Martha Lou’s Fried Chicken

Note: if you don’t have Lawry’s products handy substitute the homemade seasoning salt for both the Lawry’s products in the ingredient list

Serves 6

1 1/2 tablespoons Lawry”s Seasoned Salt
1 1/2 tablespoon Lawry’s Garlic Salt
½ teaspoon Black pepper
one 3 to 4 pound chicken, cut up
2 cups self rising flour
1 tablespoon milk
Peanut oil for deep fryer

In a small bowl combine the spices. Rub the mixture all over the chicken pieces. Cover and chill for 24 hours.

Set up two bowls – one with self rising flour and a second bowl of water combined with the milk. Dredge the chicken first in the flour, then the milk, then the flour again.

Preheat the oil in deep fryer or large Dutch oven (about 2 inches of oil if using the Dutch oven) to 350 F. Gently add the chicken and fry until golden and cooked through, about 15 minutes for white meat and 20 minutes for dark meat.

Homemade Seasoning Salt

2 tablespoons salt
2 teaspoons white sugar
3/4 teaspoon paprika
1/4 teaspoon ground turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch
In a small bowl mix all the ingredients well.

Martha Lou’s Cabbage

Serves 6 to 8

2 tablespoons olive oil
½ large onion, sliced thin
1 small red bell pepper, seeded, cored and cut in strips
1 small yellow or orange bell pepper, seeded, cored and cut in strips
1 head green cabbage, shredded
2 cups cubed ham
2 tablespoons red wine vinegar
2 teaspoons. sugar

Heat the oil in a large deep saute pan. Add the onion and peppers, cover and cook, until softened, about 10 minutes. Add the cabbage, ham, vinegar and sugar, cover and cook until tender, stirring occasionally, about 10 minutes.