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Pages From My Mama's Cookbook
David In Indy:
Oh WOW Dottie, that sweet onion jam sounds really good! :D
I'm gonna try that sometime!
Here's another recipe....
Hoosier Country Fried Chicken
You will need:
3 lbs frying chicken (cut into pieces)
Shortening (trans fat free) or Canola oil which is what I've been using lately
1/2 cup of milk
1 egg
1/2 cup of flour
1/2 cup of corn meal
2 teaspoons of garlic salt
2 teaspoons of table salt
1 teaspoon of paprika
1/4 teaspoon of poultry seasoning
1 small pinch of cinnamon
1 teaspoon of black pepper
Blend the milk and egg. Then combine the flour and cornmeal and the seasonings in a paper bag. Shake the chicken pieces in the seasoned flour. Dip the chicken pieces into the egg/milk mixture and then shake chicken a second time in the seasoning to coat thoroughly and evenly.
Melt the shortening or pour the Canola oil in a skillet to about 1 inch deep and heat to 365 F. Brown the chicken on all sides. Reduce the heat to 275 F and continue cooking until the chicken is tender (about 30-40 minutes). DO NOT COVER! Be sure to turn the chicken pieces several times during cooking. Drain the chicken pieces on paper towels.
If you do not like corn meal, you may leave it out and increase the flour to 1 cup.
For extra crispy chicken, add finely crunched corn flakes to the flour/corn meal mixture.
For extra spicy chicken, increase poultry seasoning to 1/2 teaspoon and black pepper to 2 teaspoons.
For those of you on a diet, remove the chicken skin before frying for a fat free fried chicken! :D (Try to say THAT fast three times in a row!!)
Enjoy!! :D
David In Indy:
Fried Green Tomatoes
This is very popular in Indiana and one of my favorites for lunch!!!
You will need:
4 medium green tomatoes (If you don't like green tomatoes, you can substitute with half ripened ones)
1/2 cup all purpose flour
2 1/2 teaspoons table salt
2 1/2 teaspoons sugar
1/4 teaspoon pepper
3/4 cup milk
Shortening or Canola oil
Thoroughly wash tomatoes, but do not peel them. Cut the tomatoes into 3/4 inch slices and place on paper towels to drain. Combine the flour, salt, sugar and pepper. Dust the tomatoes in the flour mixture on both sides. Add the milk to the remaining flour mixture to make a thick batter. Dip the floured tomatoes in the batter. Fry in the hot oil 1/2 inch deep until golden brown on both sides. This recipe makes about 6 servings.
I always make a sandwich of my fried green tomatoes with white bread and mayonnaise. They are also very good served plain on a plate! :D
David In Indy:
--- Quote from: opinionista on July 20, 2007, 01:24:30 pm ---For those of you who enjoy Gazpacho (the Spanish cold soup), you might want to try Salmorejo. It's similar to Gazpacho but thicker. I got the recipe from a cookbook.
--- End quote ---
Natali, I'm going to try your soup sometime soon. It sounds WONDERFUL and fairly easy to make! Thanks for posting the recipe!! :D
David In Indy:
Please Stay Tuned For The Fry Bread Recipe!!! :D :D :D :D :D
Mmmmmmm..... Yummy!!!! :D
David In Indy:
Fry bread has been popular on the Sioux side of the family for hundreds of years. I was raised on fry bread, and mom would make it once or twice a week, especially on the weekends. Fry bread recipes will vary from tribe to tribe, but the one below is a popular Lakota Sioux recipe and one my mother frequently used. Enjoy!! :D
Lakota Fry Bread
You will need:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup sugar
1/2 cup instant nonfat dry milk
1/4 teaspoon salt
1 cup water
Vegetable oil, for deep-frying
In a large bowl, mix the flour, baking powder, sugar, dry milk, and salt together. Stir in the water until you have a sticky dough.
Turn the dough out onto a floured surface and sprinkle with flour. Roll out to a 16-by-12-inch rectangle, about 1/2 inch thick. Cut the dough into twenty-four 2-inch squares. Cut a 1/2-inch slit in the middle of each square.
Add enough oil to a deep cast-iron skillet or a deep-fat fryer to reach a depth of 1 to 2 inches and heat it to 350 to 365 degrees. (The oil is ready when a piece of dough sizzles as soon as it is placed in the pan.) In batches, fry the squares of dough, turning once, until browned on both sides, about 3 minutes total. Transfer to paper towels to drain. Serve warm.
Fry bread is very good served plain, sprinkled with cinnamon sugar or drizzled with berry syrup, or topped with your favorite taco ingredients.
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