Taste Sensations

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Spicy Hot Chicken Bits
Spicy chicken pieces dredged in flour mixture and deep fried in hot
oil.
INGREDIENTS:
3 pounds boneless chicken breasts without skin
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons red pepper, [or less]
1/2 teaspoon black pepper
1 cup flour
vegetable oil
PREPARATION:
Wash chicken breasts and dab dry. Cut into 1-inch strips. Sprinkle chicken strips with salt, pepper and garlic powder, turning pieces so all sides are seasoned. Continue seasoning with with red and black peppers. Massage into chicken to ensure rich deep flavor.
Refrigerate for 1-2 hours to bring out the flavor of seasonings.
Dust chicken with flour, then deep fry in vegetable oil at 370?, for 3 t 4 minutes.
Lay fried chicken bits on paper towels to drain; serve with your favorite dipping sauce, like BBQ, Ranch, or Honey Mustard, or try one of the sauces below. Serves 6 to 8.

Southern Style Hush Puppies
2 cups of plain corn meal
1/4 cup of sugar
7 tablespoons of minced onion
1 1/2 cups of buttermilk
1 tablespoon of flour
1 teaspoon of baking soda
1 teaspoon of salt
1 tsp. pepper
1/8 tsp. red pepper or sage (optional, to taste)
1 egg, beaten
Mix dry ingredients. Add onions. Stir egg and buttermilk together and add to mixture. Mix and drop by spoonfuls into hot oil. When done hush puppies will float to top of your pan or fryer.

Country Fried Squash
3-4 yellow squash (washed and sliced length ways)
1-1/2 cups of corn meal
3 tablespoons of sugar
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Vegetable oil
Mix meal, sugar, salt and pepper. Dredge each piece of squash in mixture. Pour 1/2 inch oil in pan and heat. Add squash carefully and pan fry until golden brown.
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Bean Salad
1 can of green beans
1 can of kidney beans
1/4 can green limas
1 can of wax beans
1 onion, chopped
1 bell pepper, chopped
1/2 cup of vinegar
1/2 cup of salad oil
Drain the beans and mix all of the ingredients together.

Homemade Baked Beans
3 cans white beans
3/4 pound of fresh salt pork, cooked thoroughly in a seperate pot
1 tablespoon of prepared mustard
1 teaspoon of ground ginger
2 tablespoons of molasses or 3 tablespoons of molasses flavored pancake syrup
1-2 cups BBQ sauce, depending on desired consistency.

Salt and Black Pepper to taste
1 tablespoon of brown sugar

Just add all ingredients to a large stock pot, and simmer, being sure to stir at least once every fifteen minutes, so your sauce doesn't scorch. Cook all till thoroughly warmed through.
For an extra spicy kick add a little Taco Bell hot pepper and mix well..Yummy!

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Nine Day Slaw
3 pounds of cabbage, shredded
1 chopped green pepper
1/4 chopped red bell pepper, just enough for added seasonal color and mild flavor
2 small onions, sliced
1 cup of sugar
1 cup of vinegar
1 cup of vegetable oil
2 teaspoons of salt
2 teaspoons of dry mustard
1/4 tsp. hot pepper sauce, even a small packet of Taco Bell hot sauce will add just the right zing!
Optional: Add a pinch of mild chopped green peppers for a different taste!

Mix the sugar, vinegar, vegetable oil, salt, and the dry mustard together in a saucepan and bring
to a boil. In a large bowl mix the shredded cabbage, chopped green pepper, and the sliced onions
together and pour the hot liquid mixture over the vegetables. Mix well and place in the refrigerator
overnight. This slaw will ?keep? for up to nine days.


Grammies Cherry Pecan Pie
2 -16 ounce cans pitted tart cherries, undrained
1 cup sugar
3 tablespoons of cornstarch
2 tablespoons of butter
1/2 cup pecans (from your bakery or cake isle)
1/8 teaspoon of red food coloring
Optional: Four teaspoons of chocolate chips or walnuts for holiday variations!
2 -9 inch prepared pie crusts
Drain cherries, reserving 1/2 cup of the juice. Combine sugar and cornstarch in a large saucepan, stir in reserved cherry juice. Cook over medium heat, stirring constantly, until mixture
comes to a boil 1 minute, stirring constantly. Remove from heat, and stir in cherries, butter and
food coloring if desired, cool. Pour into prepared 9 in crust. Cut remaining crust into 1/2? strips.
Arrange in lattice design over cherries even with edges. Roll bottom crust over edges and
press with fork or fingers. Bake at 375 for 30 to 35 minutes.

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