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Texas, largest state in the coterminous United States. It is home to the best southern bar-be-ques and famous for the smoked brisket. Brisket is a beef particular cut. Southern Living magazine often includes Texas in its magazine.
These recipes are a compilation of my southern Louisiana heritage and years of good Texas cooks! Some of my recipes are originals and others are goodies I've found in secret places. Stay posted so you don't miss any!
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FRIED CATFISH
Ingredients
6 (4- to 6-ounce) catfish fillets
2 cups milk
2 cups yellow cornmeal
1 tablespoon seasoned salt
2 teaspoons pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
Vegetable oil
Preparation
Place catfish fillets in a single layer in a shallow dish; cover with milk. Cover and chill 1 hour.
Combine cornmeal and next 4 ingredients in a shallow dish.
Remove catfish fillets from refrigerator, and let stand at room temperature 10 minutes. Remove from milk, allowing excess to drip off. Sprinkle evenly with 1 teaspoon salt.
Dredge catfish fillets in cornmeal mixture, shaking off excess.
Pour oil to depth of 1 1/2 inches into a large skillet; heat to 350°. Fry fillets, in batches, about 3 to 4 minutes on each side or until golden brown. Drain on wire racks over paper towels.
Makes 6 servings,Southern Living, JULY 2004
The Family All Time Favorite
Garlic & Herb Kickin Chicken
1 Garlic & Herb Lipton soup mix packet
4-6 bonless skinless chicken breasts, sliced in smaller strips for faster cooking
1/2 cup Miracle Whip or Fat free
1 c. Italian bread crumbs (the Wal mart brand in the can)
Tony Chachere seasoning to taste (the famous Louisiana season all!)
Put a small amount of butter or oil in 9x13 baking dish. Mix Garlic & Herb lipton packet in the Miracle Whip and spread over the chicken slices. Sprinkle with Italian bread crumbs. (You can add Parmasean to the bread crumbs for extra flavor). Bake at 400 F. about 15-20 minutes or until tender.
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