MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cracker Barrel Sawmill Gravy
Categories: Five, Sauces, Dairy, Pork
Yield: 4 servings

4 tb Bacon grease
1/4 c A-P flour
1 3/4 c Whole milk or heavy cream
1/2 ts Salt
1 ts Fresh ground black pepper

Melt the bacon grease in a cast-iron skillet over medium
heat.

When it melts, add the flour and cook for approximately
1 minute, until it becomes fragrant like pie dough.

Add the milk or heavy cream, and whisk until the gravy
thickens.

Season with salt and black pepper, and serve with
biscuits or chicken-fried steak.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cracker Barrel Old Country Store Grilled Chicken Tenders
Categories: Five, Poultry, Citrus, Sauces
Yield: 4 servings

1 lb Chicken breast tenders
1/2 c Italian Dressing
1 ts Fresh lime juice
1 1/2 ts Honey

Mix dressing, lime juice, and honey together. Pour over
chicken tenders, making sure all tenders are covered;
marinate for 1 hour.

Discard marinade after the chicken tenders are ready to
be cooked. Braise tenders in a non-stick pan or grill to
lightly golden in color but not dry

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cracker Barrel Hashbrown Casserole
Categories: Potatoes, Vegetables, Dairy, Cheese
Yield: 10 servings

Non-stick cooking spray
2 lb Shredded hashbrowns
Salt & pepper
4 oz Butter
1/2 c Minced onion
8 oz Sour cream
10 3/4 oz Cream of chicken soup;
- undiluted
2 c Shredded Cheddar cheese

Set the oven @ 350ºF/175ºC.

Grease a 9" X 13" baking pan.

Spread the hashbrown potatoes in the pan. Season with
salt and pepper.

Melt the butter in a medium bowl in the microwave.

Add the onions, sour cream, and soup to the melted
butter and mix together.

Pour the soup mixture over the potatoes.

Sprinkle the cheese on top.

Bake for 45 minutes, or until all is completely warm and
the cheese begins to melt.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Copycat Cracker Barrel Green Beans
Categories: Vegetables, Pork
Yield: 8 servings

1/4 lb Bacon
42 oz (3 cans) green beans
1/4 c White onion; chopped
1 ts Sugar
1/2 ts Salt
1/2 ts Fresh ground pepper

In a 2 quart saucepan over medium heat, cook bacon until
lightly brown but not crisp.

When the bacon has browned, add green beans, salt,
sugar, and pepper and mix well.

Place onion on top of green beans.

Cover with a lid and bring to a light boil.

Turn heat down to low and simmer beans for 45 minutes.
Cooking the green beans for 45 minutes on a very low
simmer will blend the flavors.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cracker Barrel Chicken Fried Chicken
Categories: Poultry, Pork, Dairy
Yield: 4 servings

MMMMM-----------------------SAWMILL GRAVY----------------------------
2 tb Bacon grease
2 tb A-P flour
1 c Whole milk or heavy cream
1/2 ts Salt
1 ts Freshly ground black pepper

MMMMM-------------------CHICKEN FRIED CHICKEN------------------------
Oil; for frying
2 c A-P flour
2 ts Salt
2 ts Ground black pepper
1 c Buttermilk
1/2 c Water
4 Boned, skinned chicken
- breasts

SAWMILL GRAVY: Melt the bacon grease in a cast-iron
skillet over medium heat. When it melts, add the flour
and cook for approximately 1 minute, stirring
constantly, until it becomes fragrant like pie dough.

Add the milk or heavy cream, and whisk until the gravy
thickens. Season with salt and black pepper.

CHICKEN FRIED CHICKEN: Pour 3" to 4" of oil into a deep
fryer or large pot and heat the oil to 350ºF/175ºC.

Combine the flour, salt, and pepper in a bowl.

In another bowl, combine the buttermilk and water.

If your chicken breasts are not uniform in size, place
them between two pieces of wax paper and gently pound
them with a meat pounder until they are more uniform.
Then pat them dry with a paper towel.

Season the chicken breasts with salt and pepper. Dredge
the chicken breasts in the seasoned flour, dip them in
the buttermilk, and then dredge again in the seasoned
flour.

Deep-fry the chicken in the hot oil until done, about 7
to 8 minutes. Turn the chicken breasts over while frying
to make sure both sides are golden brown. Then remove
the chicken from the oil and let it drain on a wire
rack.

To serve, place two chicken breasts onto a plate and
pour some sawmill gravy on top.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

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