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I confess to being a fast food junkie, but I have never been inside a Kentucky Fried Chicken restaurant.

Here, the latest thing is knockoffs on the theme...."Kennedy" Fried Chicken, and the such....

My nephew worked in one several years ago, and all I'll say is that chicken isn't the only creature they'd fry up for fun, unless a new four-legged variety of chicken can now be found roaming basements and tunnels...

Let's just say I don't anticipate ever eating fried chicken, ever.
 
That's my story and I'm sticking ot it. I really don't know anyone from this area who makes fried chicken at home.

Chicken nuggets/fingers/lips in a bar as an appetizer don't count, do they?

Dallas BBQ has it too, but methinks the ribs do better here!
 
Please be careful with pressure cookers. My mother thought she was hip, after using one for over forty years....when that sucker blew its stack, there was boiling tomato sauce all over her and the kitchen...she was burned, but I threw her into the cold shower and rushed her to the ER, and they took her right in...she was fine in about a week, but for the grace of God, and with the staff's wonderful care (and a kindly dentist willing to prescribe Silvadene ointment)...

She could not believe, after years of being so cautious, that something like that could happen....

My point is, pressure cookers are an amazing gift but they can be tricky....
 
I always have burgers at BBQ, because everything else takes SOOO long, and I'm always ravenously hungry at that time of night....

I like Virgil's BBQ better....portions so big, I line my pockets with tinfoil, to go with my cap, LOL!
 
There is no doubt that they are something to be careful around...I to this day put mine on and get it set correctly and don't hover around in the kitchen while it's cooking. Let's just say I don't completely trust it. I'm sure I never will. When the time is up I take it off the heat and go into another room until the pressure has gone off it. My mother used to take the weight off the top and put it under cold running water...i'm too chicken ...I can wait...
 
As per your request Dear:

Corn Pudding

1 stick butter, melted
1 can Corn(drained)
I can Cream Corn
8 oz. Sour Cream
1 pkg. Jiffy Corn Muffin Mix

Combine above ingredients.

Bake at 350 degrees for 45 minutes.

It is MMMMMM-Good1
 
Comfort Food....

"Whatever happened to the "comfort food" craze a few years back?"

It was so expensive it stressed everybody out. What's so comforting about getting charged $17.95 for meat loaf at a faux diner?
 
Notes on the corn pudding:

Lightly grease the 9x9 pan with non-stick cooking spray.

Adding 2 eggs, beaten to combine, makes it a little "bread-ier," and easier to serve in a buffet situation. Also ups the protein content, for your vegetarian guests. You could also add some shredded Cheddar cheese, as well.

This is something of a sodium bomb, so if you can, get the no salt added whole kernel corn. (The no salt added canned corn tastes fresher, anyway)

A teaspoon of the GARLIC Tobasco, or a half teaspoon of the regular Tobasco cuts the percieved sweetness.
(this is pretty sweet tasting.)

Some variations of this include cooked crumbled bacon, or canned fried onions.

This doubles nicely, use a 13x9 pan, and baking time is increased a little...check at 50 minutes.

Lawrence/Maytagbear
 

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