The Collector Art Gallery Restaurant recipes:
Some of these recipes are from my family’s restaurant from 1840-1952. I also used these recipes in my restaurant.
This was one of the most popular items on the menu. It’s a loose recipe so feel free to play around with it.
4 boned chicken breasts
Seasoned flour (salt, pepper & fresh ground ginger) to taste
1 cup milk
First beat the eggs in a small bowl with a whisk then add milk, stir. Add to flour ginger, salt & pepper- to taste. Dip the chicken pieces in the whisked eggs and then dip it in flour. Heat iron skillet with cooking oil and fry chicken to golden brown. Then place on paper towels to absorb oil.
Lumpy Mashed Potatoes
6 medium Russet Potatoes, un-peeled & cut into large cubes
1/2 cup warm milk
1/4 cup butter or margarine
1/4 cup sour cream
3/4 teaspoon salt
Add un-peeled potatoes to water and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, sour cream, butter, salt and pepper. Don’t over mash. I don’t like creamy mashed potatoes and the food critics loved these!