Stockpile Recipe – Monday’s Meal

Well, as previously mentioned hubby suckered me into cooking tomorrow.  He took out a chicken to roast and it did not defrost in time for him to make it.  Monday is his long work day and my short work day.  That added up to “Ann is stuck cooking”.  Still I shouldn’t complain; I’m getting my one-day-a-month-cooking over with quickly!

Ok so I cook more than one day a month… more like one day a week.  Usually.  Ok, sometimes.  Ummmm anyhooooo on to the menu.

This is what I have planned:

Squash Pie Pudding Mmmmmm
Baked Chicken
Corn Bread
Green Beans (steamfresh)
Mashed Potatoes

Baked Chicken

350º
shallow roasting pan

• Remove giblets from cavity, hubby saves for gravy, I toss ‘em
• Rinse chicken with cool/cold water. Pat with paper towels.
• Place in shallow roasting pan
• Sprinkle Chicken skin with sea salt and pepper
• Slice 1/4 cup of butter thinly. Rub the chicken with two cut slabs, place the others directly on the chicken and one inside the cavity

Bake uncovered until baked chicken is 165º – 170º by meat thermometer, approximately 20 minutes for each pound of chicken you are cooking, 15 minutes per pound in a convection oven (and it can be even less!)

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Corn Bread

350º
13″ x 9″ pan

• 1 cup milk
• 2 cups Bisquick
• 3/4 stick butter
• 1/2 cup sugar
• 1/2 tsp baking soda
• 3 TBSP corn meal
• 1 egg

Melt butter. Mix all ingredients together in a 13″ x 9″ baking dish.
Bake at 350º for 35 minutes

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Mashed Potatoes

• Bring 4 quarts of water to a rolling boil on the stove
• Peel 5# white or russet potatoes
• Cut into uniform cubes, approximately 1″ – 2″ square (ok, I know that is what I am supposed to do, but reality is whatever they come out like, they’ll cook fine)
• Place potatoes all at once into boiling water
• Boil for 15 – 25 minutes, test to see if the potatoes are soft by sticking a knife or cake tester in several places
• Drain
• Place potatoes in a mix master bowl
• Add 1/2 to 1 stick of butter, sliced (the more butter, the richer the taste)
• Add 1/2 cup to 3/4 cup milk or cream (the more milk, the smoother the potatoes)
• Beat on mashed potato setting until creamy and lumps are gone

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Previous Stockpile Recipe Posts:

Stockpile Recipe – Harvest Soups
Stockpile Recipe – Baking With Apples
Stockpile Recipe – Crock Pot Pumpkin (or Squash) Pie Pudding
Stockpile Recipe – Pear Cobbler and Pear Pie
Stockpile Recipe – Banana Bread
Stockpile Recipe – Skillet Cookies
Stockpile Recipe- Labor Day Menu
Stockpile Recipe – Chocolate Slush Cake
Stockpile Recipe – Snickerdoodle Coffee Cake
Stockpile Recipe – Clafoutis
Stockpile Recipes – What to do with zucchini?
Stockpile Recipe – Steak, Chicken and Seafood Meals
Stockpile Recipe – Zucchini Cobbler
Stockpile Recipe – Apple Brown Betty
Stockpile Recipe – Cherry Kuchen
Stockpile Recipe – Ice Cream Cake
Stockpile Recipe – Deviled Eggs
Stockpile Recipe – Sour Cream Cheesecake
Stockpile Recipe(s) – Cool Whip
Stockpile Recipe – Easy Chicken
Stockpile Recipe – Quiche
Stockpile Recipe – Spaghetti Sauce
Stockpile Recipe – “Stuff”

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