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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.

Never double, the amount of salt called for when doubling a recipe. Add 1½  times the amount called for and then salt to taste. And taste the cooked food before adding salt
Trouble peeling a boiled egg?  Buy at least one week before ready to use. The fresher the egg, the harder it will be to peel..
Recipe Archives
August, 2018

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.