New Fried Chicken Recipe

Folks-
A few months ago, a newspaper published what they believed to be the original recipe for "Colonel" Sanders' Kentucky Fried Chicken. I tried it, and, you guessed it, changed it. In some ways, this is just a tad easier.
I guess I'll call it "Edly Fried Chicken."

Edly Fried Chicken

2-Cups Flour
2/3-Tsp Salt
1-1/2-Tsp Italian Seasonings
1-Tsp Celery Salt
1-Tsp Black Pepper
1-Tsp Dried Mustard
4-Tsp Paprika
2-Tsp Garlic Salt
1-Tsp Ground Ginger
3-Tsp White Pepper
1-Tsp Turmeric
1/2-Tsp Chili Powder
1/2-Tsp Garlic Powder
1-Tsp Chicken Bouillon
3-Eggs
2-Tbsp Milk
Chicken cut into parts
Enough cooking oil to fill a large frying pan 1/2" deep

Beat the eggs and milk together. Throw all of the dry ingredients into a gallon-sized plastic bag and shake them together until they are thoroughly mixed. Rinse and pat dry the chicken parts. Throw the chicken parts a couple at a time into the bag, and shake it to coat them. After coating the chicken parts in the dry ingredients, dredge them through the egg mixture, recoat them in the dry mixture, and set them aside for at least a half-hour in the refrigerator. Once the chicken parts look like they are coated in batter instead of powder, fry them at medium heat in a large skillet with at least a half-inch of oil in the bottom. Turn them over after at least twenty minutes and continue to fry until all pieces reach an internal temperature of 165 degrees.

Note: Omit the chili powder, garlic powder, turmeric, and powdered chicken bouillon to essentially copy the KFC recipe. For an even more faithful version, use 1/2 Tsp Thyme, 1/2 Tsp Basil, and 1/3 Tsp Oregano instead of Italian Seasonings, and add about 1 Tsp MSG for the modern version.

Simple Savory Pork Loin Roast

Here it is, time for my annual update. Costco had a sale on pork tenderloin roasts recently, and after fixing a couple in the slow-cooker covered in barbecue sauce for sandwiches, I decided to look for a different recipe to mix things up.
I found one over at AllRecipes.com that we all liked, and of course I modified it. Here's my version of the Simple Savory Pork Loin Roast from AllRecipes.com:

1-1/2 Tbsp Fresh snipped Rosemary
2 Tsp Garlic Salt
1/2 Tsp Italian Seasoning
1/4 Tsp Fresh Ground Pepper
1 3 lb Pork Tenderloin Roast

Preheat oven to 350 degrees Fahrenheit. Mix all seasonings into a large zippered plastic bag, a gallon-sized freezer bag works well. Throw in the thawed roast and shake the bag thoroughly to coat. Transfer the roast to a medium baking dish, cover, and bake for 1 to 1-1/4 hours. Uncover and bake for another 30 minutes to an internal temperature of 145.

If you find that the seasoning runs out without thoroughly covering the roast, don't be afraid to shake some garlic salt and pepper on the uncoated parts.

Dublin Coddle

Folks-
I guess it's time for my annual post!

I discovered recently that the link I had to Meemo's Kitchen for the Mrs. Knott's Biscuits has gone dark. As a result, you may see me converting some of my bookmarks into posts here. After all, there's little chance that Google will dump Blogger since they still have their RSS reader (right?) ;)

Well, all kidding aside, with St. Patrick's day so recently passed, I figured I'd post the recipe I make annually this time of year. Not Corned Beef and Cabbage, I don't do that. I make a nice, hearty soup popular in pubs around Dublin. I first had it there over 20 years ago. It's called Dublin Coddle, and here's my variation:

Dublin Coddle

1 lb Breakfast Sausage, Sliced

1-1/2 lb Sliced Bacon, Cut into pieces

2 lbs Potatoes, Peeled and Diced

1-1/2 Large Onion, Diced

4 C water

1/2 tsp Ground Black Pepper

Chopped Parsley

Place all ingredients except parsley into a large pot. Bring to a boil over high heat, reduce to a simmer and cook for 1 to 1-1/2 hours. Serve in a bowl garnished with the parsley.

Broccoli Soup via Zap 190 Cookbook

Folks-
I know you're thinking: What, two posts in as many days? Yep. I noticed I had a couple of recipes from my old "Zap 190 Cookbook" that I had transcribed, but not posted. In case I haven't mentioned it yet, Zap 190 was our interoffice mail address at the old Pacific Western Bank Proof Department where I worked in the late '80's and into the late '90's. My friends, family, and co-workers, as well as those of my mom at Live Oak Elementary School, and one of my dad's at the Pajaro District of the State Department of Parks and Recreation submitted recipes for the thing. I'll be posting them on this site over time, and I'll be sure to give credit where it's due.

This recipe comes from my sister. I haven't tried making it myself, but I do remember it being tasty.

Broccoli Soup- Jocelyn Swenson
Ingredients:
3 Fresh Broccoli Crowns, Chopped
1 Large Onion
1 Cup Chopped Mushrooms
2 Celery Stalks, chopped
2 Cans Cream of Celery Soup
1 Cube Butter
1/2 lb Bacon, cooked and crumbled (Optional)
4-8 Cups Milk

Directions: Mix broccoli, onion, mushrooms, celery and butter in a large saucepan and simmer until vegetables are soft (add water if necessary.) In a large pot, mix together soup and milk. Boil to desired thickness. Mix vegetables in with soup and top with crumbled bacon.