Supper Recipes

Extra Tasty Crispy Chicken
1 whole frying chicken, cut up 6-8 cups vegetable oil Marinade 4 cups water 1 tablespoon salt Coating 1 egg, beaten 1 cup milk 2 cups all-purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350 degrees. Combine the water, salt for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot oil. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating. Serves 3-4 (8 pieces of chicken).

Extra Tasty Crispy Chicken

1 whole frying chicken, cut up
6-8 cups vegetable oil
Marinade
4 cups water
1 tablespoon salt

Coating
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper

Trim any excess skin and fat from the chicken pieces. Preheat the oil in a
deep-fryer to 350 degrees. Combine the water, salt for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the
chicken with the dry flour mixture, then the egg and milk mixture, and
then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot oil.

Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Serves 3-4 (8 pieces of chicken).

Creamy ColeSlaw
3/4 cup mayonnaise 3 tablespoons sugar 1 1/2 tablespoons white wine vinegar 1/3 cup oil 1/8 teaspoon onion powder 1/8 teaspoon dry mustard 1/8 teaspoon celery salt 1 dash black pepper 1 tablespoon lemon juice 1/2 cup half-and-half 1/4 teaspoon salt 1 large head cabbage, finely shredded PREPARATION: Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated.

Creamy ColeSlaw

3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
1 dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 large head cabbage, finely shredded

PREPARATION:
Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated.

Biscuits and Gravy
Parmesan-Herb Biscuits 3 cups self-rising flour 1/2 cup finely grated Parmesan cheese 1 tsp. basil 1/2 tsp. thyme 1 cup milk or buttermilk 1 stick butter, melted In medium bowl, stir together flour, cheese, basil and thyme. Stir in milk and melted butter until dough forms. Drop spoonfuls of dough onto baking sheet coated with cooking spray. Bake at 450 for 10-12 minutes or until biscuits are golden brown. Creamy Skillet Chicken Gravy Ingredients: Pan drippings from fried/sauteed chicken 1/8 tsp. paprika 1/2 Cup chicken broth 1/2 Cup heavy cream salt and pepper to taste Scrape pan drippings from skillet after draining off any excess of oil. Pour broth in skillet set to simmer, stir and allow to reduce. Add thickener (your choice - see note below) to cream in separate bowl and mix well. Pour slowly into skillet, stirring constantly and add paprika, salt and pepper to taste. When thickened to desired consistency, pour from skillet into gravy boat and serve. (If mixture becomes too thick, simply thin with a bit of water and stir till smooth.)

Biscuits and Gravy

Parmesan-Herb Biscuits

3 cups self-rising flour
1/2 cup finely grated Parmesan cheese
1 tsp. basil
1/2 tsp. thyme
1 cup milk or buttermilk
1 stick butter, melted
In medium bowl, stir together flour, cheese, basil and thyme. Stir in milk and melted butter until dough forms. Drop spoonfuls of dough onto baking sheet coated with cooking spray. Bake at 450 for 10-12 minutes or until biscuits are golden brown.

Creamy Skillet Chicken Gravy

Ingredients:
Pan drippings from fried/sauteed chicken
1/8 tsp. paprika
1/2 Cup chicken broth
1/2 Cup heavy cream
salt and pepper to taste
Scrape pan drippings from skillet after draining off any excess of oil. Pour broth in skillet set to simmer, stir and allow to reduce. Add thickener (your choice - see note below) to cream in separate bowl and mix well. Pour slowly into skillet, stirring constantly and add paprika, salt and pepper to taste. When thickened to desired consistency, pour from skillet into gravy boat and serve. (If mixture becomes too thick, simply thin with a bit of water and stir till smooth.)

Parsnip Whipped Potatoes
2 lb. potatoes (about 4 large potatoes), peeled, cut into 1-inch cubes 1 lb. parsnips (about 4 medium parsnips), peeled, cut into 1-inch cubes 1-3/4 tsp. salt, divided 8 oz. Sour Cream 1/4 cup (1/2 stick) butter 1/4 tsp. ground white peppe PLACE potatoes, parsnips and 1 tsp. of the salt in large saucepan. Add enough water to cover ingredients; cover pan. Bring to boil on high heat. Uncover; reduce heat to medium. Simmer 15 minutes or until potatoes are tender. DRAIN potatoes and parsnips; return to saucepan. Add sour cream and butter. Mash lightly, leaving some of the potato and parsnip pieces in chunks. SEASON with pepper and remaining 3/4 tsp. salt. r

Parsnip Whipped Potatoes

2 lb. potatoes (about 4 large potatoes), peeled, cut into 1-inch cubes
1 lb. parsnips (about 4 medium parsnips), peeled, cut into 1-inch cubes
1-3/4 tsp. salt, divided
8 oz. Sour Cream
1/4 cup (1/2 stick) butter
1/4 tsp. ground white peppe
PLACE potatoes, parsnips and 1 tsp. of the salt in large saucepan. Add enough water to cover ingredients; cover pan. Bring to boil on high heat. Uncover; reduce heat to medium. Simmer 15 minutes or until potatoes are tender.
DRAIN potatoes and parsnips; return to saucepan. Add sour cream and butter. Mash lightly, leaving some of the potato and parsnip pieces in chunks.
SEASON with pepper and remaining 3/4 tsp. salt. r