Bethany's Recipe Box

Lemon Chicken Mari requested this one as her last meal before heading off to college :-) I originally found it in a Sandra Lee cook book years ago. She's loved it! I always serve it on a platter with the rice in the middle (formed from an upside down bowl) and the chicken surrounding it. Sauce is drizzled over the top on platter and served on the side in a gravy boat. I always make double the lemon sauce! Ingredients 1 quart buttermilk 1 tablespoon lemon zest (from 1 lemon) 4 boneless skinless chicken breasts, tenders removed, cut in strips 2 cups all-purpose flour 1 cup cornstarch Vegetable oil, for frying For Sauce: 1 (11-ounce) jar lemon curd 1/4 cup chicken broth 1/4 teaspoon ground ginger 1/2 teaspoon soy sauce Directions Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to 365 degrees F. Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch...

Not a bit healthy! Beware! Barely counts as a vegetable! Ingredients 32 oz Frozen Corn 1 lb chopped bacon 1 yellow onion chopped 2 bell peppers chopped (different colors if you want) Salt & Pepper OR Cajun Seasoning Cook 1. Fry on med-high heat in a cast iron skillet or dutch oven. Should be browned and fat rendered but soft. Add in peppers and onion. Saute about 10 minutes until veggies are cooked. 2. Reduce heat to low and add corn. Cook about 15 min until corn is cooked through 3. Season to taste with s&p or cajun seasoning DO NOT AT ANY STAGE DRAIN THE BACON GREASE! RESIST THE URGE!