Fannie Flagg's Bacon-Fried Grits
About 5 cups water
1 teaspoon salt
1 cup white hominy grits
12 slices lean bacon
Cream chicken gravy, honey or syrup
In saucepan, bring water to boil, add salt and stir in grits. Cover and cook on low heat 25 to 30 minutes, stirring often. Remove from heat.
Meanwhile, fry bacon until crisp. Drain and crumble. Stir bacon into grits. Pour all into baking dish that has been rinsed in cold water. Cool. To serve, cut into thin slices. Fry in hot bacon fat until golden brown on both sides. Serve hot with cream chicken gravy (see fried chicken recipe below), honey or syrup. Makes 6 servings.
Variation: Add 2 cups grated American cheese, 1/3 cup butter, hot pepper sauce to taste and salt and pepper to cooked grits. Stir to cool. Add 2 beaten eggs; blend well. Pour into greased baking pan. Bake at 300 degrees F. for about 1 hour. Serve as supper dish with sliced tomatoes and a pot of spinach or collard greens.
Fannie Flagg's Fried Chicken
1/2 cup flour plus 2 to 3 tablespoons (divided)
1/2 cup finely crushed potato chips
1/2 cup cornmeal
Salt and pepper
2 pounds frying chicken cut into pieces
Shortening (or cooking oil)
2 tablespoons butter
1 cup milk
1 cup water
In large bag, combine flour, potato chips, cornmeal, 2 teaspoons salt and 1/8 teaspoon black pepper. Place chicken pieces in bag and shake until all pieces are well-coated.
In large skillet, heat shortening over medium-high heat, using enough to measure about 2 inches deep when large pieces of chicken are added to pan. Brown meatier pieces first, adding wings and gizzard last. Reduce heat, cover and cook until golden all over, turning once. Drain well on paper towels.
To prepare gravy, pour off all but about 2 tablespoons fat. Remove skillet from heat and add butter. Melt over low heat. Gradually stir in 2 to 3 tablespoons flour. Cook over low heat a few minutes, stirring. Stir in milk and water. Season to taste with salt and pepper.
Serve chicken with cream gravy. Makes 2 to 3 servings.