OUR FAVORITE RECIPES --


Before carotid artery surgery, a low-fat diet, and eggplant recipes...
LEMON BUTTERMILK POUND CAKE

1 cup shortening
1 stick butter (margarine OK)
2 1/2 cups sugar
4 eggs
3 1/2 cups plain flour
1/2 teaspoon salt
1/2 teaspoon soda
1 cup buttermilk
1 teaspoon lemon extract

Cream shortening, butter and sugar until fluffy. Add eggs one at a time and beat. Alternate flour mixed with salt and soda and buttermilk mixed with extract. Bake at 325 degrees for about 1 hour and 15 minutes in a greased and floured tube cake pan.

I've tried 34 other pound cake recipes, but this one is the best! Cline's favorite recipe and mine, too. Thank you, Betty Feezor.

(Host of the Betty Feezor Show, who taught my generation cooking between episodes of "As the World Turns" and "The Guiding Light." )

CROCKPOT MACARONI AND CHEESE

1 lb. macaroni, cooled & drained
1 stick margarine, melted
Salt & pepper
1 can cream of cheese soup
1 can evaporated milk
3/4 lb. sharp cheese, grated
2 eggs
1/2 cup milk
Paprika

Mix macaroni, margarine, salt & pepper. Add soup, canned milk, cheese, eggs, and milk. Place in crock spot. Sprinkle top with additional cheese and paprika. Bake at low heat for 3 hours.
---Delicious, easy recipe from our sister-in-law, BRENDA HAMRICK

SWEET CANTALOUPE

Step 1: Select the best cantaloupe. Sniff on the navel end. If there is absolutely no cantaloupe smell, it's a dud. Keep sniffing.

Step 2: Most cantaloupes are not sweet enough. Period. It's not your fault -- it may be the weatherman's.

There is a remedy!!! After you have peeled and sliced your cantaloupe, SPRINKLE SUGAR OVER IT. Toss or stir lightly.

Step 3: Doctoring your cantaloupe is not the unpardonable sin. Yet most Southern women I know would sooner have a facelift than sweeten their cantaloupes.

Step 4: Get ready for the reaction around your supper table. Family and friends will claim you have the gift for picking out a good cantaloupe. They'll ask what your secret is. However, wait till you're not in mixed company to spill the beans about cantaloupes.


SOUTHERN FRIED CHICKEN - all the details

1 chicken, cut up for frying (or chicken breasts, tenders, etc.)
1 cup buttermilk
1/2 teaspoon pepper
1 cup flour
2 teaspoons salt
2 teaspoons paprika
1 teaspoon dried thyme (the secret, essential spice)
2 tablespoons dried minced onion (optional if in the mood)
Oil for cooking

Skin chicken. Pour the buttermilk in a flat bowl. Place the flour and seasonings in a plastic bag, (such as from buns, rolls, etc.) Shake the dry ingredients to mix the seasonings. Place chicken, one piece at a time, into bag and shake to coat. Lay out on tray or platter until all pieces are coated.

Then, roll or dip the coated chicken pieces, one at a time, in the buttermilk. As you take each piece out of the buttermilk, let the excess milk drip off. Then place the chicken piece back in the plastic bag and shake gently to give it a second coating.

Now the chicken will have a moist, thick coating. Carefully remove the chicken piece and lay on your tray or platter until all pieces have been coated a second time. Usually I run out of the flour/seasoning mixture and so will add about half again the amounts of flour/seasonings to the bag. The stuff in the bag is starting to get gooey from the buttermilk by now.

Note: If you have time to refrigerate the coated chicken for 30 minutes or longer before frying, the coating will come together and stay on better; however, I usually don't have the time.

(You can fry the chicken in a fry daddy. This is my husband's preferred method -- if he is trying to fry chicken. To a Southern woman, a fry daddy is cheating.)

Instead, I fry chicken in an electric and/or black skillet. Pour oil to about �-inch depth in frying pan and heat to medium high heat (350). Add a little bit of margarine to give extra flavor to oil. Carefully place each piece of chicken in the pan, thickest pieces in the middle. Try not to let the pieces touch any more than is necessary.

Brown each piece to a nice golden brown, about 5-8 minutes. Watch carefully and adjust heat so that it doesn't get too brown. DO NOT move the chicken around or turn at this point or the coating will fall off. Once this first side is nicely browned, reduce the heat to low and cook this side for 15 minutes, uncovered.

Turn the heat back up to medium high (350.) Let the crust get crisp again. Now, you are allowed to turn the chicken. Using 2 large spoons (for gentleness), turn each piece over and repeat the above process: brown for 5-8 minutes without disturbing, reduce heat to low and cook for 15 minutes, then turn the heat back up to medium high to crisp this side of the crust. Add extra oil to the pan if needed as you are cooking.

The chicken should be done by now, unless Spencer did the shopping and the chicken is as big as a turkey. Test doneness by inserting fork in thickest piece. The fork should go in easy. When the chicken is done and then all crisped up, carefully remove from pan and drain on paper bag or paper towels.

Other tips: Nanney used to brown her chicken on both sides on top of the stove, then she finished cooking the chicken in the oven. Just set the black skillet in the oven, uncovered, and bake at 350-375 degrees for 30-45 min. This works and is easier than the above method. Messes up the oven, however.

OF COURSE, IF YOU ARE COOKING SMALLER PIECES, SUCH AS TENDERS, YOU DON'T NEED TO COOK NEAR AS LONG. BASICALLY YOU JUST BROWN THEM GOOD AND THEY ARE DONE. THE ABOVE INSTRUCTIONS ARE FOR STANDARD FRYERS, CHICKEN BREASTS, ETC.

SPOON MUFFINS

Mix: 2 cups warm water
1 pckg. yeast
1/4 cup sugar
Add: 4 cups self-rising flour
1 egg
1 1/2 sticks melted margarine

Stir together. Spoon into generously greased muffin tins. Bake at 350 degrees for 20 minutes. Makes 24 large muffins. Dough may be kept for days in refrigerator.

Very quick, easy, yummy, and the men love them. What else matters?

--Recipe from Nancy Welch TV Show (1970s - Spartanburg, SC)

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