Random Fatz Recipes (7 items)

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  (#5) Cheesy Spinach and Artichoke Dip

  1can (14 oz.) artichoke hearts, drained and finely chopped
  1 pkg (10 oz.) frozen chopped spinach, thawed and well drained
  3/4cup KRAFT Grated Parmesan Cheese
  3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
  1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
  1/2 tsp garlic powder

  
  - Heat oven to 350°F.
  - Mix ingredients; spoon into dish or pie plate.
  - Bake 20 minutes or until heated through.
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  (#2) Calabash Chicken

  12 chicken breast fillets , cut into strips
  1/2 cup kosher salt
  1/2 teaspoon dried sage
  1/4 teaspoon dried thyme
  2 cups buttermilk
  1 1/2-2 cups all-purpose flour
  1 teaspoon salt
  1 teaspoon pepper
  peanut oil (for frying)

  * Dipping Sauce
  1 hidden valley ranch dressing mix , package
  1 cup mayonnaise
  1 cup milk

  - A day before frying, mix salt, sage and thyme together in a plastic bag.
  - Add chicken pieces and toss until they are evenly and lightly coated.
  - Refrigerate for 30 minutes.
  - Rinse chicken under running water and place in a shallow dish.
  - Pour buttermilk over chicken.
  - Cover dish with plastic wrap and refrigerate overnight.
  - The next day, combine flour, salt and pepper in another shallow dish.
  - Drain buttermilk from chicken pieces, but do not dry them.
  - Dredge chicken in flour mixture.
  - Heat a large, heavy skillet or saute pan over high heat. Add 1 inch of peanut oil and heat until almost smoking.
  - Carefully place chicken in hot oil, leaving plenty of space between the pieces.
  - Reduce heat to medium head and cook chicken for 8-10 minutes on each side, or until golden brown.
  - Drain chicken on wire racks with paper towels underneath.
  - Dipping Sauce: Mix well all ingredients in a serving bowl. Let chill in the refrigerator prior to serving.
• 

  (#1) Baked Potato Soup

  9 baking potatoes
  2/3 cup butter
  2/3 cup all-purpose flour
  6 cups whole milk
  1/2 tablespoon salt
  1 teaspoon ground black pepper
  1/2 cup bacon bits, divided
  4 green onions, chopped
  10 ounces shredded Cheddar cheese
  1 (8 ounce) container sour cream

  - Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh.
  - In a large saucepan over medium heat, melt butter.
  - Stir in flour and cook about a minute.
  - Whisk in milk, a little at a time; stir constantly until thickened.
  - Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese.
  - Cook until thoroughly heated; stir in sour cream and heat through.
  -Serve with remaining bacon, onions and cheese.
• 

  (#6) Cobb Salad

  6 cups shredded iceberg lettuce
  3 cups cooked chicken, chopped
  3 hard-boiled eggs, chopped
  2 medium tomatoes, seeded and chopped
  3/4 cup blue cheese, crumbled (about 3 ounces)
  6 slices crisp bacon, drained and crumbled
  1 medium avocado, halved, pitted, peeled, and cut into wedges

  - On salad plates, arrange beds of lettuce.
  - Arrange chicken, eggs, tomatoes, blue cheese, and bacon in rows on top.
  - Garnish with avocado wedges placed on the side.
  - Serve with Brown Derby French Dressing and crusty garlic bread.
• 

  (#3) Edisto Shrimp and Grits

  Edisto Shrimp:
  30 pieces jumbo shrimp
  12 oz. popcorn shrimp
  12 oz. Parmesan cheese
  6 oz. bacon bits (warm)

  Burgundy Gravy:
  ¾ cup sliced mushrooms
  ½ oz. lemon juice
  1 oz. diced yellow onions
  2 oz. Golden Award or other liquid butter
  4 oz. Burgundy wine
  2 oz. Trio Brown Gravy dry mix
  drop of garlic-seasoned olive oil
  dash of salt
  dash of cayenne pepper

  Stone-Ground Cheese Grits:
  2 cups white stone-ground grits
  1 quart water
  1 quart milk
  2 tbsp chicken base
  1½ cups mixed Monterey Jack and Cheddar Cheese
  1⁄8 cup butter/margarine blend

  - Stone-ground cheese grits: Bring water and milk to a boil. Add grits, mixed cheese and chicken base. Simmer for 30 minutes. After 20 minutes of simmering, add butter and stir well. Cook for another 10 minutes.
  - Burgundy gravy: In a pot add Golden Award liquid butter, onions, mushrooms, wine and lemon juice and bring to a boil. Add salt, garlic and cayenne; reduce heat and simmer for 20 minutes.
  - In a separate pot, mix dry brown gravy mix and hot water by following instructions on package.
  - Add gravy mix to mushroom-wine mixture, cook on medium heat for 10 minutes.
  - Edisto shrimp: Lightly sprinkle jumbo and popcorn shrimp with blackening seasonings and cook on a flat top. (Follow proper blackening procedures.) Place 8 oz. cooked stone-ground cheese grits into bowl; place 5 jumbo shrimp in a circle along outer rim and 2 oz. popcorn shrimp down middle. Add about 3 oz. of gravy, drizzling over entire dish. Sprinkle 1 oz. bacon bits on top and garnish with 2 oz. Parmesan cheese.
• 

  (#4) Poppy Seed Rolls

  2 cups warm water
  2 tablespoons active dry yeast
  1/2 cup light brown sugar
  1/4 cup non-instant dry milk powder
  1 tablespoon salt
  1/4 cup poppy seeds
  3 cups King Arthur Unbleached All-Purpose Flour
  3 cups King Arthur Traditional Whole Wheat or 100% White Whole Wheat Flour

  - Pour water into large bowl.
  - Sprinkle yeast on top and stir with whisk until dissolved.
  - Add brown sugar and 1 cup of all-purpose flour. Let sit for 10 minutes.
  - Stir dry milk, salt, poppy seeds and 1 cup of unbleached flour together and add to yeast mixture.
  - Stir until well combined; add rest of the flours a cup at a time stirring well after adding, until dough has pulled away from sides of the bowl.
  - Turn dough out on a floured counter and knead it; add more flour as necessary until dough is smooth.
  - Place dough in a lightly oiled bowl and cover with damp towel or plastic wrap.
  - Place bowl in a warm, draft-free spot and let rise until it has doubled in size, 1-2 hours.
  - Punch the dough down and turn it out onto a floured counter.
  - Divide dough into two equal pieces and roll each into a rope 24 inches long; cut each rope into 24 one-inch pieces.
  - Roll piece into a round ball and place on a baking sheet lined with parchment paper; rolls need to be 2 inches apart.
  - Spray rolls with water and let rise for 30 minutes until they're a little swollen.
  - Preheat oven to 400°F while rolls are rising.
  - Bake rolls for 15-20minutes or until baked through. Cool on racks. Makes 48 rolls.

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