Green beans casserole topped with fired onions, sugar glazed ham with pineapple rings and cherries, cherry pie, and dinner rolls.
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Hot, Spicy, Saucy, and Smoked Chicken Wings
This is a great dish for those who enjoy eating hot wings on picnics or special occasions, as my family and I do. The secret to the savory flavor for my recipe is allowing all the ingredients to absorb into the chicken wings overnight.
salt, red pepper (ground) tenderizer, chopped garlic cloves, Heinz apple cider vinegar and hot sauce. Cooking appliance: Broiler and Grill
Wash the wings thoroughly and drain all of the water before adding the ingredients. Sprinkle ¼ cup of the vinegar over the chicken wings, add salt, pepper and tenderizer according to the amount that you want to use, add ½ cup of chopped garlic. Rub all of the ingredients into the wings and cover them in a container. Be sure to let them set in the refrigerator for at least 8 hours.
Place the wings in a broiler pan, and allow them to cook under the broiler until they are ¾ done. Flip them periodically to prevent them from burning. Then place the wings onto a prepared grill. Be sure that the heat is medium so the wings don’t cook too fast and burn, or have too much smoke that will spoil the Flavor. When your wings are done, place them in a deep container and add the hot sauce of your choice and cover the container. I use a roaster oven that is set on 150 degrees. This is done before I place the wings on the grill. It keeps the wings warm and holds the flavor in them.
Recipe by Ellen J. Barrier
Visits us for more recipes @ Food for Holidays and Beyond http://foodforholidaysandbeyond.blogspot.com/
Things you will need: a Hen, broiler pan and ingredients
Olive oil (Pompeian Extra Virgin), L.B. Jamison’s soup base chicken flavor ¼ cup, chicken broth (1 box), garlic pepper seasoning, tenderizer, onion (1 chopped) bell pepper (1 chopped) garlic (optional)
Preparation: Place all of the ingredients into the broiler pan except the olive oil, garlic pepper, and tenderizer. After carefully washing the hen inside until the water is clear, remove excess water.
Rub the olive oil onto the hen; both on the inside and on the skin, then sprinkle the tenderizer, and garlic pepper on the inside and skin of the hen. (The olive oil helps to absorb the flavor by holding the ingredients onto the skin.
After completing this process, place the hen on the broiler rack over the ingredients in the broiler pan and place it under the broiler until it start to slightly brown, then flip the hen over and allow the back to slightly brown. After the back is light brown, flip the hen again, and let it become light golden brown.
Remove the hen and place it on a baking dish or pan, and bake in the oven at 350 degrees for 30 minutes. Use a cooking syringe to drip the broth in the pan with the chicken that is baking, over it to keep it moist and tender. Lower the temperature to 300 degrees and cook for another 30 minutes. Check the chicken occasional to add more of the broth in the pan over the chicken.
Place the broth in the broiler pan into a pot and heat it to boiling. (This is to prevent contamination from the chicken that was on the broiler rack. (Use this broth to make the stuffing or dressing)
Recipe by Ellen J. Barrier
See more recipes @ http://foodforholidaysandbeyond.blogspot.com/
To prepare my delicious recipe for this cake you will need the following items:
2- cans of white cake frosting
3- packages of white cake mix
2-large boxes of JELL-O-gelatin dessert
Preparation for the Cake:
Prepare the cake with three layers according to the recipe on the box.
Preparation for the gelatin:
Prepare the gelatin according to the directions on the box and let it set in refrigerator until it is partially jelled.
Preparation for frosting the cake:
Place frosting on each layer of the cake, and leave them on separate dishes, then place JELL-O- on top of the frosting.
Now stack each layer on top of the other. ( The white frosting holds the JELL-O-within the layers of the cake)
On the very top layer of the cake, place some JELL-O- and do the same around the layers of the cake to form a design.
Refrigerate the Cake
Place the cake in a covered cake container, and keep it refrigerated.
You should have JELL-O- between the 3 layers of your cake, and JELL-O-on the top layer.
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Food: For Holidays and Beyond!
Find delicious recipes for holidays and everyday meals.
Thank you for food, protection, and shelter that you provide with blessings, for me and my family.
Please forgive our mistakes, and give us strength to withstand the daily challenges we encounter.
When we are treated unkindly by others, give us patience to wait for your justice.
You have made Known to the world; that vengeance belongs to you, and that you will bring justice upon those who commit wrongful acts against the innocent. Therefore, our battle is yours, and our victory lies in your hands.
*We are not defined by belief or by faith nor religion. We are the family of God.
Written by Ellen J. Barrier
Banana Bread Recipe http://foodforholidaysandbeyond.blogspot.com/2011/11/banana-bread.html
Ingredients for glaze;
1 cup brown sugar
1 cup beer
¼ cup honey
1 Tablespoon mustard
(French’s 100% Natural Yellow)
¼ cup lemon juice
(squeezed from lemons)
Mix ingredients and bring to a rolling boil while stirring frequently and pour liquid over the ham and between slices. Use a brush to thoroughly apply the mixture.
Place the ham inside a cooking bag or cover it with heavy duty Reynolds Wrap and place in a container with a lid to seal the juices and flavor. Allow the ham to set for several hours in your refrigerator before baking or heating in your oven. Baking temperature (350 degrees)
After baking, arrange pineapples around the ham. Grapes or, other fruits of your choice can be added. Baking temperature (350 degrees)
Note: The amount of ingredients you use should depend on your taste, and the size of the ham.
Recipe by Ellen J. Barrier
For more recipes visit my Food For Holidays and Beyond blog @http://foodforholidaysandbeyond.blogspot.com