Cast Iron Fried Chicken | Cooking up a Taste of Rendezvous

Cast-Iron Fried Chicken by Linda Fulmer

Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoon paprika

1 1/2 teaspoon salt

2 teaspoon freshly ground pepper

1 1/2 to 1 3/4 pounds of chicken

1 cup buttermilk

3 to 5 cups of corn oil, to fry.

Directions

In a large doubled brown paper bag, combine the flour, paprika, salt, and pepper. Fold over the top of the bag several times to seal tightly and shake until well blended. Add the chicken and shake gently until evenly coated, then gently shake off any excess.

Pour the buttermilk into a large bowl. Dip each chicken piece in the buttermilk until well coated, gently shaking off any excess. One by one, return each of the chicken pieces to the flour mixture and gently shake again until evenly coated.

Place the chicken on a plate, let stand for 10 minutes.

Place a deep, large cast-iron skillet over medium-high heat, pour enough oil to come halfway up the sides of the skillet, and heat the oil until it tests 350F on a deep-fry thermometer.

Add chicken, cover with a lid for 4 minutes. Remove lid and reduce the heat to medium-low and turn the chicken over. Fry, uncovered until the chicken is crisp and golden brown. The juices should run clear when pierced with a fork in the thickest part. It takes about 8 to 10 minutes.

Transfer the chicken to a paper towel-lined pan to train. Then transfer to a dutch oven to keep warm. Enjoy!

If you have any recipes you’d like to share, please send them to me at the following address Linda Fulmer, 3358 Mountain Road, Hamburg, PA 19526; or e-mail to fulmer1776@comcast.net. 19526; or e-mail to fulmer1776@comcast.net.

Brandied Sweet Cherries | Cooking up a Taste of Rendezvous

Brandied Sweet Cherries by Linda Fulmer

Ingredients

3 cups sugar

2 1/2 cups water

6 pounds dark sweet cherries

Directions

First, prepar the syrup. Combine sugar and water in an 8 to 10 quart pan and bring to a boil over medium heat. Stirring until sugar is dissolved. Keep Hot.

Rinse, Step, and pit the cherries. Add to hot syrup and bring to boil.

Pack into prepared, hot jars. Pour about 1/2 full of hot cherries and syrup. Pour in 3 to 4 tablespoons of brandy ( The amount depends on your preference for a moderate or strong brandy flavor).

Then fill the jars with more hot cherries and syrup leaving 1/2 inch headspace. Gently run a narrow nonmetallic spatula between the fruit and jar sides to release the air bubbles. Be sure to wipe the rims and threads clean; top with hot lids and then firmly screw on bands. Process the jars in boiling water canner for 15 minutes.

Makes about 6 pints.

Enjoy in about 3 weeks, storage time is up to 1 year.

Easy Pretzel Bars | Cooking up a Taste of Rendezvous

Easy Pretzel Bars by Linda Fulmer

Ingredients

Bag of square pretzels

1 cup butter

1 cup brown sugar

1 8oz bag of chocolate chips (Any kind you like)

Directions

Lightly grease a 15 1/ x10 1/2 jelly roll pan.

Line the bottom of the pan evenly with pretzels.

Combine butter and brown sugar in a saucepan. Cook over medium heat, stirring constantly until the mixture comes to a boil. Continue cooking for 3 minutes, stirring constantly.

Pour mixture evenly over the pretzels.

Bake in a 375 degree oven for 5 minutes, remove from oven.

Sprinkle with chocolate pieces, let stand 5 minutes.

Spread melted Chocolate over the Pretzels.

While they are still warm, cut between Pretzels

Chill in the refrigerator until set.