We’ve all enjoyed making the unique Mississippi Roast that was first published around 2000. Cooked in a crockpot, the juices from the roast added with the dressing mixes made the most delicious gravy. This month we are offering a chicken recipe, Mississippi Chicken, basically cooked the same, using chicken thighs. I cooked 6 medium size ones. The recipe would easily serve 4 people. I added potatoes and served fresh green beans and sliced tomatoes on the side.

My 2^nd recipe is for a Georgia favorite, sweet Southern Fried Vidalia Onion Rings.  When buying them at the market or grocery store be sure and look for the sticker on the bottom of each onion that says clearly Vidalia with a number, designating exactly where in Georgia they were grown. You must eat these hot because they get soft when cold. So cook at the last minute.

Bon Appetit!!!

Mississippi Chicken

3 lbs. skinless boneless medium size chicken thighs (6 to 8)

1 envelope Ranch Dressing Mix

I envelope Chicken Gravy Mix or Brown Gravy Mix

4 Tbsp. butter, cut into 4 slices

4 medium size yellow or red potatoes, peeled & cut in half lengthwise

Place a crock-pot liner in a 6-qt. crockpot. Rinse chicken thighs and pat dry. Place in bottom of crockpot and sprinkle dry mixes over. Place butter slices evenly on top and place potato slices, cut side down on top. Cook on low for 3 to 4 hrs. or high 2 to 3 hrs. until chicken tests fork tender. This makes the most delicious gravy!  Serve gravy in a small bowl, on the side, to pour over potatoes. Cook fresh string beans in half water and half chicken broth on stovetop until done but slightly crunchy.  Serves 4

Southern Fried Vidalia Onion Rings

Look for the small official Vidalia sticker

on the bottom of each onion.

1 very large Vidalia sweet onion

2 cups whole fresh buttermilk

1 tsp. salt

1 tsp. black pepper

1½ cups all-purpose flour

1 cup plain yellow cornmeal

1 qt. vegetable oil

Slice the onion into ¾ inch slices, with a very sharp knife and separate the slices into rings. In a bowl, whisk together the buttermilk, salt and black pepper. Add the onion rings, tossing with your hands to coat. Set aside for about 30 minutes to marinate. You can leave them longer, if desired.. Heat the oil to 350 degrees in a skillet at about 2 inches deep. I use a Dutch Oven. Stir the flour and cornmeal together in a pan, like a 9-inch round cake pan. Remove the onion rings a few at a time with tongs and dredge in the flour/cornmeal and drop into the hot oil. Do not over crowd. Fry, turning once, until golden brown.  Drain on paper towels and sprinkle with salt. Serve immediately.

Note: They must be sliced thick to stay crisp and not break apart.  This is enough marinade and flour/cornmeal mixture for 2 onions, if desired. One onion will actually make a lot of onion rings.