This is another concoctions I created when I was trying to come up with something different to make for some friends (the Bennetts) who were coming for supper one eve years ago. Since, I have made it for parties and club functions.
Again, no measuring. This is strictly to your taste.
In a large bowl mix:
Mini pre-cooked sausages(which for the life of me I can't remember what they're called!) They come in a package, beef or pork. Either works in this recipe.
Chunks of pickled asparagus
Chunks of watermelon, cantelope, honey dew melon, and pineapple.
Chunks of sharp cheddar cheese
Mix it all together. The fun part is forking different combinations into your mouth!
Southern Fried Chicken
Since I mentioned it above, I figured I might as well offer the recipe. I've been making this style chicken since I was ten--over fifty years.
Mostly I use regular chicken breasts with this recipe, but you can use boneless/skinless as well.
You need a covered frying pan or an electric skillet with a cover. In either one, melt a stick of margarine (butter burns too quickly) In a frying pan, use a medium heat. In an electric skillet, about 300 degrees.
Put enough flour in a bowl to cover each piece of washed breast you want to cook. Once the margarine is melted, generously salt and pepper one side of each piece and place seasoned side down in pan. (With regular chicken breasts, cook meatier side down first). When all the chicken is in pan, salt and pepper top side. Cover and cook first side between 20 minutes and 30 minutes (pans vary so it's hard to say exactly). Keep checking the chicken. When the down side is well-browned, flip over and cook for about another 15 minutes.
I always cut into a thick section to make sure the chicken is cooked. If it looks the least bit pinkish, flip it back over and add some more time to the process.
Mickee's Boneless Hot Wings
First of all, hot wings are my absolute favorite food. I've eaten them all over the country--including at Hooters in Florida. Personally, Hotwinz in Kennewick, Wa have the best I have ever tasted. Mine come second--first with family and friends. :-)
The story behind my concoction is about my grandchildren. Some like their wings Hot and others a medium to mild. My husband leans to the mild side. Me, HOT! So, making hot wings for everyone became a royal pain in the butt until--oh, yeah--I came up with this. Basically I use my ancient southern fried chicken recipe. Sort of.
I add a stick of melted Imperial Margarine to Frank's Hot Sauce for those who really can't take the heat but love the taste.
If you don't have a deep fryer, a deep frying pan works. Fill about hallway with vegetable oil. Olive oil burns too easily. In a frying pan they take about 10 to 15 minutes. You know the chicken is cooked when it floats. They are best when the coating is a bit crispy. Cook too long and you risk drying out the chicken. In a deep fryer, cook about 5 minutes at 350 degrees. In both, make sure oil is hot before you start to load the chicken in.
Put enough flour in a bowl to cover all the chicken you want to cook, and add salt and enough pepper that when you stir the flour with a fork, the pepper is very visible.
Wash skinless, boneless chicken breasts and cut into strips across the short side about an inch or so wide. Make them too thick and they take longer to cook. Place into the seasoned flour and turn with your hands, making sure everything section is well-coated. Drop into the oil.
We have little glass desert bowls that we use for dipping. Everyone gets a bowl with hot sauce and one with Ranch or Blue Cheese. Those who like their wings hot will generously dip into the hot sauce.
You can make as much or as little of this, hence no measuring.
Wash and cut off the light-colored bottom of the asparagus, then cut each remaining section in half. Place the sections into a frying pan with about 3 tablespoons of olive oil, lemon pepper and a little garlic salt. Cook on medium, turning them to prevent burning one side.
Meanwhile, cut tomatoes into quarter sections. When the asparagus is soft and lightly browned, add the tomatoes and about a 1/2 cup to a cup of feta cheese. Leave in the pan only long enough for the tomatoes to warm and the cheese to melt some.
This is delicious by itself or served with garlic bread. But if you want a fuller meal, add chunks of canned (drained) chicken and place on top of just about any kind of pasta (which, of course, you would have to cook first).
(Created this some 30 years ago when I was trying to figure out something different to add to our holiday meals).
Recipe is for one stalk of celery. The stuffing mix I never measure. You want to see more color than cream cheese white).
Wash and cut each piece of celery into 2 or 3 sections.
In a bowl mix:
1 package of Philadelphia Cream Cheese
Dice green onion
Finely dice green olives with pimentos--adding some of the juice
Mash together until creamy. Add more of the olive juice if needed.
Fill the celery sections with the stuffing and enjoy!
The stuffing also tastes yummy between dark bread.
Pepper Jelly Meatballs
Preheat oven to 350 degrees
Mix 2 to 3 pounds of hamburger, 2 eggs and Italian breadcrumbs in a bowl. Use your palms to shape mixture into small to medium meatballs and place on cookie sheet.
Bake in oven for about 45 minutes and remove from oven.
In layers, place meatballs in a crock pot and add Mango pepper jelly (my favorite) or Jalapeno Lime pepper jelly. Heat until the jelly is well melted over the meatballs.
This is great alone or mixed in with egg noodles (cooked, of course). Smaller meatballs are great to skewer with toothpicks and serve at parties.