Wash chicken pieces real well and set aside. In a large bowl, combine the buttermilk, Worcestershire sauce, garlic powder,onion powder, salt, pepper and paprika. Mix together. Place the chicken pieces in the bowl with the buttermilk mixture. Toss the chicken real well, coating each and every piece of chicken with this mixture. Let the chicken sit in this mixture at least 30 minutes or more. I prefer to let the chicken marinade overnight. Pour grease in the frying pan or skillet and heat until the grease is 350-degrees on medium high heat. Place flour in a zip-lock bag.
Remove chicken from the buttermilk mixture, sprinkle each piece with the additional salt and pepper, and dredge in the flour mixture. Place the meatier pieces in the fry pan first, and then add the bonier ones. Fry in the hot grease, turning each piece often until golden brown. Put the lid on the fry pan for about 10 minutes and then take the cover back off, turning pieces again. The whole process usually
takes about 35 to 40 minutes, depending on the size of your chicken. Drain the chicken on paper towels. Eat your heart out and enjoy.
Stuffed Vidalia Onions
When this South Georgia onion crop comes in, always look for a Shriner, whether it is in Southwest Georgia or Michigan. I was quite surprised to find this wonderful product here in Michigan.
6 medium Vidalia onions
1 (16-ounce) roll sausage, mild or hot, cooked and drained
1 (4-ounce)can mushrooms, stems and pieces, chopped and drained
1 tablespoon pecans, finely chopped (optional)
3 tablespoons butter
Salt & Pepper to taste
1 tablespoon rosemary garlic seasoning (optional-but I love this)
1 cup beef consommé or beef broth
Grated Parmesan cheese
Peel and core the onions, leaving the shells about 1/2-inch thick. Reserve the pulp and chop the core part of the onion. This will be for the filling. Cook the onion shells in boiling water until just tender.
Drain and cool. Melt the butter and sauté the mushrooms and the chopped onions. Add the pecans in the butter and cook for about 10 minutes. Add the cooked sausage and season to taste with salt, pepper, and rosemary seasonings. Arrange the onions in a greased baking dish. Pour the beef consommé around them. Bake at 300 degrees for 30 minutes. Sprinkle with Parmesan cheese and paprika.
Continue to bake for 30 minutes longer. This recipe can be prepared the day ahead and refrigerated with a cover on it until time to bake.
Yields: 6 servings.
Good Ole Southern Pimento Cheese Spread
This is my favorite sandwich spread in the whole world. When I have a picnic, and serve Fried Chicken; I make Pimento Cheese Sandwiches.
1 (8-ounce) block of sharp cheese, grated
1 (4-ounce) small jar of pimentos, diced
Black Pepper or red pepper to taste (Black pepper is my favorite)
Use enough Miracle Whip to make it easy -to-spread, not too much though. You do not want the salad dressing to overpower the cheese and pimentos. Add a dash of black pepper or red pepper.
Spread onto sandwiches. That's it. Easy isn't it.
Note - You may use mayonnaise in lieu of Miracle Whip, however, the Miracle Whip makes the pimento cheese spread spread sweeter.
This is the season for rhubarb. Utilize it in every way. Enjoy this easy dessert. Top with whipping cream or ice cream.
3/4 cup all-purpose flour
3/4 cup old fashioned rolled oats, uncooked
1/2 cup brown sugar, packed
6 tablespoons butter, melted
1 teaspoon ground cinnamon
3 cups chopped rhubarb,fresh or frozen (I like fresh)
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon vanilla flavoring
Preheat oven to 350-degrees and grease an 8-inch square pan.
In a small bowl, mix together the flour, oats, and brown sugar, butter and cinnamon. Press half of this mixture into the pan, reserving the other half of the mixture. Place the rhubarb over the crumb mixture.
In a small saucepan, stir together the sugar and cornstarch. Gradually, add the water and stir. Heat the sauce over medium heat, cooking until the mixture is clear and lightly thickened , 3-5 minutes.
Remove the sauce from the stove , and add the vanilla. Pour the sauce over the rhubarb.Lastly, top the sauce with the remaining crumb mixture. Bake for about 50-55 minutes, or until the rhubarb appears hot and bubbly. Serve warm.