Colonel Sanders French Fried Parsnips Or Cauliflower Recipes

COLONEL SANDERS' FRENCH FRIED PARSNIPS OR CAULIFLOWER

Steps:

• Mix the batter ingredients well.
• Mix the seasoned flour well.
• Cut parsnips into strips or cauliflower into medium flowerets.
• Parboil parsnips or cauliflower in 2 quarts water with 1 tablespoon salt and 1 tablespoon sugar just until fork tender.
• Dip in batter.
• Roll in flour mixture.
• Fry in 375°F hot deep fat until golden.

KFC BEANS AND RICE

Steps:

• Pour beans with their liquid into a saucepan and cook over medium heat.
• Add the seasonings and butter.
• When the mixture begins to boil use a fork to mash 1/2 the beans.
• Cook for 10 to 20 minutes to until it looks like bean paste with big beans in it.
• Mix in rice.

BUTTERED FRIED PARSNIPS

Steps:

• Wash, trim and scrape the parsnips.
• Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender.
• Drain well, and let dry.
• Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. It is best if you have a large enough pan that they can be cooked in a single layer.
• Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.

COLONEL SANDERS' OLD FASHIONED HUCKLEBERRY CAKE

Steps:

• Gradually beat 2/3 cup sugar into the beaten egg until light.
• Sift together flour, baking powder and salt.
• Add the flour mixture to the egg mixture alternately with 1/3 cup of milk.
• Add 3 tablespoons butter and 1 teaspoon vanilla or almond extract.
• Beat well, then fold in 1 1/2 cups fresh huckleberries.
• Pour into an 8" cake pan and bake at 400 degrees for about 40 minutes, or until toothpick inserted in center comes out clean.