Will my children remember my blog along with Beanie Babies, Webkinz, Razor Scooters, and Poggs? Everything is so faddish. It comes and it goes oh so quickly! Every time I get a food magazine it seems like it is dominated by a "new" recipe ingredient. One month every recipe called for sherry vinegar. The next month it was smoked paprika, and then I had to search for Harissa which I was able to find at World Market. It's a paste and not a powder. However, I use these ingredients in my Southern Comfort food. The Middle East meets the Deep South. What a crazy, mixed up world we live in now. Mass communication and international trade makes it possible that a favorite dinner in our MidSouth home is Black Gram Lentils Curry "Dal Bukhara" or Spicy Szechwan noodles. However, when I have my 73 year old mother and 76 year old father over for dinner I need to go a bit bland which happens on Sunday nights. Usually when I have my parents over on Sunday nights we eat Salmon which is loved by all. Nevertheless, yesterday we ventured into the world of chicken. We feasted upon Spiced-Up, Oven Fried Chicken, Beef's Best Friend, and Squash Tunica. I know, beef's best friend should not go with chicken; however, cows at the slaughter house might be prone to promote it.
The recipes follow. Please take liberties. I always do. I feel that a recipe is really just a suggestion and the cook is at liberty to interpret it to the needs of the family and the bounty of the pantry. Baking is an exact science which involves the laws of chemistry; whereas, cooking is an open book where you can write the finish and enjoy the fruits of your labor or imagination.
Spiced-Up, Oven -Fried Chicken
4 cups crushed plain conflakes (from 8 cups whole cornflakes) I used Kroger brand.
2 tbsp smoked parika, to taste
1 tsp garlic powder
1 tsp onion powder
2 to 3 tsp salt
t tbsp frehly ground pepper
3 eggs
1/2 cup buttermilk,or milk
3 chickens (3 to 31/2 pounds eache), cut into 8 ieces each
2 tbsp chopped fresh basil for garnish
1. Preheat oven to 350F. Spray with non-stick cooking sprya or butter each dish.
2. Combine the crushed cornflakes in a large bowl with the spices.
3. Lightley beat eggs with the milk or buttermilk in a bowl.
4. Dip the chicken into the egg mixture, shake off excess, and then into the crumbs, coating well. Place on the baking sheets, leaving space between the pieces.
5. Bake, in batches, for 1 hour or until golden brown and cooked through.
6. to serve, arrange the chicken on a large platter an sprinkle with basil.
Beef's Best Friend
9 medium potatoes
1 stick butter, melted
1 tablespoon salt
2 cups light cream or 1% organic milk (Depending on what the scale said this morning)
Onion juice to taste or onion powder
1/4 or 1/2 cup Cheddar cheese grated
Boil potatoes in their skins. Cool, refrigerate overnight and then peel and grate. Heat butter, salt, cream/milk and onion until hot. Do not boil. Pour over potatoes and gently mix. May be prepared a day or more ahead. Bake in buttered casserole for 1 hour at 350F. Serves 8-12.
This is a very forgiving recipe like Jesus. You can change it to suit your family's tastes and what you have on hand.
Squash Tunica
2 pounds yellow squash, sliced
1 cup water
1 teaspoon salt
1/8 teaspoon sugar, a very Southern ingredient
1/2 stick butter
1 cup grated Cheddar cheese
8 ounces sour cream
1/2 cup chopped onion
1/2 cup Parmesan cheese
Ground salt and pepper to taste
1 cup bread crumbs
3 tablespoons butter
Boil squash in water with salt and sugar. Turn to low, cove and cook about 15 minutes. Drain, return to pan an add 1/2 stick butter. Mash until well blended. Add rest of ingredients, except bread crumbs and 3 tablespoons butter. Pour into 2-quart casserole and top with the bread crumbs. Cut butter into small pieces and put on top of casserole. Bake at 350 F. for 30 minutes. Serve 6-8.
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