This is one of our favorite household dishes. It usually gets made for birthdays and special dinners. To start: I prefer skinless/boneless chicken breasts and I clean them WELL. Use a dinner plate, fill with flour, salt and pepper and cover both sides of the chicken. (on my peice, I soak it in butter milk for a few hours. It helps to break down the chicken for tenderness and adds some flavor. Be sure that they aren't too wet before you dip in the flour because you want the flour to stick). Turn the vegetable oil on low. You don't want to cook the chicken on high because the outside will burn and the inside won't be done.
We also had mash potatoes, green beans, and corn on the cob.
THE DOSSES SWEET TEA
We use Lipton Tea bags (the Luzianne tea bags get leaf droppings all in your tea - yuck!) and the Mr Tea Pot. Add your water to your Mr Teapot, 2 or 3 family size tea bags in the top of the Mr.Tea Pot, and add 2 cups sugar (go ahead and add it to the pitcher of the Mr Teapot). Then put in a gallon pitcher and fill with water.
We hardly ever have company here in "the far country," so when we do I like to make dessert. Mom said her grandmother (Ocie) used to make this in the summer; but she didn't have the recipe. BUT we found it:
1 - 9" prepared graham cracker crust
1 - 8oz package of cream cheese
1 - 14oz can sweetened condensed milk (Eagle Brand)
1/3 cup Lemon juice
1 teaspn Vanilla extract
1 - 21 oz can Cherry Pie filling
** Make this in the morning. It needs to chill in the fridge for 3 to 4 hours before serving.**
Place softened cream cheese in mixing bowl. Add Eagle Brand Milk, lemon juice, and vanilla. Pour over crust. Chill. Right befor serving, pour the cherry pie filling over the top of the pie and serve.
1 cup heavy whipping cream
1/2 to 1 cup sugar
1/2 teaspn vanilla
Beat the cream until it starts getting a little thick. Then add in sugar and vanilla. When it starts to peak, then you know it's done. Don't whip for too long or you'll have butter.
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