Moms Fried Chicken with Cream Gravy

Ingredients
1 whole fryer, no larger than 5 pounds, if possible, cut up. I like to cut the wishbone so there are 9 pieces.
1 C flour
1/2 Tbsp. paprika
1 tsp. salt
1 tsp. pepper
oil for frying

Gravy ingredients
2 Tbsp. of oil from frying the chicken. Keep the brown bits that that form in the grease.
2 Tbsp. flour
salt and pepper to taste
1 1/3 C milk
1 tsp. chicken bouillon

Directions
CHICKEN
1. Mix flour and seasoning together in a pie pan.
2. Coat each piece of chicken in the flour mixture.
3. Let the chicken rest for about 10 minutes before frying.
4. Heat oil in skillet to about 350 degrees. Add chicken. Watch oil, make sure the oil temperature doesn’t drop too much. If it gets to low, the chicken will be soggy. Adjust the temperature accordingly. Make sure the oil isn’t too hot, you will burn the outside and the inside will not be cooked through. Also, do not crowd the pan.
5. Remove from oil and keep warm in a 350 degree oven.

GRAVY
1. Reserve 2 Tbsp oil from oil frying along with the brown bits.
2. Add flour to oil and stir in flour and salt until blended.
3. Gradually add milk, stirring constantly.
4. Once smooth, add the chicken bouillon and continue stirring until thickened to desired consistency. Season with salt and pepper to taste.
5. Serve immediately with mashed potatoes.


Homemade Freezer Pickles

If you want a crisp pickle, after slicing your cucumbers, soak in ice water for 4-5 hours before pickling and you should pickle your cucumbers within 4-5 hours after picking to get the best crunch.

Ingredients
4 C sugar
2 C vinegar
7 C Sliced pickling cucumbers, 1/4″ thick
1 C sliced onions
1 green or red pepper, cut into strips
1/2 tsp. celery salt
2 Tbsp. celery seed
3 tsp. salt

Directions
1. Bring sugar and vinegar to a boil, stirring until sugar dissolves. Remove from heat and let brine cool to room temperature.
2. Put vegetables and spices in a bowl and mix.
3. Pour vinegar over vegetables and spices and stir gently.
4. Place into smaller containers and refrigerate for a day before freezing.
5. The pickles need to ferment in the freezer for 4-5 weeks before eating.
5. Thaw in fridge before serving.


Salad Dressing

Aletha Hutchinson

Ingredients
1/4 C olive oil
3/4 C vegetable oil
1 egg
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. paprika
1/4 C cornstarch
1 C water

Directions
1. Put into a bowl; both oils, egg, sugar, salt, mustard and paprika. DO NOT STIR!
2. In a small saucepan, combine water and cornstarch, cook and stir constantly until thick and clear.
3. Add to ingredients in bowl while beating vigorously. Store in refrigerator.

Stuffed Peppers

Ingredients
6 green peppers
1 1/2 ground beef
2/3 C cooked rice
1 C tomatoes
1 medium onion, chopped
1 1/2 tsp. salt
1 C tomato juice

Directions

  1. Preheat oven to 350 degrees
  2. Cut the top off of the green peppers, remove membranes and seeds. Par boil the peppers for 5 minutes, drain until cool enough to handle.
  3. Brown hamburger and drain. Add remaining ingredients and stir to combine.
  4. Stuff peppers with beef mixture and cover and bake for 45 minutes.

Corned Beef Reuben Dip

Ingredients
6 oz. corned beef, finely chopped (about 1 1/3 C)
3/4 C drained sauerkraut with caraway seed
3/4 C mayo
1/3 C plus 2 Tbsp. shredded swiss cheese, divided
1/3 C Thousand Island dressing
2 Tbsp. prepared horseradish
1/8 tsp. ground red pepper
chopped green onions or parsley

Directions
1. Preheat oven to 425 degrees.
2. Combine corned beef, sauerkraut, mayo, 1/3 C cheese, dressing, horseradish, and red pepper.
3. Spread evenly into a 9″ pie pan. Sprinkle with remaining 2 Tbsp. cheese.
4. Bake for 9-12 minutes or until heated through and bubbly.
5. Garnish with green onions or parsley, if using.
6. Serve with a variety of crackers, pita bread or rye cocktail bread.

Praline Pie

Ingredients
2 unbaked pie shells
1 C pecans, chopped
1 C brown sugar
1/2 C butter
2 – 8 oz. pkgs. cream cheese, softened
2 eggs
1/2 C brown sugar
1/2 C powdered sugar
1 Tbsp. vanilla
Lg. container of Cool Whip
1/2 C brown sugar
chopped pecans for topping

Directions

  1. Preheat oven to 425 degrees
  2. Combine pecans, 1/2 C brown sugar, and butter. Crumble mixture and evenly divide between the two pie shell.
  3. Bake for 6-7 minutes. Remove from oven.
  4. Reduce heat to 350 degrees.
  5. Combine cream cheese, eggs, 1/2 C brown sugar, powdered sugar, and vanilla. Mix well and pour over mixture in pie shells.
  6. Bake for 25-30 minutes. Cool completely
  7. Combine Cool Whip and brown sugar. Spread over pies and top with chopped pecans
  8. Keep refrigerated.

Homemade Croutons

6 C day old sourdough bread, cut into cubes
1/2 C olive oil
6 Tbsp. grated parmesan
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. Italian seasoning

Directions

  1. Preheat oven to 375 degrees.
  2. Combine all ingredients except bread cubes, mixing well
  3. Pour mixture over bread crumbs and toss to coat.
  4. Spread bread mixture onto a baking sheet; leaving space between bread cubes as much as possible.
  5. Bake for 12 minutes or until browned and crisp.

Peanut Butter Fudge

Ingredients
1 C butter
1 – 18 oz. jar of peanut butter, creamy or crunchy
3 C powdered sugar
1 tsp. vanilla

Directions

  1. Line an 8×8 pan with wax paper.
  2. Melt butter and peanut butter over low heat.
  3. Add powdered sugar and vanilla. Stir until well mixed. Pour into prepared pan and put in freezer for 30 minutes, then remove from freezer. Lift fudge out by wax paper and cut into squares.

Chicken Salad Puffs

Ingredients
PUFFS
1 C water
1/2 C butter
1/2 tsp. salt
1 C flour
4 eggs

FILLING
2 C finely chopped chicken
1 – 8 oz. can crushed pineapple
1/2 C mayo
1/4 C celery, chopped
1/4 C green onions, sliced
1/4 C pecans, chopped
2 Tbsp. sweet relish
1/4 tsp onion powder
1/4 tsp garlic salt
1/4 tsp paprika

Directions
1. Preheat oven to 400 degrees. Grease baking sheet.
2. For the puffs, in a saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until smooth.
3. Remove from heat; let stand for 5 minutes. Add eggs one at a time, beating well after each egg. Continue beating till smooth and shiny (this takes some arm
muscle!).
4. Drop by rounded teaspoons, 2″ apart on a greased baking sheet.
5. Bake for 15-20 minutes or until golden brown.
6. Remove to wire racks; immediately cut a slit in each puff to allow the steam to escape, cool.
7. Split each puff in half, horizontally, and set tops aside; remove soft dough from inside the puff and discard.
8. For filling, combine all ingredients and mix well. Fill the puffs and replace the tops. Refrigerate. Makes approximately 3 1/2 dozen.

Salmon Chowder

Ingredients

1/4 C butter
1 medium onion, chopped
2 Tbsp flour
1 – 14.75 oz can salmon
1 – 14 oz can evaporated milk
2 tsp chicken bouillon
4 C milk
salt and pepper to taste
1 – 12 oz pkg frozen broccoli, cooked

Directions
1. Melt butter over medium heat and saute onions until tender.
2. Sprinkle flour over over cooked onions and stir to create a roux, a pasty texture.
3. Evaporated milk and stir until smooth, add bouillon.
4. Add milk, salmon, broccoli, salt and pepper. Cook over low to medium heat till heated, stirring gently.