Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

Fruit Glazed Roast Chicken

121/2 to 3 pound roasting chicken, dressed

2teaspoons salt

1/4teaspoons pepper

81/2cups white bread cubes

1/2cup melted butter

1cup finely cut celery

1/2cup sliced onion

1/3cup minced parsley

3/4cup chopped or sliced ripe olives

1/2teaspoon sage

11/2cup canned peach-nectarine nectar

Prepare chicken for roasting. Sprinkle inside and out with salt and pepper. Heat butter in a large kettle. Add bread cubes and cook and stir about 5 minutes. Add vegetables, olives and seasonings and cook and stir until bread cubes are slightly brown and vegetables are wilted. Remove from fire, add 1/2 cup nectar and stir to blend. Use to stuff chicken. Sew up opening. Bake, uncovered, in a moderate oven (350 to 375 degrees) about 15 minutes. Baste with remaining nectar and continue baking, basting frequently, for 21/2 to 3 hours or until tender. If evaporation is rapid, add water as needed. Cover pan when chicken is sufficiently brown. Any other nectar of the whole fruit variety (apricot, plum, pear or peach) makes an equally delightful glaze and stuffing for roast chicken. Serves 6.

Baconized Corn MUffins

1cup flour

1cup corn meal

1/4cup sugar

1teaspoon baking powder

1teaspoon salt

1/2teaspoon soda


1cup sour milk

2tablespoons melted shortening


Sift flour once before measuring. Sift flour, corn meal, sugar, baking powder, soda and salt together. Beat the egg and add milk. Combine with flour mixture. Add melted shortening and beat well. Fill oiled muffin pans 2/3 full. Sprinkle tops of muffins with uncooked, diced bacon. Bake 15 minutes in hot oven (400 degrees), then set muffins under broiler so that bacon may become crisp. Yield: 8 muffins.


Order Hugh Earnhart’s “Eat Like a Thresherman: Recipes of a Farming Generation” by contacting the author at 330-757-4727 or emailing gowie55@aol.com. Send checks or money orders to Hugh G. Earnhart, 2935 Red Maple Lane, Poland, 44514. If ordering through mail, indicate the number of copies needed, and name and address details. Cost is $11.95 with $2.75 shipping and handling.

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