Curly Pasta Garlic Shrimp Salad

Curly Pasta Garlic Shrimp Salad

Ingredients
1. 1 small can of sliced olives
2. 1 cup shredded carrots
3. 8 oz Italian salad dressing
4. 2 whole fresh tomatoes (diced)
5. 1 lb of cooked/cocktail shrimp
6. 1 can Italian style stewed tomatoes (drained)
7. 1 bag of rainbow pasta
8. 2 handfuls of fresh spinach leaves
9. 1/2 stick of butter
10. 2 cloves of garlic (finely sliced)
11. Italian Seasoning
12. 1 pinch of salt
13. 1 teaspoon of margarine

Cooking Tools
1 large salad serving bowl
1 set of salad tongs
1 sauce pan with a lid
1 large stock pot (for boiling pasta)

Cooking Instructions
Shrimp Preparation
1. In a sauce pan, melt butter and saute the garlic cloves until melted
2. Place shrimp into the melted garlic butter. Dip shrimp on both sides making sure that they are covered with the garlic & butter. Then lightly sprinkle Italian seasoning over the shrimp then cover. Cook for approx 5 minutes on each side on medium to low heat.
3. Once shrimp are done place on a cooling rack and let them cool. Once room temperature, refrigerate for 10 minutes.

Pasta Preparation
1. Fill stock pot half full with water and bring to a boil. Add in salt and margarine.
2. Once water is boiling add package of pasta. Boil Pasta until soft or according to package directions.
3. Once pasta has finished cooking, strain and allow pasta to cool.

Salad Preparation
4. In a large salad serving bowl combine cooled pasta, diced tomatoes, olives, shredded carrots, stewed tomatoes, spinach leaves, & cooled shrimp.
5. Evenly pour Italian salad dressing over entire salad using the salad tongs and mix thoroughly.
6. Serve & enjoy your salad

Cooking Tips
Tip #1- Slice garlic cloves into wafer thin slices. This will allow the garlic to melt when mixed with butter and cooked under heat.
Tip #2- Be sure to thoroughly drain the pasta, shrimp, stewed tomatoes, & sliced olives before combining them with the other ingredients.
Tip #3- For storage cover salad with plastic wrap and refrigerate.

Mrs. Travis' Southern Fried Chicken

Ingredients
1. Peanut oil/Vegetable oil
2. All purpose flour
3. Seasoned bread crumbs

4. Seasoning salt
5. Black pepper
6. 2 eggs beaten
7. Chicken pieces

Cooking Tools
1. 3 bowls
2. Frying skillet
3. Cookie sheet
4. Paper towels
5. Cooling rack

Cooking Preparation
1. ( Set up 3 bowl stations)
Station #1- Flour mixed with seasoning salt & pepper
Station #2- 2 beaten eggs
Station #3- Seasoned bread crumbs

2. Thoroughly wash chicken pieces
3. Preheat 1 1/2 inches of oil in frying skillet to 350degrees
4. For cooling chicken, place a paper towel on the cookie sheet, then place the cooling rack on top of the paper towels.

Cooking Instructions
1. Dip moistened chicken in the seasoned flour from station #1
2. Thoroughly dip and cover chicken in the egg in station #2 (this will act as glue for the bread crumbs)
3. Dip chicken into bread crumbs in station #3
4. Once the cooking oil is 350 degrees place chicken into hot cooking oil.
5. Cook for approximately 10 minutes on each side, on medium heat, until Golden brown.

Once chicken is fully cooked drain and cool
6. Place chicken on cooling rack for 10 to 15 minutes before serving

Cooking Tips
Tip #1 - Don't cook the chicken too fast or have the temperature too high. This will cause burning on the outside and rawness on the inside.
Tip #2 - To check if oil is hot enough, toss a pinch of flour into the oil. If it quickly dissolves, the oil should be hot enough. However, if you toss a pinch of flour into the oil and the flour sinks to the bottom of the oil of the pan/deep fryer, then the oil isn't hot enough.
Tip #3 - To check if chicken is completely done, when cooling stick the chicken with a fork, if there is no blood, the chicken is done.
Tip #4 - Add as many seasonings as you wish to the flour mixture, but be careful adding too much salt.
Tip #5 - For best results, we recommend using peanut oil for frying Chicken, Turkey, & Fish.

Big Mamma's Spicy Corn Dogs

Ingredients
1 egg (beaten)
1/2 cup of buttermilk
1/2 cup of corn Meal
1/4 teaspoon of salt
1/4 cup of flour
1 teaspoon of baking powder
2 tablespoons of sugar
1 teaspoon of cayenne pepper
1 teaspoon of paprika
1 jalapeno pepper (diced/finely minced)
1 stalk of chopped green onion (diced/finely minced)
1 teaspoon of corn starch
peanut oil (pre-heat to 375 degrees)
cooked beef wieners (6 to 8)


Cooking Tools
1. Skewer sticks/Popsicle sticks
2. Deep fryer/ deep frying pan

Cooking Instructions
1. In a medium mixing bowl, combine the cornmeal, sugar, flour, salt, baking powder, paprika, baking soda, and cayenne pepper.
2. In a separate bowl, combine the jalapeno, green onion, melted butter and buttermilk.
3. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
4. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on skewers/popsicle sticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

Cooking Tips
Tip #1: Be careful not to add too much extra milk. The mix should not be too loose, but thick

Tonya's Sweet & Firey Smoked Chicken

Ingredients
1 cup of BBQ Sauce
1/4 cup of vegetable oil/canola oil
2 tablespoons of lemon juice
1 tablespoon of lime juice
1 tablespoon of Dijon mustard
2 tablespoons of Chipotle pepper
1/2 teaspoon of red chili flakes
1/4 teaspoons cayenne pepper
1 tablespoon Worchestire sauce
1 tablespoon chili sauce
1/3 cup of honey
1 whole chicken
1 can of beer

Cooking tools needed
1. BBQ Grill/ Smoker
2. Blender
3. Basting mop/brush
4. Tub (for soaking wood)

Grill preparation
1. Arrange charcoals or wood in the BBQ pit to cook the food indirectly. If you are using a smoker this does not apply.
2. Place a water pan underneath the area where you plan to set your chicken. Light your fire.
3. At least 1 hour before cooking , soak wood chunks in water making sure that the wood is covered.
(Do step 4 directly before putting chicken on the grill)
4. Drain water from wood chunks, and place damp wood chunks over coals or wood.

Cooking Instructions
1. Combine all of the ingredients (excluding the beer) using a blender
2. Thouroughly baste chicken with sauce.
3. Cover chicken with foil and refridgerate for at least 1 hour.
4. Romove foil from chicken and allow chicken to return to room temperature.
5. Open can of beer, pour a portion of the beer into the water pan in the grill. Use water to and continue to fill the pan.
6. Place chicken on top of the beer can in a standing position.(the can must be at least half full of beer)
7. Re-baste sauce to chicken.
8. Add pre-soaked (drained) wood chunks to fire (will begin to smoke)
9. Place chicken on the grill directly over the water/beer pan.
10. Close top over grill/smoker. Smoke for approximately 3 1/2 to 4 hours or until a meat thermometer reads 185 degrees.
11. When done cover with foil for 15 to 20 minutes and serve

Cooking Tips
Tip #1: Always cook using direct heat to prevent burning and to retain moisture.
Tip #2: Add charcoals/wood as needed to retain heat
Tip #3: Try not to open the lid too often. This will cause a sudden drop in temperature and a loss of smoke.
Tip #4: Always save a small portion of the basting sauce to re-baste chicken during the cooking process.