Easter Recipes

Easter Buttermilk Biscuits

2009-06-09T02:59:00.000-07:00

Easter Buttermilk Biscuits

Makes: 12 buscuits Total Time: 35 Minutes
Combine:
2 cups self-rising flour
1 1/2 cups cake flour
2 T. sugar
1 t. salt
1/2 t. baking powder
1/4 t. baking soda
Cut in:
1/3 cup vegetable shortening
Stir in:
2 cups buttermilk
Sift over Work Surface and Dough:
1/2 cup all-purpose flour, divided
Cut Biscuits; Brush with:
2 T. unsalted butter, melted
Heat oven to 475°. Spray two 8" round pans with cooking spray.

Combine flours, sugar, salt, baking powder, and baking soda.

Cut shortening into the flour mixture using a pastry blender.

Stir in buttermilk completely, then let the dough rest 2-3 minutes.

Sift 1/4 cup of the all-purpose flour onto the work surface, then turn out
the dough onto the surface. Sift remaining flour over dough. Turn and fold
dough over several times in flour and gently pat to 3/4" thick.

Cut biscuits with a floured 21/2" round cutter. Place 6 biscuits in each
pan. Gently reroll scraps without overworking the dough or adding additional
flour.
Brush tops of biscuits with melted butter. Bake 15 minutes, or until tops
are golden.

Nutrition facts (Per biscuit):
181 calories; 33% calories from fat; 7g total fat; 27g carb; 413mg sodium;
1g fiber

Bill Austin

Easter Lasagna with Bolognese Sauce

2009-06-08T02:58:00.000-07:00

Easter Lasagna with Bolognese Sauce

Makes: One 13" x 10" x 21/2" Pan
Total Time: 2 Hours
For the Ricotta Filling -
Blend:
2 containers (15 oz. each) whole milk ricotta

Add:
2 eggs
2 t. sugar
1 t. kosher salt
1/2 t. black pepper

For the Bolognese Sauce -
Saute in 1/4 Cup Olive Oil:
1 cup yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
1/2 cup fennel, diced

Add:
2 T. garlic, minced

Stir in:
3/4 lb. ground chuck
1/2 lb. ground pork
3 T. Italian herb seasoning blend
1 T. kosher salt
1 t. black pepper

Add and Simmer:
1 1/2 cups whole milk

Add and Simmer:
1 cup dry red wine

Stir in and Simmer:
4 lb. tomatoes, quartered
2 T. tomato paste
3 bay leaves
Salt and pepper to taste

Prepare; Assemble Lasagna with:
2 bunches Swiss chard, stemmed, blanched, and dried
1 lb. oven-ready lasagna sheets, parboiled
1 recipe Ricotta Filling
1 recipe Bolognese Sauce
2 1/2 cups mozzarella cheese,
shredded
2 1/2 cups Parmesan cheese, grated

For the Ricotta Filling -
Blend ricotta in a food processor until very smooth, about 2 min.; scrape
down sides. Add remaining ingredients; blend 1 minute.

For the Bolognese Sauce -
Saute onion, carrots, celery, and fennel in oil in a large saute pan over
medium heat. Cook until soft, 10-15 minutes.

Add garlic; saute another minute.

Stir in ground meats and seasonings; cook until meat is no longer pink, 8 -
10 minutes.

Add milk; simmer until liquid almost evaporates, 25 - 30 minutes.

Add wine and simmer until almost evaporated, about 20 minutes.

Stir in tomatoes, paste, and seasonings; reduce heat to medium-low. Cook
until sauce is very thick, 3 - 4 hours. Stir often to prevent it from
sticking or burning. Bring to room temperature before assembling lasagna.

To Assemble the Lasagna -
Prepare chard leaves, blanching in boiling water until wilted.

Parboil lasagna sheets just until pliable; transfer to foil-lined baking
sheet that's been coated with nonstick spray. Store sheets in single layers
separated by pieces of foil.

Assemble and bake lasagna as illustrated below. Unbaked, lasagna may be
wrapped in plastic and refrigerated for up to one day, or wrapped in foil
and frozen for up to one month (defrost completely before baking).

Easter Chocolate Apple Bread

2009-06-08T02:55:00.000-07:00

Easter Chocolate Apple Bread

INGREDIENTS:
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
1/4 cup finely chopped walnuts
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup margarine, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons buttermilk
1 cup chopped apples
1/2 cup walnuts
1/4 cup semi-sweet chocolate chips

DIRECTIONS:
To make the topping, in a small bowl mix the sugar, cinnamon and finely
chopped walnuts. Set aside.
In a medium bowl combine flour, salt, baking powder, baking soda, cinnamon,
and nutmeg. Set aside.
In a separate large bowl cream butter and sugar. Add eggs and vanilla
extract, and mix well. Gradually beat in flour mixture alternately with
buttermilk. Stir in apples, walnuts, and semi-sweet chocolate chips. Pour
into a greased 9x5x3 inch loaf pan. Sprinkle with topping.
Bake in a preheated 350 degree F (175 degree C) oven for 50 to 60 minutes. Cool for 15 minutes. Remove from pan. Cool on a wire rack.

Easter Apple Dessert

2009-06-05T05:30:00.000-07:00

Easter Apple Dessert

1 cup self-raising flour
1 1/2 cups peeled, diced fresh apples
1/2 cup dried sultanas
1 tablespoon caster sugar
1/2 cup milk
1 cup lightly packed brown sugar
1 1/2 oz butter, chopped
2 cups boiling water
1/4 teaspoon ground cinnamon.

Sift flour into bowl. Stir in the apples, sultanas and
the caster sugar then make a well in the centre and stir
in the milk to form a thick batter.
Spread batter over the base of a greased large, deep
[3 pint ] ovenproof dish.
Combine brown sugar, butter and water in a large jug,
stir until butter is melted. Carefully pour syrup over dough
and sprinkle the top with cinnamon.
Bake at 200 C for 25 minutes until top is well risen
and golden. Serve warm with cream or ice-cream.
On cooking the cake, the batter rises to the top
covering the delicious, rich caramel syrup that forms beneath.

Creamy Ham and Vegetable Stew

2009-04-12T04:23:00.000-07:00

Creamy Ham and Vegetable Stew

1-1/2 cups water
2 carrots, peeled and cut into 1-inch pieces
1 cup diced, peeled potato (1 medium)
1 medium onion, cut into chunks
1 cup frozen peas
1 cup cubed ham
1 10-3/4-ounce can condensed reduced-sodium cream of celery soup
1/2 of an 8-ounce jar process cheese dip (1/2 cup)

Directions
In a large saucepan, combine the water, carrots, potato, and onion.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add peas
and ham. Return to boiling; reduce heat. Cover and cook for 5 minutes
more. Stir in soup and cheese dip. Cook and stir until heated. Makes 4
main-dish servings.

Easter Gourmet Glazed Baked Ham

2009-04-11T03:21:00.000-07:00

The glaze forms an unbelievable crust around the Ham...

Gourmet Glazed Baked Ham

1 (8-9 pound) fully cooked bone-in ham
Whole cloves (optional)
1/2 cup whole-grain Dijon mustard
1/2 cup golden brown sugar
2 tablespoons apple cider vinegar
2 tablespoons orange juice
1 teaspoon Pumpkin Pie Spice
Preheat oven to 350 degrees F.

Score top of ham into diamonds and stud center of each diamond with a clove.

On a rack in a roasting pan bake ham in middle of oven 1 1/2 hours. In a
bowl combine, mustard, brown sugar, apple cider vinegar, orange juice and spice.
Remove pan from oven. Spread mustard glaze mixture over top and sides of ham

Return to oven and continue to bake until ham is cooked to desired internal
temperature, about 1- 1 1/2 hours. Spread additional glaze mixture every 30
minutes until done. Transfer ham to a platter. Let stand for 15 minutes before serving.

Gold Rush Brownies

2009-04-10T04:22:00.000-07:00

Gold Rush Brownies

2 cups graham cracker crumbs
l can sweetened condense milk
l (6 oz)pkg. chocolate chips
l/2 c. Chopped pecans

Mix together and put into an 8 x 8 inch well greased pan. Bake at
350 degrees for 30 minutes. Let brownies cool l0 min. Cut into
squares and remove from pan.

Bean Ham Bone and White Corn Soup

2009-04-09T04:21:00.000-07:00

Bean Ham Bone and White Corn Soup

1 package Great Northern white beans - (16 oz)
1 ham bone with a little meat on it
1 can whole-kernel white corn - (15 1/4 oz) -- undrained
2 cans chicken stock - (14 1/2 oz ea)
1 tablespoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon freshly-ground black pepper -- or to taste
3 bay leaves -- (optional)
Additional water to cover -- if needed
1 large onion -- chopped
3 celery stalks -- chopped
3 carrots -- diced small
3 garlic cloves -- sliced
1 jalapeno pepper -- seeded, quartered
2 cans stewed or diced tomatoes - (14 1/2 oz ea) -- pureed
Salt -- to taste
Sliced green onions -- to taste

Soak the beans in cold water to cover overnight.

Remove meat from the ham bone, cut it into 1/2-inch cubes (about 3
cups) and reserve. Drain beans and place in the slow cooker with the
ham bone. Add corn, chicken stock, oregano, paprika, chili powder,
black pepper, bay leaves, if using, and additional water or stock, if
needed, to slightly cover. Cover slow cooker and cook on HIGH for 3 to
4 hours.

Add the remaining ingredients except reserved ham cubes and green
onions, mix well. Shift cooker to LOW setting and cook for about 5
additional hours. For more zing, add cayenne or crushed red pepper
flakes when adding second set of ingredients.

About 30 to 40 minutes before end of cooking time, remove bay leaves;
mash some of the beans against the side of the liner to thicken the
soup slightly; add the reserved ham cubes and sliced green onions.
Taste, and adjust seasoning if necessary.

Serve as complete meal or over rice. Leftovers freeze well.

This recipe yields 10 servings.

Easy Cheesy Potato Chowder

2009-04-08T04:20:00.000-07:00

Easy Cheesy Potato Chowder

Leftover chicken or turkey never had it so good! You can quickly turn it into this hearty and quick cheesy chowder.

1 package Chicken Helper® chicken & potatoes au gratin
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
2 cups water
3 cups milk
2 cups cut-up cooked chicken or turkey (10 ounces)
1 cup shredded Cheddar cheese (4 ounces)

Heat uncooked Potatoes, Sauce Mix, corn, water, milk and chicken to boiling in Dutch oven, stirring constantly; reduce heat.
Cover and simmer 15 minutes, stirring occasionally.
Stir in cheese; sprinkle with Topping

Makes 5 servings (1 2/3 cups each)

Serve With
While the soup simmers, pop some refrigerated breadsticks into the oven for a piping-hot go-with.

Variation
Leftover ham but no chicken or turkey on hand? Use it instead for that great ham and Cheddar flavor combo.

Cherry Sauce for Ham

2009-04-07T06:11:00.000-07:00

Cherry Sauce for Ham

1 (10 ounce) bottle maraschino cherries (reserve juice)
Slivered almonds
1/2 cup wine vinegar
2 teaspoons pickling spice, tied in cheesecloth
1 cup brown sugar
2 tablespoons cornstarch
2 tablespoons butter
1 to 2 teaspoons juice from prepared horseradish (optional)
Red food coloring

Measure cherry juice and add water to make 1 1/2 cups. Stuff each
cherry with 3 almond slivers. Combine cherry juice and all
ingredients except cherries in saucepan and cook, stirring until
thick. Remove from heat, remove pickling spice and add cherries.
Serve at room temperature.

Makes 2 cups.

Pumpkin Cheesecake

2009-04-06T06:10:00.000-07:00

Pumpkin Cheesecake

* 1 1/2 cups graham cracker crumbs
* 1 cup sugar
* 1 teaspoon ground ginger
* 6 tablespoons sweet butter, melted
* 1 1/2 pound cream cheese, softened
* 1 3/4 cups canned pumpkin
* 1 teaspoon grated orange zest
* 1 tablespoon cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground nutmeg
* 6 eggs, lightly beaten

Preparation:
Preheat oven to 325F.

Directions:
In a medium sized bowl combine the graham cracker crumbs, 2
tablespoons of the sugar, and the ginger. Gradually add the melted
butter, stirring until well blended. Press the crumb mixture into a
buttered, 9-inch springform pan. The crust should be about 2 inches up
the sides of the pan. Chill for approximately 30 minutes. Place cream
cheese in a large bowl and beat until light and fluffy with an
electric mixer. Slowly add the remaining sugar while continuously
beating, scraping down sides of bowl from time to time. Add the
pumpkin, orange zest, and spices, beating until smooth. Add the eggs,
one at a time, beating well after each addition. Pour batter into pan,
smoothing the surface. Bake 60-70 minutes (the top should be slightly
puffed all over). Cool thoroughly on a wire rack. Remove sides from
pan, and refrigerate

Most Popular Easter Recipes so far this year

2009-04-05T20:57:00.000-07:00

Most Popular Easter Recipes so far this year. These are the pages on this site that have been visited most often in order by volume over the past few months. These are so far this year, the most poplur recipes for Easter 2009.

Easter Recipes
Easter Egg Food Coloring Chart
Easter Egg Coloring Contest
True Meaning of Easter Resurrection Rolls
Carrot Cake Trifle
Diabetic Easter Recipes
Easter Bunny Cake
Flavours of Spain
Vegetable Recipes
Easter Pork Tenderloin
Rice Krispies Easter Eggs
Coconut Cream Easter Eggs
Fruit and Nut Easter Eggs
Easter Pralines

Provolone-Ham Celery Stuffing

2009-04-05T05:09:00.000-07:00

Provolone-Ham Celery Stuffing

Yield: 15 servings

1 cup provolone cheese, grated or shredded
2 tablespoons butter, softened
1/4 cup minced ham
Dash of Worcestershire Sauce

Blend all ingredients and pile lightly in celery. Makes enough to
fill 15 to 20 cut sections of celery.

Per Serving: 48 Cal (76% from Fat, 23% from Protein, 2% from Carb); 3
g Protein; 4 g Tot Fat; 0 g Carb; 0 g Fiber; 67 mg Calcium; 0 mg
Iron; 118 mg Sodium; 11 mg Cholesterol

Ham And Cheese Muffins

2009-04-04T04:06:00.000-07:00

Ham And Cheese Muffins

2 cup flour -- self rising
1/2 tsp. baking soda
1 cup skim milk
1/2 cup Mayonnaise, FF
1/2 cup ham -- finely chopped
1/2 cup 2% milk
cheddar cheese
In a large bowl combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moist. Fill greased muffin cups 2/3 full. Bake 425 degrees for 16-18 minutes.

Per Serving
113 Calories;
2g Fat
19g Carbohydrate;
1g Dietary Fiber;
12 Muffins (2 Points Per Muffin)

Old Fashioned Dumplings

2009-04-03T04:07:00.000-07:00

Old Fashioned Dumplings

Combine:

1 1/2 Cups Of All-Purpose Flour
2 Teaspoons Of Baking Powder
1/4 Teaspoon Of Salt

Cut In:
2 Tablespoons Of Butter Or Margarine,To Resemble Course Meal.

Add 1 Cup Of Milk(I Use 3/4 Cup Of Milk And 1 Egg) And Beat Vigorously Til
Smooth.Drop Dough In 6 Or 8 Spoonfuls,Onto Simmering Broth.

Cover Tightly And Simmer 10 Minutes More.To Serve,Remove Dumplings With A
Slotted Spoon.

If You Want,You Can Serve The Dumplings With Cubed Ham And Apple
Mixture,Surrounding The Dumplings.

Easter Recipes

2009-04-02T22:40:00.001-07:00

Herbed Ham-and-Potato Frittata

2009-04-02T04:01:00.000-07:00

Herbed Ham-and-Potato Frittata

Servings | 4
Preparation Time | 25 min
Cooking Time | 15 min
Level of Difficulty | Moderate

light meals | Let your culinary talents have free reign with this
herb-infused frittata: If you don't have the herbs we've used on
hand, give thyme, basil or other herbs a try.

Ingredients

3 medium potato(es), peeled and diced
1/2 cup extra-lean ham, approximately 11% fat, diced
1 1/2 cup fat-free egg substitute
1 Tbsp parsley, fresh, chopped
1 Tbsp rosemary, fresh, chopped
1 Tbsp fresh oregano, chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions

Preheat broiler.

Coat a 10-inch, nonstick, ovenproof skillet with olive oil cooking
spray. Add potatoes and cook over medium heat, stirring
occasionally, until golden brown and tender, about 10 minutes. Note:
Add water by the tablespoon to prevent sticking, if necessary.

Add ham, egg substitute, herbs, salt and pepper, and cook until
almost firm, about 10 minutes. Transfer skillet to broiler and broil
until browned on top, about 3 to 5 minutes. Cut into 4 wedges and
serve.

Easter Egg Coloring Chart

2009-04-01T19:46:00.000-07:00

Easter Egg Coloring Chart

If you get tired of the same old primary colors for your Easter eggs and want to get a bit creative here is a color chart to help you make a wide variety of colors to dye Easter eggs.

Following the instruction on the chart below to mix each color. Mix the number of drops of each food coloring with about 2 - 4 ounces of vinegar for dipping.

Easter Egg Coloring Chart

Lime - 24 yellow, 4 green
Purple - 15 blue, 5 red
Cantaloupe - 24 yellow, 2 red
Jade - 17 green, 3 blue
Plum - 10 red, 4 blue
Spearmint - 12 green, 6 yellow, 2 blue
Raspberry - 14 red, 6 blue
Maize - 24 yellow, 1 red
Watermelon - 25 red, 2 blue
Teal - 15 green, 5 blue
Grape - 17 blue, 3 red
Fuchsia - 18 red, 2 blue
Orange Sunset - 17 yellow, 3 red
Jungle Green - 14 green, 6 yellow

For larger volumes, keep the ratio the same - double or triple the amount of vinegar and the number of drops of each color.

Use this color chart to make your Easter egg coloring much more interesting and build some new family traditions around the age old tradition of coloring Easter Eggs.

Easter Egg Coloring Contest

Send us pictures of your most spectacular Easter egg creations and we will publish some of the best submissions at a later date. (Submission of pictures grants us a non-exclusive, perpetual right to publish the submitted photographs, and associated information.)

Easter Egg Coloring Contest

2009-04-01T16:42:00.000-07:00

Easter Egg Coloring Contest

Submit Entry Pictures here

Easter Recipes Easter Jokes Easter Quotes

If you get tired of the same old primary colors for your Easter eggs. We are having a contest to see just how creative you can get. Easter eggs are a symbol of spring. Easter egg coloring and dying kits are available or you can use our color chart at the link below. From basic food coloring to oil pints, wraps, stencils and other decorations, our Easter Egg contest gives you a chance to show your true colors.

The event is free and will be held rain or shine. Open to children of all ages. Judges will be selected from the judging panel used for the Blog of the Day Awards.

Use this Easter Egg Color Chart to make your Easter egg coloring much more interesting and build some new family traditions around the age old tradition of coloring Easter Eggs. With this chart of new colors, you can make Easter and spring colors for your eggs with this Easter Egg Coloring Chart like never before.

Easter Egg Coloring Contest

Send us pictures of your most spectacular Easter egg creations and we will publish some of the best submissions at a later date. (Submission of pictures grants us a non-exclusive, perpetual right to publish the submitted photographs, and associated information.)

Easter Recipes Easter Jokes Easter Quotes

Technorati Tags: Coloring Contest, Coloring Contests, Easter, Easter Egg Color Chart, Easter Egg Coloring Contest, Easter Eggs, Easter Recipes, Holiday

Easter Egg Coloring Contest - Coloring Easter Eggs

Easter Recipes Blog of the Day Award

2009-04-01T16:01:00.000-07:00

Easter Recipes has won an April Fool's Day Blog of the Day Award

Easter Recipes

Cinnamon Cocoa Granola

2009-04-01T04:00:00.000-07:00

Cinnamon Cocoa Granola

4 cup rolled oats
2/3 cup honey
1 cup bran flakes
1/4 cup vegetable oil
1 cup wheat germ
1 tsp cinnamon
2 Tbs cocoa
1/2 cup sesame seeds

Combine all ingredients in the slow cooker. Cook on low
heat with lid slightly ajar about 4 hours, stirring
occasionally. Cool and store in airtight jar. Use within
1 to 2 weeks. Makes 5 cups.

Easter Applebake

2009-03-31T03:07:00.000-07:00

Easter Applebake

Ingredients
4 large red apples, cored

8 oz. can unsweetened, crushed pineapple

1 ½ tsp. cinnamon

1/8 tsp. ground cardamom

1 ½ tsp. white sugar

1 Tbs. brown sugar

2 Tbs. walnuts, finely chopped

Directions
Slice apples in ¼ inch pieces and layer in a 9-inch square baking pan.

Drain pineapple, reserving juice, and evenly distribute pineapple over apples.

Mix together cinnamon, cardamom, and sugars. Sprinkle over fruit then pour reserved pineapple juice over spices.

Sprinkle walnuts over fruit and bake at 350 degrees for 30 minutes.

Serve hot or cold. Serves 4.

Butternut Squash Casserole

2009-03-30T03:10:00.000-07:00

Butternut Squash Casserole

2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch
pieces
3 onions, sliced
2 tablespoons oil
2 apples, peeled, cored and cut into 1/2-inch cubes
3 tablespoons all-purpose flour
3/4 pound boiled ham, cut into 3/4-inch pieces
1 cup shredded Cheddar cheese
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1/8 teaspoon grated nutmeg
1/3 cup seasoned bread crumbs
1/3 cup chopped fresh parsley
2 tablespoons cold butter, cut into small bits

1. Preheat oven to 350°. Lightly grease 12 x 8 x 2-inch casserole.
2. Cook squash in large pot boiling water until tender, 10 minutes.
Drain.
3. Sauté onion in oil in large saucepan 8 to 10 minutes until pale
golden. Add apple; cook 4 minutes. Stir in flour. Add squash, ham,
cheese, salt, pepper and nutmeg. Pour into prepared casserole. Top
with bread crumbs and parsley.
4. Bake, covered, in 350° oven for 40 minutes. Uncover; dot with
butter. Bake 10 minutes until browned.
Serves 4.

Dutch Apple Pie

2009-03-29T03:13:00.000-07:00

Dutch Apple Pie

1 6 ounce graham cracker pie crust
1 egg white, beaten
5 1/2 cups fresh, peeled, sliced cooking apples
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons flour
1/2 tsp. cinnamon
1/4 tsp. each nutmeg and salt

Topping:
3/4 cup flour
1/4 cup sugar and packed brown sugar
1/3 cup margarine

Heat oven to 375 degrees. Brush crust with egg white. Bake on cookie
sheet until light brown; about 5 minutes. Remove from oven. In bowl,
combine apples, lemon, sugars, flour, spices and salt. Mix well; spoon
into crust. Combine topping ingredients until crumbly and place evenly
on pie top. Bake on sheet for 50 minutes or until filling is bubbling.

Serves 8.

Coq Au Vin (Chicken with Wine)

2009-03-28T03:12:00.000-07:00

Coq Au Vin (Chicken with Wine)

Ingredients:

3 pound chicken, cut into 8 pieces
1/2 cup flour
1/2 teaspoon nutmeg
1 teaspoon salt
6 tablespoons olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
2/3 cup chopped ham
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon garlic, minced
2 teaspoons salt
4 whole cloves
12 pearl onions
18 button mushroom caps
1/4 cup of brandy
1 1/4 cups of red wine
1 1/2 tablespoons flour

Preparation:

Lightly rinse the chicken under cool running water. Add the nutmeg and salt to the flour and dredge the chicken in it. Shake off any loose flour and cook the chicken in the olive oil until browned and transfer to a casserole dish that has a cover.

Saute the celery and onions in the same pan until golden brown. Stir in the next 5 ingredients and mix well for one minute, add to casserole dish.

Stick one of the pearl onions with the cloves. Add that onion, mushrooms and remaining onions to the casserole. Pour the brandy in the dish and carefully ignite it.

Once it has burned off, add 1 cup of the wine, cover and cook in a preheated oven of 350F for 1 1/2 hours.

Blend flour with the remaining quarter cup of wine, stir into the liquid in the casserole thoroughly and return to oven for an additional 5 minutes until the sauce has thickened.