Church Dinner-On-The-Ground Homecomings, Family Reunions, Pot-Luck Suppers, Funeral Food, we all have our favorite dishes we
like to make and take for these occasions.
This month I’d like to share a couple of my favorites and some photos of a fun-filled lake front family reunion in Racine Wisconsin!
Then, in honor of my late sister-in-law, artist, Katie Tryon, her painting of a sweet little country church!!
She took photos of the things she wanted to paint (mostly landscapes) so I wish I knew where this little church was!!!
I’m sure
the members of that congregation had great church suppers and homecoming events!!!
At a Southern Gathering, there’ll always be
plenty of fried chicken, baked ham, potato salad, plenty of casseroles and lots of desserts!!!
This month I’d like to share my recipe
for Southern Fried Chicken!
The 2nd recipe is for another, more “peachy” tasting iced Tea than the last one I featured. This
one includes more peach nectar and is Emery’s favorite. I think you’ll like it!!! Peach Iced Tea #2.
Peach Iced Tea #2
4 family size tea bags
4 cups cold water
3 (11.3-oz) cans Jumix Peach Nectar (Ingles grocery store carries in
the Mexican section)
¼ cup fresh lemon juice
1½ cups sugar or to taste (see Note)
4 more cups cold water.
Bring the 4 cups cold
water to a rolling boil in a saucepan. Remove from heat. Add the 4 family size tea bags. Put the lid on and let “steep” for 15 minutes.
Then pour into a gallon pitcher and add the other 4 cups cold water, peach nectar, lemon juice and sugar. Stir well and chill
until ready to serve. If making to drink right away, set aside until ready to serve.
Note: When adding the sugar start with 1
cup. Emery likes his tea sweet so he likes the extra ½ cup. And with the nectar and lemon juice it may need a little more.
Miss Dee’s Southern Fried Chicken
Oh, I know, you say, anybody can fry chicken!! Recently we had dinner at a little popular country
restaurant. The chicken they served on the buffet was the crispiest we had ever eaten! On our way out, I snuck into the kitchen and
asked the cook what made his chicken so light and crispy? He said he used self-rising flour!!!! Simple as that!!! So I went home,
bought a frying size chicken and followed his directions…He was right!!! Try this simple recipe and see if you don’t get a standing
ovation!!!!
1 frying size chicken, 2½ to 3 lbs.
( If you can find. this size.
Publix has organic fryers, which come
closer
to 3½, so that’s what I used in this photo)
Whole buttermilk
1 tsp. each salt & black pepper
Self-rising flour (I use White
Lily)
Oil for frying (peanut oil is the best
Using a deep skillet or Dutch Oven, pour at about 2 inches deep of oil
and preheat to 350 degrees on high heat. While the oil is heating, pour about 2 cups of buttermilk in a deep bowl; add the chicken
pieces and let them soak up the buttermilk flavor. Put the salt, pepper and flour in a gallon size ziplock bag. I put one piece of
chicken at a time in the bag, shaking, to coat it well.
Do this quickly, you don’t want a thick coat of flour on the chicken,
so shake off excess! Fry in deep oil, about 10 to 12 minutes for white meat and about 13 to 14 minutes for dark, till chicken is golden
brown and the thigh pieces are done.. Place the chicken on a little wire cake cooling rack with a paper towel underneath. Any
grease will drip off, leaving the chicken nice and crispy.