Main Dishes
Fried Chicken
1 FRYER CHICKEN CUT UP
1/2 TEASPOON SALT
1/8 TEASPOON PEPPER
1 TEASPOON GARLIC POWDE
1 CUPS ALL-PURPOSE FLOUR
1/2 CUP MILK
OIL FOR FRYING
COMBINE SALT, PEPPER, GARLIC POWDER, AND FLOUR; SET ASIDE.
RINSE CHICKEN AND PAT DRY.
DIP CHICKEN IN MILK THEN DREDGE IN FLOUR MIXTURE TO COAT.
HEAT 1 INCH OF OIL IN A SKILLET.
PLACE CHICKEN IN SKILLET, COVER AND COOK CHICKEN
OVER MEDIUM HEAT (TURNING OCCASIONALLY)
20 MINUTES OR UNTIL GOLDEN BROWN.
DRAIN ON PAPER TOWELS.
Chicken and Dumplings Barbeque Pork
1 small frying chicken
2 tsp. salt
1 tsp. blk. pepper
1/4 stick margarine
Cut chicken in pieces and place in boiler, cover with water and add salt, pepper and margarine.
Cook until done.
For the dumplings:
1 1/2 c. plain four
2 tbsp. shortening
1/4 c. water
Place flour in bowl, add shortening and water, stir in a ball.
Roll out on flour board and cut in small squares
. Add to boiling chicken
Simmer for about 10 minutes..serve hot!
5 to 6 cups barbecue sauce
2 tablespoons olive oil
4 pounds pork butt
8 soft rolls or slices of white bread.
Prepare the barbecue sauce the day before cooking the meat.
Preheat the oven to 275 degrees.
In a large (6- to 8- quart) ovenproof casserole, heat oil over medium-high heat.
Add meat, and brown on all sides, about 8 minutes a side.
Remove meat and wipe out casserole.
Place a rack in the bottom of the casserole.
Put the meat on the rack, and cover with 2 1/2 cups barbecue sauce.
Cover and cook for about 4 hours, basting occasionally
until the internal temperature of the thickest part of the meat reaches 150 to 180 degrees.
Remove from oven, and set aside to cool.
Gently heat remaining barbecue sauce.
When meat is cool enough to handle, trim and discard fat
. Shred meat coarsely by hand, or pull it with two forks.
Put shredded meat in a large bowl, and toss with warmed sauce.
