Ingredients: 1 ½ cups Flour ¾ teaspoon Salt 1 Egg, slightly beaten 1 cup Milk 3 large cans Boneless Chicken
Directions: Combine the Flour and Salt in a bowl, and the Eggs, Milk, and Chicken in another bowl.Slowly add the Flour / Salt mixture to the Egg / Milk / Chicken, and mix just till moistened. Drop batter, by the spoon full, into the fryer of your choose. Fry for 3 to 4 minutes or until golden brown and let drain on paper towel.
2 cups Flour 2 ½ teaspoon Baking Powder 1 Egg, beaten 2 tablespoon Margarine, melted ½ teaspoon Salt Pepper 1 cup Milk 1 ½ cup Whole Corn Cooking Oil
Sift the Flour, Baking Powder, Salt, and a pinch of Pepper together. Add the Egg, Milk, and Margarine. Fold/stir this mixture together just to moisten, then stir in the Whole Corn. Add the Oil to a large skillet to coat the bottom, over medium heat. Slowly spoon the Mixture into the pan to brown. As one side browns, flip to the other side to brown. Once all sides are browned, remove and drain.
Nacho Cheese Sauce
8 ounces Extra Sharp Cheddar Cheese, grated 1 tablespoon Corn Starch 12 ounce can Evaporated Milk 2 teaspoons Hot Sauce
In a large bowl, toss together the Cheddar Cheese and Corn Starch. Transfer to a medium saucepan, and then add the Hot Sauce and 1 cup of the Evaporated Milk. Over low heat, whisk constantly until melted and thickened (about 4 to 5 minutes). The mixture will look thin and grainy at first, but will thicken up after heating. Thin to the desired consistency by whisking the remaining Evaporated Milk in.
Roasted Tomato Salsa
1 pound Roma Tomatoes, cored and halved ½ medium White Onion 2 medium Garlic Cloves 1 medium Serrano Chile, stemmed 1 teaspoon Kosher Salt 2 tablespoons chopped Cilantro 1 teaspoon Lime Juice
Arrange a rack in the upper third of your oven, than turn your oven broiler on 500. Place the Roma Tomatoes on a baking sheet, skin side up. Cut the White Onions into small slices, and peel and smash the Garlic Cloves. Scatter the Onions, Garlic and Chile around the Tomatoes. Place the baking sheet under the broiler until the Tomato skins start to blacken and blister. Remove from the oven and add them all to a blender, add the Salt and blend under desired smoothness. Transfer that to a medium bowl to let cool to room temperature, and then stir in the Cilantro and Lime Juice. May add more Salt and / or Lime Juice for your taste.
1 pound Velveeta Cheese 1 can Ro-Tel Tomatoes 1 pound Ground Burger ¾ cup Water 1 package Taco Seasoning
Dice and melt the Velveeta Cheese in your crock pot on High. While that is melting, finely chop the Ro-Tel Tomatoes. Once chopped, add them to the Velveeta. Now brown the Burger in a skillet, and drain the excess grease. When all the Burger is browned and drained, add the Water and the Taco Seasoning. Let that simmer for 10 minutes or until it thickens up. Add the now Taco meat to the Velveeta Cheese and let all that cook together for 30 minutes.