Green Beans

Cole Slaw

Mashed Potatoes & Gravy

Gallon of Iced Tea (Unsweet/Sweet)

Chocolate Chip Cookie

Chicken Pot Pie

Country Fried Steak Meal

Chicken & Biscuit Snack

Chicken Sandwich

Jumbo Dippers

Family Meal

3 PC Breast Strips

3 PC Fried Chicken

2 PC Fried Chicken

Chicken Sandwich (Famous or Spicy)

Strawberry Lemonade

Soft Drinks

Half Gallon of Iced Tea (Unsweet/Sweet)

Mini Pecan Pie

Loaded Brownie

Apple Turnover

Buttered Corn

Baked Beans

Classic Fried Chicken Breast

Fill a large pot with 2 liters of water and bring to a rolling boil. While the water heats, fill a large bowl with 4 cups of ice and cold water to make an ice bath.

Prepare water and ice bath

Salt the boiling water with 1 tablespoon kosher salt once it reaches a boil. This seasons the beans and helps preserve bright color.

Trim the green beans: snap or cut off the stem ends and remove any stringy bits. Rinse under cold water.

Blanch the beans: add 1 pound trimmed green beans to the boiling salted water. Cook until tender-crisp — about 2½ to 3½ minutes depending on thickness. Beans should be bright green and still slightly firm.

Immediately transfer the beans with a slotted spoon or spider into the ice bath to stop cooking. Leave in the ice bath for 2–3 minutes until completely cooled.

Drain the beans thoroughly in a colander and pat dry with a clean kitchen towel or paper towels. Set aside.

Warm a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Heat until the butter foams and just begins to brown slightly, but not burn.

Add 2 cloves garlic (sliced or minced) and 1 teaspoon finely chopped shallot if using. Sauté for about 30–45 seconds until fragrant, stirring constantly so garlic does not brown.

Add the blanched and dried green beans to the skillet. Toss to coat in the butter and oil. Sauté, stirring occasionally, for 2–3 minutes to heat through and develop a little color on some beans.

Season the beans with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon red pepper flakes if using. Toss to combine and taste; adjust seasoning as needed.

Stir in 1 teaspoon lemon zest and 1 teaspoon fresh lemon juice, then sprinkle 2 tablespoons toasted sliced almonds over the beans and toss to combine. Cook for another 20–30 seconds to marry flavors.

Transfer the green beans to a serving dish and, if desired, finish with a small pat of butter or an extra drizzle of olive oil. Serve immediately while hot and crisp-tender.

fresh green beans, trimmed

water

kosher salt (for blanching)

unsalted butter

extra-virgin olive oil

garlic, thinly sliced or minced

shallot, finely chopped (optional)

fresh lemon zest

fresh lemon juice

toasted sliced almonds (or chopped toasted nuts)

kosher salt (to taste)

freshly ground black pepper (to taste)

red pepper flakes (optional)

Remove any tough outer leaves from the cabbages. Cut the cabbage quarters into very thin shreds using a sharp knife, mandoline, or food processor. Place green cabbage, red cabbage, grated carrot, and thinly sliced red onion into a large mixing bowl.

Prepare vegetables

Add chopped parsley, celery seed (if using), salt, and freshly ground black pepper to the bowl with the shredded vegetables. Toss gently to combine so the salt begins to draw out a little moisture from the cabbage while you make the dressing (about 5 minutes).

Season vegetables

In a separate medium bowl, whisk together mayonnaise, apple cider vinegar, whole grain mustard, honey, lemon juice, and sour cream or yogurt (if using). Taste and add sugar if you want to soften the acidity. Whisk until smooth and uniform.

Make dressing

Season the dressing with a pinch of salt and a little freshly ground black pepper, tasting and adjusting the balance of sweet, tangy, and salty until it suits your preference.

Adjust seasoning

Pour the dressing over the shredded vegetables. Using tongs or two large spoons, toss the slaw thoroughly so the dressing coats the cabbage and carrot evenly. Let the slaw rest in the refrigerator for at least 30 minutes to allow flavors to meld and for the cabbage to soften slightly.

Before serving, give the slaw a final toss, taste for seasoning and add additional salt, pepper, or a splash of vinegar if needed. Serve chilled or at cool room temperature.

Storage: Keep refrigerated in an airtight container for up to 3 days. The slaw will continue to soften and become milder in flavor over time.

green cabbage, finely shredded

red cabbage, finely shredded

carrot, grated

red onion, very thinly sliced

fresh parsley, chopped

celery seed (optional)

salt

black pepper, freshly ground

mayonnaise

apple cider vinegar

whole grain mustard

honey

lemon juice, fresh

sour cream or plain yogurt (optional for creamier slaw)

sugar (optional, to balance acidity)

Place peeled and cut potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water.

Prepare potatoes

Bring water to a boil over high heat, then reduce to a simmer. Cook potatoes until very tender and easily pierced with a fork, about 15–20 minutes depending on size.

Cook

While potatoes cook, warm the milk and butter together in a small saucepan over low heat until butter melts and mixture is hot but not boiling. If using cream cheese, add it to the warm milk to soften.

Heat dairy

Drain potatoes well in a colander, then return them to the hot pot off the heat for 1–2 minutes to allow excess water to evaporate (this keeps mashed potatoes from becoming watery).

Drain and steam-dry

Using a potato masher or ricer, mash the potatoes until mostly smooth. Gradually add the warm milk-butter (and softened cream cheese if using), mixing until desired creaminess is reached. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Mash and combine

Transfer mashed potatoes to a serving bowl and top with a few additional knobs of butter if desired. Sprinkle chopped chives or parsley over the top for color and serve hot.

Finish and garnish

If using pan drippings from roasted meat, pour off excess fat into a heatproof container and reserve 2 tablespoons of the fat for the gravy. If you don't have drippings, melt 2 tablespoons unsalted butter in a medium saucepan over medium heat.

Collect and heat fat/drippings

Add 2 tablespoons all-purpose flour to the hot fat and whisk constantly to form a smooth roux. Cook the roux for 1–2 minutes, whisking, until it turns a light golden brown and loses the raw flour taste.

Make roux

Slowly pour in 2 cups beef (or chosen) broth while whisking vigorously to prevent lumps. Scrape the bottom of the pan to incorporate any browned bits if using drippings.

Deglaze and add broth

Bring gravy to a gentle simmer and cook until it thickens to your desired consistency, about 4–6 minutes. Stir in 1 teaspoon Worcestershire sauce and 1 teaspoon soy sauce (optional) for extra umami. Taste and season with up to 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to preference.

Simmer and season

If the gravy becomes too thick, whisk in up to 1/4 cup water (or additional broth) a tablespoon at a time until you reach the desired pourable consistency. If it is too thin, simmer a little longer or whisk in an extra 1 teaspoon flour mixed with a tablespoon of cold water to thicken slightly.

Adjust consistency

For an extra-smooth gravy, strain through a fine-mesh sieve into a warmed gravy boat or serving jug. Keep warm until ready to serve alongside the mashed potatoes.

Strain (optional) and serve

Russet or Yukon Gold potatoes, peeled and cut into 1–2 inch chunks

Kosher salt (for potato water)

Whole milk

Unsalted butter

Cream cheese (optional, for extra creaminess)

Freshly ground black pepper

Salt (to taste, for mashed potatoes)

Chopped fresh chives or parsley (optional, garnish)

Pan drippings or unsalted butter (if no drippings available)

All-purpose flour

Low-sodium beef broth (or chicken/vegetable broth for lighter flavor)

Worcestershire sauce

Soy sauce (or additional Worcestershire, optional for color/umami)

Salt (to taste)

Water (if needed to thin)

Bring 4 cups (1 quart) of water to a rolling boil in a kettle or saucepan.

Boil

Remove from heat. Add 8 black tea bags to the hot water. Cover and steep 5 minutes for bright flavor, 7 minutes for stronger tea. Do not exceed 8 minutes to avoid excessive bitterness.

Steep

After steeping, remove the tea bags, gently pressing them against the side to extract liquid (avoid squeezing too hard to limit tannic bitterness).

Remove Bags

Let the concentrated brewed tea cool for 10–15 minutes while you prepare sweetener if using.

Cool Slightly

If making sweet tea, make a simple syrup by combining 1 cup granulated sugar and 1 cup water in a small saucepan. Heat gently, stirring, until sugar fully dissolves and the syrup is clear (do not need to boil vigorously). Remove from heat and cool slightly.

If using honey, gently warm equal parts honey and water (or dissolve honey into warm brewed tea) so it blends easily. Adjust sweetness to taste.

In a clean 1-gallon pitcher, pour in the brewed tea concentrate (the 4 cups). Add the prepared simple syrup if making sweet tea: add all of the syrup for a moderately sweet gallon (adjust to taste).

Add 6 cups of cold water to the pitcher to bring the total volume to 1 gallon (16 cups). Stir thoroughly to combine. Taste and adjust: add more cold water to weaken or more syrup to sweeten. If you prefer unsweetened, do not add syrup — simply add the 6 cups cold water.

If you steeped fewer or more tea bags, or steeped a shorter time, adjust strength by adding or removing a cup of water before final chilling.

Place the pitcher in the refrigerator and chill for at least 1–2 hours until cold. For faster cooling, add 2 cups of ice to the pitcher, then transfer to refrigerator once chilled (note: additional ice will dilute the tea).

When serving, fill glasses with ice (about 1 cup ice per 8–12 oz glass). Pour tea over ice. Garnish with lemon slices and mint if desired.

Store any leftover iced tea covered in the refrigerator for up to 5 days. Stir before serving, as natural settling may occur.

water (for brewing)

water (cold, to top to 1 gallon)

black tea bags (standard 1.5–2 g each)

optional green tea bags (substitute for half black)

granulated sugar (simple syrup method recommended)

water (for simple syrup)

or honey (to taste, alternative)

fresh lemon (sliced, optional garnish and slight acid)

mint sprigs (optional garnish)

Adjust oven rack to middle position and preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If using chilled butter, cut into pieces so it softens quickly.

Prep

Place the softened unsalted butter, granulated sugar, and packed light brown sugar in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 2–3 minutes, scraping down the bowl as needed.

Cream butter and sugars

Add the eggs one at a time, beating well after each addition until incorporated. Add the vanilla extract and mix just until combined. Do not overmix.

Add eggs and vanilla

In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined.

Whisk dry ingredients

With the mixer on low speed, add the dry ingredients to the butter mixture in two additions, mixing until just combined and no streaks of flour remain. Avoid overmixing to keep cookies tender.

Combine wet and dry

Using a spatula, fold in the semisweet chocolate chips and optional chopped toasted nuts until evenly distributed through the dough.

Fold in chocolate and nuts

Use a 1.5 tablespoon cookie scoop (about 32–36 cookies per batch) or a 2-tablespoon scoop for slightly larger cookies. Roll each portion lightly between your palms to shape into a smooth ball and place on prepared baking sheets, spacing about 2 inches apart to allow spreading.

Portion dough

Bake one sheet at a time in the preheated 350°F (175°C) oven for 9–12 minutes, rotating the sheet halfway through baking. Cookies are done when edges are lightly golden but centers still look slightly soft — they will continue to set as they cool.

Bake

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set. After 5 minutes, transfer cookies to a wire rack to cool completely.

Cool

While cookies are still slightly warm, sprinkle a small pinch of coarse sea salt onto each cookie if using. This enhances the chocolate flavor.

Finish with salt (optional)

Store cooled cookies in an airtight container at room temperature for up to 4–5 days, or freeze baked cookies for longer storage. Alternatively, freeze portioned dough on a tray and transfer to a zip-top bag for up to 3 months; bake from frozen, adding 1–2 minutes to the bake time.

unsalted butter, softened

granulated sugar

light brown sugar, packed

large eggs

vanilla extract

all-purpose flour

baking soda

fine sea salt

semisweet chocolate chips

optional: chopped toasted walnuts or pecans

coarse sea salt (optional)

Preheat oven to 400°F (200°C). If you haven't cooked the chicken, poach or roast about 1 to 1.25 lb (to yield ~3 cups) and cool. Dice carrots into small 1/4-1/2-inch pieces and finely dice the onion.

In a large, ovenproof skillet or saucepan over medium heat, melt 4 tbs butter. Add the diced onion and carrot with a pinch of salt and cook, stirring occasionally, until the onion is translucent and carrots begin to soften, about 6–8 minutes.

Cook aromatics and veggies

Reduce heat to medium-low. Sprinkle 1/2 cup flour over the cooked vegetables and stir constantly for 1–2 minutes to cook the raw flour taste, forming a thick paste (roux). Do not let it brown significantly.

Make the roux

Gradually whisk in 2 cups chicken broth, starting with a few tablespoons to loosen the roux, then add the rest while whisking to avoid lumps. Whisk in 1 cup milk (or combination of milk and 1/4 cup cream if using) until the sauce is smooth. Increase heat to medium and bring to a gentle simmer; the sauce will thicken in 3–5 minutes.

Add liquids

Stir in the shredded chicken, 1 cup thawed peas, 1/2 cup corn (if using), 1 tbs fresh thyme leaves (or 1 tsp dried), 1 tsp salt, 1/2 tsp pepper and 1 tsp Worcestershire sauce if using. Taste and adjust seasoning. Remove from heat. If the filling is too thin, simmer 1–2 minutes more; if too thick, add up to 2 tbs extra milk or broth. Let filling cool slightly while you prepare crust.

Season and finish filling

Lightly flour a work surface with 1/4 cup flour. If using store-bought dough, unroll one crust for the bottom and one for top. Gently press one crust into a 9-inch pie dish, trimming any excess to leave a 1/2-inch overhang.

Prepare crust

Spoon the warm (not piping hot) chicken filling into the prepared pie shell, spreading evenly. Leave about 1/2 inch of space at the rim.

Fill the pie

Place the second crust over the filling. Trim both crusts so edges are even, fold the bottom edge under the top edge and crimp to seal. Cut 3–4 small slits in the top crust to vent steam. Optional: cut decorative shapes from trimmings and press onto top.

Top and seal

Whisk the large egg with 1 tsp cold water to make an egg wash. Brush the top crust lightly with egg wash and sprinkle 1/4 tsp coarse or flaky salt if desired.

Egg wash and finish

Place the pie on a rimmed baking sheet to catch any drips. Bake in the preheated 400°F (200°C) oven until the crust is golden brown and filling is bubbling through vents, about 30–40 minutes. If the edges brown too quickly, cover them with foil after 20 minutes.

Remove the pie from oven and let rest 10–15 minutes to set the filling. Slice and serve warm. Leftovers can be refrigerated for up to 3 days; reheat in a 350°F (175°C) oven until warmed through.