Sunday, September 28, 2008

Sunday Family Meal Menu

Sunday Family Meal Menu

{Shared with our oldest son, his wife, Brandy and our grandgirl and grandson}

Fried Chicken and Gravy
Mashed potatoes
Macaroni and Cheese
Green peas
Buttermilk Biscuits
Banana Pudding
Ice tea

Buttermilk Fried Chicken with Gravy
Submitted by: Vera Reid
Rated: 4 out of 5 by 35 members Prep Time: 15 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes
Yields: 6 servings

like a crispy piece smothered in creamy gravy. -- Vera Reid, Laramie, Wyoming"
1 (3 1/2) pound broiler-fryer
chicken, cut up
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper oil for frying
3 tablespoons all-purpose flour
1 cup milk
1 1/2 cups water
salt and pepper to taste

1. Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.
2. Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.
3. Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.
4. Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.
ALL RIGHTS RESERVED © 2008 Printed from 9/28/2008

Traditional Mashed Potatoes
Submitted by: Taste of Home Test KitchenRated: 5 out of 5 by 382 members
Prep Time: 15 MinutesCook Time: 20 Minutes
Ready In: 35 MinutesYields: 6 servings

6 medium russet potatoes,
peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash pepper
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.
Printed from 9/28/2008

Baked Macaroni and Cheese

Taken from: The Joy of Cooking Cookbook

Preheat the oven to 350 degrees F. Grease a 1 ½ - quart deep baking dish.
Bring to a rolling boil in a medium sauce pan:
6 cups water
1 ½ teaspoons salt
Add and cook just until tender:
2 cups elbow macaroni (8 ounces)
Drain and remove to a large bowl. Have ready:
2 ¼ cups grated sharp cheddar or Colby cheese
Melt in a large saucepan over medium-low heat:
2 Tablespoons butter
Whisk in and cook, whishing, for 3 minutes:
2 Tablespoons all-purpose flour
Gradually whisk in:
2 cups whole or skim milk
Stir in:
½ medium onion, minced
1 bay leaf
¼ teaspoon sweet paprika
Simmer gently, stirring often, for 15 minutes. Remove from the heat and stir in two – thirds of the cheese. Season with:
Salt and ground black pepper to taste
Stir in the macaroni. Pour half of the mixture into the baking dish and sprinkle with half of the remaining cheese. Top with the remaining macaroni and then the remaining cheese. Melt in a small skillet over medium heat:
1 Tablespoon butter
Add and toss to coat:
½ cup fresh breadcrumbs
Sprinkle over the top of the macaroni. Bake until the breadcrumbs are lightly browned, about 30 minutes. Let stand for 5 minutes before serving.

Banana Pudding IV
Submitted by: Patty
Rated: 5 out of 5 by 901 members Prep Time: 30 Minutes
Ready In: 3 Hours 30 Minutes
Yields: 12 servings

1 (8 ounce) package cream
1 (14 ounce) can sweetened
condensed milk
1 (5 ounce) package instant
vanilla pudding mix
3 cups cold milk 1 teaspoon vanilla extract
1 (8 ounce) container frozen
whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla

1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
ALL RIGHTS RESERVED © 2008 Printed from 9/28/2008

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