Chicken Fritters

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

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Ingredients

2	cups	chicken	cooked, finely chopped
1	teaspoon	salt
2	teaspoons	parsley leaves	fresh, minced
1	tablespoon	lemon juice
1 1/4	cups	flour, all-purpose
2	teaspoons	baking powder
1	each	egg	beaten
2/3	cup	milk
1	x	vegetable oil	for frying

Honey mustard
1	cup	dry mustard
1	cup	white wine vinegar
2	large	eggs	beaten
3/4	cup	honey
1/4	teaspoon	salt

Directions

1. In a large bowl, toss chicken with salt, parsley, and lemon juice.

Set aside for 15 minutes.

In another large bowl, combine flour, baking powder, egg, and milk.

Stir to blend well.

2. Add flour mixture to chicken and mix well.

3. In a large frying pan, heat 1 inch of oil to 375F. Drop batter by tablespoons into hot oil and fry in batches without crowding for 2 minutes, until golden brown.

Drain on paper towels and serve with honey mustard for dipping.

Honey mustard directions:

1. Combine mustard and vinegar in a small bowl and set aside for 30 minutes or overnight.

2. In a double boiler over medium heat, stir together Cook about 20 minutes until thickened, stirring often.

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Recipe Bite

The Cost of Convenience

by Mark R. Vogel

The other day I hopped over to a well known pancake chain for a serious pig-out session. I ordered pancakes, an egg, sausage, hash browns, toast, coffee & OJ. Thirty-five minutes later when the food finally arrived, they forgot my toast, my OJ, and neve...

Member Review

Grandma'S Swingin' Eggnog

Easy to make, the waiting was worst part(3 hr. chill time). It was very "Potent" as it said even after we cut the rum in half like it said. We loved it though and will reduce the rum even more this time! it was thick, creamy and went down so smooth. We doubled the batch and it was gone way to fast for only two people. So, may I suggest a triple or quad batch since the 3 hour wait to chill it seemed so long!!!