Copycat Kentucky Fried Chicken
3 pounds chicken parts
1/4 cup lemon juice
11/2 cups baking mix
2 envelopes Italian salad dressing mix
3 tablespoons flour
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon sage
1/4 teaspoon pepper
1 cup milk
2 tablespoons butter, melted
Vegetable oil for frying
Combine baking mix, salad dressing mix, flour, salt, paprika, sage, and pepper in a shallow dish; mix well. Whisk milk and butter in a bowl until blended. Dip chicken in milk mixture and coat with flour mixture. Fry chicken in oil in a skillet until brown on both sides; drain. Arrange on baking sheet. Bake at 350° until cooked through and crispy. Yields 5 servings.
Contributed by Barbara Seegmiller, Decatur Council
Best of the Best from Calling All Cooks Cookbook
Compiled by the TelecomPioneers of Alabama
Volcano Cake
2
1 (3-ounce) can flaked coconut
2 cups chopped pecans
1 (181⁄4-ounce) package German chocolate cake mix
1/2 cup margarine
1 (8-ounce) package cream cheese
1 (1-pound) package confectioners’ sugar
Mix coconut and pecans in bowl. Spread in greased 9x13-inch cake pan. Prepare cake mix using package directions. Spread in prepared cake pan. Combine margarine and cream cheese in saucepan. Heat until softened. Add confectioners’ sugar; mix well. Drop by spoonfuls over cake batter. Tap bottom of pan on counter, but do not stir. Bake at 350° for 45 minutes. Cool on wire rack. Serve with vanilla ice cream. Yields 15 servings.
Contributed by Nancy Morgan, Decatur Council
Best of the Best from Calling All Cooks Cookbook
Compiled by the TelecomPioneers of Alabama
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Sloppy Joe Burgers
11/2 pounds ground beef
1 large onion, chopped
1 bell pepper, chopped
1 teaspoon vegetable or olive oil
3/4 cup ketchup
1 tablespoon sugar
1 tablespoon prepared mustard
1 tablespoon vinegar
1 teaspoon salt
Brown beef, onion, and bell pepper in hot oil. Drain. Add remaining ingredients and simmer for 30 minutes. Serve over warm buns.
Contributed by
Billie Buford, Oakland, MS
Best of the Best from Bell's Best Cookbook
Compiled by the TelecomPioneers of Mississippi
“I Don’t Feel Good” Cheese Soup
4 tablespoons butter (do not use margarine)
4 large bunches green onions, finely chopped
4 stalks celery, finely chopped
1 (103⁄4-ounce) can cream of chicken soup
2 (10-ounce) cans chicken broth
3 cans water
1 package (16 slices) Kraft American cheese singles
Salt to taste
In large stockpot, sauté butter, onions, and celery until very tender. Add remaining ingredients except cheese and salt. Mix well so that soup is not lumpy. Bring to a boil, stirring occasionally. Reduce to medium heat and add unwrapped cheese slices, one at a time, while stirring. Add salt. Continue cooking, uncovered, for 1 hour. Serve with hot buttered cresent rolls or Hawaiian rolls for dipping and sopping.
Contributed by
Peggy Runnels, Mendenhall MS
Best of the Best from Bell's Best Cookbook
Compiled by the TelecomPioneers of Mississippi
