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- FROM MY FAMILY TO YOURS
| Ingredients: |
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• 1 (3 1/2-pounds) frying chicken, cut up, or your favorite chicken parts |
| Directions: |
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Rinse the chicken and pat it dry. Beat the eggs in a 9 by 13-inch dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated. Put enough shortening or oil in a cast iron pan or electric skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375 degrees F. Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325 degrees F for electric skillet, and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter. |
| Ingredients: |
4 cups collard greens, washed and chopped |
| Directions: |
1. In a large skillet, melt bacon grease over low heat. Add garlic and onion, stir, and sauté for about five minutes, until fragrant and translucent. 2. Deglaze pan with red wine, then add collard greens and balsamic vinegar. Stir continuously for about five minutes, until the greens begin to wilt and turn bright green. 3. Add mustard and honey crème syrup, stir thoroughly to coat all the leaves, and remove from heat. Serve immediately. Serves 2. What looks like a huge pile of raw greens turns out to be just right for two people! Double or triple recipe as desired, but don’t cook too much! These are best freshly cooked—leftover greens don’t translate. |
| Ingredients: |
1 pound salmon fillet |
| Directions: |
Preheat the grill to medium-high heat. Season the salmon with salt and pepper. Whisk together the maple crème syrup, chives, olive oil and lemon juice to obtain a well-combined marinade. Place the salmon in a shallow dish and pour the marinade over it. Turn to coat the other side. Grill the salmon until flaky and browned, 5 to 7 minutes per side. Serve immediately with summer vegetables or a salad. |
