07.24.08

The Perfect Southern Fried Chicken

Posted in Southern Specialities at 12:01 am

This is something that my mother used to prepare quite often on Sunday for supper. So I hope ya’ll give this a try and let me know what ya’ll think.

PERFECT SOUTHERN FRIED CHICKEN:

2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces

2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup milk

butter flavored Crisco shortening for frying

1 tablespoon bacon drippings

Wash chicken and pat dry.

In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.

Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375° F. Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350° F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch.

Transfer the chicken to a large platter for serving. Serve with Mashed Potatoes and gravy and your favorite veggies.

Hope to see ya’ll soon. Let us hear from you.

07.22.08

HUSHPUPPIES and I ain’t talkin bout the shoes

Posted in Southern Specialities at 1:28 pm

I cain’t remember if I posted a recipe for hushpuppies but aint no seafood dinner worth anything with out Hushpuppies. So here is my Mama’s recipe.

HUSHPUPPIES:

1 cup cornmeal
1/2 cup flour

1 tsp baking powder
1 tsp salt

1/2 tsp soda
1 brown egg, beaten ( you can use white eggs if you prefer)

1 medium onion, finely chopped
3/4 to 1 cup buttermilk

dash of hot sauce

Combine all dry ingredients. Add egg, milk, and onions,and the hot sauce if using it, mix well. Drop in deep hot fat by spoonfuls and brown on all sides.

Peaches Sweet and Juicy

Posted in Canning and Preserving, conserve at 12:00 am

I love peaches the fresher the better. I love to make jams, cobblers,pies and this oh so sweet conserve. It use two of my ultimate favorite things Georgia Peaches and Georgia Pecans. It is great over ice cream. Give it a try.

Sweet Georgia Peach Pecan Conserve:

5 cups Peaches, ripe, coarse chopped

2 cups Sugar

1 Orange, medium, seeded/chopped

1/4 Lemon, seeded/chopped

1/2 cup Seedless white raisins (I prefer white raisins for this recipe but the black ones work just as well)

1/2 cup Georgia Pecans, chopped

Place peaches in a heavy enamel saucepan. Add sugar, chopped orange and juice, and chopped lemon and juice; mix to blend and let stand 1-2 hours. Place over low heat and cook until fruit gives off quite a bit of juice. Bring to a boil, reduce heat, and let simmer, stirring often, until very thick. Stir in pecans and cook 5 minutes longer. Seal in hot sterilized jars. Put in a water bath canner and process for 15 minutes for pints.

Give this a try and let me know what ya’ll think.

See ya’ll really soon.