Peary Perry's Favorite Recipes

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Incredible Oven Fried Chicken Recipe
This recipe is the most flavorful home made fried chicken I have ever had. Also great picnic food.
2 hours | 30 min prep

* 1 1/4 cups buttermilk
* 1/4 cup olive oil
* 3 tablespoons Dijon mustard
* 2 cloves garlic, minced
* 3 tablespoons hot pepper sauce (louisiana is good)
* 2 teaspoons salt
* 1/2 teaspoon pepper
* 1 large onion, sliced
* 12 chicken pieces
* 1 cup unseasoned breadcrumbs
* 1/3 cup parmesan cheese
* 1/4 cup flour
* 2 teaspoons thyme
* 1/2 teaspoon paprika
* 1/2 teaspoon cayenne pepper
* 1/2 cup melted butter

1. Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and 1/2 teaspoon pepper in a bowl.
2. Add the onion and then the chicken turning to coat each piece with the marinade.
3. Cover; chill at least three hours or up to one day turning the chicken occasionally.
4. Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large baking dish.
5. Remove the chicken from the marinade and roll in the breadcrumb mixture.
6. Set chicken on a rack to dry for about 30 minutes.
7. Preheat oven to 400F degrees.
8. Place chicken in large baking dish and pour butter over the chicken.
9. Bake until crisp and brown, approximately 50 minutes.

Irish Mashed Potatoes
3 pounds peeled Yukon gold or red potatoes, halved
2 1/2 cups coarsely chopped cabbage
6 garlic cloves, peeled
1 chicken-flavored bouillon cube
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup fat-free milk
1/4 cup fat-free sour cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Cooking spray

Preheat oven to 350F. Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.
Return potato mixture to pan. Add cream cheese and the next 4 ingredients (cream cheese through pepper); mash with a potato masher.
Spoon potato mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350F for 45 minutes or until thoroughly heated.
Yield: 6 servings.

Italian Meat Loaf
2 slices rye bread
2 slices white bread
1 medium onion
4 sprigs of parsley or 1 tbsp dry parsley flakes
1 lb ground beef
3 tbs grated parmesan cheese
1 egg
1 tsp salt
1/4 tsp pepper
2 tbsp butter or margarine
1 can (8 oz) tomato sauce
1 tsp oregano

Put slices of bread in a sauce pan. Pour 1 cup water over bread. When
soaked, crumble into fine pieces with your hands. Combine with chopped
onion, chopped beef, parsley, grated cheese, slightly beaten egg, salt
and pepper, and mix thoroughly. Shape into a loaf, place in ovenware or
skillet. Dot with butter. Bake uncovered in a 350 oven for 30 minutes.
Pour tomato sauce over loaf, sprinkle with oregano, and bake 20 minutes or

Italian Pork Chops w Mozzarella
Serves 4 to 8.
8 Boneless Pork Chops, about 1/2-inch thick
1 Pkt Shake ‘n Bake for Pork
1 Jar (14 oz) Spaghetti Sauce (your favorite)
1 Cup Shredded Mozzarella Cheese
Moisten chops with water. Shake off excess. Shake 1 or 2 pieces at a time with coating mix (discard any remaining mix). Place breaded pork chops in a single layer in 9 x 13-inch baking pan.
Bake at 425 degrees for 15 minutes, or until thoroughly cooked. Top chops with spaghetti sauce and cheese.
Bake for an additional 10 minutes or until sauce is warm and cheese is melted.

Italian Potato Salad
8 Russet Potatoes, peeled
6 Hard-boiled Eggs, diced
1 Small Onion, chopped
2 Cloves Garlic, minced
1 Tbs Dried Oregano
1 Tbs Crushed Red Pepper
2 Tbs Vinegar (your choice but Red Wine is excellent)
1 Cup Olive Oil (or Canola, if you prefer) Salt & Pepper, to taste
Boil potatoes until they test done with a fork. Cool. In large mixing bowl, combine diced potatoes, diced eggs and onion; mix well.

In another bowl, combine the rest of the ingredients for a dressing. Toss with potato/egg mixture. Can be eaten warm or chilled. Seasonings should be adjusted to your own taste.

Italian Stuffed Peppers
4 Large Green Bell Peppers
1 Lb Lean Ground Beef
2 Cups Cooked Rice
1/4 Cup Onion, chopped
1 1/2 tsp Salt
1 1/2 tsp Black Pepper
1 1/2 tsp Italian Seasoning, crushed
3/4 tsp Garlic Powder
1 Egg, slightly beaten
1 Cup Shredded Mozzarella Cheese
1 Large Jar Spaghetti Sauce (your favorite)
1 Can (10.75 oz) Condensed Tomato Soup

Prepare peppers by cutting off tops and scooping out seeds; rinse.
In mixing bowl, combine beef, rice, onion, salt, pepper, Italian
seasoning, garlic powder, egg and cheese; mix well and set aside.

In separate bowl, combine the two sauces and soup. Pour half of the
sauce mixture into the meat mixture; blend well. Then stuff the meat
mixture into the peppers. Pour remaining sauce over peppers.
Bake at 350 degrees for 1 hour and 15 minutes.

Jello Pretzel Salad
2-8 oz. pkgs. cream cheese
1 cup sugar
2 2/3 cups coarsely chopped pretzels
1 1/2 sticks butter
2 (8 oz) Cool Whip
1 (6oz) strawberry Jello
2 cups pineapple juice
1 (16-20 Oz) pkg. frozen strawberries
Heat oven 450 degrees.

Combine cream cheese and sugar until smooth. Set aside. Mix pretzels and butter thoroughly; press into bottom of 9 x 13 glass baking dish. Bake 8-10 minutes. Allow pretzel crust to cool. Spread cream cheese mixture over pretzel crust. Spread Cool Whip over cheese layer. Chill.
Meanwhile, heat pineapple juice. Dissolve Jello into juice, mixing well. Add strawberries and allow to firm slightly. Pour Jell over the top of the pretzel dish and refrigerate until firm. Jiffy

Creole Meal
1 medium onion, chopped
1/2 cup chopped green pepper
2 TBL cooking oil
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4 in slices
1 28-oz can diced tomatoes, undrained.
1/2 cup water
1 TBL sugar
1 tsp paprika
1/2 tsp dried oregano
1/4 tsp garlic powder
3 drops hot pepper sauce
1-1/2 cups uncooked instant rice.

In a skillet, saute onion and green pepper in oil until tender. Stir in the sausage, tomatoes, water, sugar and seasonings.  Bring to a boil, add the rice. Cover and cook for 5 minutes or until the rice is tender. yield 6 servings.

9 dried lasagna noodles
Nonstick cooking spray
1/2 pound lean ground beef or ground pork
1/2 pound bulk hot Italian sausage or bulk pork sausage
1 cup chopped onion (1 large)
1/2 cup finely chopped carrot (1 medium)
1 tablespoon minced garlic (6 cloves)
1 28-ounce can crushed tomatoes in puree
1/2 of a 6-ounce can tomato paste (1/3 cup)
2 teaspoons packed brown sugar
2 teaspoons dried oregano, crushed
1 bay leaf
1/4 cup snipped fresh basil
1 egg
1 cup light ricotta cheese
1 cup 2% or 4% cottage cheese
3/4 cup grated Parmesan or Romano cheese
1/8 teaspoon ground black pepper
1/2 of a 10-ounce package frozen chopped spinach, thawed and well-drained
2-3/4 cups shredded mozzarella cheese (11 ounces)

1. Cook lasagna noodles according to package directions, except omit any oil or salt; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
2. For meat sauce: In a 4- to 5-quart Dutch oven, cook and stir beef, sausage, onion, carrot and garlic over medium-high heat until meat is browned. Drain off fat. Stir in undrained tomatoes in puree, tomato paste, brown sugar, oregano and bay leaf. Bring to boiling; reduce heat.
Cover and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in fresh basil. Remove bay leaf; discard. Set sauce aside.
3. For filling: In a medium bowl, combine egg, ricotta cheese, cottage cheese, 1/2 cup Parmesan cheese and black pepper. Stir in spinach.
4. To assemble, spread 1/2 cup of the sauce evenly in the bottom of prepared baking dish. Arrange 3 lasagna noodles in the dish. Spread with half of the filling. Top with 1 cup of the mozzarella cheese. Top with half of the remaining sauce, spreading to evenly cover cheese. Top with
3 more noodles, remaining filling, and 1 cup mozzarella. Top with remaining noodles and sauce.
5. Bake, covered, in a 350 degrees oven for 40 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, for 15 to 20 minutes more or until heated through. Let stand for 15 minutes before serving. Makes 9 main-dish servings.

Lemon-Dill Rice
1-1/2 cups chicken broth
1/4 cup finely chopped onion
1 tablespoon butter or margarine
1 teaspoon finely shredded lemon peel
1 bay leaf
3/4 cup long-grain rice
1 tablespoon dry white wine (optional)
1 tablespoon lemon juice
1-1/2 teaspoons snipped fresh dill

1. In a saucepan, combine chicken broth, onion, butter, lemon peel, and bay leaf. Bring to boiling. Reduce heat.
2. Stir in rice. Cover and cook for 15 to 18 minutes or until liquid is absorbed.
3. Let stand, covered, for 5 to 10 minutes. Remove bay leaf. Stir in wine (if you like), lemon juice, and fresh dill. Makes 4 or 5 side-dish servings.

Nutrition facts per serving:
calories: 82
total fat: 4g
saturated fat: 2g
cholesterol: 8mg
sodium: 407mg
carbohydrate: 10g
fiber: 0g
protein: 2g
vitamin A: 2%
vitamin C: 5%
calcium: 1%
iron: 2%

Lemon Butter Rice
2 Tbspns Margarine
1 onion, finely chopped
1 cup white Rice, uncooked
1 1/2 cups chicken stock
Grated rind of 1 lemon
To make the rice,
Melt Margarine, add onion and cook over moderate heat for about 2 minutes. Add rice, toss in Margarine and cook for 1 minute. Add stock. Bring to the boil, stir, cover and simmer for 15 minutes or until
tender. Add salt and pepper to taste. Add lemon rind, fork lightly and allow to stand 5 minutes before serving.

Lemon Sunshine Salad
1/2 cup acini de peppe (tiny, bead-shaped pasta)
1 4-serving-size package instant lemon pudding mix
1 29-ounce can peach slices in light syrup
2 11-ounce cans Mandarin orange sections, drained
1 8-ounce container frozen whipped dessert topping, thawed

1. Cook pasta according to package directions. Drain. Stir in pudding
2. Drain the peaches, reserving 1/2 cup syrup; stir reserved syrup into
pasta mixture. Cut peach slices into bite-size pieces. Fold the peaches
and Mandarin oranges into pasta mixture. Cover; chill about 2 hours.
3. Just before serving, fold in the whipped dessert topping. Serves 15.

Lemon-Pineapple Salad: Follow recipe as directed, except substitute one
20-ounce can of either juice-pack crushed pineapple, pineapple tidbits,
or chunks for the peaches and use 1/2 cup of pineapple juice for the
peach syrup.

Light Slaw
1 bag (16 ounces) shredded cabbage mix for coleslaw
2 medium carrots, shredded
1 green onion, chopped
1/4 cup seasoned rice vinegar
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper

In large bowl, combine cabbage mix with remaining ingredients, tossing to mix well. If not serving slaw right away, cover and refrigerate up to
6 hours. Toss well before serving. Cooking Information
Nutritional Information (per serving)
Calories 45
Sodium 380 mg
Carbohydrates 11 g
Protein 1 g

Linguine-Vegetable Salad
1 pound dried linguine, broken into fourths
1/3 cup soy sauce
1/4 cup water
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced
2 cups small cherry tomatoes, halved
1-1/2 cups julienne-cut carrots
1 cup fresh pea pods
1/2 cup sliced green onions
2 tablespoons sesame seeds (optional)
Carrot curls (optional)

1. Cook the linguine according to the package directions. Drain the linguine and transfer it to a very large mixing bowl.
2. In a screw-top jar, combine soy sauce, water, olive oil, lemon juice, and garlic. Cover and shake well. Pour over hot linguine; cool.
3. Add the tomatoes, carrots, pea pods, and green onions to linguine.
Toss gently. Cover; chill for 2 to 24 hours.
4. Bring the linguine mixture to room temperature. In a large skillet, toast and stir the sesame seeds over medium-high heat until golden brown. Toss with the linguine mixture and garnish with carrot curls, if you like. Makes 10 servings.

Nutrition facts per serving:
calories: 247
total fat: 5g
cholesterol: 0mg
sodium: 501mg
carbohydrate: 43g
fiber: 4g

Lumbercamp Falls Skillet
2 slices bacon
3 medium round red potatoes (1 pound), thinly sliced
1 medium red or green sweet pepper, cut into 1/2-inch strips (1 cup)
1 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1 pound cooked smoked andouille or sausage links, cut into 1/2-inch slices
1 10-ounce package frozen whole kernel corn

1. In a very large skillet, cook bacon till crisp. Remove bacon, reserving bacon drippings. Drain bacon on paper towels. Crumble bacon; set aside.
2. Add potatoes to skillet. Cook and stir over medium heat for 5 minutes. Add sweet pepper and onion. Sprinkle with salt, cayenne, and black pepper. Cook and stir for 8 minutes more. Add sausage and corn.
Cook and stir for 8 to 10 minutes more or till potatoes are tender and browned. Sprinkle with reserved crumbled bacon. Serve immediately. Makes
6 servings.

Nutrition facts per serving:
calories: 461
total fat: 30g
saturated fat: 11g
cholesterol: 58mg
sodium: 1285mg
carbohydrate: 28g
fiber: 3g
protein: 21g
vitamin C: 80%
calcium: 4%
iron: 12%

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