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What’s Cookin’?

August 6, 2025
in What's Cookin'? with Louise Barnisky
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Apricot Chicken
12.oz package dried apricots
1 cup hot water 
2 Tbsp. olive oil
1 medium onion, cut into 1/2 inch long strips
4 bone-in chicken breasts
4 chicken legs
2 Tbsp. dry white wine or chicken broth
1 tsp. tomato paste
2 tsp. sugar
2 lemon wedges
Hot rice or pasta for serving 
Soak the apricots in hot water for 20-30 minutes or until soft and plump. Remove from water and set aside. Save the soaking water.  
Coat a large skillet at least 2 inches deep with cooking spray. 
Add the olive oil and warm over medium heat.
Sauté the onions until transparent, 5-10 minutes. Remove from pan and set aside.
Raise the heat and quickly brown all the chicken pieces on both sides in batches.  Do not burn.
Add all chicken pieces back to the pan. Pour the wine or chicken broth into the pan immediately.  Add the tomato paste and the apricot water stirring until the tomato paste has dissolved. Add the onions, apricots, sugar and the juice from the lemon wedges to the pan. Save the rind.
Bring to a boil, then lower the heat and cover. Simmer 10 minutes, then turn the chicken pieces over and simmer 10 more minutes. Meanwhile using a small sharp paring knife, remove the pulp and white pith from the lemon rinds. Mince the zest. Sprinkle over the chicken and continue simmering until the chicken is very tender, another 10-12 minutes.
The exact timing depends on the thickness of the chicken.  Chicken should register 165 on thermometer inserted into thickest part of the chicken.  Serve over rice, pasta or other grain. 
Serves 6-8. 

Heavenly Hash Cake
4 large eggs, lightly beaten 
1 3/4 cups sugar 
1 cup unsalted butter, melted
2 tsp. vanilla extract 
1 1/2 cups self-rising flour
1/4 cup unsweetened cocoa powder
1 1/2 cups chopped pecans
2 1/2 cups miniature marshmallows 
Preheat the oven to 350 degrees.  Grease a 9 x 11 baking pan and set aside.  
In a large mixing bowl, combine eggs, sugar, butter and vanilla.  Stir to blend. 
Whisk flour and cocoa powder together then gradually add to butter – egg mixture, stirring to mix well.  Stir in the pecans.  Pour mixture into the prepared baking pan and bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean. Put the marshmallows on top of the cake as soon as it comes out of the oven.  Set aside to cool in the pan. 
Frosting
1/4 cup unsweetened cocoa powder 
1 pound box confectioners’ sugar 
4 Tbsp. unsalted butter, melted
1 cup milk
Combine the cocoa, confectioners’ sugar and butter in a mixing bowl.  Add the milk a little at a time, stirring to blend. Pour the frosting over the cake and allow it to set for about 15 minutes before cutting the cake to serve. 
Serves 12-16.

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