Bojangle's Cajun Fried Chicken Recipe

A big Deep Frying pan of Vegetable oil or shortening.
All Purpose Flour (2/3 cups)
1 teaspoon of cayenne
2 teaspoons of paprika
.5 teaspoon of Garlic Salt
1 Tablespoon salt
2 tablespoon of white pepper
1 cup of Buttermilk

3 eggs

1-Preheat oil in pan (oil will be ready when you drop flour into oil, and it rapidly bubbles)
2- Combine dry ingredients into bowl
3- Combine wet ingredients into another bowl
4- Dip chicken into wet mixture.
5- Dip Chicken into dry mixture. (some people repeat steps 4 & 5 once)
6- Deep fry in pan for 12 minutes (some stoves may take up to 20 minutes)

I can attest (on a 15 year old memory) that the process seems similar. I know we used buttermilk in big icy silver buckets, although I know we actually marinated the chicken in a tumbler before breading it. It might be worth to try it like that. Put the seasonings on the chicken and marinate them for 15-20 minutes. Of course without a chicken tumbler, this method might be just as easy. Even if it's not the "real" recipe, I look forward to trying it at some point

Bo-Berry Biscuits Recipe (6 count)

Ingredients:

2 Cups Flour
1 Cup fat-free milk
1/3 cup of sugar
5 Tablespoons of low-fat butter or margarine.
4 teaspoon baking powder
1 teaspoon salt
3 oz of dried (dehydrated) blueberries (I used Mariana brand “Wild” from Food Lion)

Glaze:

1 cup of sifted powdered sugar
1/8 cup of water
1 teaspoon of vanilla
½ teaspoon of lemon juice

Directions:
One hour before baking take the butter and place in freezer.

Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl. Sift if desired. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead... repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder's 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes.
Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush.
Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.

Rachel’s Teriyaki Sauce

• 1/4 cup soy sauce

• 1 cup water
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 5 tablespoons packed brown sugar
• 1-2 tablespoon honey
• 2 tablespoons cornstarch
• 1/4 cup cold water

Directions

1 Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.

2 Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.

3 Heat until sauce thickens to desired thickness.

4 Add water to thin if you over-thick it :).

Angela's Green Jello

Ingredients:

6 oz. Lime green Jello
3 oz. Lemon Jello
8 oz. cream cheese
half a bag of small marshmallows
half pint whipping cream
small can of crushed pineapple

Directions:
Make Green Jello according to instructions on pack in oblong glass pan.

Make yellow jello and add 2cups boiling water.

Chop up cream cheese small and half pack marshmallows and melt.

Add pineapple and whip cream and nuts.

Bill's Lemon Lush

Crust:

□ 1 1/2 cups flour
□ 1 1/2 cups ground walnuts
□ 1 1/2 sticks of butter

Filling:

□ 8 oz cream cheese
□ 1 cup powdered sugar
□ 1 tsp vanilla
□ 1 cup of Cool Whip

Topping:

□ 2 small packages instant lemon pudding
□ 3 cups cold milk

Crust:

Using a pastry cutter, combine ingredients for crust and pat into the bottom of 9x13 pan.

Bake at 325°F for 30 minutes. Let cool.

Filling:

Mix well and spread over cool baked crust. Refrigerate.

Topping:

Mix packages of lemon pudding with 3 cups of cold milk. Once mixture has thickened, pour over filling.

Top off with more Cool Whip and nuts, if desired.