Chicken And Corn Bread Dressing

Chicken And Corn Bread Dressing

The Dressing is one of the highlights of Holiday Dinner. Folks just love that good favor chicken or turkey broth mixture of bread turn into a delightful cooked and season stuffing prepared just right with that touch of sage.

My Grandmother Sweetie make the world best Cornbread Dressing for us and we just love that rich taste she put in to it...When she pass away. my mother all most got it just right...and when she pass away in 1992 that was the end of that era...

I came up with a dressing almost like my mother and my grandmother and I will like to share with you. It;s kountry and have that taste we loved as growing up in the south. Back then my folk just went in the kitchen and came up with some mighty good eats with a dash of this and a pitch of that.

So that what I did and came out just fine for the recipe of Thanksgiving Dressing...my mother and my grandmother would be so proud. Plus I remember watching them when it was time to prepared for the dressing....and that made it a plus for me!

Always use good tasting cornbread my mother will always say and my grandmother use day old bread nice and cold and the broth had to be cold too... this will keep the dressing from being sticky and packy.

Let's Start

4 to 6 chicken leg quarter trim fat but not all. Use about 6 chicken backs  to make the broth richer and you can add 6 pieces raw clean chicken livers make sure that green skin off ( leg quarters are rich with broth when cooked).

1 cup celery chopped

2 cups white onion chopped

 Salt and Pepper and 4 cup chicken broth and place in a roasting pot.

Cook in an oven at 350 until done and brothy

Take the chicken out and put to a side. Drain the broth and spoon out 1/4 cup of chicken fat.

Gather Bread like

4 cups Cornbread cubes

2 cups dry France bread in cubes ( hold up better than white sandwich bread)

Mix them together 2 cups onions 2 cups celery and 1/4 cup fat from the broth add to a pan.

Saute until lightly tender pour over bread add your season at your choice like we love lots of black pepper and a little sage to our taste. you may like saute mushrooms or roasted pecans.

 Pour in about 3 cup or 4 cold broth and two beaten eggs too much broth made it to thin too less make it too thick).

Pour into a cooking dish and bake at 350 until golden brown

Sauteed Mushrooms

Freezing Sauteed Mushrooms is a plus in my cooking at home..my family love them on mash potatoes, steaks and soups. when ever I see them on markdown at the store I just stock up on them and sautéed them and freeze them for later.

Saute 1 lb. of mushrooms in butter with salt and pepper, using high heat for 1 or 2 minutes, stirring constantly. Cool, then store in small containers and freeze. Use frozen, or thaw to room temperature about one hour; use for omelettes, sauces or served on toast.

How to saute mushrooms

3 tablespoons olive oil


3 tablespoons butter

1 pound button mushrooms, sliced


clove garlic, thinly sliced

 1 large onion sliced

1 tablespoon red cooking wine


1 tablespoon teriyaki sauce, or more to taste


1/4 teaspoon garlic salt, or to taste


freshly ground black pepper to taste

Add butter and oliver oil to hot saute pan adding onion,  garlic and mushrooms. let cook down and add wine and teriyaki sauce .Adding garlic salt and black pepper to taste.

Strawberry Cake

I found this recipe for this strawberry cake on  http://schottofclass.blogspot.com/2010/06/peach-cobbler-and-strawberry-cake.html  It's sooooooo Good!!!!>>>WOW!!!!


Ingredients:
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional

Directions:
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
FOR THE FROSTING:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth. Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Field Peas And Snap Beans

Field peas cooked with green beans wow how good.. Your guest will smell them all over the house cooking up a storm. These peas are similar to black-eyed peas but has a reddish color and taste deeply than black-eyed peas and more firmer.

1 bag of dry field peas

1 cup raw green beans cut in half

1 Large onion, chopped

1 Toe garlic minced

4 T. bacon dripping

Salt sand pepper to taste

Place dry peas into pot and cover with 2 inches of cold water for 2 hours.
Pour water off...add five cups fresh water.
Add rest of ingredients.
Cook over medium heat until peas are tender. Add more water if peas are not done and if water cooks too low. ADD RAW GREEN SNAP BEANS.. Taste for seasoning add more too your liking.
Cover pot and cook for 15 mins,



Camellia Field Peas 1 LB

Chess Pie

Try This Easy Sweet Pie ( Chess Pie ). It will become the hit for the Holidays. I love this pie with a very good sweet tooth. It's tasty and will melt in your mouth.

Story:

When I was a child going to school,I think I was in the..... 5th grade. the lunch room would serve this chess pie...and ya'll... I could not get enough.

I was friends with a lunch room lady, she gave me the recipe for this chess pie. The recipe had instructions for how made many pies you could make like 1 pie, 6 pies, or 12 and so on.

I went home and made 1 pie and wow...! it turn out wonderful. My cousin Marie could not believe I baked that chess pie like the lunch room at school.

Now this is a very old southern recipe. It's a very sweet, rich pie which I cannot described as anything but marvelous!!

1 stick melted butter


2 cups white sugar


1 teaspoon vanilla extract


4 eggs


1 tablespoon cornmeal


1/4 cup evaporated milk


1 tablespoon distilled white vinegar


1 (9 inch) unbaked pie shell

Preheat the oven to 425 degrees In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk, and vinegar until smooth.
Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees for 40 minutes. Let cool.

Huckleberry Pie

What is Huckleberries? Huckleberries grow wild throughout the Pacific Northwest in Oregon, Washington, Idaho and Montana. Come mid-August through mid-September adventurous berry pickers scour the sunny slopes just to pick these blue huckleberries. Huckleberries are grouped according to their growth pattern. Some bushes form clusters of berries, while others form single berries on individual stems. The thin-leaf huckleberry is the most sought-after type, according to the United States Department of Agriculture Forest Service, because of its large, sweet berries.

1 recipe pastry for a 9 inch double crust pie

 4 cups huckleberries fresh or frozen

 2 1/2 tablespoons tapioca

 2/3 cup white sugar

 1/4 teaspoon salt

 1/2 cup packed brown sugar

 1 tablespoon cider vinegar

 4 tablespoons melted butter


Roll half the pastry out to fit a 9-inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.

Preheat oven to 400 degrees F (200 degrees C).
Mix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar.

Pour mixture into unbaked pie shell. pour melted butter over berries.  Add top pastry and flute edges. Cut vents for steam and place pie on a baking sheet.

Bake at 400 degrees F (205 degrees C) for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until the crust is golden and the juices are bubbling, 45 to 55 minutes more. You'll need to bake the pie longer if the berries were frozen. Cool pie on wire rack.

Banana Nut Bread

"Sometime" you do not know what??? to give as a gift...I always give this little easy banana nut bread to my friends for the holiday cheer. I wrap the loaf with nice Christmas paper and a bow and I am set for the holiday season.

Directions

5 large ripe bananas

4 eggs, well beaten

1 cup shortening

2 cups sugar

4 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup chopped walnuts


Beat bananas until liquid.

Beat in eggs; set aside.

Cream sugar and shortening until fluffy.

Add dry ingredients and banana mixture *and beaten eggs.

Stir until smooth.

Fold in nuts.

Pour into 2 greased loaf pans.

Bake at 350°F on lowest rack, for 50 minutes or until done.

Easy Pecan Pie

Everyone will enjoy this simple and easy pecan pie for the holidays meals...Let a child fix this pie and get them started in the cooking world.

3 eggs, slightly beaten

1 c. Karo light or dark corn syrup

1 c. sugar

2 tbsp. Mazola butter, melted

1 tsp. vanilla

1 1/2 cup pecan halves

1 unbaked pie shell (9 inch)

In large bowl stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake at 350 degrees for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool

Easy Cocoa Frosting

It's easy to make great chocolate frosting without buying it in a can.. Make you own and you will get a lot of smiles and a lot of licking fingers.


6 Tablespoon Butter softened

6 table whole milk

1/2 cup cocoa powder

2 2/3 cup powder sugar

1 teaspoon vanilla extract

1 teaspoon lemon extract

Mixed all ingredient into a bowl unto smooth with hand mixer in a sprending consistency.enough for a 9 inch cake.

Pumpkin Cheese Cake

Let try something else for that Thanksgiving Dessert. A Pumpkin Cheese cake will go very well. Pumpkin is a must for Thanksgiving so let's put it on the table and serve it proudly.

Recipes

 How to make Graham Cracker Crust

Making a graham cracker crust is so simple and quick that there is hardly ever a reason to buy store-bought. Just crush the crackers into crumbs, mix with melted butter, and bake. No fuss, no muss! You can even freeze the baked crusts so you have one on-hand for those times when you don't want to heat up the kitchen.

Graham Cracker Crust

Makes one 9-inch pie crust

1 3/4 graham crackers

1/2 teaspoon cinnamon

1 stick butter

3 tablespoon brown sugar

A rolling pin and a plastic bag

9-inch spring pan

Instructions

1. Crumble the Graham Crackers: Break up the crackers and place them in the bowl of a food processor along with the sugar, if using. Pulse to break the crackers further and then process continuously until the crackers are crushed into fine crumbs. Alternatively, place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs. You should end up with about 2 cups total of graham cracker crumbs.

2. Combine with Butter: Transfer the graham crackers to a bowl. Melt the butter and pour over the graham crackers. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens.

3. Press into a Pie Pan: Heat the oven to 375° F. Pour the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides.

FILLING:

Place 3 boxes 8 oz cream cheese, 3 eggs and one yoke, 3 tablespoon flour, 1 1/2 cups sugar,1 can 15 oz pumpkin, and 1/4 cup sour cream. mix well together.

 NEXT: ADD SPICE: 1 teaspoon vanilla, 1/8 teaspoon nutmeg. 1/8 teaspoon clover and 1 teaspoon cinnamon mix in mixture.

 Add to spring pan

Bake 1 hour let rest in pan for 15 mins

Anna Vaughn's Mustard Potatoes Salad

My Mother-in-law Anna Vaughn passed away Nov 4 2014. She was one of the best cooks in New Orleans cooking.I love her Mustard Style Potatoes Salad for the Holiday meals.

She made a southern-style mustard potato salad that will melted in your mouth. Potatoes and tons of hard-cooked eggs. Surely this woman will be missed by all of her family and friends.( Love You Mrs Vaughn Always)...

1½ pounds Russet Potatoes

6 eggs

1/2 cup fine chopped celery

2 tablespoon fine chopped green bell pepper

1 teaspoon garlic powder ( only if you like it).

½ cup fine green onion chopped

½ cup sweet pickle chopped

2 tablespoons sweet pickle juice

2 tablespoons prepared yellow mustard

½ cup mayonnaise

salt and ground black pepper, to taste

Russet potatoes, peeled and cubed, cooked in salted water until fork tender not falling apart, drained well in a colander, add back to hot pan to dry out water. while yet hot add the hot peeled boiled eggs and smashed with a fork into the hot potatoes very fine and well.

Add celery,green onion,sweet pickles and bell pepper and pickles juice stirring well.Gradually add the mustard and mayonnaise, stirring between additions.

You don't want it too creamy, and you don't want it dry.
Add salt and pepper and garlic powder,adjusting to taste.

Pour into a bowl and smooth it out. I add to her recipe slice boiled eggs and cayenne pepper on top
refrigerate until ready to serve. If you want it really good, make it a day ahead...it gets better overnight.

Pumpkin Pound Cake With Maple Pecan Glaze

When ever I run a cross a wonderful recipes. I always like to share with you. This pound cake is the bomb and the bomb. If you going to serve something pumpkin this thanksgiving please try this wonderful pumpkin-pound-cake-with-maple-pecan-glaze.

Go To And Get More Recipes

  http://modernmartha.com/2013/11/pumpkin-pound-cake-with-maple-pecan-glaze/

INGREDIENTS

Pumpkin Pound Cake

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon pumpkin pie spice

¼ teaspoon ground cloves

8 ounces unsalted butter, softened

1 cup granulated sugar

¾ cup packed brown sugar

5 large eggs

1 can (15 ounces) pumpkin

1½ teaspoons vanilla extract

Maple Pecan Glaze

4 tablespoons unsalted butter

3 tablespoons maple syrup

3 tablespoons milk

1 cup confectioner sugar

3 tablespoons chopped pecans

INSTRUCTIONS


Pumpkin Pound Cake

Heat oven to 325°. Spray your Bundt cake pan with cooking spray.
In a medium bowl, combine flour, baking powder, baking soda, salt, and spices.
In a large bowl, cream the butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.
Slowly beat dry ingredients into wet ingredients. Continue beating on medium speed until smooth and well blended. Pour into the Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick comes out clean when inserted in center.
Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze (see below).

Maple Pecan Glaze

In a small saucepan, heat the butter, maple syrup and milk over medium heat and bring to a boil.
Remove from heat and whisk in the powdered sugar. Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the finely chopped pecans
Drizzle over the cooled cake.

Candied Yams

Yams potatoes are like sweet potatoes... But yams or sweeter and more full of orange color and not pale yellow as sweet potatoes...When it come to making Candies Yams it mean "Yams Potatoes" Not sweet potatoes.

8 medium yams

2 cups water

2 cups fine granulated sugar

1 stick butter

1 teaspoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

Peel skin from yams and slice into 1/2 to 3/4 inch thick circles or long,place them in a pot add water and cook for 8 min.

Pour half water off cooked potato keeping them in pot add sugar,butter, lemon juice, nutmeg. return to boil cover pot and reduce heat to simmer. cook yams  for 35 minutes or until tender and candied.

Read About Yams And Sweet Potatoes...http://www.ncsweetpotatoes.com/sweet-potatoes-101/difference-between-yam-and-sweet-potato/

Cranberries For Thanksgiving

When I was a child my mother would buy cranberries sauce and serve it for thanksgiving and we knew no better but to enjoy but now....

 Wow Wee! Now I make it homemade.

12 oz bag fresh cranberries
   
3/4 cup orange juice
   
1 cup sugar

2 oz rum

Place all the ingredients in a sauce pan and cook on medium high for 15 minutes or until most of the liquid has reduced, stirring occasionally. You’ll hear the cranberries popping don’t worry that’s what you want them to do. Remove from heat and serve hot or cold

Chive and Garlic Mashed Potatoes

Who don't love mashed potatoes and gravy...? Well! not too many folk I know. I got a good recipe for those potatoes and a great recipe for cajun gravy to put on top.


4 to 6 pounds potatoes, cleaned and peeled

salt and black pepper to your taste

1 cup heavy cream

1/2 stick butter

4 cloves garlic, lightly crushed

3 sprigs fresh thyme

2 tablespoons chopped chives

cut potatoes into a large pot, cover them with cold water, and add  salt.

bring to a boil and simmer until the potatoes are fork tender in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm Whip with a hand mixer

Stir in the warm cream a bit at a time into the mashed potatoes. mix well. Season with salt and pepper and gently fold in the chives. Serve hot.

Popeye's famous Cajun gravy is no exception. Serve it over mashed potatoes, dirty rice, or chicken and you'll get that wonderful taste right at home.

Cajun Gravy

1 tablespoon vegetable oil

1 chicken gizzard

2 tablespoons minced green bell pepper

1/4 cup ground beef

1/4 cup ground pork

2 cups water

1 can (14-ounce) beef broth

2 tablespoons cornstarch

1 tablespoon all-purpose flour

2 teaspoons milk

2 teaspoons distilled white vinegar

1 teaspoon granulated sugar

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1 dash dried parsley flakes


Heat vegetable oil in a large saucepan over medium heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.

Combine ground beef and ground pork. Mix with your hands until well mixed.

Add bell pepper to the saucepan and sauté it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns.

Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour.

Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick, about 30 to 35 minutes.

Read more at http://www.recipelion.com

Snicker Cookies

Snicker Cookies are great for Halloween fun and when your kids bring home candy look in their bags and find some snickers candy and make some great cookies.

1 3/4 cup all purpose flour

1/2 cup sugar

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup butter

1/2 cup creamy peanut butter or peanuts butter with peanuts

1/4 cup honey

1 Tbsp. milk

24 miniature snickers

Combine flour, sugar, baking soda and salt. Cut in butter and peanut butter until mixture resembles coarse crumbs. Beat in honey and milk until well combined. Mold roughly 1 tablespoon of dough around candy. Place on cookie sheet, Bake 12 – 15 minutes at 350 degrees.

Makes 24

Popcorn Balls

When I was growing up Mrs Pearl made the best popcorn balls in the whole world it was like magic how  she make the popcorn stay together? Silly me laughing out loudly at my self.

2 c. brown sugar or white sugar

2/3 c. white corn syrup

2/3 c. water

1/2 lb. butter

1 1/2 tsp. salt

1 1/2 tsp. vanilla Or maple Favoring or both

1/2 cup toasted peanuts

Cook all ingredients until the mixture forms a soft ball in cold water.Add vanilla and peanuts pour over popped popcorn.

Wait until cool and form into balls as big as you want.

Roasted Pumpkin Seeds

How To Roast Pumpkin Seeds:

Clean the seeds
   
Boil for 10 minutes in salt water

Drain the seeds in a colander and dry lightly with a towel
   
Spread seeds onto a baking sheet and drizzle with extra virgin olive oil and spice them up with your favorite spices
   
Roast seeds at 325F for 10 minutes. ...

Coconut Cake

I love an good ole fashion real coconut cake and this recipe I found really bake the cake for me. If you love the taste of fresh coconut you will love it too. Get Recipe and steps by steps http://www.tastespotting.com/features/coconut-cream-cake-recipe

3 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 cup Coco Lopez or other coconut cream

For Cream Cheese Frosting

16 ounces cream cheese (2 packages), room temperature
1 cup (2 sticks) butter, room temperature
½ teaspoon vanilla extract
1 pound confectioner’s sugar, sifted

2 cups fresh sliced or shredded coconut (lightly toasted in 250 degree oven is optional)
Directions
Make cake:

Preheat the oven to 350 degrees. Lightly grease, flour 2 9-inch round cake pans, then line the bottoms of each pan with buttered parchment paper.

Sift the flour, baking powder and salt into a large bowl.

In the bowl of stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes at medium speed. Add the eggs one at time, incorporating after each addition. Stir in vanilla.

Reduce the mixer’s speed to low and add the flour, alternating with the Coco Lopez and incorporating after each addition, stopping to scrape down the bowl as needed.

Divide the batter between the 2 pans and bake for 40-50 minutes or until a toothpick inserted into the middle of each layer comes out clean (start checking at 40 minutes). Transfer pans to wire racks to cool for 10 minutes, then remove the layers onto racks to cool completely.
Make frosting:

In the bowl of stand mixer fitted with the paddle attachment, beat cream cheese, butter and vanilla extract. Turn mixer to lowest speed and gradually add sifted confectioner’s sugar &fras12;-cupful at a time.
Assemble cake and frost:

If your cake layers are puffed up quite a bit in the center you can use a long, serrated knife and gently slice off the “bump.”

Or you can be as lazy as we are and flip the cake onto a serving plate with the bump side down, then press down to flatten it slightly.

Spread the flat, top surface of the first layer with frosting, then place the second layer on top with the bump- or sliced-side down. Frost the top and sides of cake. Press shredded/sliced coconut into frosting on top and sides of cake.

Slice And Enjoy!!!

Tofu Pumpkin Spice Pie

3/4 cup firm tofu

2 cups pumpkin puree

1 1/2 cup brown sugar

2 Tbsp canola oil

1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk

2 Tbsp molasses

2 eggs plus the yolk of a third egg

1 tsp cinnamon

1 tsp ground ginger

1 tsp salt

1/4 tsp nutmeg

1/8 tsp ground cloves

Add all to a blender and puree until smooth. Pour mixture in uncooked crust pie shells.

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

Okra Parmigiana

A Southern take on eggplant parmigiana using fresh summer instead of eggplant.

2 tablespoons olive oil

1 cup diced onion

2 cloves garlic, minced

½ teaspoon dried oregano

1 (14-ounce) can diced tomatoes

1 (6-ounce) can tomato paste

¼ cup chopped fresh parsley

salt and pepper to taste

1½ pounds fresh okra pods, each about 3-4 inches long

2 eggs, lightly beaten

1 cup seasoned bread crumbs

¼ cup all-purpose flour

Vegetable oil

1/3 cup grated Parmesan cheese

1½ cups shredded Mozzarella cheese


Preheat oven to 350 degrees and lightly spray a 9-inch square baking dish with cooking spray.

In a large skillet, heat olive oil over medium-high heat. Add onion  and sauté for 3 to 4 minutes. Add garlic and sauté another 2 to 3 minutes. Add oregano.

Stir in diced tomatoes, tomato paste.Season to taste with salt and pepper.

Reduce heat to low and simmer for 20 minutes, stirring occasionally. Add parsley. Sauce will be thick. You can add a little water if you wish to thin it out.

Cut off cap end of okra pods and cut pods in half lengthwise. Combine bread crumbs and flour in a pie plate.

Dip okra pods in egg and then roll in bread crumb mixture to coat.
Add enough Vegetable oil to a large skillet to coat the bottom with about ¼-inch oil.

Heat over medium-high heat. Add half the okra and brown on both sides, about 3 minutes per side. Turn heat down some if it is browning too quickly.

Drain on paper towels and immediately season the okra with some salt. Add more oil to skillet and cook remaining okra.

Coat bottom of prepared baking dish with a thin layer of tomato sauce. Layer ½ the okra in the dish and top with half of the tomato sauce. Repeat layers. Top with Parmesan and Mozzarella cheeses.

Place in preheated oven and bake for 40 to 45 minutes, until bubbly and browned.