COOK OF THE WEEK: Annjeanette Clifton Recipes

Jubilant Peach Chicken
1 whole chicken, cut up
14 teaspoons seasoned salt
14 teaspoon black pepper
1 stick butter or margarine, melted
1 bottle chili sauce
1 bottle sweet and sour sauce
1 (16-ounce) can sliced peaches, drained (reserve juice)
1 green bell pepper, cut in strips
1 medium onion, sliced in rings

Place cleaned chicken pieces, skin side up, in a lightly greased baking pan. Sprinkle with seasoned salt and pepper. Pour melted butter over pieces. Bake at 425 degrees for 45 minutes or until golden brown. Drain and discard fat.
Combine chili sauce, sweet and sour sauce and reserved peach juice and set aside.
Top golden brown chicken with green peppers, onion rings and peach slices. Pour sauce over all and bake another 30 minutes, or until chicken is done.
Braised Short Ribs
with Green Pepper
212 to 3 pound beef short ribs
13 cup all-purpose flour
12 teaspoons salt
34 teaspoon black pepper
2 tablespoons vegetable shortening
1 cup sliced onions
1 tablespoon minced garlic
1 cup hot water
1 bay leaf
2 tablespoons brown sugar
2 tablespoons soy sauce
14 cup vinegar
1 green bell pepper, cut in rings
All-purpose flour for thickening

Wipe ribs with a damp cloth and trim excess fat. Combine flour, salt and pepper. Dredge ribs in flour mixture to coat completely. Heat shortening in a large skillet. Brown ribs on all sides. Remove to a casserole with a cover. Sauté onions and garlic in skillet until golden. Spoon over ribs. Combine water, bay leaf, brown sugar, soy sauce and vinegar. Pour over ribs. Cover and bake at 350 degrees for 1 hour and 45 minutes. Add green pepper rings. Cook 15 to 20 minutes longer or until meat is tender. Remove cooked ribs and vegetables to a serving platter; discard bay leaf. Skim fat off drippings; thicken with flour and spoon drippings over ribs and vegetables.

(Korean Beef Dish)
112 pounds beef
1 tablespoon sesame oil
3 to 4 cloves garlic
1 tablespoon sugar
1 tablespoon red pepper flakes
12 teaspoon salt
14 teaspoon pepper
3 tablespoons vegetable oil
1 medium onion, sliced in rings
3 to 4 green onions, sliced
Hot cooked rice
Lettuce leaves

Cut beef into 2-inch strips with the grain. Cut strips across the grain into 1⁄8-inch slices. Toss beef, sesame oil, garlic cloves, sugar, red pepper flakes, salt and pepper in a glass bowl. Refrigerate for 24 hours. Add 3 tablespoons vegetable oil; toss to coat. Add onion and green onions to mixture. Stir-fry beef over medium heat until tender, about 5 to 7 minutes. Remove beef from skillet and serve over hot rice with lettuce leaves.
Vegetable Soul Medley
1 bunch collard greens
2 tablespoons olive oil
2 cups frozen corn
1 medium sweet onion, chopped
12 to 1 cup chicken broth
1 can black-eyed peas, rinsed and drained
1 teaspoon seasoned salt

Separate and rinse collard green leaves under water. Remove stems. Roll 2 to 3 leaves together and slice into thin strips. In a 4-quart pot, heat olive oil over medium-high heat and cook onion and corn, stirring occasionally, 5 minutes or until slightly brown. Add remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer, covered, 30 minutes or until collard greens are tender.

Wicked Peach Cobbler
3 (16-ounce) cans sliced peaches
2 cups granulated sugar
2 tablespoons brown sugar
2 tablespoons unsalted butter
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons vanilla extract
2 tablespoons cornstarch
4 teaspoons reserved peach juice
1 teaspoon lemon juice
1 refrigerated roll sugar cookie dough, at room temperature
1 teaspoon granulated sugar

Preheat oven to 350 degrees, Drain peaches; reserve liquid. Place peaches in a pot; add 2 cups granulated sugar, brown sugar, butter, cinnamon, nutmeg and vanilla. Cook on medium heat for 5 to 6 minutes.
In a cup, mix together, cornstarch, 4 teaspoons reserved peach juice and lemon juice; add to peach mixture. Cook over low heat for 4 minutes more. Remove from heat. Pour mixture into an ungreased 8-inch square baking dish; keep peach mixture hot in oven. (If mixture is too thick, add more of the reserved peach juice.)
On a lightly floured surface roll out cookie dough into an 8-inch square about 1⁄8-inch thick, trimming the dough as needed. Cover the top of the filling with the cookie dough. Sprinkle 1 teaspoon granulated sugar over dough. Bake 30 to 45 minutes or until dough is golden brown.

NEMS Daily Journal