Southwestern Fried Chicken

1 1/2 c flour

2 tsp chili powder

1 tsp cumin

1 tsp salt

1/4 tsp cayenne pepper

1 c buttermilk

12 chicken tenders or wings (about 2 1/2 lbs)

2 c peanut oil

In breading pan mix flour, chili powder, cumin, salt and cayenne pepper together. Pour buttermilk into the other breading pan. Dip each piece of chicken in the buttermilk, shake off excess. Then roll in the flour mixture. Place on a baking sheet fitted with a wire rack. Refrigerate while heating the oil.

Place oil in a large skillet (preferably one that has a lid on it to contain the mess). Heat oil over medium high heat. Add chicken and fry, covered if possible, for about 5 minutes-until brown and crispy. Turn and fry for an additional 5 minutes. Transfer chicken to a plate with papper towels to help soak up extra oil. Enjoy!

Snickerdoodles

Recipe courtesy of Mary Lynn Driggs

2 3/4 cups flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1 cup shortening or 1/2 cup shortening 1/2 cup margarine

1 1/2 cups sugar

2 eggs

Mix all dry ingredients together in medium bowl. Set aside. Mix shortening, sugar, and eggs together. Add dry ingredients, mix well. Scrap down sides of bowl and make dough "pretty" so it's all touching each other. Cover and chill until easy to handle-about 1 hour. Form dough into little balls. Roll into a sugar and cinnamon mixture (about 2 parts sugar to 1 part cinnamon). Place cookies on ungreased cookie sheet 3x4. Bake 8-10 minutes at 400 degrees.

Makes 5 dozen.

Cheesy Chicken and Rice Casserole

1 can cream of chicken soup

1 1/3 c water

3/4 c uncooked rice

1/2 tsp onion powder

1/4 tsp pepper

4 chicken breast

1/2 c shredded cheese

2 cups frozen mixed veggies (optional)

Stir all ingredients together except cheese and chicken in a 11x8 ish shallow baking dish. Top with chicken, sprinkled with cheese. Cover with aluminum foil. Bake at 375 for 50 minutes.

Spicy Potatoes with Onions and Tomatoes-Indian Dish

4 medium russet potatoes, cooked whole, chilled and then diced large

2 TBSP vegetable oil

1 large yellow onion, medium diced

2 small serano chili peppers, minced (its a relative of jalepenos)

2 tomatoes, small diced

1 TBSP coriander

1/2 tsp cumin

1/4 tsp tumeric

1/4 tsp paprika

salt to taste

After cooking, cooling, and dicing potatoes (place in a bowl and set aside)heat a large skillet. Add oil and onions and cook until golden brown stirring frequently. Add the chili peppers and tomatoes until liquid is almost gone. Add all the spices and salt. TASTE it and see if you want to add anything! Cook for a minute and then add potatoes until heated. Serve with Grilled Tandoori Chicken

Grilled Tandoori Chicken-Indian Dish

6 parts of a chicken (you can use breasts, thighs, drumsticks, whatever)

2 TBSP fresh lemon juice

1/2 tsp salt

2 TBSP garlic-ginger paste**

1/3 c plain yogurt

2 TBSP heavy cream

1 TBSP peanut oil

1 tsp garam masala*

1 tsp dried fenugreek leaves (if you can find them in the super market)

1/2 tsp cumin

1 tsp paprika

1/4 tsp cayenne pepper

1/8 tsp tumeric

1 TBSP melted butter for basting-to help with garnish

1/4 c scallions chopped-garnish

Score the chicken by cutting slits into the meat 1/2 in deep, several over each piece (it helps it marinade to the bone and spread).

Mix together the salt and lemon juice. Rub all over the chicken getting into each cut to release the flavor. Marinate for 2 hours.

Mix together in a medium bowl ginger-garlic paste, yogurt, cream, garam masala, fenugreek leaves and cumin.

Heat the oil in a medium sauce pan until almost smoking. Remove from the heat and add the paprika, cayenne pepper and tumeric. Mix the spiced oil and when cooled add into the yogurt mixture. Rub the yogurt mixture all over the chicken and mariante for another 8 hours.

Grill over medium heat on BBQ or broil in oven on medium until done. Baste with melted butter and add scallions if desired. Serve with Spicy Potatoes with Onions and Tomatoes.

*Garam Masala-

1/3 c cinnamon

1/3 c pepper

1/4 c cardamom

1/4 c cloves

Toast all spices together in a skillet over medium heat until heated through. Makes 5 1/2 cups

**Ginger-Garlic Paste-

1 c ginger, quartered

1 c garlic cloves, peeled

3 TBSP water (more or less)

Blend in food processor. Makes 1 1/2 cups

Butterhorn Rolls

recipe courtesy of Mary McKay Stirland

1 TBSP yeast

1/2 cup butter

1 cup warm milk

1/2 cup sugar

3 eggs, well beaten

3/4 tsp salt

4 cups flour

up to 1 cube melted butter, to roll dough in

Melt butter. In large bowl add butter to warm milk, salt and sugar. Mix. Add eggs. Mix well. Add yeast. Add flour 1 cup at a time, stirring until you can't stir anymore. Then knead with hands. Add extra flour if needed. Dough should be sticky. Let it rise for 1 hour or so covered. Take half of dough and roll it out on counter top in a circle (sprinkle flour underneath it to prevent it sticking to counter top). Cut into wedges with pizza cutter, like you would a pie. Pour some melted butter in a cookie sheet-it just depends on how much butter flavor you want. Pick up one slice of dough, swipe it in the butter, then roll from big end to little. Place on cookie sheet. Continue with all wedges of dough. You should be able to fit 3x9 rolls on one cookie sheet. Repeat process with other half of dough. Let them rise covered for 30 minutes (if you don't have time to let them rise the 2nd time its ok). Bake at 350 degrees for 20 minutes or until golden brown. Serve warm!