Bacon Cups

When I found A great Ideal...You know I like to share. This Lady  used an upside down muffin pan, covered it in foil, wove bacon around the muffin cups, and baked the bacon at 400 degrees into a crispy mini bowl. Keep in the mind, the bacon is going to shrink, so overlapping the bacon is best for a more secure cup. You can make the bacon cups as deep or shallow as you would like; the shallower ones make for a better finger food. She cautions to use a baking dish below the bacon to catch drips, and to also keep a close eye while the bacon is cooking.

http://www.kidskubby.com/bacon-cups/

Not Martha

Frying Chicken Recipes

2 lbs cut-up chicken

Seasoning Raw Chicken

1 1/2 teaspoons salt

1 1/4 teaspoons black pepper

Dipping mixture

2 eggs beaten

1/3 cup water

1 cup hot sauce

( adding salt and pepper and dipping mixture together could set in refrigerator over night).


Dredging mixture

2 cups self-rising flour

1 teaspoon black pepper

1/4 teaspoon salt


Directions:


Heat cooking oil in a large deep pot to 350°F making sure the chicken is cover with oil.( the secret of fried chicken don't turn it over).

For dipping mixture: in a medium-sized bowl, beat the eggs with the water.

Add hot sauce and whisk together well.

Pour this mixture into a large plastic zip-top bag and let stand for 1 hour.

For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1 1/4 teaspoon black pepper  

For dredging mixture: In a another bowl, mix flour, and 1/4 teaspoon salt and 1 teaspoon black pepper

Rinse and pat dry chicken pieces with a paper towel.

generously Sprinkle chicken on both sides with seasoning.

Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.

One piece at a time, roll chicken in flour mixture and drop into hot oil.

Don't crowd chicken pieces

Fry chicken until brown and crisp.

Drain on paper toweling.

Dark meat will take about 14 minutes, white meat about 10 minutes.

Remember smaller pieces cook faster than the larger ones.

You can check if it done by piercing to the bone in the thickest part with a fork.

If the juices run clear, it is done.

State Fair Corny Dogs

Original recipe makes 20 Corny Dogs.I love them with Mustard!!! WOW!!! Mustard!!!

 1 quart oil for deep frying

 1 cup all-purpose flour

 2/3 cup yellow cornmeal

 1/4 cup white sugar

 1 1/2 teaspoons baking powder

 1 teaspoon salt

 1/4 CUP bacon drippings

 1 egg, beaten

 1 1/4 cups buttermilk

 1/2 teaspoon baking soda

 2 pounds hot dogs ( Buy the best hot dog brand).

 Wooden Sticks

Heat oil in a deep fryer to 365 degrees F (185 degrees C).
In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings and then add the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.

Dry hot dogs with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels and eat them with a lot of mustard.

Caribbean Fried Rice

3 tablespoons sliced scallions

1 tablespoons minced ginger

2 1/2 cups cooked long grain rice

1/4 cup banana slice in cubes

1/4 cup apple slice in cubes

1/4 cup golden raisins soak in water about 30 mins

1/4 cup almonds

Salt and Pepper to taste

Cilantro for garnish

Cook day old Rice or cold rice. Heat a large non-stick pan with your favorite oil over high heat. Add the ginger and scallion to the pan and very quickly toss until fragrant. Add the rice, banana, apple, raisin and almonds and season to taste with salt and pepper. Garnish with cilantro and serve hot