INGREDIENTS:

¼ cup buttermilk or unsweetened yogurt thinned with a touch of milk
1 tsp. cayenne
1 tsp. adobo or ½ tsp. curry powder
6 boneless, skinless chicken breast halves
2 cups oil or bacon grease
1 cup flour, as needed
Salt to taste
Black pepper to taste

Mix buttermilk or yogurt, cayenne, and adobo or curry powder into a gallon-sized ziplock freezer bag. Slice meat into thumb-thick strips. Put them in the ziplock bag, mash out all the air, and seal. Allow to marinate 8 hours in the refrigerator.

Heat oil or bacon grease in a large skillet. Season flour with plenty of salt and pepper, and pour into a brown paper bag or a gallon-sized ziplock bag. Shake chicken pieces, a few at a time, in the flour, then fry until golden brown. Drain on paper towels. Serve hot.

Tip: Serve with French fries and either honey mustard or ranch dip.

Submitted by Terri Pine

MITCHELL’S FAVORITE MEATLOAF

TIME: PREP TIME 15 MINUTES, BAKING TIME 75 MINUTES • SERVES 4–5

INGREDIENTS:

1 lb. ground beef
1 egg
1 cup Italian bread crumbs
1 cup Parmesan cheese
Nonstick cooking spray

Preheat the oven to 325 degrees F.

Mix together ground beef, egg, bread crumbs, and cheese to form a loaf. Place in a pan sprayed with nonstick cooking spray. Bake for 75 minutes (a little longer if necessary).

Tips: Can be glazed with your favorite tomato-based sauce 20 minutes before done. Great cold for sandwiches.

Submitted by Charlaine Harris

Supper

Supper

CALVIN’S CATFISH

TIME: PREP TIME APPROXIMATELY 15 MINUTES, COOKING TIME 5–7 MINUTES • SERVES 5

INGREDIENTS:

Peanut oil (enough to fill fryer—the typical home fryer holds 2 quarts but
ours holds 10 gallons)
2½ lb. pond-raised catfish fillets (½ lb. per person)
2 cups yellow cornmeal
1 tsp. salt (or to taste)
½ tsp. black pepper (or to taste)

Heat oil in deep fryer to 355 degrees F.

If catfish is frozen, thaw in cold water.

Add cornmeal to a small bowl and season to taste with salt and pepper. Roll catfish fillets in cornmeal mix, lightly shake off excess mix, and slip fillets into hot oil. Cook the fillets for about 5–7 minutes until they float; they are done when the crust is golden brown. Watch closely so that they do not overcook. Remove and let drain on folded paper towels.

Tip: Serve with coleslaw and hush puppies or French fries. Use ketchup, hot sauce, or tartar sauce for additional seasoning.

Submitted by Joe Jackson

CRAWDAD’S COUNTRY-FRIED STEAK

TIME: PREP TIME 45 MINUTES–1 HOUR, BAKING TIME 1 HOUR 10 MINUTES–1 HOUR 25 MINUTES • SERVES 4–5

INGREDIENTS:

1½ cups flour (plus ½ cup if using second gravy-making method)
½ tsp. salt (or to taste)
1 tsp. pepper (or to taste)
2–3 cups plus 1 cup milk (plus 2 cups if using second gravy-making method)
2 lb. tenderized steak, cut into serving pieces
½ cup cooking oil
Nonstick cooking spray
½ cup water

Preheat the oven to 325 degrees F.