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Choosing baking powder?
 
They’re not all created equal! Only buy Rumford brand (the red can). It’s the only one that doesn’t contain an aluminum compound that gives baked goods a bitter aftertaste.
One of the best & oldest money-making dishes for churches has long been Chicken Pilau (pronounced “per-low” or “per-loo”). It was made in church kitchens in big commercial size pots. Some churches and civic groups even cooked it in old wash pots out-of-doors!
A generous serving of this delicious rib-sticking dish was sold out of our little Methodist Church kitchen by the heaping plateful, accompanied by hot rolls and a slice of pound cake, made by the ladies of the church. Southern Chicken Pilau is a delicious economic meal, a real budget-stretcher. It will accommodate any size family. Add a tossed salad and rolls and you’ve got a great family meal and even a nice enough one for company.  Top it off with our Lemonade Icebox Pie (see photo). Icebox pies were all the rage in the 1940’s and debuted again in the 1970’s. This is an easy refreshing pie that goes great with your Chicken Pilau!   
Bon Appetit!!!

Dianne’s Chicken Pilau

 

4 to 5 lbs. whole fresh chicken

1, 32-oz. container Swanson’s Chicken Stock

2 cups water

1 medium-size sweet Vidalia onion, coarsely chopped

2 cups long-grain raw rice (I use Uncle Ben’s regular long-grain, not instant)

4 hard boiled eggs, for garnish

 

Rinse chicken well with cold running water, inside & out. In a large saucepot, bring the chicken stock, water and, chopped onion to a boil. Add the chicken and reduce heat to low, cover and simmer until chicken is fork-tender and juices run clear when stuck with a cooking fork. Remove chicken from pot and set aside to cool. Meanwhile add rice to broth, cover and cook over low heat until rice is fluffy. While rice is cooking and chicken is cool enough to handle, remove skin and bones and cut into bite-size pieces. After rice is done, add cut-up chicken to pot, gently stirring to mix and heat for about 5 minutes. Taste for seasoning (may not need any). Spoon into serving dish and lay sliced hard boiled eggs on top for garnish. 

Makes about 8 servings.  Serve with cornbread (see index), or rolls.

 

Note: Actually, by using Chicken Stock instead of broth, the ingredients include salt, carrots, cabbage, onions, celery, celery leaves and parsley. All of these ingredients eliminate the need to add vegetables to the stock as you would if you were using chicken broth. Also, you can cut up the chicken before cooking but I find it easier to cut it up after it’s cooked.

 

Note:  The 2 cups of raw rice, cooked, will yeild 8 cups.

Lemonade Icebox Pie

 

12-oz. container Cool Whip

1, 14-oz. can sweetened condensed milk

1 tsp. lemon extract

½ of a 12-oz. container frozen lemonade (undiluted), which is 1½ cup

1, 9-inch graham cracker crust ( I like Keebler)

 

In a large bowl, gently combine with a rubber spatula, the Cool Whip, sweetened condensed milk and lemon extract until thorough mixed. Add the 1½ cups of lemonadeconcentrate and fold with spatula until no signs of liquid remain in bottom of bowl. Pile it into the graham cracker crust and refrigerate. It will cut after 4 hrs., but it’s better to completely chill for 8 hrs.  Sprinkle graham cracker crumbs on top. This is a very rich pie so cut it in small slices to serve. It will yield 8 slices.

 

Note: I call for ½ of 12-oz. container of frozen lemonade because they don’t make the 6-oz. anymore. If you can find the small 6-oz., use it.
Recipe Archives
March, 2016