup butter

3 cups coarse soft bread

crumbs

1 egg, beaten

ground 1/2 teaspoon

sage

pepper, to taste

PREPARATION:

In a large Dutch oven or stock pot, combine chicken, water, parsley, celery, half of the onions, and thyme. Cover and cook chicken until very tender, about 1 1/4 hours. Drain, reserving stock. Cool chicken. Spread corn and green beans in a buttered 9 x 13-inch baking pan. Arrange chicken over the vegetables. Combine cornstarch and reserved stock in a medium saucepan and stir until dissolved. Bring to a boil, stirring constantly. Pour sauce over chicken.

Preheat oven to 325°.

Melt butter in a small saucepan. Add remaining 1/2 cup of onions and cook over low heat until soft. In a medium bowl toss bread crumbs with butter and onions, the beaten egg, sage, and pepper. Sprinkle bread crumb mixture over chicken and bake for 25 minutes, or until sauce is bubbly and top is browned. 4 to 6 servings.

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