Aunt Bee’s Fried Chicken 1 frying chicken, cut up 2 eggs, beaten salt to taste
All-purpose flour Shortening or vegetable oil
Wash chicken. Dip the pieces in beaten egg seasoned with salt, then roll into flour. Heat cooking oil in frying pan. When hot, add chicken pieces and cook slowly for 15 to 20 minutes. Turn chicken pieces over 3 or 4 times. After the pieces turn brown, cover with lids and cook for 20 minutes or until done. Loretta Robinson, Sand Mountain EC
Grilled Steak Sandwich
4 plum tomatoes, halved lengthwise 3 tablespoons olive oil Kosher salt and pepper 1 pound of Strip steak 2 medium onions, sliced into 1/4 inch rounds
2 tablespoons of salt free spice mix 4 pieces of French bread, halved 4 pieces of green-leaf lettuce
Heat grill to medium high. In a medium bowl, toss the tomatoes with 1 tablespoon of the oil and 1/4 teaspoon each of salt and pepper. Season the steak with 1⁄2 teaspoon of salt and 1/4 teaspoon of pepper and grill to desired doneness. Let rest for 5 minutes before slicing. Meanwhile, brush both sides of the onion slices with the remaining 2 tablespoons of oil and sprinkle with the spice mix. Grill until tender, 5 to 6 minutes per side. Grill the tomatoes, 3 to 5 minutes per side. Form sandwiches with the bread, lettuce, steak, onions and tomatoes.
Rhubarb Slaw
Directions: Cut apple or pear into bite size pieces, add remaining ingredients and toss to combine.
1 pound rhubarb, 3 tablespoons garlic, julienned thinly sliced 2 cups apple cider 1 1/2 tablespoons red vinegar pepper flakes Salt 1 small cabbage, thinly Pepper sliced 1 1/2 cups light brown sugar 1 large carrot, grated 1/2 cup peeled, sliced fresh 2 tablespoons olive oil ginger Place rhubarb in a large heat proof bowl; set aside. Boil vinegar, salt and pepper to taste, and next 4 ingredients. Pour over rhubarb and let cool. Refrigerate overnight. Drain rhubarb, reserving 1/2 cup of the liquid. Toss rhubarb with cabbage, carrot, reserved liquid, and olive oil. Refrigerate for at least 2 hours, until cabbage softens. Bring to your picnic and enjoy!
Beth Taylor, Joe Wheeler EMC
Robin O’Sullivan,Wiregrass EC
Melba Bryan, Cullman EC
Easy Picnic Salad
3 favorite apples or pears 1/2 cup dried cranberries 1⁄ cup chopped celery 2 tablespoons 3
28 JULY 2012
chopped walnuts 1/4 teaspoon pepper 1⁄ teaspoon salt 1 8-ounce container fat free lemon yougurt 8
Editor’s Note: Alabama Living’s recipes are submitted by our readers. They are not kitchen tested by a professional cook or registered dietician. If you have special dietary needs, please check with your doctor or nutritionist before preparing any recipe.