A Little Southern Cooking

Beer-Battered Fried Chicken

3/4 cup all-purpose flour
6 oz. beer
1/2 t. salt
Tabasco sauce to taste
Vegetable shortening (preferably Crisco), for deep frying
One 3 to 3 1/2 pound chicken, cut into serving pieces

In a bowl, whisk together the flour, beer, salt and tabasco until smooth. Let batter stand for 1 hour.

In large cast iron skillet or electric frying pan, heat shortening to 350 degrees or until a few drops of water flicked in with fingers sputters. Whisk batter again, dip the dark meat pieces of the chicken in the batter letting the excess drip off, and fry in the oil for about 10 minutes on each side, turning once with tongs. Drain on paper towels, then repeat the procedure with the white meat pieces of the chicken. Do not cover to keep warm.

Serve hot or at room temperature. Makes 4 to 6 servings.

Jefferson Perloo

1 cup chicken broth
1 cup water
4 tablespoons (1/2 stick) butter
1 teaspoon salt
1 cup raw long-grain rice
1/2 cup pine nuts
1/4 cup shelled pistachio nuts
1/4 teaspoon ground nutmeg

In large saucepan, combine chicken broth, water, 2 tablespoons of the butter, and salt - bring to a boil. Add the rice, stir well, reduce heat to low, cover, and simmer until the rice has absorbed all of the liquid and is tender, about 20 minutes.

Meanwhile, melt the remaining butter in a medium skillet over moderate heat, add the nuts, and cook, stirring occasionally, until barely golden, about 10 minutes. Remove from heat.

Transfer he rice to a serving bowl and fluff it with a fork. Add the buts and the nutmeg, toss until well blended. Serve immediately. Makes 4 to 6 servings.

Nutty Fingers

2 sticks butter
1/4 cup plus 1 tablespoon sifted confectioners' sugar
2 1/2 cups all-purpose flour
1 cup finely chopped pecans
1 teaspoon vanilla extract
Dash of salt
Sifted confectioners' sugar, for rolling

Preheat oven to 350

In a large mixing bowl, cream together the butter and sugar with an electric mixer, then gradually blend in the flour with a wooden spoon. Add the nuts, the two extracts & salt and mix until well blended. 

Take small pieces of dough, form into finger shapes, and place on an ungreased baking sheet about 1/2 inch apart. Bake until lightly browned, about 30 minutes, let the fingers cool, then roll them generously in confectioners' sugar. Store in air tight container up to 2 weeks.
Makes about 35 fingers.

Recipes from The Glory of Southern Cooking.