Southern Fried Chicken 1 (3 pound) whole chicken, cut into pieces 1 cup all-purpose flour salt to taste ground black pepper to taste 1 teaspoon paprika 1 quart vegetable oil for frying
Season
chicken pieces with salt, pepper, and paprika. Roll in flour. Add 1/2
to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365
degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and
fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
2 big cans of new potatoes mayo (your desried amount, start small) 3-4 diced up boiled eggs 1 tsp of garlic powder 1 small diced purple onion (optional) 1-2 tsp vinegar 1/2- 1tsp mustard
Slice
up the potatoes, warm them on stove in a big pot. In a seperate bowl,
mash the yolks of the boiled eggs with vinegar, and throw in the diced
egg whites. Fold in the warm potatoes and sprinkle in garlic powder,
and mix. Then add mayo - starting slow. Add the onion, stir. Add the
mustard last - mainly just for color. Stir and serve warm!!!
Strawberry Lemonade 1 (12 oz) can frozen lemonade concentrate 2 (25 oz) bottles sparkling water 6 to 8 fresh strawberries lemon slices (optional)
Place
the frozen concentrate in a pitcher and mix according to the label
directions, replacing water with the sparkling water. Put the
strawberries in a blender and puree until very smooth. Mix the
strawberry puree into the lemonade. Garnish with lemon slices (if
desired) and serve! **For the picnic you could put the drink in a thermos!
Picnic Pecan Pie 3 eggs 1 cup dark corn syrup 1/2 cup sugar 2 tablespoons butter, melted 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup chopped pecans 1 (9 inch) unbaked pastry shell
In
a small bowl, lightly beat the eggs. Stir in the corn syrup, sugar,
butter, vanilla and salt. Add pecans and mix well. Pour into pie shell.
Cover edges loosely with foil. Bake at 350 degrees F for 20 minutes.
Remove foil; bake 20 minutes longer or until a knife inserted near the
center comes out clean. Cool on a wire rack. Store in the refrigerator.
Creamy Fruit Salad 2 medium bananas, diced 2 medium apples, diced 1 lemon, juice of 1 (20 ounce) can pineapple tidbits, drained, juice reserved 2 cups sliced strawberries 2 cups grapes 1/4 cup pecan, chopped 1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix or vegetarian sugar-free instant vanilla pudding mix 1/2 cup water
Combine
bananas, apples and lemon juice in large mixing bowl. Toss until evenly
coated. Add pineapple, strawberries, grapes and pecans. In small mixing
bowl, combine pudding mix, water and pineapple juice with a wire whisk
until smooth. Add pudding mixture to fruit. Mix gently until throughly
coated. Refrigerate until ready to serve.
2 tablespoons of balsamic vinegrette - your brand of choice
garlic powder
salt & pepper
Fry
the bacon, set aside and crumble. Slice tomatoes in two so they sit
flat. Toss the dressing with the lettuce. Spread a layer of mayo on
each tortilla. Sprinkle mayo with garlic powder. Place lettuce in the
middle first, followed by bacon and tomatoes. Salt and pepper them then
roll. Tuck tortilla under at the bottom before folding and you can
serve as they are, or slice into smaller sections.
Ranch Popcorn To-Go
2 bags of popcorn 1 packet of powdered parmesean popcorn parmesean cheese (optional)
Pop
popcorn and dump into a big bowl and spray butter with non-stick butter
spray then sprinkle a bag of powdered ranch dressing on it and toss.
If you want you can add parmesean cheese too!
Mix oil, ranch mix and pepper in measuring cup or small bowl. Put all
crackers in the largest bowl you have. Pour oil mixture over crackers
and begin carefully and lightly stirring with hands(being careful not
to break crackers) until all crackers are covered. You can serve right
away and they’ll be a bit greasy, or put the crackers on paper towels
in another bowl for about an hour to dry a bit.
Stuffed Eggs 6 eggs butter, melted salt and pepper
Boil
six eggs for 10 minutes. Drain off the hot water and cover with cold
water. When the eggs are cold, remove the shells. Cut in halves and
scoop out the yolk. Mash this yolk, season with salt and pepper and
melted butter and refill. Fasten the two halves with toothpicks. Great
for picnics.
© 2008