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1 broiler chicken, cut up
1 qt. buttermilk
2 cups self-rising flour
1-1/2 tsp salt
1 tsp freshly ground black pepper
1/2 cup bacon drippings
3/4 cup lard
Place chicken pieces in large bowl. Pour in the buttermilk and place in refrigerator for 2 to 3 hours.
Combine flour, 1-1/2 teaspoons salt, and pepper in a shallow dish. Drain chicken and rub in the flour mixture. Shake off excess flour.
Heat the bacon drippings and lard in a black iron skillet over medium-high heat until a small bit of flour pops when dropped into the fat. Add chicken a few pieces at a time, skin side down. Cover and cook the chicken for 15 to 20 minutes. Remove cover and turn chicken over. Cook for another 15 to 20 minutes until chicken is a light golden brown color.
Tammy's Fruit Salad
1 8-1/4 oz can crushed pineapple, juice reserved
1 3 oz pkg lemon gelatin
1 3 oz pkg cream cheese, softened
1 cup whipped cream
Lettuce
Mayonnaise
Measure pineapple juice and add water, if needed, to make 1 cup. Bring to a boil. Add the gelatin, remove from heat and stir until dissolved. Allow mixture to thicken, then add the crushed pineapple. Fold in the cream cheese and whipped cream. Stir thoroughly and blend until smooth with no chunks of cream cheese. Pour into a 9" square pan and refrigerate for 2 hours. Cut into squares and serve on lettuce, topped with dots of mayonnaise.
More Recipes from Smoky Mountain Cookbook
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Alpine Mountain Chalets, situated in the beautiful Smoky Mountains and close to Great Smoky Mountains National Park, offers the finest in accommodations known to the Smokies. Our chalets are not just a nice place to stay but an unforgettable experience. Careful attention to detail is our hallmark. We'll provide you with a clean, safe, and unique environment during your stay.
Alpine Mountain Chalets
P. O. Box 74
Pigeon Forge TN 37868
888-783-0977
www.alpinemountainchalets.com
Fresh Squeezed Lemonade
2 cups granulated sugar
6 cups water
1/8 tsp salt
1-1/4 cups fresh lemon juice (from 7 or 8 lemons)
Lemon slices
Combine sugar and 1 cup of water in small saucepan. Place over high heat and boil for 5 minutes. Remove from heat and let the syrup cool.
Pour syrup into a large pitcher and add salt, lemon juice, and remaining 5 cups water. Stir until combined. Just before serving, add lemon slices to the pitcher and serve over ice.
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