Karens Fried Chicken

 Now mind you... this is how they did chicken back in the day. And today, we love the taste but most of us are more health conscious and opt out of vegetable shortening. Or they bake their fried chicken instead of frying it. 

That said... I found her little recipe and her handwriting along the side that says step by step how to make it. 

If you dare to make it... you'll fall in to deep abiding love. Maybe make this recipe once a year ? 

1 (3- to 3-1/2-pound) whole chicken, cut into 8 pieces

2 1/2 teaspoon salt, divided

2 cups all-purpose flour

1/2 teaspoon garlic powder

3/4 teaspoon cayenne pepper

1 teaspoon black pepper

1 cup buttermilk

2 cups vegetable shortening

              Place chicken in a large bowl and add enough water to cover. Add 2 teaspoons salt and soak chicken 20 minutes.  In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic  and cayenne pepper and black pepper; mix well. Place buttermilk in another shallow dish.

       Remove chicken from water and dip in flour mixture, coating completely. Dip chicken in buttermilk then in flour mixture again, coating all sides.

      In a large  pot, heat shortening over medium-low heat until hot but not smoking, about 300 degrees F.

      Place coated chicken in soup pot in batches and fry 8 to 10 minutes per side or until golden and juices run clear. Drain on a paper towel-lined platter and serve immediately.

Parker House Rolls

Found this yummy recipe a few years back. It makes the BEST Parker house rolls around. YUM!

Ingredients

• 1 1/4-ounce packet active dry yeast
• 1/2 cup sugar
• 7 1/2 to 8 cups all-purpose flour, plus more for dusting
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
• 2 cups whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 tablespoon kosher salt, plus more for sprinkling

Directions

Bloom the yeast.

Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.

Make the dough.

Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.

Let it rise.

Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.

Shape the dough.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).

Cut the dough.

With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

Shape the dough.

One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

Bake the rolls.

Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

(complements of Alex Guarnaschelli) 

Grandma Keetons Cranberry Salad

My grandma always had this for me when I used to stay with her. I just love it! And I always always always serve it in my mommies bowl. 

Recipe Ingredients:

1 bag frozen cranberries
1 bag mini-marshmallows
2/3 - 1 cup granulated sugar
1-16oz can crushed pineapple, drained
1-lg container Cool-Whip
Any type of nut if desired (I don't put them in as too many are allergic)
 

Recipe Directions:

Grind the cranberries in food processor (makes an unholy racket so make sure everyone's awake!), mix with marshmallows & pineapple (you may add the nuts here if desired).  Sprinkle with sugar and stir well.  Refrigerate overnight stirring occasionally.  Just before serving, fold in Cool-Whip.  This will keep for several days in the refrigerator, some juice will come to the top, but just stir it back into mixture.  YUUUUMMMMY!!!

Karen's Norwegian Potatoes

 SOOOOO GOOD!!! 

1 cup butter, divided
2 cups coarsely chopped onion
3 lbs. potatoes, peeled and cut into ½ inch chunks (8 cups)
4 cups sliced (¼ inch rounds) carrots
2 teaspoons salt
1 ½ teaspoons coarsely ground black pepper
1 teaspoon nutmeg

1. Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9 inch by 13 inch ovenproof glass baking dish with vegetable spray. Set aside.

2. Bring 4 cups of water to a boil.

3. Melt ½ cup of the butter in a Dutch oven or heavy bottomed casserole over medium heat. Add onion and cook until translucent, 5 to 7 minutes.

4. Add potatoes, carrots, salt, pepper, and nutmeg. Cook 1 minute, stirring with a wooden spoon. Remove to prepared baking dish.

5. Add enough boiling water to cover vegetables. Cover with foil and place in oven. Bake about 40 minutes, or until vegetables are tender when pierced with the tip of a knife.

6. Remove from oven. Drain vegetables in a colander.

7. Line a 17 inch by 11 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray. Arrange vegetables in an even layer in prepared pan.

8. Melt remaining ½ cup butter and pour over vegetables. Return to oven and bake for 55 minutes, shaking pan every 15 minutes, until brown and crispy. Serve immediately.

Chicken and Bean Sprout Stir Fry

1 1/4 lbs boneless skinless chicken breasts
2 cups bean sprouts, rinsed and dried
2 1/2 tablespoons vegetable oil, divided
1 1/2 teaspoons gingerroot, minced and pared
2 garlic cloves, minced
3/4 cup scallion, chopped
3/4 cup carrot, chopped
3 -4 tablespoons reduced sodium soy sauce
3 tablespoons honey

In a wok or large heat 1 1/2 tablespoons oil over high heat; add sprouts and cook, stirring quickly and frequently, until lightly browned and tender, 1 to 2 minutes. transfer sprouts to plate and keep warm.

To same wok add remaining oil and heat for 30 seconds to 1 minute; add chicken, garlic, carrots and ginger and stir-fry for 2 minutes.

Add scallions and continue stir-frying until chicken is tender and browned on all sides, 2 to 3 minutes longer.

Add soy sauce (to taste) and honey and mix well; cook, stirring constantly for 1 minute longer.

Top warm sprouts with chicken mixture.

Easy Goulash

My mom made goulash all of the time. Contrary to today goulash, this isn't the type that is hamburger noodles and spaghetti sauce. That's spaghetti with a noodle change.
Try this one night and your family will fall in love!

1 pound lean ground beef uncooked
1/2 chopped onion
2 c tomato juice or V8
1 cup water
2 cups macaroni
2 T sugar
1/2 t salt
1/4 t pepper
1/4 t chili powder
1 8oz can tomato sauce

Add all of the ingredients at once in a deep skillet. Yes the macaroni is not cooked yet. Boil for 10 minutes or until the macaroni is done. Stirring occasionally. Want to cook the macaroni first? go for it!

I should add: you are more than welcome to cook rinse and drain your hamburger and pre cook your noodles :) I do this too. Back when my mom was growing up they didn't count calories and they used all the fat that was in their ingredients it seemed! LOL
So feel free to make the adjustments to how its prepared  The outcome is the same yummy goulash that tasted like moms :)

Cheese Ball

Who doesn't love a great cheese ball!? This is defiantly a crowd pleaser that's for sure. Every time I make it, it 's one of the first things to vanish!

2 (8oz) packages of cream cheese room temp
2 cups shredded sharp cheddar cheese
1 T chopped pimento
1 pkg of mixed sweet peppers (I chop one of each little pepper for color but you can use just a green, yellow or red pepper if you would like.
1 T finely chopped onion
2 t. worcestershire sauce
1 t. lemon juice
dash of ground pepper
dash of salt
finely chopped pecans


This is not one of those recipes where we need 8 bowls, 8 sets of directions. I mean after all we have a party to get ready for and we want to keep everything simple right!?!?!

So cream that cheese and mix in the rest of the ingredients except the nuts and chill. Once its chilled roll into ball and roll that baby into the nuts.