MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stir-Fried Chicken w/Ketchup
Categories: Poultry, Chilies, Vegetables, Sauces
Yield: 4 Servings

1 1/2 lb Boneless dark meat chicken;
- in 1/2" - 1" chunks
1/2 c Flour; more as needed
4 tb Neutral oil
Salt & pepper
2 tb Slivered garlic
1/4 ts Cayenne; more to taste
1 c Ketchup.

Toss chicken with flour so that it is lightly dusted. Put 2
tablespoons oil in a large skillet, preferably nonstick, and
turn heat to high. w/hen oil smokes, add chicken in one
layer. Sprinkle with salt and pepper.

w/hen chicken browns on one side, toss it and cook until just
about done: smaller pieces will take 5 minutes total, larger
pieces about 10. Remove to a plate. Turn off heat and let
pan cool for a moment.

Add remaining oil to pan and turn heat to medium high. Add
garlic and cayenne pepper and cook, stirring, about 2
minutes. Add ketchup and stir; cook until ketchup bubbles,
then darkens slightly. Return chicken to pan and stir to
coat with sauce. Taste and adjust seasoning, then serve.

Yield: 4 servings.

Recipe by Mark Bittman - The Minimalist

From: http://www.nytimes.com

Uncle Dirty Dave's Archives

MMMMM
... Sunny D tastes like somebody made a bet to make OJ without oranges.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grandma's Fried Chicken
Categories: Poultry, Eggs, Herbs
Yield: 5 Servings

MMMMM----------------------------RUB---------------------------------
4 ts Salt
2 ts Onion granules
1 1/2 ts Fine ground black pepper
1/2 tb Rubbed sage
1 ts Dried Thyme
1/2 ts Garlic granules

MMMMM--------------------------CHICKEN-------------------------------
2 (3 1/2 - 4 lb) fryers; cut
- up in 8 or 10 serving
- pieces each
2 c Flour; seasoned w/S&P
2 lg Eggs; well beaten
+=WITH=+
2 c Whole milk
3 c (or more) Crisco

In a small container, combine rub ingredients, mixing well.
Sprinkle the seasoning on chicken and rub it in. Seal the
chicken in a container and refrigerate overnight, if
possible.

Remove chicken from refrigerator at least 1 hour before
cooking.

Place seasoned flour in a pie pan and set aside. In a wide,
shallow bowl, beat eggs and milk and set aside.

In a large deep skillet, heat oil to 375ºF/190ºC.

Just before frying, dredge chicken in flour, shake off
excess. Immediately place chicken in egg mixture and back
into flour once again.

Place in hot oil in a single layer and fry until crisp
before turning. Turn only once.

NOTE: You can use a deep fryer to good effect here. But,
you won't get the gribbens and pan juices necessary to
make a good cream gravy for the mashed 'taters.

As remembered from watching/helping my Grandmother.

Uncle Dirty Dave's Kitchen

MMMMM

... Klingon sons! You killed my bastard! No, wait
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