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Fried Chicken with Creamy Gravy
⁄
cup milk
1
2
1 cup all-purpose flour
1 tsp. paprika
⁄
tsp. poultry seasoning
1
4
1 cup chicken broth
1 (4–lb.) whole chicken, cut into pieces
• In a medium bowl, beat together
• In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper
and poultry seasoning.
• Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg
mixture, then once more in flour mixture.
• In the deep fryer, heat oil to 365°F until ready.
• Place coated chicken in the hot oil, and brown on all sides. Reduce heat to
325°F, and continue cooking chicken until tender, approximately 20 minutes.
Remove chicken from fryer, and drain on paper towels.
• Reserve 2 tablespoons of the frying oil and place into a saucepan over low
heat. Stir in 2 tablespoons of the reserved flour mixture. Stirring constantly,
cook about 2 minutes. Whisk in chicken broth.
• Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly.
Reduce heat to low, and simmer for about 5 minutes.
• Serve immediately with the chicken.
Beer Batter Fish Fillets
1 cup all-purpose flour
1 tsp. baking powder
⁄
cup beer
3
4
2 eggs
2 qts. vegetable oil for frying
• In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk,
and eggs; mix well.
• Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
• Heat deep fryer to 375°F. Place fish in hot oil, and fry until golden brown.
• Cook fish in batches to maintain oil temperature. Serve.
12
Recipes
1 egg, beaten
2 tsp. garlic salt
1 tsp. ground black pepper
3 cups vegetable oil
1 cup milk
⁄
cup of milk and the egg.
1
2
1 tsp. salt
⁄
tsp. dried dill weed
1
2
⁄
cup milk
1
2
2 lbs. cod fillets
Wards.com
Avocado Egg Rolls
Dipping Sauce
3-4 tsp. white vinegar
1 tsp. balsamic vinegar
⁄
tsp. tamarind pulp
1
2
⁄
cup honey
1
2
1 pinch powdered saffron
⁄
cup chopped cashews
1
2
⁄
cup fresh cilantro
2
3
Egg Rolls
1 large avocado, peeled, pitted & diced
2 Tbsp. sun-dried tomatoes packed in oil, chopped
1 Tbsp. minced red onion
⁄
tsp. fresh cilantro, chopped
1
2
1 pinch salt
3 egg roll wraps
1 egg, beaten
• Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl,
and microwave for one minute.
• Stir until tamarind is dissolved.
• In a blender, puree tamarind mixture, cashews,
sugar, pepper, and cumin.
• Pour mixture into a bowl and stir in oil.
• Refrigerate until ready to use.
• Gently stir together avocado, tomatoes, onion,
• Distribute filling evenly onto center of each egg roll wrapper.
• Position a wrapper so that a corner is pointing toward you; fold the bottom corner
up,
⁄
of the way over the filling.
1
4
• Brush remaining corners and edges of the wrapper with egg, roll up from side
to side, fold top corner over all and press to seal.
• Repeat with remaining wrappers.
• Continue by deep-frying the egg rolls in 375° oil for 3-4 minutes, until golden
brown.
• Drain on brown paper bags.
• Slice egg rolls diagonally across middle and serve with prepared dipping sauce.
Recipes
2 garlic cloves
2 green onions
1 Tbsp. granulated sugar
1 tsp. ground black pepper
1 tsp. ground cumin
⁄
cup olive oil
1
4
⁄
cup cilantro, garlic, onions,
2
3
⁄
teaspoon cilantro, and salt.
1
2
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