Easy Sunday Supper

Growing up in a relatively Southern family, there is nothing that defines comfort food to me than a Sunday supper of fried chicken and mashed potatoes. Here I have included a few of my favorite recipes for a fantastic - and easy! - dinner your family is sure to love.

Southern Fried Chicken

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning (recipe follows)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

TIP: For juicy chicken, soak in salt water for several hours before cooking.

(Recipe courtesy of Paula Deen and Food TV)

House Seasoning

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

(Recipe courtesy of Paula Deen and Food TV)

Mashed Potatoes

2 pounds russet potatoes (about 4 medium), whole, scrubbed
1 teaspoon kosher salt, plus more as needed
1/4 cup unsalted butter
3/4 cup whole milk
Freshly grated nutmeg (optional)
Freshly ground black or white pepper

In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Do not cover. Lower the heat to maintain a simmer and cook until fork tender, about 45 minutes.

Drain the potatoes and return them to the pan. Swirl the pan over medium heat until the skins are dry, about 1 minute. Halve the potatoes crosswise. Put the halves in a ricer cut-side down and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.)

Heat the butter and milk in the saucepan over medium-high heat until hot but not boiling. Add the nutmeg, if desired, stir into the potatoes. Season with salt and pepper, to taste. Serve immediately.

TIP: For variation, add prepared horseradish, blue cheese, roasted garlic, chopped fresh herbs , prepared pesto, real bits of bacon, sour cream, or ranch dressing.

(Courtesy of Food TV)

Southern Green Beans

1 pounds fresh green beans, scrubbed
1 pound bacon
1 large can chicken broth

Prepare beans by snapping ends off and cutting into bite sized pieces. Fry bacon in large skillet, saving grease. Bring chicken stock to a boil, add beans and bacon, including grease. Boil until tender and drain broth.

Homemade Biscuits

4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon salt
4 tablespoons butter, cold
1 cup solid vegetable shortening, cold
2 cups milk

Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 2 tablespoons of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky.

Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining 2 tablespoons of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.
(Courtesy Food TV and Emeril Lagasse)


By Landra Lynn