Hello,

This morning I went to several garage sales hunting old Christmas ornaments, elves and the likes. While I was gone to Atlanta, I saw the most beautiful Christmas wreath just full, and I do mean bulging, of old Christmas ornaments glued all over and on top of each other. It was absolutely beautiful. It looked like something Martha Stewart would do but it was handmade by one of the dealers at the Scott Antique Fair. He was asking $98.00 for it. Well worth it, I presume, but something I could very well tackle and enjoy doing. The wreath was grapevine by the way....

It seems that at times like this, we all search for a project to keep our minds occupied and busy. This will be mine...

Anyway, here's tonight's menu, a yummy and filling one I might add!! Later on, when the time is right, I will share my stories of The Whistle Stop Cafe and the many foods Mom and I enjoyed on our road trip.

Keep Safe and Happy, Gina

The Menu:

Boneless Fried Chicken w/Bourbon Gravy
Corn Casserole Supreme
O'Brien's Potato Casserole
Roasted Sweet Potato Medley w/Chipotle Sauce
Italian Green Beans
Karyn's Indiana Banana Cake with Icing (posted)
Debbie D's Mama's Alabama Style Sweet Iced Tea

Boneless Fried Chicken with Bourbon Gravy

Southerners agree that cast iron is the only medium in which to fry chicken, Mara Reid Rogers says in Cooking With Cast Iron. This is one of her versions.

1 1/2 cups all-purpose flour
1 1/2 teaspoons paprika
1 1/2 teaspoons salt
2 teaspoons freshly ground pepper
4 skinless, boneless chicken breast halves (1 1/2 to 1 3/4 pounds total)
1 cup buttermilk
Corn oil for frying
1 cup canned chicken broth
3 chicken bouillon cubes dissolved in 1 cup boiling water
1/4 cup bourbon

In a large, doubled brown paper bag, combine the flour, paprika, salt and pepper. Fold over the top of the bag several times to seal tightly and shake until well blended. Reserve 2 tablespoons of the flour mixture for the gravy. Add the chicken and shake gently until evenly coated; gently shake off excess flour.

Pour the buttermilk into a large bowl. Dip in each chicken piece briefly, turning to coat; gently shake off excess. One by one, return each chicken piece to the flour mixture and gently shake until evenly coated. Set the chicken on another, large flattened brown paper bag and let stand for 10 minutes.

Preheat oven to 200 degrees. Put a deep, large (12- to 14-inch) cast-iron skillet over medium-high heat, pour enough oil to come halfway up the sides of the skillet. Heat the oil until it tests 350 degrees on a deep-fry thermometer.

Add the chicken, cover with a lid, and fry for 4 minutes. Remove the lid and reduce the heat to medium-low; turn over the chicken. Fry, uncovered, 8 to 10 minutes, until chicken is crisp and golden brown and the juices run clear when chicken is pierced with a fork.

Transfer the chicken to paper towel-lined pan to drain. Discard paper towels and transfer the pan to the oven to keep the chicken warm.

Meanwhile, prepare gravy. Pour off all oil from skillet except 2 tablespoons. Put skillet over medium-low heat. Stir in 2 tablespoons reserved flour mixture and cook, whisking constantly, for 2 minutes.

Whisk in the chicken broth and dissolved bouillon mixture. Raise the heat to high and bring to a boil, whisking constantly. Whisk in the bourbon. Cook, whisking constantly until thickened, 2 minutes more. Season with salt and pepper. Serve at once with gravy on the side. Makes 4 servings.

Corn Casserole Supreme
serves 6

1 reg. size can of creamed corn
1 reg. size can of yellow corn, drained
1/4 cup sugar
1 scallion, chopped
8 oz. sour cream
2 eggs, beaten
1/2 cup margerine, melted and cooled
1 box Jiffy corn bread mix
paprika for sprinkling top

Preheat oven top 350. Combine all ingredients in a large bowl and blend well. Pour into a greased 12x8x2 baking dish, sprinkle paprika over top and bake for 45 minutes.

O'Brien's Potato Casserole
serves 6

1/4 cup melted butter
1 can cream of chicken soup
1 1/2 cups sour cream
1/2 tsp. salt
1 bag frozen O'Brien hash browns, defrosted
2 scallions, chopped
1/4 tsp. black pepper
2 cups grated cheddar cheese
1/2 cup grated cheddar cheese for topping

Combine all ingred. in a large bowl except the 1/2 c. grated cheddar. Spoon into a 9x13 buttered baking pan. Top with the grated cheese and bake at 350 for 45 mts. or until cheese is bubbling. Let stand 10 mts. before serving.

Roasted Sweet Potato Medley with Chipotle Sauce
4 servings

3 lbs sweet potatoes, and yams (use a variety of types)
6 shallots, peeled
2 Tbsp butter, melted
2 Tbsp olive oil
1 tsp salt
1 tsp freshly ground black pepper
6 cloves garlic, peeled left whole
3/4 cup Stonewall Kitchen Maple Chipotle Grille Sauce
1/3 cup Sliced green onion tops

Preheat oven to 400 degrees.
Place sweet potatoes, yams and shallots in a roasting pan large enough to hold vegetable without crowding. Toss vegetables with melted butter and olive oil. Sprinkle with salt and pepper. Roast uncovered, stirring every 15 minutes for 35-40 minutes. Add garlic, return to oven 15 minutes. pour Stonewall Kitchen Maple Chipotle Grille Sauce over vegetables, toss to coat. Roast additional 15 minutes. Place in serving dish. Sprinkle green onions over vegetables.

Italian Green Beans

2 cans The Allens Sunshine Brand Cut Italian Green Beans
1 slice onion, chopped
1 slice red bell pepper, chopped
1/2 garlic clove minced
salt and pepper to taste

Put all ingredients in a saucepot and heat over med. until done, about 25 minutes.

MAMA'S SWEET TEA from Debbie D. in Alabama

2 family-size LIPTON Tea Bags--It's the only kind of tea that we ever use
3/4-1 cup of sugar
2 cups boiling water

Put the tea bags in a half-gallon pitcher. Add the sugar and the water. Stir the sugar, tea, water mixture until the sugar has dissolved. Let the tea "steep" for 10-15 minutes. When the tea has steeped, fill the half-gallon pitcher with cold water. Stir this mixture and taste. Remove the tea bags. If it's too sweet, add the juice from one fresh lemon. If it isn't sweet enough, add 2 T. sugar until it is sweetened to your liking. Serve the tea in tall glasses with ice. I always add my lemon slice to the glass before pouring the tea. Pouring the tea over the lemon slice lets it have a nice, robust flavor.

If you have "leftover" tea, place the pitcher of tea into the refrigerator. Bring 1/2-3/4 cup of water to a boil. Add the boiling water to the tea to "cut the sweetness" and to make the tea clear again.