Free Classic American recipes for you to try!

Free Recipe Categories:

Classic American Recipes    Baking Recipes    Barbecue & Grill Recipes    Chicken Recipes   Drink Recipes Italian Recipes  Meat Recipes  Mexican Recipes 
Potato Recipes     Soup Recipes    Seafood Recipes

- 2 1/2 cups Wheat and Multi-Bran Chex, combined
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 1 pinch Aleppo pepper
- 1/2 teaspoon baking powder
- 1 egg white
- 1 egg yolk
- 1/3 cup low-fat milk
- 2 tablespoons vegetable oil
- 1 large Maui onion, sliced into 1/4-inch rings

Preheat the oven to 350 degrees.  Crush the Chex cereals together and set aside.  Mix the flour, salt, Aleppo pepper, and baking powder.  Beat the egg white until stiff peaks begin to form.  In another bowl, beat the egg yolk, milk, and oil.  Blend the flour mixture with the yolk-milk mixture, then fold in the egg white.  Dip each onion ring into the batter, then into the Chex crumbs.  If possible, chill for 15 minutes on a nonstick baking sheet.  Bake until brown and crispy.

Serves 2.

From: Barefoot in the Kitchen by: Jennifer Evans Gardner
ISBN: 1-59228-039-0
The Lyons Press

----

Waffles

- 2 cups (500 ml) flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons sugar or honey
- 2 eggs, well beaten
- 1 1/2 cups (375 ml) milk
- 3-6 tablespoons melted butter

1. Mix and sift the dry ingredients
2. Combine the eggs, milk, and butter and beat. (Use the smaller amount of butter with a greased griddle; the larger amount with an electric iron.) Add to the dry ingredients and beat.
3. Bake in a hot, well-greased waffle iron.

-From: The Farmer's Wife Cookbook Edited by: Martha Engstrom
ISBN: 0896584976
Voyageur Press
----

Mama's Orange Glazed Chicken- Serves 4

-4 boneless, skinless chicken breasts
-2 tsp grated orange rind
-1 tsp yellow mustard
-1/3 cup orange juice
-2 tsp vegetable oil
-2 tbsp honey (give or take)
-1 pinch of salt
-1 pinch of dry parsley

Lay tender chicken breasts on cutting board and score in criss-cross pattern.  Mix the orange rind, mustard, orange juice, honey, and salt into a bowl.   Heat oil in skillet on medium-high heat.  Dip the chicken breasts, one at a time, into the glaze and place onto the skillet.  Cover and cook for about 5 minutes, or until one side is a golden brown and then flip the chicken once, cook for 4-5 minutes and then turn the heat to low-medium (depending on your skillet). Cover and let simmer for an additional 12-15 minutes until the chicken is tender.  Serve over steamed rice, with pasta, or by itself with rolls and veggies. Sprinkle parsley on top.  This recipe is great on the grill also.

From: Mama Wood, Family
----

Roast Chicken with Herb Stuffing- Serves 4

- 3 lb (1.5 kg) chicken
- 4 slices whole-wheat (wholemeal) bread
- 4 scallions (shallots/spring onions), chopped
- 1 cup (1 1/2 oz/45 g) chopped fresh flat-leaf (Italian) parsley leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh rosemary leaves
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- sea salt and freshly ground black pepper
- 1 egg, lightly beaten
- 2 lemon slices
- 2 tablespoons olive oil

1. Preheat oven to 350˚F (180˚C/ Gas 4). Rince chicken under cold water and pat dry with paper towels
2. Remove crusts from bread and cut bread into small cubes
3. In a medium-sized bowl, combine bread cubes, scallions, parsley, thyme, rosemary, lemon and orange zests, and salt and pepper to taste.  Add egg and mix until well combined.
4. Using your fingertips, loosen skin from around chicken breast and insert a lemon slice on each side between skin and breast meat.
5. Spoon herb seasoning into chicken cavity.  Truss chicken with string, securing wings and legs (see Basic Roast Chicken, page 60)
6. Brush base and sides of a roasting pan with oil.  Place chicken in pan then brush chicken with oil.
7. Bake until juices run clear when chicken thigh is pierced with a skewer, about 1 hour and 20 minutes (see page 59).  Transfer chicken to a warmed plate, cover with aluminum foil and let rest for 15 minutes (see page 59).
8. Serve hot with Crispy Roast Potatoes (see page 126) and Roast Chicken Gravy (see page 61).

From: The Very Basic Cookbook by: Vicki Liley
ISBN: 978-0-8117-3280-2
Stackpole Books

----

Senator Edward M. Kennedy's New England Fish Chowder

When you think of New England, you think of three things: Seafood, cool weather and The Kennedy Clan.  This dish, offered by Senator Edward Kennedy combines all three elements an is the perfect meal to have on those nights when the wind chill factor is in minus territory.

- 2 lbs. fresh haddock
- 2 oz. salt pork, diced
- 2 medium onions. sliced
- 1 cup chopped celery
- 4 large potatoes, diced
- 1 bay leaf, crumbled
- 4 cups milk
- 2 Tbsp. butter or margarine
- 1 tsp. salt
- Freshly ground black pepper to taste

Simmer haddock in 2 cups water for 15 minutes.  Drain off and reserve the broth.  Remove skin and bones from the fish.  Sauté the diced salt pork in a large pot until crisp.  Remove salt pork and saute the onions in the pork fat until golden brown.
Add fish, celery, potatoes and bay leaf.  Measure reserved fish broth, plus enough boiling water to make 3 cups liquid.  Add to pot and simmer for 30 minutes.  Add milk and butter and simmer for an additional 5 minutes, or until well heated.
Season with salt and pepper.
Makes 8 Servings.

From: Celebrities Favorite Recipes: Eat Like the Stars Cookbook compiled by: Marla Brooks
ISBN: 1-882330706
The Magni Company