Fish Fillet 1 lb. can of tomatoes 1 Onion, chopped 1 Bellpepper, chopped 3 Celery stalks, chopped 1/2 cup bacon grease or oil 1/2 cup flour 2 Garlic cloves 2 1/2 cups fish stock or water 2 Tsp. Thyme 2 Bay Leaves 1 Tsp. Pepper Sauce Salt to taste
1 whole chicken, cut into pieces Salt and pepper Flour Oil for deep frying
Rinse the chicken piece thoroughly and pat dry. Liberally season the chicken with salt and pepper, then dredge in all-purpose flour. Heat the oil to 350 degrees and add the chicken to the hot oil making sure not to crowd the pot with too many pieces at one time. Set a timer for 20 minutes and when the timer rings, remove the chicken from the oil and drain on a rack. Serve immediately.
1 Cup of Rice 2 Cups of Water or Stock 1/2 teaspoon salt (if desired) 1 tablespoon butter (if desired) 1 Egg for each cup of rice
Prepare rice: 1. Bring the water to a boil. 2. Add the rice, 1/2 teaspoon of salt and 1 tablespoon of butter, stir once. 3. Cover the pot and return the water to a boil. 4. Immediately turn the stove down to simmer and cook about 15-20 minutes.
Rice is usually done when the water is completely absorbed.