Clair's Greatest Hits

April 17, 2018, noon

These are the recipes that I have shared in the past that people have loved. I hope you will love them too.

Trust me, if you make this, your husband will be putty in your hands.

1 3-5 lb. chicken, cut into pieces
1 cup flour
1 egg
½ cup milk
salt and pepper
coconut or avocado oil for frying

In a shallow dish (I use paper plates), put flour. In another shallow dish, crack the egg and using a fork whisk it up. Add milk and stir to combine.

Put the oil in a cast iron skillet and heat on medium-high heat.

Season chicken pieces with salt, pepper. You can also use cayenne or other seasonings, but we are purists.
Dredge the chicken in flour first, then liquid mixture and then in flour again.
Lay the chicken in the skillet. When one side is brown, turn and cook until golden brown, about 15 – 20 minutes.
Drain on paper towels.

When you finish frying the chicken, pour off all but about 2 tablespoons of the oil leaving all the bits in the bottom of the skillet.
Sprinkle flour on the skillet and stir until lightly browned.
Pour in milk while stirring and keep stirring until thickened.
Add salt and pepper (lots of pepper) and serve with the chicken. A biscuit is also nice here :)

Same procedure as for chicken only use tenderized round steak or other cut of meat. I use venison tenderloin for my chicken-fried steak.

This is my favorite winter dish. Don't let the list of ingredients fool you. It's very easy to put together and can be made into a large casserole or individual casseroles.
1 large whole chicken, boiled and deboned (or use a rotisserie chicken)
1 stick butter (don't skimp)
1 large onion, chopped
½ cup celery, chopped
¼ cup red bell pepper, cut into strips
¼ cup green bell pepper, cut into strips
2 medium carrots, cooked
1/3 cup flour
1 ½ cups chicken broth
1 cup milk
1 cup green peas
salt and pepper
1 pie crust
1 egg whisked with 1 tablespoon cream
Boil carrots until slightly tender, set aside.
In large cast iron skillet, melt butter over medium heat. Add onions, celery and bell peppers. Cook until tender.
Stir in flour, salt and pepper. Add the broth and milk. Stir and cook until thick.
Add the chicken pieces, peas and carrots.
Put the crust on top and brush with egg wash. Cut some slits in the crust. Set the skillet on a parchment-lined sheet pan.
Bake in 400 degree oven for about 40-45 minutes or until very brown all over.

I've had this recipe since 1972. I've made it with all kinds of fruit, frozen, canned and fresh. Serve it warm with Blue Bell vanilla ice cream.
1 stick butter (don't skimp)
1 cup flour
1 cup sugar
¾ cup milk
2 teaspoons baking powder
fruit (about 2 cups)
In a cast iron skillet, melt the butter.
In a bowl, make a batter from the flour, sugar, milk and baking powder.
When the butter is melted, turn off the heat and pour the batter over the butter.
Scatter the fruit on top and sprinkle with sugar.
Put the skillet on a parchment-lined sheet pan and put it in a 375 degree oven for about 45 minutes or until brown all over the top.
Man, you're gonna love this!

This was my Daddy's favorite dessert.

3 eggs, separated
1 cup sugar
4 tablespoons flour
2 1/3 cups milk
1 teaspoon vanilla
vanilla wafers
Beat egg whites (sweetened) until very stiff and set aside.
Heat milk in a small pot until starts to bubble around the edges.
In a heavy saucepan, mix sugar and flour into the egg yolks.
Gradually add milk to the sugar mixture, using a whisk and stirring vigorously until smooth.
Cook over medium heat until thick, stirring constantly.
Remove from heat and stir in vanilla.
Line a clear glass bowl with vanilla wafers and a layer of sliced bananas.
Pour ½ of the pudding on this layer.
Make another layer of cookies and bananas.
Pour remaining pudding on this layer.
Spread meringue (egg whites) on top and seal the edges.
Bake in 375 degree oven until brown.