Tuesday, September 21, 2010

Ranch Chicken Nuggets, Cinnamon Popcorn, Breakfast Souffle

Ranch Chicken Nuggets
"From Our Home to Yours"
Ozark First Church of the Nazarene
2 cups Self rising Flour
1 (10oz) pkg Ranch Dressing Mix
1 lb Frozen Chicken tenders
2 Cups Buttermilk
Oil to deep fry in
Fill a deep fryer pot to 1/2 it's depth with oil. Heat to 350F.
In a Bowl, mix flour and dressing mix. Fill another bowl with the Buttermilk. Cut tenders into nuggets. Coat nuggets with flour mix, then buttermilk, the flour again. Fry 7 to 10 minutes or until Golden Brown. Cool slightly befor serving.


Cinnamon Popcorn

1 1/2 c Sugar
1 C Butter
3/4 C Lt Corn Syrup
1 tsp Baking Soda
1 tsp Salt
1/2 tsp Cream of Tartar
2 Tsp Cinnamon Oil (adjust to your own tasts, this is strong stuff)
Red food color, a few drops
6 quarts popped corn

Combine sugar, butter and syrup in a heavy pan and bring to boil.
Boil 6 minutes, stirring constantly. Remove from heat, ad rest of the
ingredients except the corn. Pour over popped corn and mix well in
an oiled roasting pan. Bake 1 hour at 200o. Stirring every 15
minutes, or until dry to the touch.

* found this recipe in my mom's recipe box. We love it. I add 1
to 2 cups peanuts to this.


Breakfast Souffle

1 Lb Sausage

6 Slices Bread, (crust and all, cubed)

1/4 Cup Cheese, Grated

1 teaspoon Dry Mustard

1/2 to 1 teaspoon Salt

4 Eggs

2 Cups Milk

Brown Sausage and drain. Add bread, cheese, mustard and salt. Beat eggs with milk. Mix together and pour into greased 10 x 6 1/2 x 2 inch Casserole dish. Set in Fridge overnight. Bake for 45 minutes at 350F, Covered with foil and 15 minutes at 325F uncovered.

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