WHEN TO SEASON CHICKEN

If you are like me you wash your chicken then dip it in a beaten egg and then in flour or some type of flour base. Then you season your chicken. But the best way to season chicken is to wash it ,then put your seasonings on it, then do the dipping. Always go light on the salt tho as you are putting it on before the breading.
Another thing about getting a good crust on chicken is not to fry it to high and not to put a lid on it when frying.
Sure it splashes grease all over the stove but don't you end up cleaning your stove anyway. When not putting a lid on the chicken it will let it get good and crispy. If you want a more softer steamed flavor then put a lid on it and fry on medium. The lid collects steam and then the steam drops down on the chicken and makes a more soft batter and not crispy.
I like to use Lawry's seasoned salt, but go very light and some black pepper to season my chicken or  just some chicken seasoning with some black pepper.
 Chicken is good to marinate it overnight. I always throw the marinate out and do not use it when I fry my chicken, as it is raw chicken that has been in it.

ITALIAN BISCUITS

2 Cups of Bisquick Mix
11/2 Cups Mozarella or Italian cheese, shredded
1-2 Tablespoon Italian Seasonings
1/2 Cup Milk
Melted Butter


Combine bisquick mix, cheese and the seasoning. Very slowly add the milk just until combined. Drop by teaspoons full on a sprayed baking sheet. Bake at 350 for 8-10 minutes or until light brown. Melt butter and put on top. Sprinkle cheese and some more italian seasoning on top of biscuits.

QUICK AND EASY GOULASH

1 Box of Elbow Macaroni
1Lb. Ground Chuck
1 Jar Spaghetti Sauce
1 Cup Frozen or Canned Corn
1 Bag of Shredded Mozzarella or Italian Cheese


Cook and drain the macaroni. Fry the ground chuck and drain off the fat. Leave in the skillet. In the skillet that you fried the ground chuck add the spaghetti sauce and frozen or canned corn(drained).  Add the macaroni. Let simmer. Serve with the cheese sprinkled over the top. Can be put in a crockpot and cook for 3 hours or until done.

MEATLOAF BURGERS

1lb. ground chuck
1/4 Medium Onion, grated or chopped fine
1/4 Cup Fresh Parsley, chopped or 2 Tablespoons dried
1/2 Cup Plain Breadcrumbs
1/4 Cup grated Parmesan Cheese
1 Large Egg, lightly beaten
3 Tablespoons Ketchup
11/2 Teaspoons Dijon Mustard
11/2 Teaspoons Worcestershire Sauce
Salt and Pepper
Hamburger Buns

Preheat the oven to 350. Spray a baking dish and set aside. In a medium bowl mix all ings. Mix until they are just combined. Do not overmix. Divide the mixute into 4 portions. Form each portion into a 4 inch patty. Place in baking dish and bake for 15 minutes flipping them over once. Put alium. foil over top of the dish. Bake until done and put on hamburger buns with lettuce, onion and mayo or can add a slice of cheese also.

ENGLISH PEA AND ASPARAGUS CASSEROLE

1 Can English Peas, drained
1 Can Asparagus, drained
2 Boiled Eggs, chopped
1 Sleeve of Ritz Crackers
2 Tablespoon marg., melted
1 Can of Cream of Mushroom Soup
1 Jar of Pimientos, drained
1 Medium Onion, chopped
1/2 Cup Chopped Celery

In a medium mixing bowl combine all ings. except Ritz crackers. Spray a casserole dish and put in the ings. In a small bowl  melt the marg.and put the ritz crackers in it and then  spread evenly over top of dish and bake for 30 minutes on 350.

PEA AND PIMENTO CASSEROLE

1 Bag (20)oz. English Peas, thawed and drained
8 oz. Can Water Chestnuts, chopped and drained, can leave out
1 Jar Diced Pimentos, drained
1 Cup Chopped Celery
1 Cup Chopped Onion
1/2 Cup Dry Bread Crumbs
1 Can of Cream of Mushroom Soup
2 Tablespoons Marg. melted

In a medium mixing bowl combine all ings. except the butter and breadcrumbs. Spoon mixture into a lightly sprayed baking dish. Melt butter and stir in the bread crumbs. Sprinkle over top of casserole and bake at 350 for 25-30 minutes or until lightly browned.

SALAMI TRIANGLES

1(3)oz. Cream cheese
1 Tablespoon Horseradish
2 Teaspoons Grated Onion
1/4 Teaspoon Tabasco Sauce
1/8 Teaspoon Cayenne Pepper
1/2 Lb. Thinly Sliced Genoa Salami

Blend all ings. together except the salami. Spread mixture on salami slices and stack 5 slices high. Ref. stack until they are firm. When ready to serve, cut each stack into 6 wedges and serve on toothpicks with pickled onions.