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trueCoog's Finest Gourmet Chicken and Fish Seasoning2005-11-25T17:45:00-08:002005-12-10T05:35:23Z2005-11-26T01:46:16Ztag:blogger.com,1999:blog-19316073.post-113296957641368821Coog's Finest Perfect Gravy made from the Roast Juices1. Remove Roast from baking dish and place on warm serving platter.
2.Skim off excessive oil or fat reserves from pan about 3 to 4 Tbs.
3.Pour drippings with green pepper and onion into Food Processor or Blender and liquefy.
4.If not thick enough add 1 Tsp Flour, Corn Starch, or Coog' s Finest Chicken Seasoning Coating Mix and add to liquefied drippings in blender then pour back into bakingfalseCoog's Finest Gourmet Chicken and Fish Seasoning2005-11-25T17:45:00-08:002005-11-26T01:45:47Z2005-11-26T01:45:47Ztag:blogger.com,1999:blog-19316073.post-113296954732581610Coog's Finest On Rump RoastINGREDIENTS:
1 Garlic
1/2 Green Pepper cut in strips
1/2 Onion cut in slices
2 Tbs. Vegetable Oil
1.Cut-up 1 clove of Garlic into 4 pieces with sharp knife punch 4 holes in Roast, then place garlic pieces in holes.
2.Coat the roast with Coog's Finest Chicken Seasoning Coating Mix.
3.In heavy skillet, brown the Rump Roast slowly on all sides in a small amount of hot shortening or vegetable oilfalseCoog's Finest Gourmet Chicken and Fish Seasoning2005-11-25T17:44:00-08:002005-11-26T01:44:42Z2005-11-26T01:44:42Ztag:blogger.com,1999:blog-19316073.post-113296948287450298Coog's Finest Gourmet Fried Pork Chops1.Thoroughly rinse pork chops in cold water, drain excessive moisture, then dip in egg batter. (FOR BEST RESULTS) Do not preseason meat.
2.Pour Coog's Finest Chicken Seasoning Coating Mix into bowl, or plastic bag roll or shake pork chops in mix until evenly coated.
3. Heat one inch of vegetable oil in skillet, to medium heat on stove top.
4. Once oil is heated, gently place chops in skillet,falseCoog's Finest Gourmet Chicken and Fish Seasoning2005-11-25T17:44:00-08:002005-11-26T01:45:13Z2005-11-26T01:45:13Ztag:blogger.com,1999:blog-19316073.post-113296951381510407Coog's Finest Gourmet Baked Pork Chops1. Heat oven from 350 F-375F. Oven temperatures may vary.
2. Thoroughly rinse pork chops in cold water, drain excessive moisture, then coat pork chops in egg batter, or coat with Olive Oil.
3.Pour Coog's Finest Chicken Seasoning Coating mix into bowl, or plastic bag. Roll or shake pork chops in mix until evenly coated.
4.Place pork chops in a coated shallow greased baking pan.
5.Bake uncoveredfalseCoog's Finest Gourmet Chicken and Fish Seasoning2005-11-25T17:43:00-08:002005-11-26T01:43:43Z2005-11-26T01:43:43Ztag:blogger.com,1999:blog-19316073.post-113296942325189500Coog's Finest Gourmet Fried Potato WedgesINGREDIENTS:
1 Egg
1/2 cup of Multi-Purpose Flour
1/2 cup of Coog's Finest Chicken Seasoning
1.Blend 1/2 cup of multipurpose flour to 1/2 cup of Coog's Finest Chicken Seasoning Coating Mix.
2.Thoroughly wash and rinse a medium to large Baking Potato in luke warm water.
3.Cut the potato length wise once down the middle make two halves. Repeat as needed to make the wedges. When potato wedges arefalseCoog's Finest Gourmet Chicken and Fish Seasoning2005-11-25T17:43:00-08:002005-11-26T01:44:15Z2005-11-26T01:44:15Ztag:blogger.com,1999:blog-19316073.post-113296945518852988Coog's Finest Great Tasting Beer BatterINGREDIENTS:
1 Cup Coog's Finest Chicken Seasoning Coating Mix
1/3 Cup Self Rising Flour (Gold Medal)
1 tsp Double Acting Baking Powder
1 Cup Beer
1 Egg
1 tbs Vegetable Oil
THE PROCESS:
1. Mix together Coog's Finest Chicken Seasoning Coating Mix with the Self Rising Flour and Baking Powder.
2. In separate bowl beat together Eggs, Beer, and Oil.
3. Blend what you have blended dry with thefalseCoog's Finest Gourmet Chicken and Fish Seasoning2005-11-25T17:42:00-08:002005-11-26T01:43:11Z2005-11-26T01:43:11Ztag:blogger.com,1999:blog-19316073.post-113296939110434029Coog's Finest Gourmet Oven-Baked PotatoINGREDIENTS:
2 Tbs. Olive Oil
1/4 Cup Diced Onions
2-3 Tbs. Coog's Finest Chicken Seasoning
1.Wash and dry four large Baking Potatoes but do not peel.
2.Cut Potatoes up in one-inch cubes, then place Potato Cubes in a large bowl.
3.Add 2 Tbs. Olive Oil, and 1/4 cup of finely Diced Onions then mix well.
4.Add two or three Tbs. of Coog's Finest Chicken Seasoning Coating Mix, stir until PotatoesfalseCoog's Finest Gourmet Chicken and Fish Seasoning2005-11-25T17:41:00-08:002005-11-26T01:42:19Z2005-11-26T01:42:19Ztag:blogger.com,1999:blog-19316073.post-113296933985780639Lemon Herb Sauce3/4 cup mayonnaise
1 tbsp fresh lemon juice.
1 tbsp prepared horseradish.
2 1/2 tsp fresh thyme or 1tsp dried thyme salt and pepper to taste. In small bowl combine all ingredients.
Chill until ready to serve.
Makes approximately 1 cup.falseCoog's Finest Gourmet Chicken and Fish Seasoning2005-11-25T17:41:00-08:002005-11-26T01:41:33Z2005-11-26T01:41:33Ztag:blogger.com,1999:blog-19316073.post-113296929318032472Coog's Finest Gourmet Salmon PattiesINGREDIENTS:
1 pouch (7.1 oz.) Chicken of the Sea Pink Salmon
1/4 cup finely chopped green pepper
1/4 cup finely chopped green onion
1/4 cup mayonnaise (or omit)
1 tbsp fresh lemon juice (or omit)
Cayenne (red) pepper to taste (or omit)
1 large egg, beaten
4 Tbs of dry bread crumbs or crushed saltines
crackers
3 tbsps butter
1. In medium bowl gently flake salmon and stir in chopped greenfalseCoog's Finest Gourmet Chicken and Fish Seasoning2005-11-25T17:40:00-08:002005-11-26T01:40:50Z2005-11-26T01:40:50Ztag:blogger.com,1999:blog-19316073.post-113296925024037151Coog's Finest Gourmet Baked Fish1. Heat oven to 400 F. Oven temperatures may vary.
2. Thoroughly rinse fish in cold water, drain excessive moisture, then coat fish with olive oil, or liquid margarine.
3.Pour Coog's Finest Fish Seasoning Coating Mix into bowl, or plastic bag. Roll or shake fish in mix until evenly coated.
4.Spray baking dish with vegetable cooking spray.
5.Bake at 400 F. 15-20 minutes or until fish flakesfalseCoog's Finest Gourmet Chicken and Fish Seasoning2005-11-25T17:39:00-08:002005-11-26T01:40:10Z2005-11-26T01:40:10Ztag:blogger.com,1999:blog-19316073.post-113296921053936076Coog's Finest Gourmet Fried Fish1.Thoroughly rinse fish in cold water, drain excessive moisture, then dip in egg batter. (optional) for Crispier results, DO NOT PRESEASON FISH.
2.Pour Coog's Finest Fish Seasoning Coating Mix into bowl, or plastic bag roll or shake seafood in mix until evenly coated.
3.Heat one inch of vegetable oil in skillet, to medium heat on stove top or between 300 F-350 F in deep fryer.
4.Once oil isfalseCoog's Finest Gourmet Chicken and Fish Seasoning2005-11-25T17:38:00-08:002005-11-26T01:39:33Z2005-11-26T01:39:19Ztag:blogger.com,1999:blog-19316073.post-113296915954576544Coog's Finest Gourmet Baked Chicken1.Heat oven from 350 F-375F. Oven temperatures may vary.
2.Thoroughly rinse poultry in cold water, drain excessive moisture, then dip in egg batter, or spray chicken with liquid margarine or butter.
3.Pour Coog's Finest Chicken Seasoning Coating mix into bowl, or plastic bag. Roll or shake poultry in mix until evenly coated. Place coated chicken in a shallow greased baking pan. Bake uncoveredfalseCoog's Finest Gourmet Chicken and Fish Seasoning2005-11-25T17:37:00-08:002005-11-26T01:38:43Z2005-11-26T01:38:43Ztag:blogger.com,1999:blog-19316073.post-113296912390064284Coog's Finest Gourmet Fried Chicken1.Thoroughly rinse poultry in cold water, drain excessive moisture, then dip in egg batter. (FOR BEST RESULTS) Do not preseason meat.
2.Pour Coog's Finest Chicken Seasoning Coating Mix into bowl, or plastic bag roll or shake poultry in mix until evenly coated.
3.Heat one inch of vegetable oil in skillet, to medium heat on stove top or between 300 F-350 F in deep fryer.
4.Once oil is heated,false