Good Morning and Happy 4th of July:

Fried Chicken :

2 tablespoons evaporated milk

2 tablespoons water

1 (2  1/2-pound) fryer, cut up and sprinkled with salt and pepper

All-purpose flour

Vegetable oil

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Pour evaporated milk and water over chicken, and marinate about 10 minutes. Dip chicken in bowl of all-purpose flour. Shake off excess flour. Deep-fry in vegetable oil at 300 degrees, or pan fry on medium heat (making sure oil is hot before putting chicken in). Make sure chicken is covered with oil at all times. Fry until golden brown. ( Same recipe may be used for pork chops.)

Peanut Butter Pie:

CRUST:

1/2 stick lightly salted butter

1/2 cup granulated sugar

1 cup graham cracker crumbs

Melt butter and mix into graham cracker crumbs and granulated sugar. Shape crumbs to conform to the bottom of a 10-inch pie pan (it should be thick).

10 ounces cream cheese, softened

1 cup powdered sugar

1 cup peanut butter

1 cup half - and half

1 cup whipped topping

Beat cream cheese in a mixture until smooth ( 30 seconds on high ). Add powdered sugar and beat until mixture is fluid-like. Add peanut butter and beat until well blended. Add half-and half and mix briefly. Fold in whipped topping. Fill Crust with mixture and freeze for at least 3 hours.

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Garnish:

Peanut butter Sauce

(recipe follows)

2 ounces of skinless salted peanuts (optional)

Chocolate Sauce

(recipe follows)

Whipped topping

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Chocolate Sauce:

6 ounces chocolate fudge topping

3 ounces prepared coffee

Add enough coffee to enable fudge to drizzle over the pie.

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Peanut Butter Sauce:

1 cup dark Karo syrup

1/2 cup water

4 ounces evaporated milk

1 cup creamy peanut butter

Heat syrup and water in a saucepan until it reaches 234 degrees. Take off heat and stir in milk and peanut butter.

God Bless