Smoky Brisket Hoagies
2 medium onions, sliced
1 medium green bell pepper, seeded, coarsely chopped
1 (4 pound) beef brisket, trimmed of fat.
3/4 cup hickory smoke-flavored barbecue sauce
3/4 cup chili over pieces cut to fit if necessary.
Place onions and bell pepper in 3 1/2 quart slow cooker. Cut beef brisket across grain into 3 large pieces. Place beef on top of vegetables in cooker overlapping pieces if necessary. Combine barbecue sauce, chili sauce and garlic; blend well. Pour over beef. Cover, cook on low setting for 10-11 hours.
To serve, remove beef from slow cooker; place beef on cutting board and pull beef into shreds. Return beef to cooker; stir to mix with sauce. Serve on hoagie buns. Makes 12 servings
Oven-Fried Ranch Chicken
3 1/2 pounds cut-up frying chicken
1 (2 oz.) envelope ranch salad dressing mix
2 cups buttermilk
1 (6.5 oz.) package corn muffin and bread mix
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon seasoned salt
1/8 teaspoon ground red pepper (cayenne)
Combine chicken, salad dressing mix and buttermilk in a large food plastic bag. Seal bag, turn several times to coat chicken. Refrigerate at least 1 hour or overnight.
Heat oven to 425 degrees. Spray 15x10x1 inch baking pan with cooking spray. Combine all breading ingredients, mix well. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading turning to coat completely; shake off excess. Place chicken bone side down on pan. Lightly spray top of chicken with cooking spray. Bake at 425 for 35 to 40 minutes or until chicken is fork tender and juices run clear. Servings: 4
1 egg, lightly beaten
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
4 catfish fillets (6 oz.) each
3 tablespoons vegetable oil
Combine egg and lemon juice. In another bowl combine flour cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture.
In a large skillet, heat the oil over medium heat. Fry fillets, 5-6 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings