Country Fried Chicken

1 c flour
2 t garlic salt
2 t pepper
1 t paprika
1/2 t poultry seasoning
1 egg
1/2 c milk
1 broiler/fryer chicken (3 to 3 1/2 lb), cut up
oil for frying

In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add tobag, a few pieces at a time,a nd shake to coat.

In a large skillet, heat 1/4 inch of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-50 minutes or until fuices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. 4 servings.

Brunch Egg Burritos

2 c refrigerated shredded hash brown potatoes
3 T butter, divided
6 eggs
1/2 c milk
1 can (4 oz) chopped green chilies
1/4 t salt
1/4 t garlic seasoning
1/4 t pepper
4 to 6 drops hot sauce
12 slices bacon, cooked and crumbled
2 c shredded Monterey Jack cheese
1 c salsa
4 flour tortillas (10 inches), warmed

In a large skillet, cook potatoes in 2 tablespoons butter over medium heat for 6-7 minutes or until golden brown, stirring occasionally.

Meanwhile, in a small bowl, whisk the eggs, milk, chilies, seasonings and hot sauce. In another large skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.

Layer 1/3 c potatoes, about 1/2 c egg mixture, 1/4 c bacon, 1/2 c cheese and 1/4 c salsa off center on each tortilla. Fold sides and ends over filling and roll up. Serve immediately. 4 servings.

Lemon Teriyaki chicken

4 boneless skinless chicken breast halves (4 oz each)
2 T flour
3 T butter
1/4 c teriyaki sauce
2 T lemon juice
3/4 t minced garlic
1/2 t sugar

Flatten chicken to 1/2-in. thickness; coat with flour. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

Add the teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen browned bits. Return the chicken to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. 4 servings.

231 calories, 11 g fat

Kielbasa Bow Tie Skillet

8 oz uncooked bow tie pasta
1 lb fully cooked kielbasa or smoked Polish sausage, cut into 1/4-inch slices
1 jar (4 1/2 oz) sliced mushrooms, drained
2 t minced garlic
2 T butter
1 T cornstarch
1 1/2 c milk
1 1/2 c fresh or frozen snow peas
1 c (4 oz) shredded cheddar cheese

Cook pasta according to package directions. meanwhile, in a large skillet, saute the sausage, mushrooms and garlic in butter.

Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted. 4 servings.

Mustard Fried Catfish

2/3 c yellow cornmeal
1/3 c flour
1/2 t salt
1/4 t paprika
1/4 t pepper
1/8 t cayenne pepper
1/2 c prepared mustard
4 catfish fillets (6 oz each)
oil for frying

In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal misture.

In an electric skillet or deep-fat fryer, heat oil to 375. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. 4 servings.