SOUTHERN FRIED CHICKEN Provided by Barb Colehour, who hosted the 2017 Southern Tour. While in Savannah, Georgia, they stopped at Paula Deen’s Lady & Son’s restaurant. Barb even got a photo with Paula’s handsome son Bobby!
2.5 to 3 lbs. chicken (Barb uses chicken breasts)
1 qt. buttermilk
2 c. all-purpose flour
Garlic salt
¼ c. cornmeal
Pepper
Wash the chicken in cold water and pat dry with paper towels. Marinate chicken pieces in buttermilk for 10 min. In large bowl mix flour and cornmeal together. Coat each piece of chicken with flour mixture and place in skillet with enough oil to cover the chicken. Paula Dean uses peanut oil, but you can also use vegetable oil. While browning, sprinkle chicken with garlic salt (amount depends on how much you like garlic) and black pepper. Barb uses an electric skillet set on medium high heat. Be sure to watch closely, because browning will differ based on whether you use an electric or gas stove. When golden brown on both sides, transfer chicken to cookie sheet, cover loosely with foil, and put in a 300 degree oven for 1 hour. Bet you can’t eat just one piece!
STICKY TOFFEE PUDDING Provided by Cathy Greteman, Star Destinations owner and tour manager of many Friends Club trips to Ireland. While in Killarney at the Plaza Hotel and Spa, Friends Club travelers always ask for this yummy recipe!
2 c. dates
Caramel Cream
2 ½ c. water
2 ¾ c. sugar 1 ¼ c. water 4 c. cream
2 tsp. baking soda
½ c. butter
2 c. sugar 4 eggs 2 c. self-rising flour 2 tsp. vanilla
Photo Credit: Kaite Laird
Boil dates in water until soft. Add soda. Cream butter and sugar until light and fluffy. Add eggs and flour alternately. Beat well. Add dates to creamed mixture. Pour into a well-buttered baking dish to fill ¾ full. Bake at 360° for 20 minutes then reduce heat to 290° and bake for a further 20 minutes, or until firm to the touch, well risen, and golden brown. Drench well with caramel cream. Caramel cream: Boil together the sugar and the water until deep amber in color. Add the cream, but be very aware of the excessive steam. Boil for 2-3 minutes until all the sugar has dissolved. Caramel cream will keep for ages in the fridge.
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1st Quarter 2021
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