Friday, October 26, 2007

Friday's Blue Plate Specials

Breakfast: Stuffed French Toast
Sausage links
Fry sausage links as directed on package.
French Toast: Batter: 1 egg beaten with 1 cup buttermilk and 1 tsp vanilla. For each serving, use a 1-1 ½ inch thick slice of French bread. Cut a slit in the side and shove in a slice of cream cheese. Dip in the batter and fry until golden brown on both sides. Serve with warm jam or syrup.

Dinner: Copper Penny Carrots
Fried Chicken
Scalloped Potatoes

Copper Penny Carrots: Peel and slice one pound carrots and cook for 5 minutes in boiling, salted water. They should be only partially cooked and remain firm rather than soft. Drain carrots and add 1 small chopped onion and 1 small chopped green pepper. In a saucepan, mix 1 can tomato soup, ½ cup oil, ¾ cup sugar, 1 tsp Worcestershire sauce and 1 tsp dry mustard. Pour over vegetables and chill. OR place in oven and heat through and serve hot.

Fried Chicken: Soak one cut up chicken in buttermilk 4-6 hours or overnight. Drain and discard buttermilk. In a bowl, beat together 2 eggs and 1 cup fresh buttermilk. In a flat bowl, stir together 2 cups flour, 2 Tblsp paprika, 1 tsp curry powder. Melt 1.4 cup oil or bacon fat in a heavy skillet. Dip chicken pieces in the batter, then in the flour, then in batter again and again in the flour. Brown in skillet on all sides. Cover and place in 350 oven for 20 minutes. Turn and return to oven, covered for 20 minutes. Remove cover and cook a while longer for coasting to crisp up.

Scalloped Potatoes: Peel and slice 4-5 medium potatoes. Chop 1 small onion. In a saucepan, whisk ½ cup flour into 1 stick melted butter. Whisk in 1 cup milk and ½ cup heavy cream. Stir until thick. In a greased casserole, spread a layer of potato slices and sprinkle with onion. Salt and pepper to taste. Pour ½ the sauce over potatoes and repeat layers, ending with sauce. Bake, covered in 350 oven 30 minutes. Remove cover and bake 1 hour longer, or until potatoes are soft.

Lunch: Oatmeal Pie
Melt ½ cup butter. Cream it with ¼ cup packed brown sugar and 2 eggs. Add ¼ cup light corn syrup, ¼ cup rolled oats and ½ cup walnut pieces. Pour into unbaked 8-inch pie shell and bake for 1 hour until golden.

Supper: Chili Soup

Chili Soup: Brown 2 pounds ground venison (or ground beef) with 1 coarsely chopped onion and 2 chopped jalopenos (optional) in a Dutch oven. Drain, if necessary. Stir in one 28 oz can each diced and crushed tomatoes and one 8 oz. can tomato sauce. Stir in 2 Tblsp each paprika, chili powder, brown sugar, 1 tsp each cocoa and cumin, ½ tsp garlic powder, ½ tsp pepper, 1 tsp salt. Simmer 1 hour. Serve with grated cheese and a dollop of sour cream.

Save leftovers so you can have chili dogs while you watch Game 3 of the World Series Saturday night.


Brooke said...

Will ahve to try this soon on my free day off the diet. Have you made chicken fried chicken this way or do you make it a different way?

Janell said...

This is my usual way. I really like to use the bacon fat instead of oil because it maintains a good frying temperature better than the oil does. When I use oil, it tends to get too hot.

Janell said...

Also, the 1.4 cup oil should read 1/4 cup. Sorry.