Piggly Wiggly had chicken thighs on sale last week, and I bought a large package. I decided I would fry the thighs and freeze some for later. Out came the cookbooks and the search was on for some good ways to use leftover fried chicken.
I concocted a delicious recipe for Mushroom Rice, and put chunks of the leftover fried chicken on top before serving.
And then I found a wonderful recipe for Fettuccine Alfredo, and after a superb meal of that dish, I used those leftovers to serve with strips of the chicken. Both worked fine, and I’m sure in the near future I will make the rice and fettuccine and fry chicken just to be enjoyed as part of the entrée.
I also heard about a different fruit cobbler this week. It’s called “Mama’s Easy Peach Cobbler,” and some say the recipe has been around a long time. I have a similar recipe, but this one is a little different. It’s delicious, so I’m sharing it.
FETTUCCINE ALFRDO with FRIED CHICKEN
1 (8 ounce) package fettuccine
2 cans chicken broth
2 tablespoons butter
1 & one-half cups evaporated milk
1 tablespoon flour
One-fourth teaspoon salt
One-eighth teaspoon black pepper
2 tablespoons freshly grated Parmesan cheese
One-half teaspoon nutmeg
Boil fettuccine according to package directions, using the chicken broth as liquid. Drain and set aside.
Melt butter in a 3-quart saucepan over medium-high heat. Mix flour, evaporated milk, salt and pepper until smooth; pour in saucepan. Heat to boiling. Boil 1 minute, stirring frequently with a wire whisk. Remove from heat; stir in cheese and nutmeg. Serve over fettuccine.
MUSHROOMS and RICE
2 cups chicken broth
1 cup long-grain rice, uncooked
One-half teaspoon salt
One-fourth teaspoon black pepper
1 small can mushrooms and pieces, (drained)
1 small jar pimento, (drained)
One-fourth cup chopped green pepper
One-fourth cup chopped onion
1 stick butter
Cut butter up and place it along with all ingredients in a large sauce pan. Bring to a boil, stirring frequently. Reduce heat, cover and simmer until rice is tender, about 30 minutes.
MAMA’S EASY PEACH COBBLER
2 cups fresh peaches, mashed and sweetened
Two-thirds stick butter
One-half cup self-rising flour
One-half cup sugar
One-half teaspoon vanilla extract
Preheat oven to 350 degrees.
Melt butter in a small casserole dish, and set aside. Place flour, sugar and milk in a small saucepan and mix well. Add vanilla and pour the mixture over the butter in the casserole dish. Top with peaches, and bake for 30 minutes or until top is brown. Serves four.