Cooking (Ann's Recipes!)
This is all about the Dash...................
Best Fried Chicken in the World !!
1 small (3lbs or less) whole Chicken cut into pieces
3/4 cup - Flour
3 tsp - Paprika
1 tsp - salt
1 tsp - Black pepper (finely ground)
vegetable or canola oil
cast iron or electric skillet
Cut chicken into pieces, place in large bowl, sprinke with 2 tsp salt, cover with water and soak for 30min to 1 hour. Mix Flour, paprika, salt and pepper. Add enough oil to skillet for 1/2 inch depth. Heat oil on Medium/High heat. Drain and pat dry chicken, then roll/rub in flour mixture until each piece is coated. Start with meaty pieces first, then less meaty pieces as chicken begins to brown. Do not overcrowd! As soon as chicken is browned, reduce heat and cook chicken slowly until tender. Drain on brown paper bag or paper towels. (Don't forget the liver & gizzard!)
1 small (3lbs or less) whole Chicken cut into pieces
3/4 cup - Flour
3 tsp - Paprika
1 tsp - salt
1 tsp - Black pepper (finely ground)
vegetable or canola oil
cast iron or electric skillet
Cut chicken into pieces, place in large bowl, sprinke with 2 tsp salt, cover with water and soak for 30min to 1 hour. Mix Flour, paprika, salt and pepper. Add enough oil to skillet for 1/2 inch depth. Heat oil on Medium/High heat. Drain and pat dry chicken, then roll/rub in flour mixture until each piece is coated. Start with meaty pieces first, then less meaty pieces as chicken begins to brown. Do not overcrowd! As soon as chicken is browned, reduce heat and cook chicken slowly until tender. Drain on brown paper bag or paper towels. (Don't forget the liver & gizzard!)
Coconut Sour Cream Layer Cake
1 (18.5oz) pkg - Butter Flavored cake mix
(No...I did not make this from scratch!)
2 cups - Sugar
1 (16oz) carton - Sour Cream
1 (12oz) pkg - Coconut (angel flaked)
1.5 cups - Whipped Topping
Prepare cake mix according to package directions, making two 8 inch layers. When completely cool, split both layers to make 4 layers. Combine sugar, sour cream and coconut; blending well and chill. Reserve 1 cup of mixture for frosting and spread remainder between layers of cake. Combine reserved mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Remember to refrigerate!!
1 (18.5oz) pkg - Butter Flavored cake mix
(No...I did not make this from scratch!)
2 cups - Sugar
1 (16oz) carton - Sour Cream
1 (12oz) pkg - Coconut (angel flaked)
1.5 cups - Whipped Topping
Prepare cake mix according to package directions, making two 8 inch layers. When completely cool, split both layers to make 4 layers. Combine sugar, sour cream and coconut; blending well and chill. Reserve 1 cup of mixture for frosting and spread remainder between layers of cake. Combine reserved mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Remember to refrigerate!!