Food Fare

Food Fare Cookbook Recipes

To see a complete list of recipes contained in the Food Fare Cookbook, click here (PDF, 411 KB).

BAKED ARTICHOKES

•4 large artichokes •Seasoned breadcrumbs •Olive oil

Using a pair of sharp scissors, snip pointy ends off all leaves. Rinse artichokes under cold water. In a large pot or steamer, cook artichokes for about fifteen minutes (depending on size of the vegetable); drain. Drizzle olive oil over the artichokes, and in between most of the leaves. Sprinkle breadcrumbs liberally in between all of the leaves. Place the artichokes in a baking dish, standing upright. Bake in a 350-degree F oven for about twenty minutes. Serve.

SOUTHERN FRIED CHICKEN

•4 to 5 pieces each of chicken legs, thighs & breasts (with skins) •3 to 4 C Bisquick baking mix •Oil for frying (with a large dollop of butter-flavored Crisco) •Garlic powder to taste •Paprika to taste •Salt & black pepper to taste •Parsley flakes

Place the Bisquick in a large bowl. Add the garlic powder, paprika, salt, black pepper and parsley. Mix well. Rinse off chicken pieces in cold water. Dredge chicken through the Bisquick mixture, making sure the entire piece is covered; spread under skin if necessary. Cook covered in hot oil and melted butter-flavored Crisco over medium heat for about twenty to twenty-five minutes on each side, or until skin turns a golden brown. Drain on paper towels and serve. Note: Using Bisquick Baking Mix instead of flour for coating gives the chicken an extra-rich flavor.