July 05, 2016

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Servin'up Summer "Whimsy" . . . country-style!

"The food I've liked in my time is American country cookin' ..."

~ Colonel Sanders

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Country "Harvest" tray

Present your family and friends with a picnic-style summer feast 
on our timeless Country Harvest tray!
Generous enough for a bucket of fried chicken, a few homemade sides and
fresh crisp watermelon!

"Country whimsy" plate set
*    *    * 
Homemade or from the "Colonel," serve family & guests
crispy fried chicken, corn on the cob
lathered in butter & a wedge of
fresh crisp watermelon,
mmmmm . . .
 "finger-licking goodness!"

"Country whimsy" bowl set
*    *    *
Scoop a heap of homemade potato salad, warm baked beans or
a "double" helping of ice cream garnished with 
fresh berries and just a dab, (or so . . .) of
creamy sweet cool whip!
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~ Summer recipes to LOVE ~
"Southern Fried Chicken"
Usually the best fried chicken recipes are made in the kitchens of
Southern women . . . we think your family will love Paula Dean's
~ ingredients ~
3 eggs
1/3 cup water
1 cup hot red pepper sauce (Paula recommends Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
1 (1 to 2 1/2 lb) chicken cut into pieces
oil for frying (Paula recommends peanut oil)
* House seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
~ directions ~
In a medium bowl, beat eggs with the water.
Add enough hot sauce so the egg mixture is bright orange.
In another bowl, combine flour & pepper.
Season chicken with "House" seasoning.
Dip the seasoned chicken in the egg, then coat well in the flour mixture.
Heat oil to about 350 degrees F in a deep pot.
*do not fill the pot more than 1/2 full with oil
Fry chicken in the oil until brown & crispy.
*dark meat takes a bit longer, about 13 - 14 minutes
*white meat, about 8 - 10 minutes
*    *    *
"Country Potato Salad"
There are thousands of variations of Potato Salad recipes . . .
even the one your mama use to make probably is a variation of 
another recipe!
This is the one I looked forward to every summer ~ from
my mama's kitchen to yours!
~ directions ~
2 lbs of Yukon or Red russet potatoes
(I like to leave the peel on for a rustic country-style)
After cooking potatoes, cut into bite size chunks
1/4 to 1/2 cup mayonnaise
4 hard boiled eggs chopped
2 teaspoons of mustard (I like a little spicy Dijon)
1 cup chopped celery
1 cup chopped purple onion
1 cup chopped sweet pickles
1 to 2 cups of chopped fried bacon (add less or more!)
a good size pinch of coarse salt
a good dash of black pepper
Toss all together in a large bowl,
cover, chill in fridge for at least an hour & serve
* bacon is optional, but sure makes it tasty!
*    *    *
"Sugar Cookies"
I've made a lot of sugar cookies in my day, (ate them too!), 
but my favorite are from Martha Stewart
~ ingredients ~
2 cups all-purpose flour, plus more for rolling dough
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter - room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
~ directions ~
In large bowl, whisk flour, baking powder & salt
With electric mixer, cream butter & sugar until light & fluffly
Beat in egg & vanilla ~ mix on low gradually adding flour mixture
beat until combined
Cut dough in half, flatten into disks,
wrap separately & freeze for 20 minutes
Preheat oven 350
Remove one dough disk, let stand for 5 to 10 minutes
Roll out 1/8" thick on floured cooking cutting board or parchment
*dust dough periodically with flour as needed
Cut shapes with your favorite cookie cutter
Use a spatula & transfer to a prepared cookie sheet
Bake, rotating halfway through, until edges are golden,
about 10 - 18 minutes depending on cookie size
Cool on wire rack
*delicious & perfectly crunchy alone or dressed with your
favorite sugary icing
Send family & friends home with a few on one of our . . .
"mini-LOVE note" plates

ENJOY a "whimsy" & "finger linking good" Summer together!


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