Good Dinner Mrs. Mellen

SLOW COOKED CHICKEN CASSEROLE September is here and fall is in the air in New England. Morning are cool and leaves are turning burnished shades of autumn. Time to pull out the warm sweaters for a brisk walk in the woods. Summer meals are replaced with hearty casseroles flagrantly scented with fresh herbs still flourishing in the garden. I made this chicken casserole in a low over and you could use a slow cooker too. Either method produces tender chicken that just pulls away from the bone melting in your mouth! 6 pounds mixed chicken pieces, breasts, legs and thighs. 2 tablespoon olive oil 1 large onion chopped 4 cloves garlic minced 8 ounces sliced mushrooms 1 tablespoon minced rosemary 1 tablespoon minced thyme 1 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 1 cup dry white wine 2 tablespoon flour Pre heat over to 275 F. Heat oil in pan to high. Add chicken pieces searing to brown on each side. One browned remove chicken placing in dutch over. I love Le C...

Chicken wings so versatile and delicious are also easy to prepare. For this recipe I choose to do Tuscan themed chicken wings that are perfect as an appetizer. Dizzying lemon over the chicken wings brings out a zesty taste. You can make these wings ahead, freeze, ready for unexpected guest or an easy casual drinks with friends. Roasted Tuscan Chicken Wings 3 tablespoon olive oil 2 clove garlic, crushed 2 teaspoon rosemary, crushed 1 teaspoon salt 1/2 teaspoon pepper juice of one lemon Combine the olive oil, garlic, rosemary*, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange chicken in a baking dish. Drizzle with lemon juice. Bake for 1 hour or until crips and cooked through *Rosemary, a Good Dinner Mrs. Mellen favorite, adds a melodious flavor to the chicken wings. Rosemary in old cooking books is known for remembrance. Enjoy!

Cranberry Pumpkin Bread INGREDIENTS 3 cups sugar 1 cup vegetable oil 3 large eggs 1 16-ounce can solid pack pumpkin 3 cups all purpose flour 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 2 cup fresh cranberries Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in cranberries. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Beef Bourguignon over Pasta 2 tablespoon olive oil 2.5 lb boneless beef chuck, cut in 1.5 inch cubes 3 tablespoons brandy 1/2 lb. small white onions, peeled (about 12) 12 whole cloves 8 ounces whole or sliced mushrooms 2.5 tablespoons flour 2.5 teaspoons meat-extract paste (not liquid) 2 tablespoons tomato paste 1 1/2 cups red wine 3/4 cup dry sherry 3/4 cup ruby port 1 1/2 cup beef stock 1/8 teaspoon pepper 1 bay leaf 1 pound of pasta Recipe Instructions Slowly heat 4 quart Dutch oven with tight-fitting lid. olive oil; heat, but do not burn. In hot oil, over high heat, brown beef cubes well, using a fourth at a time, or just enough to cover bottom of Dutch oven. Remove beef as it browns. Continue until beef is browned, adding more oil as needed. Return beef to Dutch oven. In a small saucepan, heat 2 tablespoons brandy just until vapor rises. Ignite, pour over beef. As flame dies, remove beef. Add 2 olive oil to Dutch Oven; heat slightly. Stud each onion...