I keep saying, "they grow up so fast", and can't say it enough!! Not too long ago, my girls were this age! Today Ryssa is 12 years old!! Happy birthday Ryssa!!!! LOVE YOU!
In the fall, she will be in Middle School!
--Church's Fried Chicken--
1 tablespoon sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
2 eggs mixed with 1/4 cup cold water
1 cup oil
Combine dry ingredients in a 4-cup container. Mix to blend theingredients thoroughly. Store tightly covered at room temperature up to3 months. To use, dip the chicken pieces in egg mixture and then intodry coating mix and back into egg to coat the pieces evenly but lightlyand finally back into dry mix. Have oil piping hot in heavy skillet.Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.Turn and brown underside of pieces a few minutes. Transfer to an oiledor Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 sidesof pan. Bake at 350F for about 45 to 50 minutes. Remove foil. Bakeanother 5 minutes just to crisp the coating.
--County Line BBQ's Chuck Wagon Beans--
1 lb. dry Pinto Beans
1/2 cup finely Diced Onions
1 Tbls. of Salt1 tsp. of Pepper
1 Tbls. of Brown Sugar
2 tsp. of Chili Powder
1/2 tsp. of Garlic Powder
1/4 tsp. of Celery Salt
1/2 cup of Chopped Bacon
Cover beans with water. Bring to a boil and then turn off heat. Soak for onehour aand then drain. Add more water to cover beans and add all remainingingredients. Cook on low to medium heat (you'll want a low boil) for 2 to 3hours or until beans are done to desired tenderness.
--Chorizo--
1 lb. ground lean pork
1 teaspoon salt
2 Tablespoons chili powder
1/4 teaspoon cumin
1/2 teaspoon oregano
2 cloves garlic, pressed
2 Tablespoons vinegar
Mix all ingredients. Allow to sit overnight in the refrigerator.Form into patties as with other sausage, or crumble and fry.
