St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
---------------------------------------------

SMOTHERED CHICKEN

Soak cut-up chicken in salted ice water

Fry up a mess of bacon.  Drain.

Dip the chicken in beaten egg and canned milk.

Flour it with salt and pepper.

Deep-fry it in lard.

In the skillet in which you cooked the bacon, make a blond roux.

Stirring with a fork (wisks are for Yankees), gradually add unsweetened 
condensed milk until you have a thick cream gravy. 
Add salt and pepper to taste. Crumbled the bacon and add to the gravy.

Pour the gravy over the chicken and bake covered in a 300 F. oven 
for about an hour, uncovering it for the last 20 minutes or so.

Serve with collard greens with hot pepper sauce, potato salad or yellow rice, 
and skillet cornbread or beaten biscuits, with peach cobbler and home-made vanilla ice cream for dessert.

Cheers,

Bud

Date: Mon, 13 Sep 2004 
From: Liquescent 
To: Anglican 
Subject: speaking of food