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Monthly Archives: September 2020

Special Fried Chicken

30 Wednesday Sep 2020

Posted by wrks4me in Baking, Main Dishes

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Tags

Chicken, Fried

(Check it out against the Colonel’s. Not the same but truly delicious)

This recipe fell out from one of my mom’s recipe books. It’s been there for decades till fate stepped in and fell into my hands. Wasn’t a fan of much of the fried chicken recipes but this one is truly delicious and even better the next day.

Ingredients

  • 2 small frying chickens (cup up)
  • 1 cup flour
  • 1 tbsp salt*
  • 1/2 tbsp celery salt*
  • 1 tbsp dry mustard
  • 1/2 tbsp black pepper
  • 2 tbsp paprika
  • 1/2 tbsp garlic salt*
  • 1 1/2 tbsp meat tenderizer (I think this is actually MSG (Monosodium Glutamate) which I didn’t use)
  • 2 tbsp ground ginger
  • 1/4 tbsp thyme
  • 1/4 tbsp basil
  • 2 eggs
  • 1/2 cup milk

Directions

  1. Mix dry ingredients together and put half each into two plastic bags.
  2. Beat 2 eggs and milk together in a bowl
  3. Put pieces in one of the plastic bags and toss
  4. Dip the coasted chicken in the egg mixture
  5. Put one piece of chicken at a time in other plastic bag and toss to coat
  6. Fry 2 or 3 pieces of coasted chicken until lightly brown (3 or 5 minutes)
  7. When all the chicken are fried, put on a rack in the oven at 325 for 1 hour or until done.

*(If using garlic powder and celery seeds, you can can use the salt, but if using garlic salt and celery salt you might want to use eliminate the extra salt)

Enjoy

Earthquake Cake

26 Saturday Sep 2020

Posted by wrks4me in Dessert

≈ 1 Comment

Tags

Cake, Chocolate, Coconut, Earthquake, Pecans

Ingredients

  • 1 box your favourite Chocolate Cake Mix (do not prepare as directed on box, use instructions and ingredients below)
  • 1/3 cup oil
  • 3 eggs
  • 1 1/3 cups water
  • 2/3 cup shredded coconut
  • 2/3 cup chocolate chips
  • 1/2 cup chopped pecans
  • 8 oz cream cheese
  • 1/2 cup or 1 stick, unsalted or salted butter
  • 3 3/4 cups of icing sugar

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
  3. Sprinkle the coconut, chocolate chips, and the chopped pecans over the bottom of the pan.
  4. Mix the chocolate cake mix along with the oil, water and eggs using a spatula or hand mixer.
  5. Pour the cake mix over top of the coconut/chocolate chip/pecan layer.
  6. In a saucepan or fry pan, melt the butter and cream cheese together.
  7. Using a spatula or hand mixer on low, add the butter/cream cheese mixture together with the icing sugar until it’s smooth.
  8. dollop the mixture on top of the uncooked chocolate cake in the pan, and swirl using a knife into the cake mix.
  9. Bake for 35-45 minutes. Using a toothpick to test the doneness will not work as the mixture is too gooey. Just make sure it doesn’t wobble too much.

Enjoy

Curry Chicken Salad Sandwiches

12 Saturday Sep 2020

Posted by wrks4me in Appetizers, Main Dishes

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Ingredients

  • 4 cups cubed cooked chicken breast (or dark meat blend)
  • 1-1/2 cups dried cranberries
  • 2 green onions, thinly sliced (or use 2 Tablespoons of chives or sweet onion)
  • 2 celery ribs, finely chopped
  • 1 cup fat-free mayonnaise
  • 1/4 cup chopped sweet pickles
  • 1/2 teaspoon curry powder
  • 1 Tablespoon honey
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup chopped pecans, toasted
  • 16 dinner rolls (Brioche or soft rolls
  • Butter

Directions

  1. Put chicken, cranberries, celery, green onions, pickles into a bowl
  2. Mix honey, curry powder and mayonnaise together in a separate bowl
  3. Blend together the mayonnaise and chicken mixture
  4. Butter the split rolls and spoon the blended chicken mixture onto the rolls

Enjoy

Note: you can also serve this chicken salad mixture on top of a salad instead

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