Serves 6

This delicious chicken and biscuits is a meal
the whole family will enjoy, and the slow cooker helps to make it quick and easy
to prepare.

Ingedients:
1 1/2 to 2 pounds boneless chicken breast halves, cut in large chunks
1/2 cup chopped onion
1 cup chopped celery
1 can (10 3/4 ounces) condensed cream of chicken or cream of chicken and
mushroom soup, undiluted
1 jar (12 ounces) chicken gravy
1/4 teaspoon poultry seasoning
1/2 teaspoon dried leaf thyme
Dash black pepper
2 cups frozen mixed vegetables, thawed
6 frozen biscuits or refrigerator biscuits

Preparation
In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery. Combine the soup and gravy with poultry seasoning, thyme, and pepper; pour over the chicken. Cover and cook on LOW for 5 to 6 hours. Add the thawed mixed vegetables, turn the slow cooker to HIGH, and continue cooking for 20 to 30 minutes, until vegetables are tender. 

Meanwhile, bake the biscuits as directed on the package. Split a biscuit and spoon some of the chicken and vegetables over the bottom biscuit. Put the top half of the biscuit on the chicken and gravy.
Serves 6.


 

Ingredients
 8    chicken legs
 2    eggs
 4    cups  buttermilk
 6    cups   kentucky kernel seasoned flour                                         2     Tbsp  baking powder
  1      regular size bottle of veggie oil
 
a deep skillet (an iron skillet is preferred or a fry
daddy works too!)

Directions

 1 * If you can't find Kentucky Kernel seasoned flour at the store then you are welcome to use 6 cups of regular flour seasoned with salt and pepper*           


2  Wash the chicken and set a side           


3   In a large bowl beat the eggs.           


4    Pour the buttermilk into a 9x13 glass baking dish and add the eggs and mix together      
     


5   Place the chicken into the buttermilk and egg mixture and let marinate at least an hour.
(you can also cover it and let it sit overnight in the fridge)           


6   Mix the 2TBL baking powder together with the seasoned flour. Roll the chicken pieces one at a
time in the flour and place in the skillet or fryer. Put at many pieces in the
skillet or fryer that will fit without crowding. Fry until golden brown. If your
frying in a skillet then it's 5 minutes on each side or in a fry daddy @ 375 degrees for about 10min.           

8  aspargus spears, ends removed          1/4 all purpose flour
8 small carrots                                             1/2tsp  salt
8 med sized potatoes                                  1/2tsp black pepper
8oz parma ham                                            1 1/4cup milk
2tbsp butter                                                  1cup peas
1/4cup green onions, chopped                1/4 grated parm cheese
2tblsp garlic minced                                   fresh parsley

Preheat oven to 350 F.  Wash and peel carrots and potatoes.  Quarter potatoes.  Parboil asparagus, carrots and potatoes until slightly tender.  Drain and rince with cold water.  Place in oven proof casserole dish.  Cut ham into bite size pieces.  In a small saucepan melt butter over medium heat.  Add onion, garlic & ham & saute until onion is tender.  Add flour, salt & pepper.  Stir until smooth.  Gradually add milk, stirring constantly until bubbly.  Add peas & cheese stir for 1 minute.  Pour sauce over vegetables, cover and cook in over for 40 minutes.  Garnish with fresh parsley.

Enjoy...

                      

Instructions
Season the beef's surface with salt and pepper. Put in a heated skillet with butter and sear sides and ends, for about 1 1/2 minutes each. Place tenderloin in the fridge until cool. Put onion, mushrooms, salt and pepper in skillet and cook until almost tender. Add sherry and cook until no liquid remains. Season to taste and let cool. On a floured surface, roll puff pastry until 1/4" (6mm) thick, and large enough to cover beef. Spread tenderloin with pate and the mushroom mixture on alternating sections. Fold up dough to enclose tenderloin and chill for half hour. Brush with egg. Cook at 425 F (230 C) for 30 minutes to reach an internal temperatiure of 135 F (57 C). Serves six people.

ENJOY!