Eldridge July 2017

®
Featured Recipes
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FRIED CHICKEN
You could make this on National Fried Chicken Day July 6 th !
INGREDIENTS:
2 to 3 pounds chicken, cut into pieces 3 cups all-purpose flour
5 tbsp. seasoned salt 3 tbsp. garlic powder
Salt and pepper to taste
4 eggs, beaten
Vegetable oil for frying
DIRECTIONS:
In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder,
salt and pepper. Roll or shake the chicken pieces in the flour mixture
and place on a platter. Then dip each chicken piece in the egg and roll
again in flour mixture.
Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
Fry coated chicken pieces in hot oil for about 5 minutes on each side.
Cover skillet and cook on lower heat for about 10 minutes. Remove
cover, turn up heat and fry for 5 minutes on each side to make chicken
crispy. Chicken is done when it is no longer pink inside and its juices run
clear. Drain fried chicken on paper towels and keep warm in oven until
ready to serve. http://allrecipes.com/
EASY CHOCOLATE ICE CREAM
You could make this on National Ice Cream Day July 16 th !
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INGREDIENTS:
1 (14 ounce) can sweetened condensed milk
2/3 cup chocolate syrup
2 cups heavy cream
DIRECTIONS:
Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir
together condensed milk and chocolate syrup until color is even. In
a separate bowl, whip cream until stiff peaks form. Fold cream into
chocolate mixture and pour all into prepared pan. Cover and freeze 6
hours, until firm.
http://allrecipes.com/
PEANUT BUTTER CUP ICE CREAM
You could make this on National Ice Cream Day July 16 th !
INGREDIENTS:
¼ cup sugar
3 eggs
1 cup whole milk ¾ cup peanut butter
¾ cup sweetened condensed milk ½ cup half-and-half
cream
2 tsp. vanilla extract
12 miniature peanut butter cups, chopped
DIRECTIONS:
In a medium bowl, beat the sugar and eggs with an electric mixer until
thick, about 3 minutes. Set aside. Pour milk into a small saucepan and
bring to a simmer over low heat. Gradually drizzle the hot milk into the
eggs while whisking vigorously. Then pour the whole mixture into the
saucepan. Cook over low heat, stirring constantly, until thick enough
to coat the back of a metal spoon. Do not boil.
Remove from heat, and whisk in peanut butter. Allow to cool slightly, then
whisk in the sweetened condensed milk, half-and-half and vanilla. Cover
and refrigerate until chilled. Pour the mixture into an ice cream maker and
freeze according to the manufacturer’s instructions. Fold in peanut butter
cups when mixture is still soft, then transfer to a container and freeze until
solid. http://allrecipes.com/
Lakes of Eldridge | July 20177
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