Recipe(tried): Sunday Dinner at Our House - Mrs. Palmer's Fried Chicken, Crock Pot Chicken Stock, Tiny New Potatoes, Alabama-Style String Beans, Angel Food Cake with Strawberries

Fresh Florida produce is back in season and I am so glad! I went to my favorite vegetable market yesterday and found: green Vidalia onions, string beans, tiny, new red potatoes, juicy pink grapefruit, flats of Florida strawberries, wonderful looking broccoli and cauliflower............and many more wonderful fruits and vegetables. Most of our menu today featured this wonderful produce.

Today for lunch we had: tiny red potatoes cooked in their jackets, string beans, macaroni and cheese, Mrs. Palmer's Fried Chicken, gravy, crockpot stock (for future recipes),biscuits, sweet tea with lemon, CLAUSSEN Pickles, fresh Vidalia onions, angel food cake with strawberries, and pickled beets.

MRS. PALMER'S FRIED CHICKEN

5-6 large chicken breasts, with skin and bones
2 cups self-rising flour
1 qt. cooking oil (I used Crisco Vegetable Oil)
2 tsp. garlic powder
2 tsp. parsley flakes
2 tsp. thyme
2 tsp. poultry seasoning
1 tsp. pepper
1 qt. buttermilk
seasoned salt

Cut the breast meat off of the chicken breasts. Place this meat in a large ZipLoc plastic bag. Sprikle with seasoned salt and toss around until the chicken has been coated. Pour the buttermilk over the chicken. Place in the refrigerator for 4-6 hours or overnight.

When ready to fry, heat cooking oil to 350-375 degrees (I use an electric skillet.) Place self-rising flour in a large paper bag. Add seasonings and mix well. Remove the chicken from the buttermilk. Discard buttermilk. Place the chicken pieces in the paper bag a few pieces at the time. Coat thoroughly. Place the chicken into the hot oil and cook until both sides are golden brown.

Fold a brown paper bag until it fits nicely on a serving dish. Place paper towels on the paper bag to cover it. Let the chicken drain on the paper bag/paper towels.

CROCKPOT CHICKEN STOCK
Save the skin and the bones from the chicken that you have just fried. Place these in a crockpot along with:

4 onions, chopped
4 ribs celery, chopped
1 red bell pepper, sliced
1 cup carrots
2 tbsp. minced garlic
1/4 cup white wine
4-5 cups of water
2 tsp. poultry seasoning
2 tsp. parsley flakes
1 tsp. rosemary leaves
1 tsp. thyme
Seasoned salt and pepper

Let cook on LOW for 8-10 hours. After cooking, drain the stock throwing away all of the vegetables. Place in a large bowl and put in the refrigerator. The next day, remove the top layer of fat and throw away. Use in any recipes calling for chicken stock.

TINY NEW POTATOES

Select the smallest red potatoes that you can find. Put them in a bowl and cover with cold water. Rub each potato lightly to remove grit, sand, or dirt. Place the clean potatoes in a large pot. Add 2 tbsp. butter, seasoned salt, and a sprinkling of pepper. Cook on MEDIUM for 25-30 minutes or until potatoes are cooked through. Test one of the potatoes with a knife. If the knife goes in easily, the potatoes are done.

STRING BEANS--ALABAMA STYLE

2 slices of bacon
2 lbs. fresh green beans, washed and snapped with ends removed
Seasoned salt
1/2 tsp. sugar
water

Let the bacon cook in the pot where the beans will be placed. Add the green beans, salt, sugar, and 1 1/2-2 cups water. Bring the beans to a boil. Let cook until tender--45 minutes to an hour. Taste the beans one time during cooking. Adjust seasonings if needed. When ready, drain and put in a large bowl. Add drained, new potatoes, and toss lightly.

ANGEL FOOD CAKE WITH STRAWBERRIES

Prepare an angel food cake mix according to package directions. Let cool. Wash strawberries thoroughly. Slice and add 1/4-1/2 cup of sugar. If the strawberries are too "tart" after adding the sugar, add 3 tbsp. of sugar at the time until they are sweet enough.

On individual serving plates, place a slice of angel food cake, some strawberries, and a "dollop" of Cool Whip. Top with 2-3 slices of fresh strawberries. Delicious!

Happy Sunday!