Enjoy some delicious recipes!

Program #711

Lisa Marie Mounts

Ranch Hand Chicken serves 4

Chicken Tenders (4/plate)
2 Eggs, beaten well
c. flour
2 tsp oil
c. cornmeal
2 Tbsp each: garlic powder and Parmesan cheese
cup fresh parsley minced (2 tbsp dried)

Heat oil in nonstick pan on medium heat. Mix flour and parsley. Dredge tenders in flour mix, beaten eggs, and back in flour mix. Pan Fry in oil until brown and golden on both sides, or about 5 minutes.

While chicken cooks, prepare salad on plates: organic mixed greens and fresh vegetables of your choice. I used green peppers, cherry tomatoes, carrots and cucumbers.

Keep an eye on the chicken while you mix up the

Homemade Ranch Dressing
[makes about 2 cups and keeps 2 weeks in fridge.]

1 cup mayo
2 cloves garlic, fresh, minced
tsp salt and pepper
1 tsp onion powder
Splash of lemon juice
cup milk or buttermilk

Chop garlic, mix mayo, salt, pepper, onion powder well in a bowl. Add splash of lemon juice and mix well. While stirring mix in cup milk. If still too thick, add more milk one splash at a time til right consistency for your tastes.


While chicken finishes, wash pears, cut in 1/2 , core, cut in wedges, serve around plate with chicken in the middle.

Add some crusty bread and you are looking at one good meal! Y'all Come See Us!

From the Loafin' Around Kitchen
Leisa Marie Mounts, Chef
202 Trade Street, Greer, SC 29651

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!