Cooking Made Easy with the Use of Canisters. Tressie Sanders
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cups corn meal
Directions
1 Mix together corn meal, baking powder, restaurant black pepper, and Lawry’s Seasoned Salt.
Canisters used for:
1 Catfish coating
2 Chicken coating
3 Seasonings for broiled Parmesan chicken, broiled Parmesan catfish fillets, broiled Parmesan tilapia fillets
4 Corn meal
5 All-purpose flour
6 Cake flour
7 Pure cane or granulated sugar
Chicken Coating
Ingredients × 1
1 ½ cups Gold Medal Sifted Self-Rising Flour
4 teaspoons or 1 tablespoon and 1 teaspoon restaurant black pepper
½ teaspoon Lawry’s Seasoned Salt
Ingredients × 6
9 cups Gold Medal Sifted Self-Rising Flour
½ cup restaurant black pepper
1 tablespoon Lawry’s Seasoned Salt
Ingredients × 12
18 cups Gold Medal Sifted Self-Rising Flour
1 cup restaurant black pepper
2 tablespoons Lawry’s Seasoned Salt
Directions
1 Mix together Gold Medal Sifted Self-Rising Flour, restaurant black pepper, and Lawry’s Seasoned Salt.
*Gold Medal Presifted Self-Rising Flour is on the flour bag, but I always sift the flour before making my Chicken Coating.
I stir in the other ingredients.
Catfish coating used for:
1 Baking catfish fillets
2 Frying catfish fillets
3 Frying hush puppies
Chicken coating used for:
1 Coating pot roast
2 Frying chicken
3 Frying chicken tenders
4 Frying hush puppies
5 Frying onion rings
6 Frying pork chops
7 Frying steak
8 Smothering chicken
9 Smothering pork chops
10 Smothering steak
Dried basil, restaurant black pepper, creole seasoning, onion powder mixture used for:
1 Broiling Parmesan catfish fillets
2 Broiling Parmesan chicken
3 Broiling Parmesan tilapia fillets
Chicken Alfredo
Ingredients
2 pounds boneless, skinless chicken breasts
4 tablespoons Extra Virgin Olive Oil
1 cup Imperial Spread
4 cups freshly grated Parmesan cheese
2 cups heavy cream
⅛ teaspoon salt
1 teaspoon restaurant black pepper
½ pound fettucine
Directions
1 Heat oil in a large skillet.
2 Cut chicken breasts into strips. Season strips with salt and pepper.
3 Cook on medium to low heat until done. Do not overcook; no redness inside of chicken strips; light brown on the outside.
Sauce
1 Melt Imperial Spread in saucepan.
2 Add cheese and cream. Cook over low heat, stirring constantly. Do not boil.
3 Add chicken strips to sauce. Cook over low heat until slightly thickened. Set aside.
Fettucine
1 Cook fettucine according to package directions.
2 When ready to serve, serve sauce over fettucine.
Broiled Parmesan Chicken, Broiled Parmesan Catfish Fillets,
Broiled Parmesan Tilapia Fillets
Ingredients × 1
½ teaspoon dried basil
½ teaspoon restaurant black pepper
¼ teaspoon creole seasoning
¼ teaspoon onion powder
Ingredients × 20
3 tablespoons and 1 teaspoon dried basil
3 tablespoons and 1 teaspoon restaurant black pepper
1 tablespoon and 2 teaspoons creole seasoning
1 tablespoon and 2 teaspoons onion powder
Baked Chicken Quarters
Ingredients
⅓ cup lemon juice (I use 2 lemons)
⅓ cup Extra Virgin Olive Oil
1 ½ teaspoons dried leaf thyme
1 ½ teaspoons dried leaf parsley
1 teaspoon Lawry’s Seasoned Salt
8 cloves garlic, grated
1 chicken, about 3 ½ to 4 ½ pounds, quartered 1 teaspoon restaurant black pepper
Directions
1 Heat oven to 375 ºF.
2 Combine lemon juice, olive oil, thyme, parsley, Lawry’s Seasoned Salt, black pepper, and garlic.
3 Toss the chicken with the mixture; arrange in a baking dish.
4 Bake for about 1 ½ hours to 2 hours, turning approximately halfway through cooking. Chicken will be tender when done.
Chicken Stew
Ingredients
1 whole chicken (cut up) or chicken parts
1 teaspoon salt (plain)
2 teaspoons restaurant black pepper
3 tablespoons Extra Virgin Olive Oil (cooking chicken)
1 medium onion (broken in small pieces)
3 tablespoons Extra Virgin Olive Oil (browning flour)
4 tablespoons all-purpose flour
1 red bell pepper (chopped)
1 yellow pepper (chopped)
1 green pepper (chopped)
½ small carrot (chopped)
½ stalk celery (chopped)
2 teaspoons seasoned pepper
1 teaspoon creole seasoning
1 ½ cups water
Directions
1 Season chicken with plain salt and restaurant black pepper. Place 3 tablespoons Extra Virgin Olive Oil in skillet; heat until hot. Place seasoned chicken in Extra Virgin Olive Oil. Lightly brown chicken on all sides.
2 Place onion in skillet with chicken; cook until lucent.
3 Pour