Saturday, July 9, 2016

Recipes by Sally Field: Chicken in Wheat Germ Crust; Peanut Butter Honey Granola; Rhubarb-Raisin Conserve; Summer Cobbler

Sally Field's Chicken in Wheat Germ Crust

6 chicken breasts or 2 chicken fryers, cut into serving-size pieces
1 cup vacuum-packed wheat germ
1 cup whole-wheat flour
1 heaping tsp. "spiked" herbs (available in health food stores) or your
favorite herbs (parsley flakes, fines herbes)
1/4 tsp. oregano
1/4 tsp. freshly ground black pepper

Wash and dry chicken parts; place in paper bag. Combine remaining ingredients; put into bag. Close bag; shake vigorously so chicken parts are well-coated.

Place in single layer in a greased shallow baking pan. Bake in a preheated 400 degrees F. oven about 50 minutes, turning once. Cook until chicken is fork-tender. Serve piping hot. Serves 6.

Sally Field's Peanut Butter Honey Granola

1 cup seedless raisins
2/3 cup creamy peanut butter
2/3 cup honey
1/2 tsp. ground cinnamon
1 tsp. pure vanilla
4 cups rolled oats
1/2 cup dried figs, snipped
1 cup shelled peanuts

Pour boiling water over raisins; let stand 10 minutes, drain. In saucepan, combine peanut butter, honey and cinnamon; heat thoroughly, stirring carefully. Remove peanut butter mixture from heat; stir in vanilla.

Spread oats over bottom of large shallow roasting pan or baking dish. Pour warm peanut butter mixture over oats; stir gently or use hands to mix until oats are well-coated.

Bake in preheated 300 degrees F. oven 35 to 40 minutes, stir occasionally. Turn off oven, stir in figs and peanuts, let dry in oven 1 1/2 hours, stirring often.

Store in covered jar in cool, dry place. Eat by the handful. Makes 8 cups.

Thoughts: Terrific for a quick energy snack served over ice cream or "crust" for fresh peach cobbler. Sally says, "It goes so fast I never have time to think of creative ways to use it."

Sally Field's Rhubarb-Raisin Conserve

5 lbs. tender rhubarb
8 cups raw sugar (or use plain granulated sugar)
2 cups cider vinegar
2 cups seedless raisins
2 oranges, rind and juice
1/2 tsp. ground cloves
1 tsp. ground cinnamon
2 cups chopped black walnuts
1 cup drained liquid from rhubarb

Wash rhubarb, trim stalks; cut into 1-inch pieces Cover with boiling water; let stand 3 minutes. Drain; reserve 1 cup liquid.

Put rhubarb in large kettle with liquid and remaining ingredients. Cook over medium heat about 35 to 40 minutes, or until mixture is thick and sheets from spoon. Stir often to prevent burning.

Pour into hot, sterilized jars; seal at once. Makes 10 - 8 oz. jars. Delicious with roast turkey, roast beef or roast pork. Makes a lovely gift.

Note: Recipe is from 1977. To prevent foodborne illness, conserve should be processed in a water bath canner.

Sally Field's Summer Cobbler

1 stick (1/2 cup) butter
3/4 cup flour
1 cup sugar
2 teaspoons baking powder
Pinch of kosher or sea salt
3/4 cup milk
2 cups fruit

Place stick of butter in 6 x 10-inch baking dish. Put in 350 degrees F. oven to melt. Mix remaining ingredients except fruit. Pour into dish with melted butter. Place fruit on top, but do not stir. Bake until crusty, about 30-35 minutes.

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