Southern Fried Chicken

Ingredients
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

Directions

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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White Bean Chili

Ingredients
1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped

Directions

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

POTATOES

**************Potato Recipes***************

HASH BROWNS

8 medium size potatoes, peeled and chopped
4-5 tablespoons butter, melted
1 tablespoon chopped chives (optional)
1 tablespoon chopped parsley (optional)
sea salt and pepper, to taste

Peel and chop or coarsely grate potatoes. Squeeze out excess moisture. Mix well with chopped fresh chives and parsley and a pinch of sea salt and pepper.
Melt butter in a skillet, add potatoes. Note: A teaspoon bacon drippings can be added for extra flavor.

Gather potatoes into the center of the pan and using a spatula, press down. Season lightly with sea salt and pepper.

Cook over medium low heat until a light brown crust has formed on the bottom (about 30 minutes). Add additional butter (or a few drops light olive oil) to keep from drying out as it cooks.

Turn out potato onto a dish so that the browned crust is on top.

Note: Thin slices of onion may be put alongside the potato while cooking to add extra flavoring to the butter.

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AU-GRATIN HASH BROWN POTATOES

1 (2 lb.) pkg. frozen hash browns
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 pt. sour cream
2 c. grated Cheddar cheese

Thaw hash browns. Mix all ingredients and put in baking dish. Top with 2 cups crushed corn flakes and 1/4 cup melted butter. Bake 1 hour at 350 degrees.
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HASH BROWN & HAM CASSEROLE

1 (16 oz.) carton sour cream
1 can cream of mushroom soup
1 (32 oz.) pkg. frozen hash browns
2 c. cubed ham
8 oz. American or cheddar cheese, cubed
1/4 c. chopped onion
1/2 c. butter, melted
2 c. crushed corn flakes
1 c. shredded Mozzarella cheese

In large bowl, combine sour cream and soup. Stir in frozen hash browns, ham, American (or cheddar) cheese and onion. Pour mixture in 13"x9"x2" baking dish.
Combine crushed corn flakes and butter. Sprinkle over potato mixture. Bake for 30 minutes at 350 degrees. Sprinkle with shredded Mozzarella cheese and bake an additional 20 to 25 minutes.

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SCALLOPED SWEET POTATO CASSEROLE

6 medium sweet potatoes
2 medium onions
2 tablespoons vegetable oil
salt

In 5-quart saucepot, add unpeeled sweet potatoes and enough water to cover. Boil, then reduce heat to low; cover and simmer until sweet potatoes are just fork-tender but not soft, about 20 minutes; drain. Cool sweet potatoes until easy to handle.
Meanwhile, slice onions 1/4 inch thick. In 12-inch skillet over medium-high heat, in hot vegetable oil, cook onions and 1/4 teaspoon salt until tender, stirring occasionally.

Preheat oven to 375°F. Grease 13x9" baking dish. Peel sweet potatoes and cut into 1/4 inch thick slices. In bottom of baking dish, arrange one-third of sweet potatoes; sprinkle with half of onions. Place half of remaining sweet potatoes over onion layer, then top with remaining onions.

Arrange remaining sweet potatoes over onions.

Make sauce (see below). Pour sauce over potatoes in baking dish; sprinkle with parsley.

Bake 30 minutes or until sauce is bubbly and mixture is heated through. If you like, broil 1 minute to brown top of potatoes slightly.

Makes 6 accompaniment servings.


Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
3/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups milk
2 tablespoons chopped parsley

In 1-quart saucepan over medium heat, melt butter; stir in flour, ginger, pepper, and 1 teaspoon salt until blended; cook 1 minute.
Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens slightly.

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TWICE BAKED POTATOES WITH CABBAGE AND
ONION 4 large baking potatoes
3 cups finely shredded cabbage
1/2 cup chopped onion
1 tablespoon olive oil
3 cloves garlic
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup sour cream
Chopped fresh dill or chives
Chopped fresh parsley
Crumbled bacon (optional)

Scrub potatoes and prick with a fork. Bake in a 400-425°F oven for 40 to 60 minutes or until nearly done. When potatoes are cool enough to handle, cut a neat oblong "lid" in the top of each one and scoop out the pulp from inside, leaving a thin shell of about 1/3 inch. Reserve pulp in bowl, saving lid separately.
In small saucepan saute cabbage and chopped onion in olive oil and butter. When onion is lightly colored on edges, turn off heat and add garlic, herbs and seasonings.

Mash the potato with the sour cream. Stir into the cabbage and onion mixture. Spoon pulp back into potato shells.

You can top this with shredded cheese for a variation.

Place potatoes in a shallow baking pan. Bake in a 425°F oven for 15 minutes. Place saved lid lightly on top and serve.

MEXICAN FOODS

9-LAYER MEXICAN DIP

1 (16 oz.) can refried beans
1 1/2 c. shredded cheese (Monterey Jack or Cheddar)
1 c. guacamole
1 (16 oz.) carton sour cream
1 (12 oz.) jar salsa
1 1/2 c. shredded lettuce
1 c. chopped tomato
1 med. onion, finely chopped
1/4 c. sliced jalapenos (more if you like it hot!)
Nacho chips

In clear glass pie plate, layer in the following order:
Bottom: refried beans, sour cream, 1/2 of the cheese, guacamole, other 1/2 of the cheese, onion, salsa, lettuce, tomatoes.

Sprinkle with jalapenos. Refrigerate until ready to serve. Serve with Nacho chips.
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MEXICAN LAYER DIP

2 cans Frito Lay bean dip
1 pkg. taco seasoning
2 c. sour cream
1 c. diced tomatoes
1/2 c. green onion tops
1 c. shredded cheese
2 bags nacho chips

Mix sour cream and taco seasoning the night before and refrigerate. Layer ingredients in order: beans, sour cream, tomatoes, onions and cheese. Dip with nacho chips.

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CHICKEN CHILUPE

3/4 lb. cooked, cubed chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. sour cream
1-2 (4 oz.) cans chopped green chilies
Nacho chips
Cheddar cheese
Taco sauce

Mix together chicken, soups, chilies and sour cream. In a greased casserole, place a layer of crushed nacho chips, followed by a layer of chicken mixture, then a layer of cheese. Continue to layer and top off with taco sauce. Bake uncovered, at 350 degrees for 1 hour.
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TACO SALAD

SALAD:
1 head lettuce
1 lb. hamburger
8 oz. shredded Cheddar cheese
1 can kidney beans, drained
1 chopped onion
4 med. tomatoes, chopped
1 pkg. Doritos or some other nacho chips
1 pkg. taco seasoning (reserve 1 tbsp.)

DRESSING:

8 oz. Thousand Island dressing
2 tbsp. sugar
1 tbsp. taco seasoning (reserved)
1 tbsp. taco sauce

Brown hamburger and drain off fat. Add taco seasoning (remember to reserve 1 tablespoon for dressing). Let meat cool. Layer lettuce, hamburger, cheese, beans, onion and tomatoes in a large container.
Put cheese on top and refrigerate 24 hours.

Dressing: Mix Thousand Island dressing, sugar, taco seasoning and taco sauce. Refrigerate until serving time.

Just before serving: Crush chips (not too small). Add chips and dressing to layered salad and toss.

Note: Smaller portions of layered salad, chips and dressing may be tossed at each meal so that chips don't get soft and lettuce stays crisper.

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MEXICAN CHICKEN PIZZA WITH CORNMEAL
CRUST
Here's a simple method for making homemade pizza -- it can be on your table in 40 minutes!

1 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon coarse salt (kosher or sea salt)
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups Mexican cheese blend (8 oz)
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes or plain diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro

Heat oven to 450°F.
In medium bowl, stir together 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.

Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. Press dough into 14x10-inch rectangle on cookie sheet; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown. Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with green onions and cilantro.

Time-Saver: You can choose to cook your own chicken, or purchase a rotisserie chicken and shred the meat for this pizza.

Makes 6 servings.
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MEXICAN CHOCOLATE COFFEE SHAKE

1 cup cold extra strong coffee
2 tablespoons chocolate syrup
2 tablespoons maple syrup
1 large scoop chocolate ice cream
1 cup cracked ice

In a cocktail shaker or blender, combine chocolate ice cream (or vanilla ice cream for a variation).
Add remaining ingredients and shake or process until icy.

Serve in small tumblers.

If no ice cream is on hand, use 1/2 cup of milk for a less rich rendition.
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MEXICAN STUFFED PEPPERS

4 large green peppers
1 1/2 lbs ground beef
1 packet of taco seasoning
2 cups of Mexican blend (Jack & Cheddar) cheese, shredded
1 package of UNCLE BEN'S® Spanish flavored rice, prepared
1 medium-sized, ripe tomato, diced
1/2 small jar of mild salsa
1 bag of tortilla chips

Wash and clean out the centers of the green peppers. Put them in a shallow baking dish.
Prepare the ground beef according to the directions on the taco seasoning package. Line the bottom insides of each pepper with shredded cheese. Stir the diced tomato into the prepared Spanish rice.

Layer the insides of each pepper with ground beef, rice/tomato combo, and cheese until the pepper is filled.

Top each pepper with cheese and a dollop of salsa. Add remaining rice/tomato combo and ground beef to the pan (arranging around the peppers).

Sprinkle the remaining cheese over the whole pan. -Add dollops of salsa all arround the pan. Cover with aluminum foil.

Bake at 350 for 30 minutes.

Remove aluminum foil and continue to bake for 15 minutes.

Serves 4.

Use the extra meat and rice in the pan to dip tortilla chips in -- it's delicious!

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