Kuhn's Market - Recipes

Ingredients: 4 chicken thighs 4 chicken drumsticks 1 1/2 cups flour 1 tablespoon paprika 1 1/2 teaspoons salt 1/2 teaspoon pepper Canola oil for frying Preparation: In a shallow dish, mix the flour, paprika, salt and pepper. Coat the chicken with the flour mixture. In a 12-inch nonstick skillet, heat the oil (about 1/4 inch coating the bottom) over medium high heat. Fry the chicken in the oil, skin side down, about 10 minutes or until it is light brown, then reduce the heat to low. Turn the chicken skin side up. Cook it uncovered about 20 minutes, without turning, until the juice of the chicken is clear when the thickest pieces are cut to the bone (at least 165 degrees F). Serve with ears of fresh, local corn, watermelon slices complete a great summer meal.

Ingredients: 2 lbs. Lean Ground Beef 2 Eggs, beaten 1 Teaspoon Sugar 1/4 Cup Ketchup 5 Medium Size Onions 5 Medium Size Potatoes, peeled 2/3 Cup Breadcrumbs Salt & Pepper to Taste Preparation: Dice one onion and mix with ground chuck, eggs, sugar, ketchup, breadcrumbs, salt and pepper. Form mixture into a loaf and place in glass oven casserole dish. Cut the potatoes into serving size pieces, place around meatloaf in pan. Sliver the remaining onions, place around meatloaf in pan. Add a little water to the bottom of the pan (two small glasses will do). Drizzle a little olive oil over the potatoes and onions, spread a little ketchup on the top of the meatloaf. Bake in a 350-degree oven for one hour. Serve with mashed potatoes and a side of your favorite veggie to complete a great American Classic meal.

Ingredients: Loin Lamb Chops sufficient in number, about one inch thick each Seasoned breadcrumbs Olive oil 1/2 stick butter Preparation: Rinse and pat dry the lamb chops. Dip each of them in olive oil and then the breadcrumbs on each side. Press the breading into the meat to prevent it from falling off when cooking. Place the chops on a grill rack that has been coated with cooking spray. Grill the chops for about 8-10 minutes on medium high heat, turn over, place a pat of butter on the second side of each chop and grill for about another 8-10 minutes. Check to see if the chops are done, the meat should be juicy inside and have a faint pink color for medium to well-done. When using a meat thermometer, internal temperature for medium should be 160 degrees. Serve with your favorite potato and side dish, cantaloupe slices for dessert, enjoy.