Recipes That Shouldn't Die

Description:

If you live outside of the South, you may not have heard of these. It originally started as the Dwarf House ( the first one is just a few miles from here) and their fried boneless chicken filet sandwiches were so popular, they started Chick-Fil-A franchises.  The word “Chick-Fil-A” is almost synonymous with a fried chicken filet sandwich around here.

Yield: 4 Filets

Ingredients:

3 cups peanut oil

1 egg

1 cup milk

1 cup flour

2 1/2 TBS. powdered sugar

1/2 tsp. pepper

2 tsp. salt

2 chicken breasts, cut in half (pound slightly if they’re too thick)

Method:

Heat oil in pressure cooker to about 400o.  In small bowl, beat together milk and egg. In another bowl, mix sugar, flour, salt and pepper. Dip the chicken in the egg mixture, then the flour mixture.  Fry in pressure cooker. (time will vary according to size of chicken and temperature of oil.  I’d say around 10 minutes.

Credits:

This comes from Theresa Tarone, and it is one of the best restaurant clone recipes I have tried.

 Description:

Want a good meal 30 minutes after you get home without calling Papa John?  This is it.  Almost everything can be done ahead of time. Remember, your crock pot is your friend, and you don’t have to tip your crock pot.

serves 4

Ingredients:

1 2 – 4 lb. boneless  beef chuck roast, shoulder roast, blade roast, anything that is on sale

1 can beef broth

16 little Red New Potatoes, scrubbed (leave the peel on)

4 carrots, peeled and cut in thirds

2 ribs celery, cut in two inch pieces

1 medium onion, peeled

salt and pepper

red wine (cooking wine will do just fine)

olive oil

corn starch, dissolved in cold water

soy sauce

Worcestershire sauce

Method:

IN THE MORNING:

Heat a heavy fry pan. Add a small amount of olive oil and brown the roast well on all sides.  Remove roast from pan, pour off any fat and return to heat.  Add enough red wine to deglaze any tasty pan drippings. Place the roast, beef broth, pan dripping, and onion in the crock pot. Don’t worry if it looks like you  don’t have enough liquid.  Cover and put on low heat setting.  Prepare the carrots, potatoes and celery. Cover and put in the fridge till you get home. Now get out there and do something productive!!

IN THE EVENING:

Carefully remove the roast from the crock pot and wrap in aluminum foil.  Place in a warm oven till you are ready to eat.  Strain the liquid from the roast into a sauce pan.  Discard the onion, or chop it up and add it to the liquid if you like onions. Add the remaining vegetables, cover, and simmer over low heat until tender ( about 1/2 hour).  Add soy, Worcestershire, salt and pepper according to your taste. While simmering, slowly add cornstarch to thicken to your liking. Remove from heat.  Slice the roast in  thick slices and put on serving plate.  Arrange the vegetables around the meat and drizzle the gravy over the top.

 Description:

Many Southerners would consider it sacrilegious to fix catfish any other way than rolling in cornmeal and deep-frying. The whole purpose to this website is to preserve the traditions of family cooking, which sometimes evolves from multi-cultural backgrounds.

serves 4

Ingredients:

2 8 oz. boneless catfish filets, cut in half

Italian seasoned bread crumbs from the store (UGGH!) or make your own

milk

flour

olive oil

fresh lemon slices

herb butter (optional)

Method:

Rinse filets and pat dry.  Dredge in flour, dip in milk, and roll in bread crumbs. Preheat oven to 350o.  Heat a fry pan that is oven proof (cast iron is my favorite).  Add enough olive oil to cover bottom of pan.  Place the filets in the hot oil and cook on one side till browned.  Carefully turn filets over and place pan in oven to cook remaining side (about 10 minutes). Remove from oven and transfer to serving dish.  Drizzle with fresh lemon juice and herb butter (optional).