SOUTHERN FRIED CHICKEN STRIPS

 

1 egg

½ cup buttermilk

1 cup all-purpose

1 ½ tsp. garlic powder

1 ½ tsp. pepper

½ tsp. salt

½ tsp. paprika

2 lbs. chicken tenderloins

Oil for deep-fat frying

2 tbsp. grated Parmesan cheese

 

In a shallow bowl, whisk egg and buttermilk.  In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika.  Dip chicken into the egg mixture and then the flour mix.  In an electric skillet, heat oil to 375 degrees, fry chicken, a few pieces at a time for 2-3 minutes on each side or until no longer pink.  Drain on paper towels.  Sprinkle with cheese.

SKILLET GLAZED PORK CHOPS             FLORENCE STREMLER

 

4 boneless center cut or loin chops, ¾ to 1 inch thick

Salt and pepper

½ cup maple syrup

2 tsp. Dijon mustard

¼ cup cider vinegar

1 tsp. minced fresh thyme

1 tbsp. oil

 

Trim chops and slash through fat and silver skin, making 2 cuts about 2 inches apart on sides of each chop.  Pat chops dry with paper towels and season with salt and pepper.  Combine maple syrup, mustard, vinegar and thyme in a bowl. 

Heat oil in large skillet over medium high heat until just smoking.  Add pork to skillet and cook until well browned, about 5 minutes.  Turn the chops and add glaze mixture.  Turn heat down to medium low and cook until internal temperature registers 140 degrees, 5-8 minutes.  Remove chops to plate and tent with foil.

Return any accumulated juices to skillet and simmer glaze over medium heat until thick and syrupy.  Pour reduced glaze over pork chops.

REUBEN CHOWDER                                      TASTE OF HOME

1 small onion, sliced

1 tbsp. canola oil

2 cans (14 ½ ounces each) vegetable broth

1 can (14 ½ ounces) beef broth

2 tsp. prepared horseradish

1 tsp. Worcestershire sauce

½ tsp. ground mustard

¼ tsp. celery salt

5 ounces deli corned beef, chopped

1 cup sauerkraut, rinsed and well drained

2 slices rye bread, cubed

4 slices Swiss cheese

In a small skillet, sauté onion in oil until tender.  Meanwhile, in a large saucepan, bring the vegetable and beef broths to a boil; stir in the horseradish,  Worcestershire sauce, mustard and celery salt.  Add the corned beef, sauerkraut and onion.  Reduce heat to low; cover and simmer for 10 minutes. 

Ladle soup into four ovenproof bowls; top with bread cubes and Swiss cheese.  Broil 3-4 inches from heat for 2-3 minutes or until cheese is melted.  Yield: 4 servings

COTTAGE CHEESE SALAD                                        JANNITA REHLING

 

½ bag fruit marshmallows

1 small can mandarin oranges, drained

1 (12oz) carton cottage cheese

1 (9oz.) tub cool whip

1 (8oz.) can crushed pineapple, drained

1 (13oz.) orange jello

Mix cottage cheese and jello.  Let set until thickened.  Add fruit and cool whip.  Add marshmallows

 

BANANA SPLIT SALAD                                          JANNITA REHLING

 

1 (14oz.) sweetened condensed milk

1 (12oz.) tub cool whip

1 (21oz.) cherry pie filling

2 bananas sliced

1 (8oz) crushed pineapple, drained

½ cup chopped pecans

½ cup coconut

1 cup sliced fresh strawberries

Mix milk and cool whip, Fold in remaining ingredients.