Heat in a large skillet or dutch oven: butter and vegetable oil.
Flour chicken and brown in skillet. Remove and set aside. Preheat oven to 350.
Saute' in the skillet, 2 chopped onions until golden.
Stir, combining into the onions: flour, curry powder, ginger. Blend well.
Add to the onion mixture: honey, soy sauce, broth
Cook over high heat, stirring until the sauce thickens.
In a covered oven dish, pour the sauce over the chicken and bake, covered. 60 min/350 degrees
Serve over rice, with toppings such as pineapple, nuts, coconut, etc.
Notes
--chicken can be cut up parts; deboned chicken; or pulled chicken. Must be partly cooked before sauce added.--vegetarian: use vegetable broth; tofu slices brown/sautee' in garlic and onions.
This recipe may be used for pancakes or waffles. The ingredients are blended in a blender making a smooth, thick batter. Freezes well. This is a large recipe, so doing half at a time generally is easier to manage.
Course Breakfast, Main Dish
Cuisine WR
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Ingredients
2lg containerscottage cheeseprefer non-fat, curd but any style will do
12eggeggs
1-1/2cflour
3/4tsalt
3/4cvegetable oil
1-1/2cmilk
3/4tvanilla
Instructions
Make a batter. Using a blender, combine the listed ingredients.
Use batter to make waffles or pancakes. Blueberries, cherries, bananas, nuts, etc may be added just before making the pancake or waffle. Batter may be frozen for later use.
This is the recipe I used to make shoo fly pie. It is either the same that mom used, or very similar. It is dry bottom and we ate it in a bowl of fresh milk from the barn! Catherine Richard, the recipe source, was in mom’s life long SS Class at Sugar Creek Mennonite Church near Wayland, IA, where every potluck had a couple of shoo fly pies
Shoo Fly Pie was made from things typically found in the pantry–molasses, flour, sugar & butter. When cooling in the window, it drew flies–which became its namesake–shoo fly!
Molasses based, simple, tasty pie. Best eaten in a bowl with milk. A great breakfast food! Sorghum makes a lighter colored pie, and does not taste as strong as molasses.
Course Dessert
Cuisine legacy, Reschly, Roth
Keyword legacy, pie, molassas
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 6slices/1@large pie
Ingredients
3/4csugarDRY MIX
1/2cbutterDRY MIX
1 1/2cflourDRY MIX
1tcinnamonDRY MIX
1/2cmolasses or sorghumLIQUID MIX Fresh molasses or sorghum is best, but not always available. Molasses, and sometimes sorghum, can be found at the grocery store.
1 1/2chot waterLIQUID MIX
1/2csugarLIQUID MIX
1/2tbaking sodaLIQUID MIX
Instructions
LIQUID MIX: Make syrup using molasses, hot water, 1/2 c sugar, baking soda. Cool in fridge.
DRY MIX: Make crumbs: in a bowl add flour, sugar, cinnamon; cut in butter until crumbs are about nickel size. Do not over mix.
Set aside 1/4 c of dry mix to sprinkle on top before baking. Combine the cooled liquid with dry mix in the bowl; pour in pie shell.
Sprinkle remaining crumbs over the top of each pie and bake 375 degrees/40-45 min
Notes
--place tinfoil under pies in oven in case it cooks over the sides.--underbaking does not create a wet bottom shoo fly pie! The recipes are different.--Freezes very well. Sometimes Often used for breakfast.Story: Our mother use to send these in the mail to us when we moved away. Once it went to 3 different addresses before it arrived at my brother's house. Such a pie arrived at my brother's house for his birthday. My 12 yr old nephew was home from school before his dad was home from work. Alas the expected pie was missing. Days later, a few crumbs and a box, were found under my nephew's bed.
Originally this recipe was from Capper's Weekly newspaper, mom said. Mom always had this around to eat instead of dad's home made ice cream. This came from Grandma Reschly, and many of the Reschly cousins are familiar with banana orange sherbert.
Course Dessert
Cuisine Reschly, Roth, WR
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 161 c servings
Ingredients
12-16bananasmust be ripe and sweet.
9ozorange juice concentrate, frozen add as concentrate.
1lemonextract fresh lemon juice from one medium sized lemon.
1dashsalt
1 1/2csugaradjust to taste. Frozen concentrate has lots of sugar; ripe bananas have natural sugars too
In a mixing bowl add peeled bananas: chunks, and a few slightly mashed. [Larger pieces leave more banana pieces in the final dessert.]
OJ, water, lemon. Add to bananas. Mix together by hand.
sugar, dash of salt. Add to mixture.
Add milk to mixture. Stir and add to freezer can [4-6 qt] Do not add additional milk or liquid to the can.
Freeze. This mixture contains more water than does traditional ice cream. It may freeze quicker and seemingly more abrupt.
Notes
-fresh squeezed orange juice does not replace the OJ frozen concentrate because it has lots of additional water. I have added small chunks of the insides of fresh orange slices for additional flavor.-coconut milk has more fat than other nut milks, making a smoother, less icy texture. Evaporated milk, or fresh cream may be used as well.-This mixture contains more water than does traditional ice cream. It may freeze quicker and seemingly more abrupt.
