All Maine Matters

All Maine Matters

Because All of Maine DOES Matter!
Vol. 1, No. 9      September 2006 FREE

Straight from Nana Beth’s Kitchen!

Fall is my favorite time of year! My thoughts immediately go to apples ripe for picking, pumpkins on the vine and colored leaves. So, with fall in the air, I was trying to come up with a recipe that reminds me of that time of year, and the scent of apples hit me, (probably the scent of the candle I was burning, but hey, it works). So anyway, in an attempt to come up with a fall recipe, and the fact that apples are almost ready to pick, I thought this recipe might be appropriate. We all like the comfort foods that are associated with the cooler weather, and if you’ve got a good meatloaf recipe, this would be a great dessert to go with it, or try the Buttermilk Country Fried Chicken recipe I’ve included below, with your favorite veggies, for the main meal.

Apple Crisp with a Peanut Butter Twist
Bake at 350*
40 minutes or until golden brown

• 6 –8 green apples, pared and sliced
• ¾ cup of flour
• ½ cup of water
• ¾ cup of brown sugar
• 2 Tablespoons of lemon juice
• 1/3 cup of peanut butter
• 1 Tablespoon of cinnamon
• ¼ cup of margarine

Arrange apple slices in the bottom of a lightly oiled 9”x13” pan. Mix lemon juice & water, pouring over the apples. Sprinkle cinnamon on top. Mix remaining ingredients until crumbly. Spread evenly over the apples.

Serve with a small scoop of vanilla ice cream or whipped cream.

Mix 2 Tablespoons of caramel sauce with a Tablespoon of peanut butter, heat till smooth and pour over the dessert for a decadent sauce.

Buttermilk Country Fried Chicken

Prep. Time: 30 minutes (Ready in 2 hours and 30 minutes)

1. In large shallow nonmetal dish or large resealable food storage plastic bag, combine all marinade ingredients; mix well. Add chicken pieces; turn to coat. Refrigerate at least 2 hours or overnight to marinate.

• MARINADE
  1 cup buttermilk
• 1 teaspoon ground red pepper (cayenne)
• ½ teaspoon of salt
• 1 garlic clove, minced

CHICKEN

• 2 lbs. Boneless, skinless chicken breasts halves and /or thighs
• ¾ cup all-purpose flour
• 2 Tablespoons cornstarch
• 1 teaspoon dried thyme leaves
• 1 teaspoon paprika
• Oil for frying

2. In pie pan, combine flour and all remaining chicken ingredients except oil; mix well. Heat about ½ inch oil in 12-inch skillet over medium-high heat.
3. Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cover, cook over medium-high heat for 10 minutes or until deep golden brown. Discard marinade.
4. Uncover skillet. Turn chicken: cook an additional 5 to 8 minutes or until chicken is fork-ender and juices run clear. Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.

8 servings.