A GOOD southern meal!

1. 
   

   Southern Pride Week

   
   

   First up food....

   
   

   FRIED CHICKEN

   

   
   

   INGREDIENTS

   ·   1 broiler/fryer chicken (2 1/2 to 3 pounds), cut into pieces

   ·   Oil for frying (peanut oil recommended)

   ·   2 eggs

   ·   1/4 cup water

   ·   Liquid flavorings

   ·   Salt and black pepper to taste

   ·   2 cups all purpose flour

   ·   Seasonings (herbs and spices)

   
   

   DIRECTIONS

   1.    Cut chicken into pieces. Wash the chicken thoroughly, let drain until needed.

   2.  Start your oil heating while you go through the other steps. If you are using a deep

    fryer, fill it according to the manufacturer’s instructions. If you are cooking the  chicken on your stove top then get a deep pot and fill it 1/3 full with oil. Turn the burner to medium high (6 on a scale of 10) and heat the oil to approximately 350    degrees F.

   3.In a bowl mix the eggs and water. If you are going to use liquid flavorings (hot sauce, worcestershire, soy sauce, etc), add it now. Whip the mixture with a fork until thoroughly combined; this becomes your egg wash.

   4.   Add the salt and pepper to the flour along with other desired seasonings (garlic powder, sage, onion powder, etc.) to make your own "secret blend"; stir to combine. Or, plain flour works just fine.

   5.   Dip the chicken pieces in the egg wash and dredge them in the flour. If you want a thicker crust on the chicken, dip the pieces in the flour first, then the egg wash and then the flour again (this will, of course, require more flour).

   6.  Place chicken pieces in hot oil. Cover and fry until crisp and golden, about 15 to 20 minutes. Sprinkle lightly with salt while the pieces drain on paper towels

   
   

   FRIED OKRA

   

   INGREDIENTS

   ·   1 lb fresh okra , cut into pieces (don't use the top of the stem)

   ·   2 -3 cups cornmeal

   ·   1 egg

   ·   2 cups buttermilk (regular or lowfat milk is fine, too)

   ·   salt and pepper

   ·   oil

   
   

   DIRECTIONS

   1.   In a big bowl beat egg with a fork, pour milk in and combine. Pour the cornmeal in another big bowl.

   2.     Pour oil IN DEEP FRYER or in a big skillet halfway up

   3.Set heat to Medium-high.

   4.   Put some okra pieces in milk mixture and then coat in cornmeal batter.

   5.  Fry in skillet 10-15 min, occasionally turning/stirring them around. They are done when crispy and golden brown but not black!

   6.  Drain on paper towel lined plate. Sprinkle with salt and pepper

   7.   Repeat with rest of okra till all gone. Enjoy!

   
   

   
   

   SKILLET CORNBREAD

   

   
   

   INGREDIENTS

   ·   1 tablespoon vegetable shortening, for skillet

   ·   2 cups yellow cornmeal

   ·   1 1/2 cups flour

   ·   2 teaspoons salt

   ·   2 teaspoons baking powder

   ·   1 teaspoon baking soda

   ·   2 tablespoons sugar, optional

   ·   3 eggs, beaten

   ·   2 cups milk

   ·   1/4 cup melted butter

   ·   melted butter for brushing top

   
   

   DIRECTIONS

   1.       Preheat oven to 425°. Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making batter.

   2.    In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.

   3.    In another bowl, whisk together the eggs, milk, and butter. Combine with dry ingredients and stir until all ingredients are moistened. Batter will be like a thick pancake batter.

   4.   Carefully, with heavy oven mitts, lift skillet out and turn to coat all of the inside surface with oil. Pour in batter and return to oven. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.

   
   

   
   

   
   

   POTATO SALAD

   

   INGREDIENTS

   ·      5 lbs. potatoes

   ·      1 doz. eggs

   ·      1/2 c. mustard

   ·      Salt and pepper to taste

   ·      4 lg. onions

   ·      1 sm. jar pickle relish

   ·      1 c. mayonnaise

   
   

   DIRECTIONS

   1.    Cook potatoes until tender, cut into bite size.

   2.     Boil eggs,, cut into small pieces.

   3.    Mix the potatoes, eggs, onions, mustard, sweet pickle relish and mayonnaise together, salt and pepper to taste.

   4.    Additional mustard and mayonnaise can be added for a moister texture.

   5.    To bring out the flavor, chill overnight.

   
   

   FINISH IT OFF WITH SOME GOOD OLE' SWEET TEA - MILOS

   

   
   

   
   

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