evelop. Done!
*Note From Kay* ~ Some do not add egg
Mix your meat (can be purchased from \"Ernest & Sons Meat Market\"; tell Sam it's for \"Kay's Hamburger Cakes\" and he will make it for you) with the onion and form 7 hamburger patties.
In a very large frypan, melt butter, then brown patties well on both sides and cook through.
ray combine both boxes of mrs. cubbison's & crumbled corn bread
Rinse chicken and pat dry. Spread with mayonnaise and sprinkle with Mrs. Dash seasoning. Place chicken in baking dish and bake at 350\u00b0 for 45 to 60 minutes.
large bowl.
Add Mrs. Filbert's, buttermilk and lemon
Coat chicken breasts with Mrs. Dash.
Heat olive oil in a medium skillet.
Cook until done.
Remove chicken and set aside.
Add mustard and lemon juice to remaining spices in skillet.
Heat 1 minute to blend flavors.
Spoon sauce over chicken.
Melt the butter in a medium saucepan.
Add 1/2 teaspoons Mrs. Dash and saute for a minute.
Add the brown sugar and mix until dissolved.
Add the cooked carrots and continue to saute for about five minutes or until the sugar starts to glaze the carrots.
Taste and add more of the seasoning if you like.
Serve hot.
nd sprinkle both sides with Mrs. Dash Seasoning.
Combine mustard
Pre heat oven to 450F Toss the florets in a plastic bag or bowl with the olive oil& Mrs Dash Table Blend.
Spread florets on a cookie sheet and roast for apprx 45 to 60 minutes or until nicely browned.
Flip them 3 or 4 times while roasting- the longer they are in the oven the sweeter they get!
Place all ingredients in pan, cover and heat slowly. Salt and more hot sauce may be needed according to taste preferred.
Makes about 2 quarts.
Source: Famous Recipes from Mrs. Wilkes' Boarding House - Savannah, Georgia.
NOTE: Don't forget the preparation time is short because the chicken and potatoes are previously cooked.
Call Kay's Lunch Center at 4:45 p.m. to order a 60-piece box of Korean chicken, 2 pounds of macaroni/potato salad and 1/2 pound of kimchee.
Pick up order at 5:00 p.m.
Go home and enjoy.
(Rice should have been cooked by the first person home.)
Mix first 5 ingredients.
Let stand to dissolve completely for several hours (this is important).
Pack pickles into jars with dill on top and bottom.
Pour cold brine over pickles and seal. Let stand on counter or in a warm place for 6 days.
Then place in a cool, dark place for 8 weeks.
Half recipe of brine is enough for 2 quarts (1 1/2 recipes will fill a gallon jug).
revent browning to fast.
Mrs. Dowda notes that this is
Cook chicken in plenty of water. Cool and pick off bones (if whole fryer is used, this is enough for 2 recipes).
Put broth in large pan and add other ingredients.
Cook on low for about 1 hour.
Pour all ingredients in blender.
Whip until smooth. Ready to use in all recipes that call for Eagle Brand milk.
May be stored up to 2 weeks in refrigerator.
Yields 1 1/4 cups.
ith clumps of salt or Mrs. Dash in your crust, and
tablespoons of cheese and Mrs. Dash to the flour mixture
Mix Jell-O with boiling water.
Dissolve.
Add sugar (I think Kay used more sugar, but 3 cups is sweet).
Add cold water, pineapple juice and lemonade.
Freeze in gallon or 1/2 gallon plastic milk jugs.
Over 2 or 3 nicely sized fresh ice cubes, stir together the liquors.
Garnish with a generous slice of orange or a strip of orange zest.
Drink confidently.
Recipe courtesy of Aperitivo by Kay Plunkett-Hogge.
Get the book here:
https://www.amazon.com/Aperitivo-Drinks-snacks-Dolce-Vita/dp/178472310X/.
nd 1 tsp. Equal for Recipes in bottom of 9 inch