Hillman Family Recipes

This is one of Scott's favorite meals. He loves to make it as well.  His aunt, Marilyn, made the recipe. Batter :   1 egg   ½ C milk   1 T lemon juice (from lemon) 1 C flour grated rind of 1 lemon Mix together in a deep bowl. In a shallow dish, combine:  1 ½ C dry bread crumbs  1 ½ t garlic salt Cut four skinned and de-boned chicken breasts into 3” strips. Stir chicken pieces into  batter. Remove chicken pieces one at a time and roll in crumbs. Heat oil in stock pot (enough for frying) to temp range of 350-375 (Check after each batch).  Deep fry in oil on medium high heat until golden brown (safe internal temperature for chicken in 165 F). Drain on paper towels. Serve with additional lemon juice if desired. Note: This process take about 1 1/2 hours.

This recipe is from my sister Marni, which she modified from my grandparent's recipe to work in a crock pot. This red cabbage is picked and has a great kick to it. You can use it in place of relish, or we just eat it as a side usually during Thanksgiving and Christmas. It is a Danish specialty. Please note that our version is not nearly as sweet at traditional danish red cabbage. Making it in a crock pot in the garage saves your house from smelling like the cabbage. It isn't a bad smell, but unusual if you aren't used to it. :D When I smell it, I think of my Grandma and Grandpa's home and warm family dinners together. Time to Prepare: 2 1/2 hours Ingredients: 4 Cups Red Cabbage (small head) Cider Vinegar 1/4 to 1/2 Cup Sugar Instructions: Cut red cabbage into fine bits. In a 1 1/2 quart crock pot, pour vinegar so it covers the bottom by an inch. Add red cabbage. Turn crock pot on high. Cook cabbage to desired texture, stirring every 1 hour...

I had this dip at my baby shower with my friends from Dietetics and loved it.  I make this all the time.  I sometime split the recipe if it is only going to be for my little family. 8 oz. cream cheese 1/2 c. brown sugar 1 t. lemon juice 1 t. vanilla Beat till creamy.  Eat with fruit, graham crackers, and fingers.