Recipe Marketing : April 2014

MACARONI SALAD WITH FRIED CHICKEN

Macaroni Salad

Ingredients

2 cups Macaroni

2 boiled eggs

4 tablespoons chopped or grated celery

4 tablespoons chopped or grated onions

1 small can corn

½ teaspoon garlic salt

½ teaspoon salt

Dash of Pepper

Mayonnaise

Optional: Dry mustard or regular mustard

Method

1. Cook Macaroni according to package instructions and cool.

2. Boil eggs and cool.

3. Combine all ingredients together and mix until all blends together. Gradually add mayonnaise according to the amount you prefer.

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Fried Chicken

Ingredients

3 pieces of drumsticks

3 pieces of thighs

Flour

Garlic Salt

Salt

Pepper

Cooking Oil – Vegetable Oil

Method

1. Prepare frying pan with cooking oil or vegetable oil, until hot for frying.

2. Combine flour, salts and pepper together, according to your seasonal preferences.

3. Coat chicken with flour mixture.

4. Add to frying pan oil and fry accordingly.

5. Drain on paper towel or parchment paper.

6. Serve hot or cold.

Macaroni Salad was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Mueller's Elbow Macaroni - 8 Pack

Hellmann's Real Mayonnaise - 64 oz. jar

Libby's Whole Kernel Sweet Corn, 15 Ounce Cans (Pack of 12)

Pyrex 8 Piece Ribbed Bowl (4) Set Including Locking Lids

Corelle Square Round 10-1/2-Inch Serving Tray, Pure White

Lazy Daisy Cake

Ingredients

2 eggs

1 teaspoon vanilla

1 cup (200 g) granulated sugar

1 cup (140 g) flour

1 teaspoon baking powder

1 teaspoon salt

¼ cup (1dL) milk

4 tablespoons butter

2 tablespoons dark-brown sugar

2 tablespoons cream

½ cup (1 dL) grated coconut or chopped nuts

Method

1. Preheat the oven to 350°F (180°C).

2. Butter and lightly flour an 8 inch square cake pan.

3. Beat the eggs with the vanilla until they have thickened slightly.

4. Gradually add the granulated sugar and beat thoroughly.

5. Mix the flour, baking powder, and salt together and add to the first mixture, blending until smooth. Heat the milk and 1 tablespoon of the butter together in a small pan. When the butter has melted, stir the mil and melted butter into the batter and mix well, the batter will be very liquid. Pour into the pan and bake for about 25 minutes, until a toothpick comes out clean.

6. Remove the cake from the oven. Mix the 3 remaining tablespoons of butter, the brown sugar the cream, and the coconut or nuts together in a small pan over low heat until melted and well blended. Spread over the not cake and brown lightly under the broiler for a minute of two. Taking care that it does not burn.

Note from recipe book:-

This small cake, made with hot milk, is high, light, delicate and very easy to make. You can omit the broiled topping, if you wish, and frost the cake instead, once it has cooled. But the traditional Lazy Daisy topping is very, very good.

Lazy Daisy Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe derived from The Fannie Farmer CookBook, the chapter on “Cakes Made Without Shortening (Sponge Cakes)”, page 641 of the Twelfth Edition.

PDF Version of Lazy Daisy Cake

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Shirley-Ann Pearman

shirleyannpearman@gmail.com

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