Fried Chicken
Chicken with the skin on, dip in egg wash (eggs and buttermilk beat together), bread and deep fry. Breading is corn flour, ground corn flakes, paprika, salt, and ground black pepper.
Grandma loved paprika. Buttermilk is the secret ingredient in the mashed potato. Real honest to God peeled, boiled and mashed potato. They're extra creamy from a hand mixer, butter, and buttermilk. Boiled giblets start the best gravy. An extra teaspoon of real vanilla extract and some rum flavoring is the secret to extra tasty cookies. Nutmeg was the secret ingredient at Christmas time. Genuine lard cookies with almond extract at Christmas. Nutmeg is also the secret pancake ingredient. An ice bath after boiling the eggs is how we dye them sooner at Easter. Plenty of pepper in the green bean casserole at Thanksgiving. Don't forget the fried onion topping. Bacon in the beans and the greens. The only secret to good asparagus and brocolli is not to overcook- just cook until the green brightens. The salad always had romaine lettuce. Mustard in the potato salad. Celery seed in the tuna. Worchestershire sauce in the sheperd's pie and on the chex mix (mix, sauce, bake until dry again, cool before serving).
Is there something I've missed that you really loved from Grandma?
Chicken with the skin on, dip in egg wash (eggs and buttermilk beat together), bread and deep fry. Breading is corn flour, ground corn flakes, paprika, salt, and ground black pepper.
Grandma loved paprika. Buttermilk is the secret ingredient in the mashed potato. Real honest to God peeled, boiled and mashed potato. They're extra creamy from a hand mixer, butter, and buttermilk. Boiled giblets start the best gravy. An extra teaspoon of real vanilla extract and some rum flavoring is the secret to extra tasty cookies. Nutmeg was the secret ingredient at Christmas time. Genuine lard cookies with almond extract at Christmas. Nutmeg is also the secret pancake ingredient. An ice bath after boiling the eggs is how we dye them sooner at Easter. Plenty of pepper in the green bean casserole at Thanksgiving. Don't forget the fried onion topping. Bacon in the beans and the greens. The only secret to good asparagus and brocolli is not to overcook- just cook until the green brightens. The salad always had romaine lettuce. Mustard in the potato salad. Celery seed in the tuna. Worchestershire sauce in the sheperd's pie and on the chex mix (mix, sauce, bake until dry again, cool before serving).
Is there something I've missed that you really loved from Grandma?