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Shaista's parents saw my profile on Shaadi.com and approached my family. Both the families got together and found out that we were perfect for each other. The entire wedding was planned and completed within 10 days. Thanks Shaadi.com for bringing us togetherRecipes for Poulet Aux Peaches and Refrigerator Dinner Rolls
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by: Russell
Total views: 136
Word Count: 395
Here is a 1970s recipe for Poulet aux Peaches or poultry with peaches. The Refrigerator Dinner Rolls are an easy to prepare batter that is kept in the refrigerator, making homemade rolls at dinnertime a snap.
This recipe
is from my late mother's 'The Workbasket' magazine collection. This recipe was in the August 1970 book.
2 1/2 to 3 lb broiler-fryer chicken
1 1/4 cups corn flake crumbs
1/4 cup butter or margarine
1/4 cup finely chopped onion
1/2 cup finely diced celery
1 can (3 or 4 oz)sliced mushrooms
1/4 tsp salt
1/2 tsp poultry seasoning
heavy duty aluminum foil
8 canned cling peach halves
Melt butter in medium-size saucepan. Add onion and celery; cook until tender, but not brown. Add mushrooms with liquid, salt and poultry seasoning; bring to a boil. Remove from heat; add crumbs and toss lightly. Stuff and truss chicken. Place chicken in center of a 24-inch length of heavy duty aluminum foil. Brush chicken with additional melted butter. Make double fold of foil over breast and at each end. Place in shallow roasting pan. Roast in a hot oven, 450 degrees, for 20 minutes per pound. Open foil and flatten in pan. Place drained peaches, cut side up, on foil around chicken. Roast 20 minutes longer to brown chicken and heat peaches. Place chicken on heated platter; garnish with peach halves. Makes 4 to 5 servings.
1/3 cup warm water
1 pkg dry yeast
2 cups warm water
1 egg
1/2 cup sugar
3 tsp salt
4 tbsp shortening
7 cups flour (approximately)
Dissolve yeast in the 1/3 cup warm water. Add 2 cups warm water, egg, sugar, salt, shortening and 3 1/2 cups of the flour. Mix to blend. Gradually work in the rest of the flour as needed. Turn onto a floured board and knead for 10 minutes. Put in a greased bowl, turning to cover top with grease, and cover. Let rise in a warm place for 1 1/2 hours. Punch dough down and let rest thirty minutes. Make into rolls and let rise in pans thirty minutes, uncovered. Or you can put the dough into the refrigerator and keep for up to 4 days. When ready to bake, bake at 400 degrees for approximately 15 minutes or until golden brown.
Enjoy!
About the Author
Grandma Linda is a collector of vintage recipes. Visit her blog at http://grandmasvintagerecipes.blogspot.com for more of her recipe collection
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