1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying
Season chicken pieces with salt, pepper, and paprika. Roll in flour. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
3-4 diced up boiled eggs
1 tsp of garlic powder
1 small diced purple onion (optional)
1-2 tsp vinegar
1/2- 1tsp mustard
Slice up the potatoes, warm them on stove in a big pot. In a seperate bowl, mash the yolks of the boiled eggs with vinegar, and throw in the diced egg whites. Fold in the warm potatoes and sprinkle in garlic powder, and mix. Then add mayo – starting slow. Add the onion, stir. Add the mustard last – mainly just for color. Stir and serve warm!!!
Strawberry Lemonade
1 (12 oz) can frozen lemonade concentrate
2 (25 oz) bottles sparkling water
6 to 8 fresh strawberries
lemon slices (optional)
Place the frozen concentrate in a pitcher and mix according to the label directions, replacing water with the sparkling water. Put the strawberries in a blender and puree until very smooth. Mix the strawberry puree into the lemonade. Garnish with lemon slices (if desired) and serve!
**For the picnic you could put the drink in a thermos!
3 eggs
1 cup dark corn syrup
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
1 (9 inch) unbaked pastry shell
In a small bowl, lightly beat the eggs. Stir in the corn syrup, sugar, butter, vanilla and salt. Add pecans and mix well. Pour into pie shell. Cover edges loosely with foil. Bake at 350 degrees F for 20 minutes. Remove foil; bake 20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Creamy Fruit Salad
2 medium bananas, diced
2 medium apples, diced
1 lemon, juice of
1 (20 ounce) can pineapple tidbits, drained, juice reserved
2 cups sliced strawberries
2 cups grapes
1/4 cup pecan, chopped
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix or vegetarian sugar-free instant vanilla pudding mix
1/2 cup water
1 packet of powdered parmesean popcorn
parmesean cheese (optional)
1 box saltine crackers
1 pkg. dry ranch dip mix
3 tbs. crushed red pepper
2/3-1 cup canola oil
Mix oil, ranch mix and pepper in measuring cup or small bowl. Put all crackers in the largest bowl you have. Pour oil mixture over crackers and begin carefully and lightly stirring with hands(being careful not to break crackers) until all crackers are covered. You can serve right away and they’ll be a bit greasy, or put the crackers on paper towels in another bowl for about an hour to dry a bit.
1 block of sharp cheddar cheese
1 block of white or regular cheddar cheese
1 jar of pimentos
salt and pepper
onion powder
To give the pimento cheese a kick you can add minced jalapenos.
2 (3oz) pkgs chicken flavored ramen noodles, uncooked
1/2 c sugar
1/3 c vegetable oil
1/4 c cider vinegar
1 (16 oz) pkg cole slaw
1 cup peanuts
1/4 cup sunflower seeds, shells removed
Combine seasoning packets from ramen noodles, sugar, oil, vinegar and 1/4 cup water in large bowl. Stir until sugar is dissolved. Add slaw. Crumble ramen noodles and add to slaw mixture; toss to coat. Cover and refrigerate at least 6 hours or overnight. Stir in peanuts and sunflower seeds just before serving.
Stuffed Eggs
6 eggs
butter, melted
salt and pepper
Boil six eggs for 10 minutes. Drain off the hot water and cover with cold water. When the eggs are cold, remove the shells. Cut in halves and scoop out the yolk. Mash this yolk, season with salt and pepper and melted butter and refill. Fasten the two halves with toothpicks. Great for picnics.
