Day 13

What's on the menu:

Chicken tenders
Pasta salad
Corn on the cob

Chicken tenders

I use boneless chicken breast and cut into three pieces. I soak the tenders in buttermilk for two hours.

I cook my chicken tenders in a deep fryer; I find they are much tender.

I drain the tenders out of the buttermilk; salt and pepper them and then batter with House-Autry chicken breader and drop into hot grease. When they are done, drain in the deep fryer basket.

I server the tenders with a honey mustard sauce. I just mix in a small measuring cup the same measurement of both mustard and honey. If I use 3 Tbs. of mustard, I use 3 TBs of honey.

Pasta salad

I cook in salted boiling water one 12 oz. box of Muellers bowties until done.

Drain and put in a medium size bowl.

Add to bowl of bowties
1 small jar of pimentos (drained)
1 cucumber
1 can of red kidney beans (drained and washed)
Some pepperoni slices
1 small jar of Italian dressing

Mix all together and place in refrigerator to cool.

Corn on the cob

I drop about 4 ears of shucked and silked fresh corn into a pot of salted boiling water with 1 TB of butter.

Boil about 7-8 minutes.

Drain and serve with butter.