Drunken Chicken and Key Lime Sauce Are 2 out of 5 Recipes Tonight!

I love cooking, even more, I love sharing what I prepare. Since I cannot have you all over for dinner or a picnic, the best I can do is publish my recipes. I hope you and those you cook for enjoy them as much as I love sharing!

Chicken Before Drunk.

Drunken chicken


3 pounds chicken (cut into pieces)

2 ounces fresh ginger peeled and sliced

1 large onion chopped

3 green onions chopped

1 tablespoon salt

1 teaspoon black pepper

2 tablespoon dry sage

4 cups water

1 cup sherry

1 / 4 vodka


In large stock pot place chicken, add ginger, both chopped onions and green onions, next add salt, pepper and sage, now add water. Bring to boil, then lower heat and simmer (covered) until done. 60 to 90 minutes.

Remove cooked chicken, and cool or cover and place in refrigerator. Reserve one and a half cups of broth, chill and remove excess fat.

Place chilled chicken in casserole dish, combine sherry and vodka and pour over chicken. Cover dish tightly and refrigerate 2 to 3 days turn chicken whenever you think about it.

When ready to serve place on a platter or divide into portions enjoy!

A side dish for the Drunken Chicken, how about some little sweet onions. Well, we will make them sweet!

Small Onions and Shallots


1 /2 stick butter

Lets cook! With Gas

1 pound boiler onions

1 pound shallots

2 tablespoon light brown sugar

1 / 4 cup white wine

1 cup water

Salt and pepper to taste


Peel and term root end of onion and shallots. In large sauté pan heat butter add onions and shallots, cook until the vegetables start to brown, (keep turning as they cook) 3 to 5 minutes. Sprinkle brown sugar over onions and shallots, allow sugar to blend with butter and juices released and start to caramelize, 2 to 3 minutes. Add wine cook about 5 minutes or until boils. Add water salt and pepper, place lid on the pan and cook about 6 minutes. Remove lid and reduce liquid about one half. (or one can lower heat and allow liquid to evaporate) serve


Green Vegetable with Key Lime Sauce

I say green vegetable; however this sauce is good on Cauliflower as well or any of your favorite steamed vegetables! It’s easy to make and soooooo Good.

Lime Sauce


1 cup light vegetable broth (light in color and flavor)

1 1 / 2 tablespoon cornstarch

3 egg yolks

Juice for 4 key limes ( if Key limes are not available) juice

from 2 limes

salt to taste


Combine cornstarch with broth mix well, pour into small saucepan and heat to boil stir constantly, lower heat and stir and cook until mixture thickens. Remove from heat, while this mixture cools.

Beat together egg yolks with Lime juice, then stir it into the cooled thicken broth. Place saucepan back on heat and cook sauce over medium to low heat remember to stir as sauce thicken this will keep you for burning. When sauce has thickened remove from heat and continue stirring about 30 turns. Spoon over vegetables.

I hope you enjoy this little 3 course meal, The Drunken Chicken can be plated on rice or mashed potatoes. The glaze for the onions and shallots goes nicely over both

Cowboy Cook Curtis, Lakeland Fl.

Tomatoes stuffed with Spinach


8 medium sun ripen tomatoes

1 / 4 stick butter

2 tablespoon olive oil

2 large bags of fresh spinach

5 cloves garlic minced

1 cup seasoned breadcrumbs

1 cup Parmesan cheese

3 green onions chopped

2 eggs

Slat and pepper to taste



Slice the top off each tomato, scoop out tomatoes set pulp aside, turn tomato shells upside down to drain.

To large sauté add butter and oil, then heat, add spinach, tomato pulp and garlic place lid on the pan and cook until spinach wilts about 3 to 5 minutes. Remove Lid and cook about 3 to 5 minutes longer or until liquid cooks away.

Allow cooked spinach to cool add remaining ingredients season with salt and pepper, mix well, then spoon into tomato shells.   Place on baking sheet bake at 325 for about 30 minutes.

Chow-Chow ( as it is said on my side of town Cho-Cho)

Is a southern pickled dish that I am really not sure how to explain? All my life it has been on the table at family gatherings its tart and sweet, and goes with everything!

Aikens Cho-Cho

1 large Cabbage chopped

3 Vidalia onions peeled and chopped

3 Spanish (yellow) onions peeled and chopped

6 each red and green bell pepper, seeded and chopped

2 pounds ripe tomatoes chopped

1 / 4 cup canning salt  

2 tablespoon prepared mustard

5 cups vinegar

2 1 / 2 cups sugar

2 teaspoon turmeric

2 teaspoons ground ginger

3 tablespoon mustard seeds

2 tablespoons pickling spices


In a large bowl, combine vegetables and add salt cover let stand overnight.

Drain, in stock pot Mix mustard with a little of the vinegar, add remaining vinegar along with sugar and spices bring to boil lower to simmer for about 20 minutes add vegetables and simmer about 15 minutes.

While vegetables are simmering, spoon out and fill pint size mason or bell jars. You should be able to fill 8 jars.

Pour enough liquid in each jar to cover vegetables. Process each jar in boiling water for 5 minutes (temperature 212 f) Chow- Chow is great with meat and vegetables, you can make it hot by adding hot peppers while simmering.







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