Category Archives: MOST SOUGHT AFTER

COUNTRY-FRIED STEAK

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1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup buttermilk
1 cup crushed saltines
4 cubed steaks (1lb)
3 tablespoons oil
1 can cream of mushroom soup
1 cup milk

in a plastic bag or bowl, combine flour, salt and pepper. place buttermilk in a shallow bowl. place saltine crumbs in a plastic bag or bowl. coat steaks with flour mixture, then dip into buttermilk and coat with crumbs. in a large skillet over medium- high heat, cook steaks in hot oil for 2-3 minutes, or until golden brown. remove and keep warm. add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. serve gravy with steaks.

4 servings

COATINGS FOR OVEN-FRIED CHICKEN

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BASIC COATING
2/3 cup bisquick
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper

ITALIAN COATING
mix in 1 tablespoon italian seasoning and 1/2 teaspoon garlic powder with the bisquick.

MEXICAN COATING
decrease bisquick to 1/2 cup. mix two tablespoons cornmeal and 1-2 tablespoons chili powder with the bisquick.

ORIENTAL COATING
omit paprika and pepper. mix in 3 tablespoons sesame seeds, 1 tablespoon soy sauce, 1 tablespoon grated lemon peel, 2 teaspoons parsley flakes, and 1 1/2 teaspoons garlic powder with the bisquick.

CITY CHICKEN

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2 pounds boneless pork, cut into cubes
1/2 cup flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup butter OR margarine
3 tablespoons oil
1 envelope onion soup mix
1 (14 1/2 oz) can chicken broth
1 cup water

thread pork on small wooden skewers. combine flour, garlic salt and pepper on a plate; roll kabobs in flour mixture until coated. in a large skillet, heat butter and oil over medium-high heat. brown kabobs, turning frequently; drain. sprinkle with soup mix. add broth and water. reduce heat; cover and simmer for 1 hour or until tender. remove kabobs and keep warm. if desired, thicken the pan juices and serve over mashed potatoes.

4-6 servings

CHICKEN DIVAN

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1 1/2 pounds boneless skinless chicken, cut into pieces
4 tablespoons oil
2 (10 oz) packages frozen chopped broccoli
2 cups chicken broth
2 cans cream of mushroom soup
3 cups minute rice
parmesan cheese

brown the chicken in oil about 5 minutes. add the broth, broccoli and cheese. bring to a boil. stir in rice. cover and remove from heat. top with parmesan cheese.

BAKED CHICKEN BREASTS SUPREME

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1 1/2 cups plain yogurt OR sour cream
1/4 cup freshly squeezed lemon juice
1/2 teaspoon worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon paprika
1 clove garlic, minced
1/2 teaspoon salt, optional
1/4 teaspoon pepper
8 boneless skinless chicken breast halves
2 cups fine dry bread crumbs

in a large bowl, combine first 8 ingredients. place chicken in mixture and turn to coat. cover and marinate overnight in the refrigerator. remove chicken from marinade. coat each piece with bread crumbs. arrange on a shallow baking pan. bake, uncovered, at 350 degrees for 45 minutes, or until juices run clear.

8 servings

CALICO BEANS

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8 ounces bacon
1 pound lean ground beef
1 cup chopped onion
1/2 cup brown sugar
1 tablespoon dry mustard
2 cans pork and beans
1 can lima beans OR butter beans, drained
1 can kidney beans, drained
1/2 cup ketchup
1 teaspoon salt
1 tablespoon vinegar

brown bacon, ground beef, and chopped onions. combine drained ground beef mixture in slow cooker with remaining ingredients. cover and cook on LOW for 3-5 hours.

 

CORN FRITTERS

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1 cup flour
1/4 cup sugar
1 teaspoon baking powder
pinch of salt
2 well-beaten eggs
1 can cream-style corn

sift together flour, sugar, baking powder and salt. blend eggs and corn. gradually stir into dry ingredients, mixing well. in a deep skillet or deep fat fryer, slowly heat oil, at least 2″ deep, to 365 degrees. carefully lower spoonfuls of mixture into hot oil, a few at a time. fry, turning once, until golden brown on both sides, about 5 minutes.

BAKED CHEESE DIP #2

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2 cups longhorn cheese, cubed
1 cup mozzarella OR provolone cheese, cubed
1 cup mayonnaise
1/4 cup onion, finely diced

create a bread “bowl” by hollowing out a round loaf of your choice of bread; reserve bread. mix cheeses, mayo and onion in a bowl and transfer to the bread bowl. bake at 350 degrees (in the bread bowl) for 35-40 minutes, or until cheese is thoroughly melted. serve with reserved bread.

GERMAN CHOCOLATE CAKE

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1 (4 oz) package german sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

COCONUT-PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped pecans

in a saucepan over low heat, stir chocolate and water until chocolate is melted. cool. in a mixing bowl, cream butter and sugar. add egg yolks, one at a time, beating well after each addition. add chocolate mixture and vanilla; mix well. combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. in another mixing bowl, beat egg whites until stiff peaks form. fold into batter. line a greased 13x9x2″ baking pan with waxed paper. spread batter evenly in pan. bake at 350 degrees 50-55 minutes or until a toothpick comes out clean. cool in pan for 10 minutes. invert onto a wire rack to cool completely. remove waxed paper.

FOR FROSTING: combine milk, sugar, egg yolks, butter and vanilla in a saucepan. cook and stir over medium heat until thickened. remove from heat. stir in coconut and pecans. beat until frosting is cool and reaches desired spreading consistency. please cake a serving platter. spread frosting over top and sides.

12-15 servings

BACON-FRIED CHICKEN

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1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2-3 pound chicken, cut up
1/4 pound bacon, cut into small pieces

mix flour, salt and pepper. coat chicken with flour mixture. fry bacon partially in 10″ skillet. cook chicken and bacon over medium heat until chicken is brown, 15-20 minutes. reduce heat. cover tightly and simmer, turning chicken once or twice until thickest pieces are done, 20-30 minutes. (if skillet cannot be covered tightly, add 1-2 tbs water.) uncover and cook 10 minutes.