Divine Design Starts on September 11!
Aug. 15, 2018, 7:15 a.m.
The Fall Semester cranks up on September 11th at Tallowood Baptist Church. Register now for free childcare on the Tallowood website and join us for Bible study.
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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.
SOUTHERN FRIED CHICKEN
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.
GRAVY<...
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Unusual Vegetables and How To Cook Them
April 3, 2018, noon
CELERIAC
It is edible raw or cooked, and tastes similar to the stalks of common celery. Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles and other savory dishes. The leaves and stems of the vegetable are quite flavorsome, and aesthetically delicate and vibrant, which has led to their use as a garnish in contemporary fine dining.
The shelf life of celeriac is approximately six to eight months if stored between 32 and 41 °F, and not allowed to dry out. However, the vegetable will tend to rot through the center if the finer stems surrounding the base are left attached. The freshness of the vegetable can be determined by viewing the hollowness of the vegetable; a fresh celeriac should not have a hollow center. The freshness of the vegetable will also be obvious from the taste; the older the vegetable, the less potent the celery flavor.
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Appetizers
March 20, 2018, noon
BACON GUACAMOLE CUPS
from pillsbury.co
Servings 24
1 can refrigerated crescent roll sheets
1 container (8 oz.) guacamole
4 bacon strips, crisply cooked
Heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray.
Unroll dough on work surface. Press into 12x9 rectangle. With pizza cutter, cut into 6 rows by 4 rows to make 24 squares.
Gently press squares into muffin cups (dough will not completely cover inside of cup. Do not press too much.) Bake 6 to 8 minutes or until edges are golden brown. Cool completely, about 10 minutes.
Spoon 1 teaspoon guacamole into each cup.
Cut each bacon strip into 6 pieces. Place 1 bacon piece on each cup.
JALAPENO POPPER PINWHEELS
from pillsbury.co
Servings 24
6 oz. Jalapeno cream cheese spread
1/3 cup bacon, cooked
1 can crescent dinner roll sheets
Heat oven to 375 degrees.
In bowl, mix cream chees...
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