Recipe(tried): SUNDAY DINNER AT OUR HOUSE

The menu this Sunday was one that we had many, many times when I was growing up. In fact, most of the dishes tasted just like my mama's, according to my husband and daughter. High praise for me indeed!

We had: Mrs. Palmer's Southern Fried Chicken, EZ Biscuits, broccoli salad, rice and gravy, Mama's Cream Corn, string beans, sliced tomatoes, sliced Vidalia onions, watermelon chunks, sweet tea with lemon and strawberry shortcake.

Enjoy!MRS. PALMER'S SOUTHERN FRIED CHICKEN

6-8 pieces of boneless, skinless chicken breasts
1 cup buttermilk
1 tsp. minced garlic
dash of onion powder
dash of poultry seasoning

Mix the buttermilk, garlic, onion powder, and poultry seasoning together and put in a large Zip-Loc bag. Add the chicken pieces and marinate overnight in the refrigerator. In the morning, remove the chicken from the marinade and discard the buttermilk. Mix together:

1 cup-1 1/2 cups self-rising flour
1 tsp. poultry seasoning
1 tsp. garlic powder
1 tsp. onion powder
dash of black pepper
dash of seasoned salt

Put this in a large plastic bag. Put the chicken pieces in one at a time making sure that all sides are coated with the flour mixture. Put on a platter and let the chicken "rest." Top the chicken pieces with the leftover flour mixture.

In a large skillet, or an electric frying pan, put in Crisco oil. Turn the heat on high/medium high. Keep a close watch on the oil. When you think that it is hot enough, sprinkle a little bit of flour on the oil. If it sizzles, the oil is ready. Turn the heat down on the oil until it is on medium. Place the chicken into the frying pan making sure not to "overcrowd" the pan. Turn the chicken pieces over 3-4 times and cook slowly for about 15-20 minutes. Remove the chicken from the pan and drain on SEVERAL paper towels.MAMA'S BROCCOLI SALAD

1/2 cup mayonnaise (I used no-fat)
1/2 cup sour cream (I used no-fat)
1/4-1/3 cup sugar
1 bunch broccoli, washed and broken into florets
1/2 cup chopped pecans
1/2 cup chopped onions (I used Vidalia)
1/2 cup raisins
2 T. red wine vinegar
1 container of bacon bits (I used the real bacon bits)if you don't have the bacon bits, use 8-10 slices bacon, cooked, drained, and crumbled
1 red pepper, diced

Combine the mayonnaise, vinegar, and sguar. Cover and refrigerate for at least an hour before serving. In a salad bowl, layer the rest of the ingredients. Pour the dressing over the salad and mix well. Serve chilled. Makes 4-6 servings.

SLICED WATERMELON

In order to save room in our refrigerator, I completely remove the red "meat" from the watermelon and store in a large Tupperware cake container. It's so delicious when it is cold. However, it will never taste as good as the watermelons that my daddy would pull from the vine, take to the picnic table, and cut with each of us getting a quarter section! Heaven, sheer heaven!

Happy Sunday!