Southern Style Fried Chicken
Thursday, February 03, 2005 @ 5:01 PM Southern Style Fried Chicken

Cut the chicken into desired pieces and have thoroughly chilled before cooking. Salt and pepper each piece, then carefully roll in flour. Have the frying fat very hot and drop a few pieces into it at a time. After each piece has been turned, lower the heat and cook until golden brown. Drain on brown paper. To make a delicious creamed gravy, you drain off the surplus fat when the chicken is fried, leaving all the crumbs in the frying pan; these must not be burnt. Add a little flour and stir while browning, then add 1/4 cup of hot water and stir until smooth. As this is very thick, thin it to desired thickness of gravy with milk or cream. Season to taste with salt and black pepper.

A perfect Plantation dinner or Southern dinner consists of Fried Chicken, butter beans, spinach ring wiht hard boiled eggs, green salad of mixed vegetables, lemon pie or a cobbler of fresh peaches or berries. Oh yes, don't forget to have plenty of mint for your tea, and no bread could take the place of hot biscuit. Have an extra pound of butter and a dish of preserves.

| Chicken Dumplings - from the Argyle
Wednesday, February 02, 2005 @ 8:27 AM Chicken Dumplings -from the Argyle

Cook a large hen by simmering several hours; remove the hen and cook the dumplings in the liquor by dropping the dough into the simmering stock by spoonfuls, seeing that each drop is entirely covered by the liquid. Then cover tightly with a heavy lid and steam 15 minutes. Remove the bones from the chicken; keep it hot while cooking the dumplings and add just before serving. For Dumplings: mix 2 cup flour, 4 teaspoons of baking powder, 2 tablespoons fat (from cooking chicken), 1 cup milk. Mix by chopping fat into flour and baking powder, then adding milk.

| The Argyle
Tuesday, February 01, 2005 @ 5:36 PM The Argyle Restaurant
I was looking at some of my cooks books trying to decide what I could post next and I cam e across a cookbook I have from 1941 that belonged to my great aunt. It was from a restaurant that was called the Argyle restaurant. The Argyle had a heritage of rich living, even before it became a hotel. Built before the War between the States, it was first the ranch home of Charles Anderson. Southern Colonial in type, it followed the pattern of the old plantation architecture, but it was built as the headqurters of a horse ranch. Its builder hoped to raise horses for the United States cavalry, with a ready market at nearby Fort Sam Houston. A man of means, Anderson entertained lavishly, many of the notables of the period having been guests at what was then known as the Anderson ranch. Robert E. Lee and Albert Sidney Johnaton, both later to attain fame as two immortal leaders of the Lost Cause, were guests there, as were many other early-day army personages. The ranch was sold three more times, then finally was bought by a pioneer family in the 1890s named The O'Gradys who came from Wesport, Ireland, and settled in Boerne, TX. It was the 3rd owners who named it the Argyle because of the rolling hills of the section reminded them of their native hills in Scotland. It was the second generation of the O'Grady's who made the Argyle what it was. Alice O'Grady ("Miss Alice") wrote the cookbook to share her cuisine that was made so famous. Several other famous people stayed there before they moved on to fulfill their destinies. Well that is the basic background for the Argyle. As I mentioned I will be posting recipes from Miss Alice's cookbook. Hope you enjoy them! I also want to note that I will write the recipes just as they are in the cookbook so they will be authentic instead of my regular recipe format.

| Tortilla Roll-ups
Friday, October 22, 2004 @ 11:48 AM Tortilla Roll-Ups

Ingredients:
8-Oz. pkg. softened cream cheese
2 tablespoons sour cream
1 can green chilies, drained & chopped
1 cup Cheddar cheese, grated
1 (4-oz.) can black olives, drained & chopped
1 pkg. large flour tortillas

Directions:
Mix first five ingredients into a mixing bowl, spread on tortillas. Roll up tortillas fairly tight and refrigerate. Cut in 3/4 inch strips, eliminating end pieces.

Variations:
Could use just cream cheese and chives. Also for a mexican flair it could be made with refried beans, onions, and cheddar cheese.

| Herb Roasted Potatoes
Monday, October 18, 2004 @ 5:06 PM Herb Roasted Potatoes

Ingredients:
12 new potatoes (cut into wedges) 2 lbs.
1/4 cup olive oil
2 cloves garlic (pressed)
1 tsp. salt
1 tsp. cumin (comino)
1/2 tsp. paprika
1/4 tsp. dried oregano
1/8 tsp. ground red pepper

Directions:
Toss together all ingredients in a large mixing bowl; spread mixture evenly into a lightly greased, foil lined 9x13 inch baking pan. Bake at 425*F for 30 minutes or until tender.

Variations:
For Mexican style potatoes omit the last 3 ingredients and use 1 tsp. of chili powder and 1/4 tsp. black pepper along with the garlic, cumin & salt. You could also substitute the fresh garlic and salt for 1 tsp. garlic salt.

| Fried Okra
Friday, October 15, 2004 @ 3:32 PM Fried Okra

Ingredients:
2 cups flour
1 & 1/2 cups water
12 oz. individually frozen okra
2-3 saltine cracker crumbs
vegetable oil

Directions:
Wisk flour and water. Place okra in a bowl, and put crumbs in a separate bowl. Pour half of the flour mixture over okra. Tossgently to evenly coat. Let stand for 10-15 seconds. Add remaining flour mixture and toss until evenly coated. Remove okra with a slotted spoon and add to crumbs. Toss gently to coat. Remove & place on tray or baking sheet. Place in freezer until ready to cook. In deep fryer, heat 3-4 inches of oil to 350* F. Place frozen okra in fry basket. Fry 5 minutes or until golden brown. Shake basket during cooking to prevent clumping. *Could also be made on the stovetop if you don't have a deep fryer.

| Pineapple yellow cake
Tuesday, October 12, 2004 @ 3:02 PM Pineapple yellow cake:

Ingredients:
1 yellow cake mix
15 oz. can crushed pineapple (don't drain)
4 eggs
1 cup oil

Directions:
Mix all ingredients together. Pour into pan(s). Cook 40 min. at 350*F. Let cool thoroughly before icing.

Whipped topping for Pineapple yellow cake:

Ingredients:
1 medium size Cool Whip.
1 can crushed pineapple (drained)
1 small box vanilla pudding

Directions:
Mix all ingredients together in a bowl, then ice cake. Make sure cake is thoroughly cooled or whip cream icing will melt. If not serving right away, keep cake in the refrigerator until ready to serve. Makes a 9x13 rectangular cake or 2 (8 -inch) rounds.

Variations:
This cake could be made into a torte-type layered cake. Just slice the cake layers in half horizontally. Then ice each new layer to give that torte look.