9 oz corn muffin mix
9 oz yellow cake mix
Prepare corn muffing mix just as box directs - set aside. In another bowl prepare yellow cake mix per box directions. Pour prepared cake mix into prepared corn muffin mix and stir well. Turn batter into greased 9 x 12 x 2 pan. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean.
Server warm with honey butter.
Tuesday, May 12, 2020
Long John Silver's Batter Dipped Fish
2 pounds fresh cod fillets
3 cups soybean oil
1 cup self rising flour
1/3 cup dry mustard
1 cup water
1 egg
2 tsp granulated sugar
2 tsp salt
Sift together mustard and flour, heat oil to 400 degrees. Cut the fish into approximately seven 2 inch wedges. With a mixer, blend the flour mixture, water, egg, sugar, and salt. Dip each fillet into the batter, coating generously and then quickly drop into the oil.
Fry each fillet until dark golden brown, about 5 minutes. Remove and drain. Soybean oil and mustard flour are the secrets here. Thanks to Chad(?) for his help with this recipe. It should be pretty close to the real thing.
3 cups soybean oil
1 cup self rising flour
1/3 cup dry mustard
1 cup water
1 egg
2 tsp granulated sugar
2 tsp salt
Sift together mustard and flour, heat oil to 400 degrees. Cut the fish into approximately seven 2 inch wedges. With a mixer, blend the flour mixture, water, egg, sugar, and salt. Dip each fillet into the batter, coating generously and then quickly drop into the oil.
Fry each fillet until dark golden brown, about 5 minutes. Remove and drain. Soybean oil and mustard flour are the secrets here. Thanks to Chad(?) for his help with this recipe. It should be pretty close to the real thing.
Boston Chicken & KFC Rotisserie Style Chicken Recipe
4 chicken breast halves w/skin
1/4 cup oil
1 tbs honey
1 tbs lime juice
1/4 tsp paprika season salt
Mix all ingredients well in saucepan and warm just to melt honey. Arrange chicken breasts skin-side-up in a square baking dish or pan, sprayed with Pam. Bake uncovered at 400 degrees about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.
1/4 cup oil
1 tbs honey
1 tbs lime juice
1/4 tsp paprika season salt
Mix all ingredients well in saucepan and warm just to melt honey. Arrange chicken breasts skin-side-up in a square baking dish or pan, sprayed with Pam. Bake uncovered at 400 degrees about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.
Saturday, May 9, 2020
Big Bucket In The Sky Chicken Recipe
1 chicken, cut up
3 cups self rising flour
1 tsp salt
2 envelopes tomato cup of soup (or 2 envelopes cream of tomato soup)
1 tbs paprika
2 packages Good Seasons Italian Dressing mix (dry packets)
1/4 pound butter
Place all ingredients except for butter in a bowl and stir, then add some of the mix to a plastic bag. Add chicken and shake. Put butter in a pan and place chicken on top. Bake at 350 degrees for 40 minutes.
3 cups self rising flour
1 tsp salt
2 envelopes tomato cup of soup (or 2 envelopes cream of tomato soup)
1 tbs paprika
2 packages Good Seasons Italian Dressing mix (dry packets)
1/4 pound butter
Place all ingredients except for butter in a bowl and stir, then add some of the mix to a plastic bag. Add chicken and shake. Put butter in a pan and place chicken on top. Bake at 350 degrees for 40 minutes.
Big Boy's (Shoney's or Bob's) Chicken Gravy Recipe
28 ounces chicken broth
1/2 tsp onion powder
1 tbs chicken bouillon powder
1/3 cup Bisquick
In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until it comes to a boil, and is smooth and thickened a bit.
Serve at once. Can freeze up to 4 months.
1/2 tsp onion powder
1 tbs chicken bouillon powder
1/3 cup Bisquick
In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until it comes to a boil, and is smooth and thickened a bit.
Serve at once. Can freeze up to 4 months.
Grandma's Moonshine Grape Wine Recipe (from a Tried and True Moonshiner)
2 cans (12 oz) frozen grape juice
3 - 1/2 cups of white granulated sugar
1/3 cake of yeast (Fleishmann's is best)
a large balloon and some strong string
one Gallon Jug
First, set the grape juice out to thaw, until slushy. Next, mix the sugar thoroughly in with the grape juice. Pour the sugar and juice into the gallon jug.
Dissolve the yeast in a cup of lukewarm water and add to the juice mixture in the gallon jug. Note: if the water is too warm, it will kill the active ingredient in the yeast that causes fermentation. Mix everything thoroughly. Now add just enough lukewarm water to fill the gallon jug up to about 2 inches below the neck. When this done, place the balloon over the top of the neck and secure tightly with string. Note: this must be an air tight fit .... if you have followed all directions carefully, the balloon will soon start to expand with the gas, caused by the fermentation. Store the mixture in a cool (but not cold) area, 60 to 75 degrees is ideal, for a period of from 3 to 6 weeks.
Check the balloon every other day. If the balloon expands too large, untie and allow the gas to escape and then retie, but be sure to retie tightly to make it air tight again. When the balloon ceases to expand, the wine is done.
NOTICE - Do not bottle the wine before it is done. Working wine (fermenting) can explode a bottle from the gas pressure of fermentation.
Strain your wine with a cheese cloth or a tea towel and pour into a bottle, using a snap-on type of cap or use a cork.
Store bottles on their sides in a cool, dark place. All that's left now to do, is ENJOY YOURSELF.
3 - 1/2 cups of white granulated sugar
1/3 cake of yeast (Fleishmann's is best)
a large balloon and some strong string
one Gallon Jug
First, set the grape juice out to thaw, until slushy. Next, mix the sugar thoroughly in with the grape juice. Pour the sugar and juice into the gallon jug.
Dissolve the yeast in a cup of lukewarm water and add to the juice mixture in the gallon jug. Note: if the water is too warm, it will kill the active ingredient in the yeast that causes fermentation. Mix everything thoroughly. Now add just enough lukewarm water to fill the gallon jug up to about 2 inches below the neck. When this done, place the balloon over the top of the neck and secure tightly with string. Note: this must be an air tight fit .... if you have followed all directions carefully, the balloon will soon start to expand with the gas, caused by the fermentation. Store the mixture in a cool (but not cold) area, 60 to 75 degrees is ideal, for a period of from 3 to 6 weeks.
Check the balloon every other day. If the balloon expands too large, untie and allow the gas to escape and then retie, but be sure to retie tightly to make it air tight again. When the balloon ceases to expand, the wine is done.
NOTICE - Do not bottle the wine before it is done. Working wine (fermenting) can explode a bottle from the gas pressure of fermentation.
Strain your wine with a cheese cloth or a tea towel and pour into a bottle, using a snap-on type of cap or use a cork.
Store bottles on their sides in a cool, dark place. All that's left now to do, is ENJOY YOURSELF.
Campfire Egg Custard
1 recipe biscuit dough
1 egg, well beaten
1 cup milk
handful of flour
1 tsp nutmeg
1/2 cup sugar
Line a small pie pan with plain biscuit dough rolled thin. In a separate bowl, mix together all remaining ingredients and pour it into the crust, using just a little wood so the fire won't be too hot. Bake it slowly until it "sets". It will "blubber up", or bubble, and then the bubbles will settle.
1 egg, well beaten
1 cup milk
handful of flour
1 tsp nutmeg
1/2 cup sugar
Line a small pie pan with plain biscuit dough rolled thin. In a separate bowl, mix together all remaining ingredients and pour it into the crust, using just a little wood so the fire won't be too hot. Bake it slowly until it "sets". It will "blubber up", or bubble, and then the bubbles will settle.
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