Chicken Pot Pie

Chicken Pot Pie

Soup & Egg Recipes : Easy Crock-Pot Potato Soup Recipe

When cooking potato soup in a Crock-Pot, make sure to leave about six hours for the potatoes to slowly cook. Use a Crock-Pot to make this easy potato soup recipe from a head chef in this free video on potato soups.

Expert: Susan Walker
Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company.
Filmmaker: Luke Neumann

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Chicken Pot Pie

Making Chicken Pot Pies

Didn’t know that there was a 10 minute limit for vids…. So the 2nd one will be up soon…

It’s making Marie Cavander’s Chicken Pot Pies with your host… NeeeeaaAAAAALLLL SPPEEEEENNNCEEEEERR!!!! *Insert The Price Is Right Theme Song*

I finally got this thing up…. Y’all have no idea… How long…. It took to figure out how to put together multiple vids from my camera to youtube… I’m just thankful it’s finally up… albeit in two halfs… 😀

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Chicken Pot Pie

Betty’s Kentucky Fried Catfish

Betty demonstrates how to make Kentucky Fried Catfish. A popular entrée in Kentucky (as well as the entire South), this version has a seasoned cornmeal coating and is fried in peanut oil on top of the stove. It is the best!!!

Kentucky Fried Catfish

6 (4 to 6 oz.) catfish fillets
1 cup milk
1 cup plain yellow cornmeal
½ tablespoon seasoned salt
1 teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 teaspoon salt
vegetable oil for frying (I used peanut oil.)

Place catfish fillets in a shallow dish. Pour 1 cup milk over fish. Cover and chill 1 hour. Combine 1 cup cornmeal, ½ tablespoon seasoned salt, 1 teaspoon black pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder in another shallow dish. Let fish fillets stand at room temperature 10 minutes. Drain the milk from the fish fillets using a colander, discarding the milk. Sprinkle fish with 1 teaspoon salt. Dredge fish in cornmeal mixture, shaking off excess. Pour oil to depth of 1 to 1 ½ inches into a large skillet. Heat to 350 degrees. Fry fish, in batches, 3 to 4 minutes on each side, or until golden brown. Drain on wire racks over paper towels. I served my catfish fillets with French fries, Company Coleslaw, and iced tea. Other sides that you may like with catfish are Onion and Cheddar Cheese Cornbread Sticks or Doggone Good Hush Puppies and Tart and Tangy Tartar Sauce or Surfin’ Seafood Cocktail Sauce, all of which you can find in Betty’s Kitchen. I hope you try this great Kentucky Fried Catfish; you wont regret it! –Betty

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NEW Cookbook:  “Betty’s Kitchen Cookbook:  2013 Recipes” (c) 2014

Also available:  “The Betty’s Kitchen Collection:  Second Edition” (c) 2013

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