My mother, Delsa Owen Murray, was an exceptional cook. She loved to collect recipe books, attend cooking demonstrations, and create culinary delights. Mother’s mother immigrated to the United States from England and brought her family recipes with her. In addition, my father’s mother was a renowned cook who owned the Murray’s Chickadee Café in South Salt Lake, Utah – famous for chicken and meat pies, buttery rolls, and lemon meringue pie. My mother incorporated favorite recipes from both her mother’s and mother-in-law’s cookbooks, and she modified them to make them her own--there are over 500 recipes in her cookbook! Below is one of the recipes from the book, Mother's Cookbook, available now in Amazon's Kindle books. Click the link to the right.
Ingredients for Egg & Buttermilk Mixture
1 egg, beaten
1/2 cup buttermilk
Ingredients for Flour Mixture
1 cup flour
2 teaspoons salt
1 teaspoon paprika
1 teaspoon baking powder
1/4 teaspoon pepper
Mix egg and buttermilk together well.
Mix flour mixture together well. Dip chicken pieces in egg/buttermilk, and then roll in the flour mixture.
Grease a baking pan; then melt 3/4 stick butter in the same pan in the oven.
Place chicken in pan.
Bake at 370 degrees for a half hour.
Turn the chicken and bake another 1/2 hour.
It’s really close to real fried.
I lived in Moab, Utah, for eight years. Now, I live in Phoenix, Arizona. In both places, it is HOT. I cook many meals in a slow cooker, but when I do have to use an oven, I use my Breville Smart Oven Air. It uses almost half the electricity of a traditional oven; but more importantly, because it's a convection oven, I can bake at 25-degrees less heat and in 25% less time. I bought the Breville Smart Oven Air (the largest of the three Breville ovens) because it will also proof frozen dough for rolls; it will dehydrate a variety of healthy foods; and it will air-fry crispy French fries & snacks. I haven't used my full-sized oven since I bought the Breville -- well, I use my full-sized oven as a cupboard for large pots and pans.
BREVILLE SMART OVEN AIR: The first box below contains a link to the Breville Smart Oven Air -- the largest of the three Breville ovens.
CUTTING BOARD: My countertop where the Breville oven is sitting is made of granite. I don't think it will be hurt by the oven; but just in case, I have a large cutting board under the oven. This cutting board is exactly the size I need for the oven and it is heat resistant. The second box below contains a link to the cutting board that I recommend for under your Breville Smart Oven Air.
BELKIN POWER SWITCH: The only thing I don't like about the Breville brand of desktop ovens is that when you plug them in, they go on. There is no on/off switch on the oven. It doesn't use much electricity when plugged in and not in use, but I don't like to leave it plugged in all the time. On the other hand, plugging and unplugging the oven is a hassle (even though Breville has made the power cord heavy duty with a handy plug that you can easily plug in and unplug). What I did instead was purchase a Belkin power switch. You plug the Breville oven into the Belkin power switch, and then plug the power switch into the wall. The Belkin power switch has a switch on it that I use to turn on and off the oven. The third box below contains a link to the Belkin power switch.
LARGE SILICONE ICE CUBE TRAYS: The recipe above calls for a half cup of buttermilk. My family doesn't drink buttermilk, so no matter how small of a buttermilk container I buy, I have leftover milk. I put the leftover buttermilk into large silicone ice cube trays (ice cubes are 2-inches by 2-inches) and I freeze them. They will last in the freezer for 3-4 months. When you thaw out the buttermilk, it will separate -- just give it a good whisking and it's ready to use. The fourth box below contains a link to the ice cube trays I use.