Day 37

What's on the menu:

Chicken tenders with honey mustard dipping sauce
Cream corn
Macaroni and cheese
Beth's no crust coconut pie

Chicken tenders

Fresh chicken breast (cut each breast into 3 tenders)
Soak in buttermilk several hours, dip into House Autry chicken breader, add salt and pepper and cook in deep fryer until golden brown

Honey mustard dipping sauce is usually half honey and half mustard or the consistency you like

Cream corn

Cook 1 quart of fresh corn (I used mine I froze this summer) in about 1 quart of water maybe a little more in medium sauce pan, add 1/2 stick butter. Boil at medium heat for about 40 minutes. Then add salt and pepper and thickening and continue to cook on low for about 10 minutes.

Thickening
2 TB corn starch in 1/4 cup warm water

My Aunt Mable use to make this at Thanksgiving.

Macaroni and Cheese

Boil macaroni in salted water until done. Drain and put in a mixing bowl. Add graded cheese, pepper, little butter, little sour cream and stir all together.
Pour into greased dish. Add more graded cheese on top and bake until all melted.

Beth' no crust coconut pie

1/2 stick butter, melted
1 tsp. vanilla
4-7 oz coconut
1/4 cup self rising flour
2 eggs at room temperature
1/4 tsp. salt
1 cup evaporated milk
1 cup sugar

Mix all ingredients. Pour into 9 inch pie dish (nonstick or sprayed)
Bake at 350 degrees for 30 minutes or until center is firm to the touch.

My friend Beth shared this with me.