Miss Kay's Duck Commander Kitchen Read Online Free PDF Page B

and neighbor down on the river. I added the bacon for a richer, more fattening effect! Enjoy!

Mozzarella Chicken
    Makes 2 to 4 servings • Medium nonstick skillet • 9 x 13-inch casserole dish • Blender
2 tablespoons butter
1 / 2 teaspoon garlic powder
4 small skinless, boneless chicken breast halves (5 to 6 ounces each)
2 cups finely chopped fresh tomatoes
1 / 2 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
4 teaspoons grated Parmesan cheese
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1. Heat the oven to 350°F.
2. In the skillet, melt the butter over medium heat. Stir in the garlic powder (adjust according to your taste).
3. Add the chicken and cook until lightly browned, about 2 minutes per side. Transfer the chicken to the casserole dish.
4. In a blender, puree the tomatoes and Italian seasoning. Pour over the chicken. Top the chicken with the mozzarella and Parmesan. Bake until the chicken is cooked through and the cheese has melted, about 25 minutes. Use a fork to test. (The juices should be clear.)
    A Note from Korie

    Of course, as your family grows, this recipe can grow, too. Just add more chicken and more of everything else! This is another great newlywed recipe.

Fried Pies
    Makes 12 pies • Rolling pin • Deep heavy pot • Pastry blender (Just Google “pastry blender” and see what they look like, then buy one at any store.)
5 cups all-purpose flour, plus more for rolling and pressing
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 3 / 4 cups butter-flavored vegetable shortening (I use Crisco)
1 can (12 ounces) evaporated milk (I use Pet)
1 large egg
One 14-ounce can pie filling your choice (apple is our favorite)
Vegetable or canola oil, for deep-frying
Powdered sugar, for sprinkling
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1. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. With the pastry blender, cut in the shortening. Add the milk and mix well. Add the egg and gently mix. Cover the bowl and put in the refrigerator to chill for 1 hour.
2. Working with half of the dough (keep the rest in the fridge), place it on a floured surface and roll it out to about 1 / 8 inch thick. Cut into saucer-size circles (about 6 inches in diameter). Put a small amount of pie filling (about 1 1 / 2 tablespoons) in the center of the dough. Fold the sides together to make a half-moon and crimp the edges together with a fork dipped in flour. Repeat with the rest of the dough and filling.
3. Fill the pot halfway with oil and turn the heat on medium. Heat the oil to 350°F. (Drop a pinch of flour in the oil to check the temperature. The flour will sizzle when it’s ready.)
4. Carefully place a few pies at a time in the hot oil and deep-fry until brown, turning once during cooking. The pies will float to the top when done. Place on paper towels to drain. Sprinkle with powdered sugar to serve.
    A Note from Jessica

    This is one of the dishes I love for Miss Kay to cook. Kay uses apples and peaches the most, but apples are my favorite.



Hot Spinach Dip
    Makes 6 to 8 servings • Microwave • Microwave-safe bowl • 9-inch square baking pan (glass is prettier, but any will do)
2 packages (9 or 10 ounces) frozen chopped spinach, thawed and drained
1 stick ( 1 / 4 pound) butter, softened
1 package (8 ounces) cream cheese, softened
1 container (8 ounces) sour cream
1 package (1.4 ounces) Knorr Vegetable Recipe Mix
2 cups freshly shredded Parmesan cheese
Duck Commander Cajun Seasoning (mild or zesty)
Wheat Thins crackers or tortilla chips, for serving
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1. Heat the oven to 350°F.
2. Combine the spinach and butter and cook in the microwave until warmed all the way through.
3. In a separate bowl, whisk the cream cheese and sour cream until well blended. Add the vegetable mix and 1 cup of the Parmesan cheese. Fold in the spinach and mix all together. Add Cajun seasoning to taste. Pour into the baking dish. Top with the rest of the cheese and more Cajun seasoning, as desired.
4. Bake for 20 minutes, or until the cheese begins to