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Sweet and Sour Green Beans
2 16-ounce cans of green beans, drained and rinsed well
3 strips of bacon, chopped
3 T. sugar
2 T. white vinegar
2 slices of onion
salt and pepper to taste
In a large saucepan, combine all ingredients except salt and pepper and add
enough water to cover green beans by about an inch. Bring to full boil and boil
until bacon is cooked. Reduce heat, adjust seasonings with salt and pepper.
Cover pan tightly and reduce to a simmer to allow beans to cook about 30
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Southern Fried Chicken
4 fresh bone-in, skin-on chicken half-breasts (approximately 1
lb. each), halved
2 C. self-rising flour
2 T. kosher salt
1 T. white pepper
2 t. paprika
1 pint buttermilk
Solid vegetable shortening for deep-frying, approximately 6 cups.
Put the chicken into a deep bowl. Season with 1/2 T. of the salt and 1 t. of the
pepper. Add the buttermilk. Cover and refrigerate for 30 minutes.
While the chicken is soaking, thoroughly combine the flour, the remaining 2 T.
salt, 2 t. white pepper and the paprika in a quart-sized resealable plastic bag.
Set aside.
Transfer the chicken to a sheet pan and let air-dry for 20 minutes.
Begin heating the shortening in large cast-iron skillet until it reaches 325° F.
When the oil is ready, add one chicken half-breast at a time to the seasoned
flour. Lightly coat with flour and carefully place skin-side down in the hot
oil. Cook for 10 minutes, then turn and cook for 10 minutes longer. Give the
chicken two more turns, approximately 5 minutes on each side. Fry until the
juices run clear and the meat inside is no longer pink.
Serves 4.
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