The "Last Supper"

We moved our "baby" to college this week, two hours away from our small town to the big city (Kansas City).  It was a very busy week but I wanted to make some sort of special "last supper" for her before she left.  She's my partner in crime for trying new recipes, taking blog pictures for me, and eating just about anything I put on the table.  Her favorites are Hawaiian Chicken and Parmesan Chicken, but she was starving when I called her on my way home from work and she wanted something faster than those other two dishes.  Since I had chicken thawed in the fridge, I made fried chicken, mashed potatoes (instant for my hubby), white long grain rice and leftover pinto beans (she and I ate this instead of the potatoes), fried zucchini, and my all time favorite dessert as a little girl, which my daughter also LOVES - Puddin' and Biscuits!  

When I was crying and boo-hooing over my sweet girl being so far away, I told my husband, "but now I don't have anyone to cook for..." and he reminded me "Let's get this straight! You still have someone to cook for!" But, a person can only make SO MUCH meat and potatoes, ya know? Having a pity party at my house, but maybe she'll come home this weekend!


Here's how I made our college freshman's last supper AT HOME MY WAY:


Fried Chicken:


I just used five boneless, skinless breasts (so we would have leftovers), sliced lengthwise to make "tenders" so they would cook faster (since I don't get home from work until after 5:30pm, I wanted the fastest route to the table); rinsed them in cool water (to moisten), dredged them in flour with a little salt & pepper; and fried in bacon grease  in my largest cast iron skillet (shhh!  The best fried chicken is fried in bacon grease and I keep a jar in my fridge for seasoning green beans, stewed tomatoes, and frying chicken).  


Fried Zucchini (from my garden)


Washed and sliced the zucchini in thin slices.  I mixed a little milk and one egg and placed that in a shallow bowl.  Also, put about 1 1/2 cup flour with some salt & pepper in another wide shallow bowl.  Dipped the slices in the milk / egg, dredged in the flour mixture, double dipped in the egg/milk, and again in the flour mixture.  I fried them in the hot oil after I got finished frying the chicken.  We dipped these in ranch dressing and they were just excellent!  




Homemade Biscuits (this recipe makes 8 biscuits)
I used to make these with shortening, but have started using margarine/butter instead because I don't buy Crisco any more.  I love them!  They are fluffier and softer with the margarine!  Easy to mix up and they are terrific leftover!

• 2 cups flour
• 2 1/2 teaspoons of baking powder
• 1/2 teaspoon salt
• 5 Tablespoons (measured on the stick) margarine or butter (cold) (or combination of shortening/margarine)
• 1 cup plus 3 Tablespoons milk

Instructions: PREHEAT THE OVEN TO 400 DEGREES.  In a medium bowl, measure in the flour.  Next, add the baking powder and salt.  Give it a good stir.  Slice the cold measured margarine/ butter onto the dry mixture in the bowl.  Using a pastry blender, fork, or two knives, cut in the margarine into pea sized pieces so that it is thoroughly mixed into the dry ingredients.  Dump in the milk and stir good.  Drop the biscuits onto a greased / sprayed pie pan.  Pat just a little with floured fingers to take the pointed tops off the biscuits.  

Bake 15-20 minutes or until the biscuits are browning on top!  Try to wait until they cool to slather one in butter and pop it in your mouth!  Tip:  Leftovers are great sliced and toasted in the toaster or even sliced and buttered on the sliced side & grilled like you would a grill cheese sandwich in a skillet.

Homemade chocolate pudding (no eggs) 
(I got this TERRIFIC recipe from www.hillbillyhousewife.com.)  


When my mom made this, she always used Jello brand cooked pudding.  We eat it hot / warm over the biscuits.  After I found this recipe at the Hillbilly Housewife, I will never buy boxed pudding again!  Its perfect!  Same texture and same taste!  

• 3 cups milk (cold)
• 1/3 cup cornstarch
• 1/3 c unsweetened cocoa powder
• 2/3 cup sugar
• Good dash salt (like 1/8 teaspoon)
• 3 tablespoons margarine
• 1 teaspoon vanilla

With the burner off, in a two quart sauce pan combine the cornstarch, cocoa, sugar and salt. Mix it very well (I use a whisk.) Gradually add the cold milk, whisking it in until the mixture is smooth.   Now turn on the burner (do NOT walk away, stir the entire time this is cooking... it SCORCHES easily and you don't want that) and heat the pan over medium heat, stirring constantly. Bring the pudding to a full rolling boil. Boil and stir for one minute (set a timer).  Remove from heat. Plop in the margarine, stir in the margarine until it melts and is blended throughout, then add the vanilla. The pudding will thicken as it cools.  Pour into a bowl to serve that can be refrigerated.  (You can pour the pudding into a pretty serving dish, or small individual cups. I pour it into small individual cups with lids and send it in the children’s lunch boxes.) Store it in the fridge either way. Makes 6 servings. This recipe is what pudding fantasies are made of.

Note: To make 3 cups of milk, combine 3 cups of tap water with 1 cup of instant nonfat dry milk powder. Stir to dissolve the milk powder, and then use as directed above.

To serve this and eat this southern "down home" dessert, split a hot biscuit in a bowl and ladle over some hot chocolate pudding!  Eat it with a spoon!  This will be like chocolate pie, but with a thick crust.  If you like chocolate pie, YOU'RE GOING TO LOVE THIS!

These are the ingredients I use to make my famous biscuits!

I use a pastry blender to blend the sliced cold margarine into the dry ingredients.

They are ready to bake!

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