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Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Fried Chicken


One large frying chicken
1/2 cup flour
1and1/2 cup shortening or cooking oil (I prefer Olive oil)
Black pepper
One large zip lock bag

       For best results the chicken should be washed in cold water and pat dry with a towel, season with salt and pepper then refrigerate over night. This makes a world of difference.
       In an eight or ten inch skillet pre-heat shortening or oil to medium high. Pour flour in the bag large enough so the chicken can be shaken and well coated. Add the chicken and shake until all the chicken is well coated, shake off excess flour. Test the shortening by drooping one drop of water in the skillet, the drop of water should dance in the shortening or oil, if it doesn’t dance increase heat. Place the chicken in the skillet with the skin side down and cover. The chicken will began to brown near the edges; do not stick the chicken with a folk to check for doneness. To turn the chicken over (normally only once) use tongs. After turning the chicken reduce heat and leave uncovered, you should experience beautiful golden brown chicken.

Mashed potatoes (from the box) if you prefer.
Green salad.
Several good pasta receipts, fettuccine, noodle, macaroni and cheese, etc.
Can fresh or frozen vegetables.
Dinner rolls or garlic toast. For garlic toast spread a little butter on plain bread and sprinkle with garlic powder and place under broiler until brown. Be careful because this does not take very long and may burn if you don’t watch it.

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