|FRIED CHICKEN FLOUR SEASONING AND|
|2 tsp||ground black pepper|
|1 1/2 tsp||paprika|
|4 tsp||garlic powder|
|2||cut up whole chickens|
|2 c||vegetable oil, as needed for frying|
|HONEY HOT CHICKEN GLAZE|
|2 c||hot sauce (like louisiana hot sauce)|
|1 1/2 stk||butter|
|1 tsp||lemon juice|
Rinse chicken in cold water.
2 In medium bowl mix together flour, salt, pepper, paprika, and garlic.
3 In a separate bowl beat eggs, add milk and whisk together.
4 Heat oil in skillet to 350 degrees.
5 Utilizing the largest pieces first (breast, thighs, ect.) dip chicken in egg and milk mixture. Then place in seasoned flour, toss and coat completely. Shake off excess and place carefully in hot oil.
6 Let cook for 10-12 mins on each side until the juices run clear.
7 Honey Hot Chicken Glaze
Melt butter in a medium sauce pan.
8 Add hot sauce, sugar, honey, and lemon juice.
9 Stir over medium heat until sugar is dissolved.
10 Take fried chicken and toss in glaze sauce and serve.
3 large sweet potatoes
2 tbs margarine
1 1/3 cup sugar
1 1/2 tsp vanilla extract
1 tsp ground nutmeg
1 tsp ground cinnamon
2 1/2 cups water
1. Peel the sweet potatoes and cut them in half the long way (tip to tip), then cut each half into 3/4 inch slices.
2. Melt the butter and margarine in a pot. add sugar, nutmeg cinnamon, vanilla, and water and bring to a boil.
3. Add sweet potatoes to pot and stir. Reduce heat to low and cover.
4. Cook for about 45 minutes to an hour or until potatoes are “candied. They should be tender but a little hard around the edge. Serve hot.
2 cups peeled, cooked sweet potatoes
1 1/4 cups sugar
1/2 stick melted butter
1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
9-inch unbaked pie crust
3 egg whites
Preheat the oven to 350 degrees F.
For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.
For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.
1 9 inch pan prepared cornbread
5 slices wheat or white bread (crumbled up in small pieces)
2 bell peppers
1 stalk celery
4 tbsp sage
4 tbsp poultry seasoning
1 1/2 tbsp celery seeds
1 can cream celery soup
1 stick margarine or butter
2 cans chicken broth or stock
Seasoning salt to taste
Pepper to taste
Dice onions, pepper and celery. Add crumbled bread and cornbread, sage, poultry seasoning, celery seeds, cream celery soup, butter, pepper, seasoning salt and chicken broth to the diced onions, pepper and celery in a large bowl and mix together. Add in 3 eggs to mixture. Use ½ stick of margarine to grease 9 inch baking pan.
Pour dressing mixture into pan. Bake at 325 degrees Fahrenheit until brown.
Serve with cranberry sauce.
BAKED TURKEY WINGS
4 turkey wings
3 tablespoons seasoning salt
3 tablespoons black pepper
2 tablespoons of granulated garlic
1 14-ounce can of low fat/low sodium cream of celery soup
1 sliced yellow onion
1. Wash wings under cold water. Pat dry.
2. Combine seasoning: salt, pepper, and garlic. Season wings with mixture and set aside.
3. In a large roasting pan, add the cream of celery soup and 1/2 cup of water and mix together.
4. Place the seasoned turkey wings into the roasting pan so each is partly submerged in the soup.
5. Add onions on top.
6. Cover the dish with foil or lid.
7. Bake at 375 for an hour, turning the wings halfway through.
1 smoked turkey leg
1 large onion
3 cups chicken bouillon
1/2 stick margarine (to make it more healthy)
1 1/2 tablespoons sugar
3 1lbs, or 3 large bunches of collard greens (washed and cut)
Seasoning salt and crushed pepper to taste (about 1 tablespoon of each)
Chop 1 large onion. In a large pot, combine 3 cups of chicken bouillon, 1 large onion (chopped), 1/2 stick of margarine, 1 1/2 tablespoons of sugar and 1 smoked turkey leg, seasoning salt and crushed pepper.Heat on medium. While broth is heating up, take 3 1lbs, or 3 large bunches of collard greens, wash and cut them. add collard greens to broth and cover, cook for 1 hour and 45 minutes or until greens are tender.
Adjust seasoning to taste.