Death of an English Muffin (28 page)

Preparation and cooking time: 70 minutes
Serves 4–5 generously

3 chicken quarters (drumstick and thigh)

2–3 tablespoons oregano
or
Italian herbs
or
spaghetti spice

Fresh ground black pepper or peppercorn medley

28-ounce tin tomatoes

5½-fluid-ounce tin tomato paste

1 tablespoon olive oil

1 medium onion, diced

3 cloves of garlic, diced

8 ounces sliced mushrooms

¾ pound spaghetti or pasta of your preference

Season the 3 chicken quarters with 1 tablespoon of the Italian herbs and spices or equivalent, and freshly ground pepper or peppercorn medley, and place in small oil-sprayed roasting pan. Roast at 375 degrees for 40 minutes.

While the chicken is roasting, dice or chop canned tomatoes and put in saucepan with the liquid from the can, add
tomato paste and 1 or 2 tablespoons of spaghetti spice or herbs. Start to simmer on low heat.

In frying pan, sauté diced onion, garlic, and sliced mushrooms in olive oil until onions are translucent, then add mixture to tomatoes. Simmer, stirring occasionally; add water if the sauce thickens too much.

After 40 minutes remove chicken from oven, but leave oven on at 375 F. Pour sauce over chicken in roasting pan, return to oven, and bake for another 20–30 minutes.

Remove roasting pan from oven, lift out chicken quarters, allow to cool slightly, remove meat from bones (discard skin and bones), dice or shred meat, then return it to the sauce. Taste, and add salt and pepper, if you like, at this point. Keep warm in low oven.

Cook pasta according to package directions and serve with the sauce, a green or Caesar salad on the side, and garlic toast.

Preparation and cooking time: approximately 45 minutes
Makes 12 muffins

2 cups flour, sifted

1 tablespoon baking powder

2 tablespoons sugar (a little more, if you want it slightly sweeter)

2½ tablespoons bacon fat and/or melted butter to make up amount

1 egg

1 cup milk

⅓ cup natural unsweetened peanut butter, crunchy or smooth

3 bacon strips, finely chopped and partially cooked

Heat oven to 400 degrees.

Sift together flour, baking powder, and sugar in large bowl and set aside.

In separate bowl mix melted bacon fat and/or butter, well- beaten egg, milk, peanut butter, and bacon. Blend well, then stir gently into flour mixture, making sure all flour is incorporated, but do not beat! Mixture should be
just
moistened.

Fill muffin tins or tins with paper liners ¾ full.

Bake for 20–25 minutes, until toothpick comes out clean.

Enjoy! These muffins have just a hint of sweetness, but they are light as a feather and delicious warm, with or without
butter!

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