Kathy Reynolds
Ingredients
olive oil
1 onion, diced
2 ribs celery, sliced
2 1/2 cups chicken broth
2 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
3 carrots, sliced
3 potatoes, peeled and diced
1 cup leftover chicken, bite sized pieces
1 tbsp. flour
2 pie crusts
Ingredients
1 can pineapple chunks
3 lbs. boneless pork country-style ribs
1 large onion, thinly sliced
3 cloves garlic, minced
1/3 cup brown sugar
¼ tsp salt
¼ tsp. pepper
1 1/2 cups barbecue sauce
Directions
4 large potatoes (3 lb), cut into cubes
¼ cup olive oil
½ tsp salt
½ Tbsp fresh ground pepper
2 Tbsp garlic powder
1 Tbsp paprika
1/4 cup hot sauce
2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
1½ cups (6 oz) 2% shredded cheddar cheese
5 strips bacon, cooked and crumbled
½ cup green onion, diced
Mrs Roberts Cookbook
Mrs. Roberts has the title of housekeeper at Touchstone Acres Farm. Liz Stone and the rest of the family there know she's much more than that. She is the mother figure who takes care of them all. She lives in the little stone cottage with her son Clinton. Sophie Tenassis rents the matching cottage next door. Emma Stone, aka Granny, lives in her own little stone house at the end of the driveway. Most mornings they all gather in the big kitchen located in the main house for breakfast.
Mrs. Roberts gets up early every morning and walks past the duck pond and up to the main house to start breakfast. Liz and her daughter Rosie are awakened each morning to the smell of fresh coffee and scrumptious pastries. Her cinnamon rolls are to die for.
Here are her recipies.
Chicken Pot Pie
Directions
Barely cover bottom of skillet with olive oil
Add onions and celery and cook until translucent
Add salt, pepper, chicken broth, carrots, potatoes, and simmer until vegetables are tender.
Add chicken and simmer one minute.
Strain out chicken and vegetables with a slotted spoon into two pie pans.
Mix flour with 1/2 cup cold water. Strain out the lumps and add to the broth in the pan. Wisk and simmer until grave is thickened. Pour gravy over veggies.
Cover with pie crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Loaded Baked Potatoes and Buffalo Chicken Casserole
The Liz Stone Mystery Series
Crock Pot BBQ Country Style Ribs
Instructions
Preheat oven to 500 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
In a large bowl whisk together the oil, salt, pepper, garlic powder, paprika and hot sauce; add the potatoes and toss to coat. Using a slotted spoon, remove the potatoes (reserve leftover sauce!!) to the prepared 9x13 and bake for 40-50 minutes, stirring every 10 to 15 minutes, until cooked through, crispy and browned.
While the potatoes are cooking, add the diced chicken to the left over sauce mix and toss to coat. Allow the chicken to marinate in the fridge while the potatoes bake.
Once the potatoes are fully cooked, remove from the oven and lower the temperature to 400 degrees F.
Top the potatoes with the raw marinated chicken, then top the chicken, followed by the shredded cheese and crumbled bacon.
Return the casserole to the oven and bake for 20 minutes or until the chicken is cooked through.
Directions
Strain pineapple juice from fruit and pour in crock pot.
Chop onion and add to crock pot.
Add garlic and ribs.
Sprinkle Brown sugar salt and pepper over ribs.
Cook on high 4 hours turning meat half way through. (6 to 8 hours on low)
Remove meat and onions.
Discard liquid from the bottom of the crock pot.
Replace meat and onions.
Put half the BBQ sauce in the bottom of the crock pot.
Add meat, pineapple chunks, and onions.
Cook on high another hour.
