Preparation Directions:
|
1. |
Heat oven
to 325 degrees F. Grease and flour bottom only of 8x4 or 9x5-inch loaf
pan. In large bowl, combine flour, baking soda and salt; mix well. |
|
2. |
Add sugar,
oil, buttermilk and eggs; blend well. Add bananas and pecans; mix well.
Pour batter into greased and floured pan. |
|
3. |
Bake at
325 degrees F. for 1 1/4 to 1 1/2 hours or until toothpick inserted in
center comes out clean. Cool in pan 15 minutes. Remove from pan; place on
wire rack. Cool 1 hour or until completely cooled. Wrap tightly and store
in refrigerator. |
Prep Time: 15 min
Cooking Time:
Serving size: 1 loaf
Submitted by
Annette Potter
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Old Fashioned Cornbread
(this is not a sweet cornbread)
1 c. yellow cornmeal
1 c. buttermilk
1 egg
1 Tbs. oil
1/2 tsp. salt
1/2 tsp. baking soda
Wipe an iron skillet with oil. Blend all ingredients together. In the center of the skillet pour 1 Tbs. oil. Pour mixture into the oil and bake in a 350º F oven for 25 minutes.
(We always doubled this recipe.)
You can add other ingredients such as a can of corn, chopped green chilies, chopped onions, or anything that might strike your fancy.
My Grandmother served this cornbread with a pot of pinto beans and a ham hock that simmered on the stove for about 6 hours.
My mother served her cornbread and beans with slawed cabbage using only oil, vinegar, salt and pepper.
Throw in a couple of wieners and you have a great meal.
Submitted by: Rhio R. Gillis
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Collard Greens
"It
is difficult to measure weight and size for each serving. A grocery bag full of
uncooked, freshly cut greens can serve four.
Collard greens are available eight months out of the year in the South. Don't
include June through September because the greens are much better after they have a 'good hard frost.' That's not to say you can't get them in the other
months (June-September), but the taste is much better after the frost."
Collard
greens (whole collard heads or leaves)
2 ham hocks
Water
Salt to taste
Toppings (suggestions follow)
Wash greens thoroughly,
approximately 3 or 4 times to ensure they are clean and free of insects. Remove
large stems.
Place ham hocks in an
extra-large pot with enough water to completely cover them. Add salt and cook
ham hocks at least 30 minutes before adding collards greens. Add collards, big
leaves first (let them start boiling), then add remainder of greens. Cook 45
minutes to 1 hour, stirring once about midway to ensure thorough cooking. Test
for tenderness of stems at 45 minutes by piercing with a sharp knife. Cook
additional time if necessary.
Remove from heat and drain in a
colander, reserving the juice (pot likker). Chop collards with a collard chopper
or a knife, leaving no large leaves or pieces. Add some of the pot likker if the
greens are too dry. Salt to taste. Serve hot or at room temperature with your
choice of toppings.
Toppings:
Hot pepper
Vinegar
Onions and vinegar (chopped onions and vinegar mixed together)
Salsa
Small whole tomatoes Submitted
by
Annette Potter
Collard Greens 2
Collard greens are a very
nutritious and inexpensive treat. When I was growing up, my grandmother would
buy about 50 cents worth of collard seeds and this would grow enough collard
greens to feed us for the entire year. That 50 cents worth of seeds would
produce hundreds of collard plants in our North Carolina backyard garden.
Ingredients:
2 - 3 medium smoked ham hocks
or 2 pounds smoked pork neck bones
5 pounds of collards or several
large bunches (If you can't get them fresh, frozen will do.
2 teaspoon of salt
My favorite way to cook collard
greens is very simple. I take 2 or 3 smoked ham hocks and put them in a large (6
quart) pot of water. Bring the water to a rolling boil and let it boil for about
1 1/2 hours. Add more water as it boils down. The idea is to boil the ham hocks
until they begin to fall apart. You should always cook pork very thoroughly and
use proper food handling techniques. You want the ham hocks to be falling apart
before you add the collard greens.
Take the collard greens and
separate the leaves (if fresh) . Now rinse each leaf individually under cold
running water. After you rinse the collard greens thoroughly, stack several
leaves on top of each other. Roll these leaves together. Then slice the leaves
into thin strips using a cutting board and large knife. Rolling them together
speeds up the process as you are slicking through several leaves at once.
Next, add your collard greens
to the pot. Since this is a lot of collards, you will need to add them until the
pot is full. Then allow them to wilt as they cook - then add more. Add you salt,
cover and cook for thirty minutes on medium heat. Stir every few minutes to
distribute the smoked meat taste evenly. Taste to confirm they are the
tenderness you prefer. Serve with your favorite meat dish such as chitterlings.
Eat the ham hocks or neck bones right along with the collards.
If you used frozen collards,
simply pour them - frozen - right from the package to the pot.
If you use smoked neck bones,
they usually don't take as long to cook as ham hocks.
People in my neck of the woods
usually sprinkle lots of hot sauce on their collards. I like them that way. Give
it a try.
Since this is a large pot full,
just save the extras in the refrigerator. They should keep for a long time and
actually get better as the juices settle in.
Source
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Southern Potato Salad
Makes 4 servings
"This potato salad includes eggs, celery and relish and should
be served warm."
Ingredients:
4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste
Directions:
1 Bring a large pot of salted water to a boil. Add potatoes
and cook until tender but still firm, about 15 minutes; drain and chop.
2 Place eggs in a saucepan and cover with cold water. Bring
water to a boil; cover, remove from heat, and let eggs stand in hot water for 10
to 12 minutes. Remove from hot water; peel and chop.
3 In a large bowl, combine the potatoes, eggs, celery, sweet
relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and
serve warm.
Submitted by
Annette Potter
from Source
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Cajun Cake
(submitted by Kaie Steely Potter)
1 1/2 c. sugar
2 c. flour
2 eggs
1 tsp. baking soda
1 large can crushed pineapples
Topping Mix:
1 c. chopped pecans
1 c. coconut
Frosting
3/4 c. canned milk
3/4 c. sugar
2 tsp. vanilla
1/2 stick oleo
Mix dry ingredients. Add eggs and pineapple and mix well. Bake in 9 x 13 pan for 30 minutes.
Boil Frosting mix for 5 minutes. While cake is hot, sprinkle half of topping mix, pour or spoon frosting over cake then top with remaining topping. We call this our funeral cake. Enjoy!
Submitted by
Kaie Steely Potter
TOP
Twice Baked Potatoes
With Potato Pearls
Rejuvenate Pearls (2 cups HOT water) (Potato pearls are dehydrated potatoes)
Mix and melt the following:
Chopped green onions
8 oz Sour cream
4-8 oz Cream Cheese
Season with: garlic powder, salt and pepper
1 Jar Bacon Bits
Press in pan (13x 9) or what ever
Cover with shredded cheese
Cover with foil
Warm in oven
Serve.
Submitted by
Kaie Steely Potter
TOP
Chocolate Cherry Bars
Ingredients:
1 cup (2 sticks) butter or margarine
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
2 cups sugar
4 eggs
1-1/2 cups plus 1/3 cup all-purpose flour, divided
1/3 cup chopped almonds
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/2 teaspoon almond extract
1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
1 cup chopped maraschino cherries, drained
Directions:
1. Heat oven to 350°F. Generously grease 13x9x2-inch baking pan.
2. Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1-1/2 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.
3. Meanwhile, whisk together remaining 1 egg, remaining 1/3 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to oven.
4. Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars. About 48 bars.
Submitted by
Annette Potter
from Hershey's Kitchen Recipes ..Yum!
TOP
Tamale Pie
Preheat oven to 425 degrees
1 cup diced onion
2 teaspoons chili powder
2 cloves diced garlic
1 pound lean ground beef
1 can black beans - drained and rinsed
1 can diced tomatoes
1/4 cup chopped cilantro
1 teaspoon salt
1/4 teaspoon pepper
****Topping****
1 1/2 cup corn meal
2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 beaten eggs
2/3 cup milk
2 tablespoons vegetable oil
Brown onion, chili powder, garlic in cooking oil in a pan. Add ground beef and simmer about 10 minutes or until beef is partially done or no longer red, add remaining ingredients. Simmer another 5 to 10 minutes.
***Topping***
While meat mixture is simmering, mix dry topping ingredients. Stir in remaining ingredients. Cover meat mixture with topping. Bake 20 to 25 minutes in 425 degree preheated oven until corn bread is light golden brown. Serves 6.
Submitted by
Annette Potter
TOP
Old Fashioned Fried
Chicken
Ingredients:
1 (3 pound) chicken, cut into pieces
2 cups buttermilk
3 cups all purpose flour
1 tablespoon salt
1 teaspoon ground black pepper
Peanut oil or vegetable shortening
Instructions:
1. Rinse and dry chicken. Place in a glass dish with buttermilk and let
soak for 10-30 minutes.
2. In a paper or Ziploc bag, place the flour, salt, and black pepper. Close
the top and shake to mix well. Drain the chicken and drop it in the bag, two
or three pieces at a time, shaking the bag until each piece is thoroughly
coated. Set chicken on
a piece of waxed paper.
3. Heat about 1/2 inch peanut oil or vegetable shortening in an electric
frying pan set at 350°F, or a large skillet over medium heat. Dredge the
chicken once more in the flour, shaking off any excess. Test the oil
temperature by dropping in a
sprinkle of water, it should sizzle. Add the chicken, taking care not to crowd
it. Brown chicken well on both sides, then set the heat on low and cover the
pan for 15 minutes.
4. Remove the lid and test for doneness - the juices from the thigh should
run clear when prodded with a fork. The chicken will look soggy, but don't
worry. Turn the heat back up to medium and cook until the chicken is brown and
very crisp, top
and bottom. Remove with tongs and drain well on paper towels. Serve
immediately, or chill and save for a nice picnic.
Submitted by Annette Potter
TOP
Applesauce-Spice
Muffins
Ingredients
| 2 |
cups
Martha
White®
Self-Rising Flour |
| 1/3 |
cup
sugar |
| 1/2 |
teaspoon
cinnamon |
| 1/4 |
teaspoon
nutmeg |
| 1 |
cup
applesauce |
| 1/2 |
cup
milk |
| 3 |
tablespoons
Crisco® Vegetable Oil |
| 1 |
egg |
Preparation Directions
| 1. |
Heat
oven to 425 degrees F. Grease 12 muffin cups. In large bowl,
combine flour, sugar, cinnamon and nutmeg; mix well. |
| 2. |
In
small bowl, combine applesauce, milk, oil and egg; blend well. Add
to flour mixture; stir just until dry ingredients are moistened.
(Batter will be slightly lumpy.) Fill greased muffin cups 2/3
full. |
| 3. |
Bake
at 425 degrees F. for 18 to 20 minutes or until golden brown.
Serve warm. |
Prep Time: 30 min
Cooking Time:
Serving size: 12 muffins
Submitted by
Annette Potter
TOP
7up Salad
Ingredients:
2
packages (sm.) lemon Jello
2 cups 7-Up or Mt. Dew
3 bananas, sliced
2 cups boiling water
1 can crushed pineapple, drained
1 cup miniature marshmallows
***Topping:***
1/2 cup sugar
1 cup pineapple juice
2 tablespoons butter
2 tablespoons flour
1 egg, beaten
1 cup Dream Whip
Directions:
Dissolve
Jello in boiling water. Add 7-Up. Chill until partially set. Add remaining
ingredients (except topping), chill until firm.
Topping:
Combine sugar, flour in saucepan. Stir in pineapple juice and egg. Cook,
stirring constantly until thickened. Add butter, cool. Fold in whipped
cream. Spread over gelatin mixture. Will keep several days.
This recipe for
7-Up Salad II serves/makes 8
Submitted by
Annette Potter - One of Mom's Favorites
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Dump Salad
1can eagle brand sweetened
condensed milk
1 package Kroger brand instant strawberry pie
filling - mix well
Add 1 can drained crushed pineapple
1 package
strawberries, fresh or frozen
2 cup's English walnuts
Fold in 1 large tub
cool whip
Very good for Christmas and all holidays.
Submitted by
Emma Strange Potter Miller
Top
Beef and Chinese
Veggies
1 lb. lean ground beef
1 tablespoon olive oil
Lightly brown 1 lb lean ground beef in 1 tablespoon olive oil until redness is gone from beef.
1 large onion diced
1/2 green pepper diced
1/4 cup fresh cilantro diced (not packed down)
2 tablespoons diced garlic (3 cloves) or to taste
2 tablespoons butter or margarine
Place butter or margarine, onion, green pepper, cilantro and garlic and cook for about 5 to 7 minutes - remove seared vegetable mixture from stove and set aside to be used later in ground beef
3 tablespoons Kikkoman soy sauce
3 tablespoons flour
1 cup water
Mix flour, water and Kikkoman soy sauce; stir with wire whisk until liquid flour mixture is completely blended;
1 cup rice
1 can fancy mixed Chinese vegetables drained and rinsed.
Directions:
In large pan or skillet, place brown ground beef, seared vegetable mixture, add liquid flour mixture; stir together. Add 1 cup rice and cook until rice is tender; add fancy mixed vegetables. Cook until
Chinese vegetables are well heated. Serve with salad and preference of dinner bread. Servings - 6 to 8. This
Chinese - American dinner tastes even better as leftovers.
Submitted by Annette Potter
Top
Butter Dumplings
2 tablespoons
butter -- softened
1/4 cup + 2 tab flour
2 eggs -- beaten
1/4 teaspoon salt
Dumpling Batter: Cream butter with flour;
beat in eggs. Stir in seasonings, mixing well. Yield: about 1/2 cup.
Submitted by
Annette Potter
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Butterhorn Rolls
1 Tbsp yeast
2 Tbsp water
2 Cups warm milk
1/2 Cup sugar
1 Egg lightly beaten
1 Tsp salt
6 Cups flour
3/4 Cup margarine/butter (softened or melted)
Pizza cutter
cookie sheet
cooking spray
flour for rolling
rolling pin
Directions:
Preheat oven to 350 degrees
Mix all the ingredients together (only 1/2 the flour at first) and then
have the milk between 115-125 degrees when you pour it into the other
ingredients in the bowl. Mix thoroughly and gradually add the other 3 cups
of flour. cover the dough or place in a container with a lid and
refrigerate overnight.
Next day: Take out and divide the dough. To make
crescent rolls, roll out dough onto a floured surface into a 12" round and
cut 12-16 triangle slices (like you're cutting a pizza (use pizza cutter).
Roll each slice from the outside of the triangle and pinch to seal the
dough together, forming a crescent roll. Place on lightly greased cookie
sheet and bake about 15-20 minutes @ 350. Remove when the rolls have risen
and lightly golden on top. (baking time may vary depending on your oven,
keep a close eye on the rolls to determine the exact baking time where the
rolls are slightly golden on top.)
SHORTCUT: I place all the ingredients in my bread
machine, wet ingredients first, dry ingredients, and yeast LAST. Start on
"Dough" setting. When the dough is complete, I punch down the dough,
divide, and roll it out onto a floured surface. Roll out into a large
circle, and slice into triangles. Roll up and pinch together, place on
cookie sheet, and bake at 350 for 15-20 minutes.
***You can also prepare several cookie sheets and
refrigerate ahead of time until you need to bake them. I've prepared all
the rolls and placed the covered cookie sheets in the refrigerator
overnight and baked the next day, and they've come out beautifully! It's a
REAL time saver when you're doing a holiday feast! Super Yummy! Best rolls
ever!
Submitted by Kaie Steely Potter
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Trish Medlock's Pineapple Cake
Preheat oven to 350 degrees
2 cups sugar
2 cups self rising flower
1 lb can crushed pineapples (do not drain, use juice and all)
1 cup of your choice of nuts (optional)
3 eggs
2 tsp baking soda
1 tsp vanilla
Mix together above ingredients and bake in a 9 X 13 pan at 350 degrees for 45 minutes.
After cake is done,
make holes in the cake with the end of a wooden spoon
for the Cream Cheese Frosting recipe below to seep down into.
Creme Cheese Frosting
1 stick butter
1 8 oz package of creme cheese
1 box of powdered sugar
1 tsp vanilla
Mix above ingredients and spread over the cake while
cake is still warm
Submitted by Hazel Potter
Thompson for Sissy Potter
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Fruit Topping
8 oz Philadelphia crème
cheese
16 oz sour crème
3/4 cup white granulated sugar
1/2 cup brown sugar
1 tsp vanilla
Mix ingredients together and use as a
topping for any fruit.
Submitted by Hazel Potter
Thompson
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Awesome Zucchini Casserole
6c Cubed Zucchini
1/4 c Chopped Valdia Onion
1c Shredded Carrots
Boil Veggies for 5 min. Drain and return to pan.
Add to Pan:
1c Sour Cream
1 Can of Cream of Chicken Soup
1 box of Chicken Flavor Stove Top Stuffing
2 tbs. Butter
1 lb of Velveeta Cheese (Cubed)
Stir together then place in a Greased cake pan
Bake at 350 degrees for 35-40 min or until top is slightly brown. Let
stand for 15 min prior to serving. This is a really good Dish that Grandma
use to make.
Submitted by
Ben Roberts
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Grandma's (Handmade) Homemade Buttermilk
Biscuits
From:
chitterlings.com/biscuits.html
I
used to really enjoy hot fresh homemade buttermilk biscuits. Split one
open and spread some fresh butter or slip in a fresh sausage patty.
There's nothing better!
After I learned to make them I also enjoyed just getting my hand dirty as
I kneaded the dough. Kids have fun in the strangest way. Anyway, here is
how my grandma used to make them. I don't think the store-bought, canned
biscuits will ever even begin to compare.
Ingredients:
3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening
Sift the flour to make sure there are no lumps. Add in the baking powder,
salt, and baking soda. Add the Crisco slowly, working it into the dry
ingredients. You can use a large spatula or spoon, but I preferred
using my hands.
Next add the buttermilk, working it into the mixture too. After everything
is thoroughly mixed, plop it down on a floured counter top or cutting
board.
Turn your oven to 450 to allow it to preheat. While it's heating up knead
your dough until it is about the consistency of clay that kids play with
in grade school. You can make it a little dryer if need be by sprinkling
more flour on your counter or cutting board. As you knead your dough it
will pick up more of the flour.
After you have it the right consistency you can shape your biscuits by
hand or by using a cookie cutter. I preferred pinching off a chunk,
rolling it into a ball, and then patting it a little flat. It takes a
little practice to get your biscuits all about the same size. If you want
them more perfect, you can roll out your dough using a rolling pin and
then cut them with a round cookie cutter. That would look neater when you
have company over.
Anyway, place you biscuits on a cookie sheet that is either lightly
greased or lightly sprinkled with flour. If you use the flour option, be
sure not to put too much.
Bake these biscuits for roughly 18 minutes on the middle rack in your oven
(depends upon how hot your oven is and how far this rack is from the top).
If the rack is too low you can move the biscuits to the top rack the last
minute of so to get them browned just the way you want. Leave them on the
middle rack and they should turn out lightly browned.
Pop them out of the over and eat them while still piping hot. That's the
only way to get the butter to melt just right.
Enjoy!
Top
Soup
Beans and Ham Hocks
Note: To speed up cooking of
beans and reduce the gas beans produce, soak beans in cold water overnight
or for three hours during the day.
Ingredients:
3 smoked ham
hocks
2 lbs. dried pinto beans
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoon hot sauce
1/2 medium chopped onion
Directions:
Boil ham hocks
on high heat for 45 minutes. Add all seasonings except hot sauce and
onion. Continue boiling for 20 minutes. Add pinto beans, hot sauce, and
onion. Boil on medium heat until beans are done to taste.
You can also
serve with rice and a meat side dish or use the ham hocks as your meat
side dish.
Top
HOLIDAY HAM
1 country style smoked ham
2 c. water
20 - 30 whole cloves
one (16 ounce) can sliced pineapple rings
1 cup Maraschino cherries, cut into halves
1 cup brown sugar
2 tablespoons flour
sprinkling of garlic powder
sprinkling of onion powder
sprinkling of black pepper
olive oil spray
Place ham in roaster. Add 2 cups water, and cover roaster.
Bake in a 325°F oven, allowing about 21 minutes per pound for a
large ham, about 25 minutes per pound for a smaller (up to 12
pounds) ham or half ham. If the ham has an exposed bone, cover this
with foil. Keep an eye on the ham as it cooks and spray occasionally
with olive oil during the first part of the cooking. Continue
roasting until a thermometer inserted in center reads 160 degrees.
Be sure thermometer is not touching bone.
When ham is done, remove from oven. Lift off rind. Using a sharp
knife, score fat surface crosswise (into intersecting squares) and
dot with cloves at each intersection.
To prepare the ham coating, combine brown sugar and flour. Rub
this mixture over the scored ham. Sprinkle over lightly with garlic
powder, onion powder, and black pepper.
Place a pineapple slice on the ham so that one of the cloves will
be in the center of the circle. Cover the clove with a Maraschino
cherry half. Each cherry half should be placed in the center of a
pineapple slice. Continue until ham is covered decoratively with
pineapple slices and cherries. Brown, uncovered, for 20-25 minutes
in a 400°F oven or until ham takes on a beautiful glazed coloring.
Note: Cut any remaining pineapple slices into halves and use to
decorate around the ham at the bottom of the serving plate,
alternating with sprigs of parsley or kale for garnish.
Top
SWEET POTATO PIE
2 cups cooked and mashed sweet potatoes
2 tablespoons melted butter
1/2 teaspoon vanilla
2/3 cup sugar
1/3 teaspoon salt
3 eggs
1/2 teaspoon cinnamon
1/2 cup cream
2 tablespoons brandy (optional)
1 unbaked pie shell
Preheat oven to 450°F.
Prick pie shell dough with fork before baking. Bake for about 10 minutes
without filling.
Combine all ingredients in any order. Mix well with an electric hand mixer
until all ingredients are smooth.
Pour filling into precooked pie shell and put into oven on 450 degrees for
10 minutes. Then reduce heat to 350 degrees and continue cooking for 35
minutes.
Serve warm with whipped topping or ice cream. Can also serve warm.
Enjoy! Serves 8-10
Top
FRIED CHICKEN (LIKE KFC)
2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
1/2 tsp. Monosodium Glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces
Safety Warning: A special pressure fryer is the only type of pressure cooker
that you can fry in safely. Read your manufacturer's instructions before
frying in a pressure cooker. If you don't have your instruction manual, then
prepare this chicken in a deep fryer instead.
Pour the oil into the pressure fryer or deep pan suitable for frying, and
then heat over medium heat to about 360 degrees.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp.
Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a
garlic press and add into the egg mixture. Add half of the parsley and 1
tbsp. Wondra flour. Stir well.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the
remaining ingredients. Mix well with a fork.
Put about 1/2 cup additional flour in a separate small bowl. Use this to dip
each chicken piece, prior to dipping in the milk and seasonings.
Roll each piece of chicken around until well covered, first in plain flour,
then in milk mixture, then in flour/bread crumbs mixture.
Gently lower the chicken pieces into the hot oil and allow to become a
golden color (add the bigger pieces first).
Pressure Fryer:
If you are using a pressure fryer, place the lid on and lock it when the
chicken is a very light golden color, usually about 3 minutes. Begin timing
when the lid is locked and the gauge indicates a pressure of 5-6 pounds.
Bring temperature up immediately and watch carefully (don't walk away!).
Remove from heat after about 7 minutes and reduce pressure
following manufacturer's directions. Remove the chicken pieces and place on
layers of paper towels. Return the pan to the stove and bring temperature
back up and continue until all chicken pieces are fried. If your chicken was
too brown, cook the next batch for a minute or so less, and vice versa if
your chicken wasn't browned enough. Do not overload the cooker with too many
pieces, as it brings the temperature down too quickly and will cause the
pieces to absorb more of the cooking oil than it otherwise would.
Regular Deep Frying:
Fry the chicken at 360-375 degrees, placing the larger pieces in when the
temperature is slightly lower (temperature will drop when pieces are added).
Put the smaller pieces in when the temperature is higher, and they will be
cooked more quickly. Remove when chicken is golden brown and drain on paper
towels.
TIP: To flavor the oil in this method, you can thickly
slice a few large onions and add to the oil before the chicken - skim these
out when they are browned, before adding the chicken. It will add an
additional layer of flavor to the oil!
Top
CHICKEN-FRIED PORK CHOPS
12 good sized pork chops
6 eggs, beaten
9 tbsp. water
3/4 c. flour
2 1/4 c. cornmeal
Season salt to taste (recipe below)
Black pepper to taste
Peanut oil for pan frying
Whip the eggs with 9 tablespoons water to make an egg wash. Mix the
remaining ingredients except the oil. Dip the chops into the egg wash and
then into the coating mix. Pan fry in a bit of oil over medium heat until
brown and done. Serves 12.
SEASONING SALT:
3 tbsp. salt
1 tbsp. paprika
1 tbsp. celery salt
2 tsp. garlic powder
1 tsp. sugar
1 tsp. onion powder
1/2 tsp. cayenne
1/2 tsp. turmeric
Mix together. Keep in a sealed jar. Makes 1/3 cup.
Top
Kentucky Wonder Green Beans
8 slices lean bacon, cut into 1/2-inch dice
1 cup scallion rounds, thinly sliced (substitute whole onion)
2 pounds Kentucky Wonders (or other fresh green beans), washed, the strings removed
and snapped
2 tablespoons cold water
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
3 teaspoons red wine vinegar (substitute Kikkoman soy sauce)
3 tablespoons fresh thyme leaves, chopped finely (substitute basil if
preferred)
Fry the bacon in a large skillet, turning the pieces frequently until brown
and crisp. Place bacon on a paper towel to drain. Sauté the scallions in the
bacon fat, stirring occasionally. Cook scallions over medium heat for 3 to 4
minutes, until they are soft but not brown. Add the beans to the skillet,
stirring them until they are well-coated with the bacon fat. Add the water
and cover the pan tightly. Cook over low heat for 5 minutes, then uncover
the pan and continue to cook until the beans are tender but still slightly
crisp, about 10 to 15 minutes. Stir occasionally. Sprinkle the beans with
the salt and pepper, stir in the vinegar, and remove from the heat. Place
beans in a serving dish, crumble the bacon and sprinkle the beans with the
bacon pieces and chopped thyme.
Serves 8
Top
Oven Creamed Potatoes
6 medium potatoes (cooked and diced)
1/4 cup butter
1/3 cup flour
3/4 tsp. salt
1/4 tsp. prepared mustard
1/4 tsp. black pepper
2 cans evaporated milk
3/4 cup cheddar cheese (grated)
In a saucepan, over very low heat, melt butter and stir in flour, salt,
pepper, and mustard.
Slowly add milk a little at a time and
cook, stirring constantly until it thickens.
Put mixture into a 1 1/2 quart casserole
then layer potatoes on top. Sprinkle cheese over the potatoes.
Bake at 375° F. for 45 minutes.
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Oatmeal Raisin Cookies
1 1/2 C. Flour
1/4 Tsp. Salt
1 Tsp. Cinnamon
1/4 Tsp. Nutmeg
1 Tsp. Baking Soda
3/4 C. Softened Margarine
1 Jar Marshmallow Cream
3/4 C. Brown Sugar
3/4 C. Granulated Sugar
2 Eggs
1 Tsp. Vanilla Extract
1 C. Raisins
1 C. Chocolate Chips
1 3/4 C. Oats
Directions: Combine Flour, Salt, Cinnamon, Nutmeg and Baking Soda in bowl.
Set aside. Beat Margarine and Sugars in Bowl. Beat in Eggs and Vanilla. Beat
in Flour Mixture until Blended. Add Raisins, Chocolate Chips and Oats. Drop
by spoonfuls onto greased cookie sheet. Bake at 350% for 10 minutes. Cool.
Makes approximately 4 dozen. Spread Marshmallow Cream over warm cookie. You
can substitute Splenda for the Sugars and you can add nuts if you like.
Submitted by Ann Hoskins
Feb 3, 2008
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Weight Watchers Hamburger Soup
www.weightwatchers-recipes.net
8 ounces ground 90% lean ground beef or turkey
1/2 cup chopped onion
1 cup Healthy Request Tomato Juice or
any reduced-sodium tomato juice
3/4 cup thinly sliced carrots
3/4 cup chopped celery
1 cup (5 oz.) diced raw potatoes
1 teaspoon JO's Loose Meat seasoning -- * see note
2 cups skim milk -- divided, see recipe
3 tablespoons all-purpose flour
1. In a large saucepan sprayed with butter-flavored cooking spray, brown
meat and onion.
Stir in tomato juice, carrots, celery, potatoes, and JO's Loose Meat
seasoning mix. Bring
mixture to a boil. Lower heat, cover, and simmer for 15 minutes or until
vegetables are
tender. In a covered jar, combine 1 cup skim milk and flour. Shake well to
blend. Pour milk
mixture into meat mixture. Add remaining 1 cup skim milk. Mix well to
combine Continue
simmering for 5 minutes or until mixture is heated through, stirring often.
Yield: "5 cups"
Serves 4 (1 1/4 cups each).
Submitted by K. Anthony 30 March, 2008
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Taco Squares (Weight Watchers)
http://www.weightwatchers-recipes.net
1 (8 ounce) Can Pillsbury Refrigerated Crescent Rolls 8 ounces
8 oz Ground 90% Lean Turkey or Beef
3/4 Cup Chopped Green Bell Pepper
1/2 Cup Chopped Onion
1 3/4 Cups Hunts Tomato Sauce (15 ounce can)
6 Ounce Red Kidney Beans, drained and slightly mashed (8 ounce can)
1 Tablespoon Taco Seasoning
3/4 cup Shredded Kraft Reduced Fat Taco or Cheddar Cheese
Preheat oven to 375� In a large skillet sprayed with olive-flavored cooking
spray, saute meat,
green pepper and onion until meat is browned and vegetables are tender,
about 10 minutes.
Add tomato sauce, kidney beans and Taco seasoning. Lower heat and simmer
until heated
through. Meanwhile, pat crescent rolls in a 9x13 inch cookie sheet sprayed
with olive-flavored
cooking spray, being sure to seal perforations. Bake 6 to 8 minutes or until
lightly browned.
Spread hot meat mixture over lightly browned crust. Continue baking an
additional 10
minutes. Sprinkle Cheddar cheese over top and bake an additional 5 minutes
or until cheese
melts. Let set 2 or 3 minutes before serving. Cut into 12 pieces.
Serves 6
6 Points per serving
Submitted by K. Anthony 11 April, 2008
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Weight
Watchers Blueberry Pudding Cake
http://www.weightwatchers-recipes.net
2 cups blueberries -- fresh or frozen
1 teaspoon cinnamon -- ground
1 teaspoon lemon juice
1 cup flour, all-purpose
3/4 cup sugar
1 teaspoon baking powder
3/4 cup milk, skim
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Preheat oven to 350� F. Coat an 8 inch pan with cooking spray. Toss
blueberries with cinnamon and lemon juice; place in coated pan. In a bowl,
combine flour, the 3/4 cups sugar and baking powder; stir in milk. Spoon over
berries. Combine remaining sugar and cornstarch; sprinkle over batter.
Slowly pour boiling water over all. Bake at 350� for 45-50 minutes or until
the
cake tests done
Serving Size : 9
Per serving: 209 Calories (kcal); trace Total Fat; (1% calories from fat); 2g
Protein; 51g Carbohydrate; trace Cholesterol; 68mg Sodium, 1g fiber
4 Points Per Serving
K. Anthony
kanthony39us@yahoo.com
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Marinated Fresh
Veggies
Description:
A medley of marinated fresh veggies. Needs to marinate for 24 hours, can
last up to 14 days in the fridge, but not at our house.
Ingredients:
1 Can shoepeg corn - drained
1 can Lesuer peas - drained
2 Cans cut green beans - drained
1 Purple - Red onion finely chopped
1 Cup celery chopped
1 Red - yellow - orange - green pepper chopped
4oz jar diced pimentos - drained
1 cup each vinegar, olive oil and splenda or sugar if you must
1/2 cup of water
1 tsp garlic powder
1 tsp salt
Directions:
combine, mix well, cover, and marinate in the fridge for 24 hours. Will keep
for up to 2 weeks, no way!
Number Of Servings: Whoa, how much can you eat. Makes a lot.
Preparation Time: 20 minutes if you are fast, longer if you are half fast!
LOL!
A friend gave me this recipe when I was in Bossier City Louisiana. I liked
it so well I thought I'd pass it along.
Submitted by Mike Sanders 14 April 2009
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