Clear Creek Ward Recipes

These are just some yummy recipes that McKenzie had asked for a while ago, and I am finally getting around to posting them.

Parmesan Chicken

4 chicken breast halves
1 cube butter
3 cloves garlic
1 cup bread crumbs
1 cup shredded parmesan cheese
1 cup shredded cheese


Melt butter and minced garlic in a 9 x 13 baking dish in oven on 350 degrees. Mix together bread crumbs, parmesan cheese and cheese. Coat chicken in the butter and garlic and then coat in the cheese mixture. Put chicken back into baking dish. Bake in oven for about 20-30 minutes or until chicken is no longer pink inside and juices run clear.


Green Beans with New Potatoes

8-10 servings
3 pounds fresh green beans
1/4 pound bacon, sliced
1/4 cup bacon grease
2 cups chicken broth, plus more if needed 2
to 3 teaspoons House Seasoning, recipe follows
12 small red potatoes 1 onion, cut into slivers
1/2 stick unsalted butter, sliced
Ground black pepper

Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.

Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.

While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with pepper.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.