OLD TOWN BUFFET RECIPES

Steps:

• SPRINKLE chicken pieces with salt and pepper; RUB seasonings into chicken; COAT chicken with pure vegetable shortening (this will help seal in the juices).
• MEASURE the BREADING ingredients -- except flour and cornstarch -into a large sealable container or a large zip-lock bag; SEAL the container; SHAKE to blend; OPEN container and add 1 3/4 cups all-purpose flour and 1/4 cup cornstarch; SEAL and shake again, until thoroughly combined.
• BEAT 4 large eggs in a medium bowl for the EGGWASH.
• DIP 1-2 pieces wet chicken at a time into the EGGWASH to coat.
• PLACE wet chicken into the BREADING mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken.
• TRANSFER chicken pieces onto a cooling rack when chicken is evenly and generously breaded; ALLOW chicken to rest and absorb the breading for a few minutes before frying.
• PREHEAT deep-fryer manufacturer's recommended amount of canola oil; VERY SLOWLY heat oil in gradual increments to 315°F until preheated.
• ADD breaded chicken to the elevated fry basket in deep-fryer without crowding.
• LOWER the deep-frying basket with chicken very slowly into the hot oil; FRY chicken until golden and crisp, until fully cooked fully cooked and juices run clear (about 15-18 minutes, depending on chicken portion/size).
• DRAIN on a wire rack over a baking sheet. NOTE: To keep chicken warm before serving, place chicken on a rack-fitted baking sheet covered with a sheet of foil in preheated 170°F oven; SERVE and enjoy!

Steps:

• BOIL 3 quarts salt-free water in a 4-quart pot; ADD 2 cups uncooked elbow macaroni; SCRAPE bottom immediately with a wire whisk to avoid sticking; BOIL macaroni for 8-10 minutes.
• POUR macaroni into colander in sink (remove all pasta from bottom of pot); RINSE macaroni and pot with cold water; ALLOW to drain.
• RETURN empty pot to a new burner stovetop over medium-low heat; ADD 2 tablespoons margarine and allow to melt, then add 1 1/3 cups skim milk (or 50% milk with 50% water), 1/8 teaspoon white pepper, 1 pinch cayenne pepper, and 1 pinch garlic powder.
• RAISE heat to medium until heated; ADD the contents of one (8 ounce) jar Cheez-Whiz (or half the contents of one 15-ounce jar), scraping all contents from jar using a flexible spatula; ADD 8 ounces shredded medium cheddar cheese.
• WHISK mixture often without letting mixture boil, until thickened and glossy in appearance.
• ADD rinsed drained macaroni; FOLD mixture together until well-blended.
• POUR mixture into greased 8 x 8 baking dish.
• BAKE at 300°F for 15 minutes.
• REMOVE from oven with oven mitts; SPRINKLE top with 1/3 cup shredded medium cheddar cheese; ALLOW to set just long enough for the cheese to melt.
• SERVE and enjoy.