Uncle Raive’s Calves Liver Casserole

Ingredients: 2 packages of calves liver 1-8oz package mild cheddar cheese (grated) 1 large onion sliced Success® rice canola oil self-rising flour McCormick® Seasoned Salt garlic Powder black pepper Instructions: Rinse liver and allow to drain. Measure oil to a depth of 1-inch. Season liver to taste with seasoned salt, black pepper, and garlic salt. Roll dredge seasoned liver in self-rising flour. Heat canola oil in a frying pan. Brown liver and set aside to drain on paper towels. Pour oil from the frying pan, leaving 1 tablespoon of oil and pan drippings. Brown 2 tablespoons of flour in the pan drippings. Add 1 cup of water and sliced onions. Cook until liquid has thickened and onions have softened. Cook rice in salted water. Drain rice and stir in gravy. Cut liver into bite-size pieces. Add to rice mixture. Pour liver- rice mixture into a 10-inch casserole dish. Top with cheese. Place in preheated oven at 350 degrees F. Bake until cheese has melted. Serve warn from the oven.
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Steak Casserole

Ingredients: 2 pounds round steak (cubed) 1 can chicken & rice soup 1 can cream of mushroom soup 3 tablespoons soy sauce 1 can evaporated milk Equipment: Frying pan Medium-sized casserole dish Large bowl Measuring spoons Instructions: Preheat oven to 350 degrees F. Roll steak in flour. Brown steak in the frying pan. Place the steak aside to drain the excess grease. Mix the remaining ingredients in a large bowl. Place the steak in the greased casserole dish. Pour the ingredients from the bowl over the steak. Cover the dish with foil. Place the dish in the oven for 1 ½ to 2 hours. (Remove the foil the last 15 minutes.) Serve over a bed of rice.
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Honey Curry Mustard Chicken

Ingredients: 6 chicken legs 6 chicken thighs 4 teaspoons good quality curry spice salt and pepper to taste 1 medium sized onion (diced) 1 teaspoon chopped garlic 1/2 cup honey 1/2 cup prepared mustard 2 cups homemade chicken stock or 2 cans low salt chicken broth 2 tablespoons butter 1/3 cup vegetable oil Instructions: In a cast iron skillet, place butter and oil, and heat skillet on medium high heat. In a bowl, season chicken with curry spice, salt and pepper. Can also use Lawry’s® seasoned salt, garlic salt, and creole spice for extra flavor. Add chicken to the skillet and pan fry till golden on both sides. Remove chicken from the skillet, add onions then garlic, and cook till onions turn soft. Pour off the remaining oil, add chicken stock, mustard, honey, bring to a boil, add chicken back to skillet. Place in a 350 degrees F oven and bake till chicken is done.
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Honey Mustard Chicken

Ingredients: chicken wings whole flour 3 tablespoon spoons seasoned salt 2 tablespoon spoons black pepper 1 tablespoon spoon garlic powder 1/2 tablespoon meat tenderizer 1/3 cup of mustard 1/2 cup of hot sauce (preferably Tabasco®) 3 tablespoon of honey 2 1/2 cups of cooking oil (or enough to fry the chicken)   Instructions: Heat the cooking oil in a deep big pot or large frying pan. Rinse wings. Place them in a big bowl. Add seasoned salt, mix in. Then add black pepper, mix in. (Be sure to mix all of your seasonings in separately, put one seasoning in. mix chicken up then add the next seasoning.) Add your garlic powder, mix in. After all of your seasonings are mixed in add your mustard and mix in well. After mustard is added, add your hot sauce mix in well. Now add the honey; mix it all together until all the colors blend. Get a paper or plastic bag and place some flour in the bag. Place chicken in the bag and shake it around. Once all the chicken has been shaken in the bag, you may now add your meat tenderizer, mix in well. By this time your oil should be heated and to a boil, test your oil with a piece of chicken for accuracy. Place chicken in the pot and leave until browned on both sides. Note: Serve with macaroni and cheese, whole kernel corn, dinner rolls, and fresh salad. It’s off da chain!!
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Cynthia’s Screaming Hot Crispy Fried Chicken

Ingredients: flour pepper salt Accent® dried Onions dried Red Chilli Peppers chicken Pieces (not frozen) large bowl large eggs frying oil (vegetable or corn oil is fine, however some like lard) Instructions: Fill your frying pan with about 40% oil and heat to a high temperature. Take chicken and wash thoroughly in a large bowl. Take your pepper, Accent®, salt, dried onions and season your chicken. Add Red peppers liberally. Now add eggs to mixture. Usually 1 egg for every 6 pieces of chicken. Use your hands to make sure the eggs cover every part of the chicken pieces. (If it looks like your seasoning is not completely covering your chicken, re-season, but go light on the salt.) Next cover the chicken pieces with flour. When the oil is very hot, put the chicken in and let fry for about 7 – 10 minutes on each side, depending on the amount of chicken in the skillet and the size of the skillet. Note: The chicken will be crispy, juicy and very spicy. Remember that the more peppers you use the hotter the chicken, so you can season to taste. This recipe allows the cook to season to taste. However, consider that the seasonings will often fall off the chicken, so often more is better.
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Terri’s “Finger Licking Good” Fried Chicken

Ingredients: 1 whole chicken (pieces) 2 eggs 2 cups of milk flour seasoning salt, garlic powder, lemon pepper (all added to your taste) 1 skillet and oil Instructions: Add eggs to milk and beat. Wash chicken and add this to the milk/egg mixture. Let this sit at least 30 minutes. Prepare your flour coating by adding all the seasonings and blend thoroughly. Pour enough oil in skillet to cover most of the chicken and heat. Coat each piece of chicken in the flour mixture and place in oil. Fry on each side until golden brown.
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Porsche’s Fried Chicken

Ingredients: any chicken parts 3 cups of flour or as much needed 2 brown paper bags Lawry’s® Season Salt black pepper Louisiana hot sauce® garlic powder Italian dressing Italian seasoning oil as much needed Instructions: Clean chicken. Start to heat oil. Season chicken to taste with hot sauce, season salt, black pepper, garlic powder, and Italian seasoning. Add a 1\4 cup of Italian dressing. Take the two brown paper bags and put together as one. Put flour in bag and add all dry seasonings. Shake bag to mix seasonings. Check to see if oil is good and hot. Place a couple pieces of chicken in bag and shake. Shake excess off chicken, then place in hot oil. Cook until golden brown. Repeat this process with the rest of the chicken pieces, until the rest of the chicken is done. Goes well with greens and macaroni and cheese.
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Curried Chicken Breast with Spinach

Ingredients: 8 sliced boneless chicken breast (filets) Strong Paprika Cayenne Pepper or Crushed Red Peppers Curry Powder Garlic Fresh or Frozen Spinach Unseasoned Bread Crumbs Salt and Black Pepper Olive Oil Butter Water Instructions: Use a large skillet, cover the bottom with Olive Oil. Heat skillet. Season chicken with Rubbed Garlic, Black Pepper, Paprika, and Cayenne pepper, to your preference of HOT. Season the bread crumbs with Curry powder, and Cayenne pepper but not much. Bread the chicken breast. Fry the breast for about 20 minutes, turning over and over several times. After 20 minutes or so, add three cups of water, and cover the skillet producing a curry sauce. Add excess bread crumbs, no more than a half cup. Cover breast with spinach, and cover skillet. After 5 minutes lightly salt and butter spinach to taste. When the spinach is to you liking, place everything in a deep dish serving platter. Serve with rice or couscous. Be sure to place butter on top of the couscous or rice. You have to add more water and olive oil as the bread crumbs will absorb the oil. Note: This recipe combines African/African American and Dravidian Indian (southern India) tastes.
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Katherine’s Fried Chicken

Ingredients: 3 cups whole wheat flour 2 table spoons of black pepper 2 table spoons of seasoned salt 2 table spoons of garlic powder 1 half cup peanut oil 1 whole chicken cut in parts (or use only chicken breast) Instructions: In a large bowl add flour, pepper, seasoned salt and garlic powder. With hand mix ingredients. Place peanut oil in large skillet and heat at low heat. Flour chicken parts with mixture from bowl and place them in skillet. Brown chicken on each side. Cover skillet and place in pre-heated oven at 350 degrees for one hour and a half. Be sure to turn chicken on each side in order for it to cook thoroughly. Five minutes before removing chicken from oven, add two tablespoons of water to skillet and cover; continue cooking chicken for the remaining five minutes. Note: Serve with Collard Greens, Potato Salad, macaroni and cheese, hot rolls and ice tea.
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