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Entrees Recipes

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Autumn Chicken & Apple Stew

• Makes 6 - 8 servings
• A fantastic recipe for apple & crockpot season.

INGREDIENTS

4 med.
4 med.
1 med.
1
1/2 tsp
1 1/2 tsp
3/4 tsp
1/2 tsp
1/4 - 1/2 tsp
2 lbs
2 tsp

Potatoes - cubed
Carrots - cut into 1/4” slices
Red Onion - halved & sliced
Celery rib - thinly sliced
Nutmeg
Sea Salt
Thyme - dried
Pepper
Caraway seeds - optional
Chicken Breasts - boneless, skinless, cubed
Dijon Mustard

2 Tbsp
4 med.

1 cup
1 cup
1 1/4 cups
1 Tbsp
1
6
1/4 cup 		Olive Oil
Apples: Granny Smith & Ambrosia - 2 of each, ccccccc peeled & sliced
Cabbage - shredded
Applesauce
Apple Cider or Juice
Cider Vinegar
Bay Leaf
Whole Cloves
Spinach - fresh for garnish
METHOD

• In crockpot, layer potatoes, carrots, onion & celery
• Combine nutmeg, salt, thyme, pepper & caraway seeds. Sprinkle half over vegetables. Set remaining aside
• Spread mustard over chicken pieces. In skillet, saute in oil until browned. Transfer to crockpot
• Top with apples, cabbage & applesauce. Combine cider & vinegar - pour over all
• Sprinkle with remaining salt mixture & top with bay leaf & whole cloves
• Cover & cook on high for 4-5 hours or until vegetables are tender & chicken juices run clear. Discard bay leaf & cloves.
• Stir in spinach just prior to serving.

Recipe adapted from: tasteofhome.com AND recipes.wikia.com

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Duck with Jellied Cherry Sauce

• Servings: 4
• Serve cold for a special luncheon treat.

INGREDIENTS
4 lb.
to taste
3
1
1
1 tsp		 Duck, cleaned and giblets (1.8 kg)
Salt
Carrots - peeled and sliced
Onion - small
Garlic clove- crushed
Marjoram - dried 		1 tsp
1 cup
1 cup
to taste
to taste
½ lb. 		Basil - dried
Red wine
Water
Black pepper - freshly ground
Sugar
Bing cherries

DIRECTIONS
• Season the duck with salt, rubbing the skin and the inside of the carcass. Set aside in a large casserole dish.
• Arrange the carrots, onion and giblets around the duck.
• Sprinkle the duck with garlic, marjoram and basil.
• Pour in the wine and 1 cup water, and add salt, pepper and sugar to taste.
• Cover the casserole and bake in a preheated 350º oven for 2 hours or until the duck is tender.
• Remove the casserole from the oven. Uncover and pour off the liquid and vegetables into a large saucepan. Put the duck onto a plate ..and set aside to cool.
• Boil the contents of the saucepan over a high flame until reduced by half. Strain off the liquid into a small bowl and ..chill in the. refrigerator for 1 hour. Discard the vegetables.
• Meanwhile, stem and pit the cherries and put into a bowl.
• Take the chilled liquid out of the refrigerator. Discard the fat content that formed a layer on the surface
• Reheat the remaining liquid until not quite boiling.
• Pour over the cherries and chill in the refrigerator until the sauce has turned to jelly.
• Remove from the refrigerator, unmold from the bowl and slice.
• Remove this. Serve the duck cold, surrounded by slices of the jellied sauce in which the cherries are embedded.

Recipe courtesy of: Elizabeth Merk (Farmer Ralph's wife)

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Teriyaki Chicken

• Servings: 6-8
• The sauce is Farmer Ralph's mom's recipe...& Ralph's favourite dish!
PRINTER-FRIENDLY VERSION

TERIYAKI SAUCE
2 Tbsp.
1/2 cup
1/2 cup
2 Tbsp. 		Ketchup
Soya sauce (i.e. Bragg brand)
Honey
Olive oil		 1 tsp.
2 Tbsp.
2 cloves

Ginger - grated frozen
Vinegar
Garlic - freshly minced

• Mix honey and ketchup together
• Gradually add soya sauce, olive oil and vinegar.
• Add freshly minced garlic and freshly grated frozen ginger.

BAKE CHICKEN
12 Chicken thighs - boneless; remove any visible fat

• Place chicken in a baking dish
• Baste with Teriyaki Sauce.
• Bake chicken @ 350 0F for 45 minutes.
• Continue to baste chicken every 15 minutes.
• Serve with brown rice for a healthy addition.

Recipe courtesy of: Farmer Ralph's mom - Mrs. Merk

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