1 whole chicken, rinsed
salt and pepper to taste
1 Vidalia onion, quartered
3 cloves garlic
1⁄4 cup chopped fresh rosemary
Preheat oven to 375 F. Season chicken with salt and pepper to taste. Stuff the chicken with the onion, garlic and rosemary. Place chicken in a 9 by 13 inch baking dish or roasting dish.
Roast for 20 minutes per pound, plus 20 extra minutes, or until chicken is cooked through and juices run clear.
1 cup milk
2 tablespoons oil
11⁄4 cup cornmeal
1⁄4 teaspoon salt
Beat the eggs with the milk, then beat in the oil. Add the cornmeal and salt and stir until smooth. Coat a small skillet with cooking spray. Heat the skillet over medium heat. When the pan is hot, add 1⁄4 cup of crepe batter. Tilt the pan so the batter is evenly distributed. Cook the crepe thoroughly on one side (the batter will brown around the edges), then flip to cook the other side. Take crepe out of pan and allow it to cool on a plate. Repeat process until all batter has been used. Crepes can be used immediately or frozen for up to four months.
Rustic Basil Pesto
11⁄2 cups fresh basil leaves
2 garlic cloves, minced
1⁄2 cup olive oil
1⁄4 cup cheese, such as Thomasville Tomme, shredded
Sea salt and freshly ground black pepper to taste
Combine the basil and garlic into a food processor, and pulse several times to blend. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the processor with a spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and pepper to taste.
Honey Ice Milk
4 cups low-fat milk
3⁄4 cup honey
2 eggs, beaten
1 tablespoon vanilla
Heat milk in a medium saucepan over medium heat, but do not boil. Stir in honey and salt. Pour small amount of hot liquid into eggs, return to milk mixture. Cook and stir over medium-low heat 5 minutes. Cool thoroughly at room temperature. Stir in vanilla. Refrigerate until cold. Freeze in ice cream maker according to manufacturer's directions.
Note: Frozen ice milk will be quite hard. Allow to thaw for a few minutes before serving.
Source: Adapted from "Easy Home Cooking"
11⁄2 cups self-rising cornmeal
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 cup buttermilk or regular milk
1⁄4 cup vegetable oil
Preheat oven to 400 F. Mix baking soda and salt together. Combine cornmeal with buttermilk, vegetable oil and egg, then add baking soda and salt mixture. Bake in a well-greased iron skillet or muffin pan for 25 to 30 minutes.
Source: Nora Mill Granary
Roast Chicken, Spinach and Cheese Omelette
1 tablespoon butter
1 tablespoon milk
1⁄2 teaspoon salt
1⁄2 cup cooked, shredded chicken
1 cup fresh spinach, torn into pieces
1⁄3 cup cheese, grated
Heat butter in a small skillet over medium-low heat. Whisk together the eggs, milk and salt. Pour egg mixture into skillet. Cook, without stirring, until eggs begin to set. Gently agitate pan so the eggs cook evenly, then gently lift up the edge of cooked egg and tilt pan so the uncooked egg runs underneath.
Once the eggs are almost cooked through, sprinkle the chicken, spinach and cheese into the center of the omelette.
Using a wide spatula, flip half the omelette on top of itself. Lower heat and cook for a few more minutes, until egg is cooked through and cheese is melted.