Fried Chicken with Coleslaw and Fresh Squeezed Lemonade
by Jes Mostek

Chicken Fried Chicken
by Shannon
serves: 4
  Pan Fried Southern Style dinner
  1 Cup   Flour
  2 Packets   dry ranch dressing mix 1 oz each
  3 cups   buttermilk
  1   egg lighly beaten
  1 pound   chicken breast
  1 cup   chicken broth
  1 packet   country gravy mix
  1. Pound chicken to about 1/4 to 1/2 inch thickness In large resealable plastic bag comine flour, 1 packet dressing mix and salt and pepper. Set aside. In a shallow bowl, combine 2 cups of the butter milk, the remaining packet of dressing mix and the egg.

2. Soak the chicken in buttermilk mix. Remove 1 chicken lettikng excess drip off. Add to flour mix, seal bag and toss to coat. Dip again in buttermilk mix and return to flour mix. Set aside and repeat process with rest of chicken.

3. In a large cast iron skillet heat 1/2 inch of oil to 350 degrees F. Fry chicken 4 minutes per side or until golden brown.

4. For gravy in a small saucepan comine remaining 1 cup of buttermilk the broth, and gravy mix bring to a simmer over medium heat and stir well. Spoon over chicken and if desired serve with mashed potoes.
KFC Cole Slaw (JP)
by Jessica Perry
serves: 10
  KFC Cole Slaw
  8 c   cabbage, chopped
  1/4 c   carrot, shredded
  1/3 c   sugar
  1/2 tsp   salt
  1/8 tsp   pepper
  1/4 c   milk
  1/2 c   mayo
  1/4 c   buttermilk
  1.50 Tbsp   vinegar
  2.50 Tbsp   lemon juice
  Beat ingredients #3-10 until smooth. Add to vegetables.
by cheryl bertram
serves: 10
  1 3/4 CUP   White Sugar
  8 CUP   Water
  1 1/2 CUP   Lemon Juice
  In small saucepan, combine sugar and one cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.