Check out this wonderful Buttermilk Squash recipe over at 101 Cookbooks.  It’s a perfect soup for a snowy day like today.

Ingredients

• 2 envelopes tomato soup mix, preferably Lipton cup-o-soup brand (each envelope is about 1 oz each or roughly 1/4 cup)
• 2 envelopes Italian dressing mix (one envelope is about 3/4 oz.)
• 1 tablespoon paprika
• 2 teaspoons dried chervil (optional, but makes a huge difference in taste)
• 1 teaspoon seasoned salt
• 1 teaspoon instant chicken bouillon powder
• 1 teaspoon dried parsley
• 1 teaspoon tarragon
• 1/2 teaspoon sage
• 1/4 teaspoon pepper
• 3 cups pancake mix, preferably Bisquick brand (self-rising flour can be substituted, but won't taste as good)
• Enough buttermilk to soak the chicken

Directions

1. Blend all of the coating ingredients for the coating in a blender.
2. The fried chicken coating is enough for a whole chicken, cut up. Soak the chicken pieces in buttermilk for at least one hour in the refrigerator. Remove chicken from buttermilk and roll in the chicken coating mixture above. Let chicken sit at room temperature while waiting for the oil to get hot.
3. Deep fry if possible for the most authentic copy of the original Kentucky Fried Chicken recipe. If that is not possible, use a cast iron skillet. Do not crowd the chicken when placing into the skillet. Use lard or shortening if you really want that original Kentucky Fried Chicken taste.
4. Brown the chicken in the skillet on high heat. Then turn down the heat and cover the pan. Cook until the fried chicken is done, about 30 minutes. During the last 5 or 10 minutes, uncover the pan and turn up the heat. This will crisp up the fried chicken. Be careful not to burn the chicken during this last step.
5. Remove the fried chicken and drain on paper towels. Serve while still hot.

Ingredients

• 4 eggs
• 3/4 cup of cream
• 3/4 cup of milk
• 1/2 cup of grated cheese
• 3/4 cup of chopped bacon
• 1 cup packet pastry mix (dry)
• 1 tablespoon of melted butter
• 1 chopped onion
• 1 teaspoon Chopped parsley

Directions

1. Lightly beat the eggs, then add all other ingredients and beat together. Place into a large greased pie dish and bake 35-40 minutes at 320 degrees F (160 degrees C).

Ingredients

• 10 Chinese mushrooms, small
• 1/4 lb prawns
• 5 fresh water chestnuts (or 7 - canned ones)
• 1/2 lb ground pork
• 1  Green onion, finely chopped
• 1 package Wonton skins
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 teaspoon Thin soy sauce
• 1 teaspoon Oyster sauce
• Dash of pepper
• 1 1/4 tablespoon cornstarch
• 1 small Egg

Directions

1. Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces.
2. Shell, de-vein and wash prawns.  Chop into very small pieces
3. Peel and crush water chestnuts with the flat side of the cleaver. If you don't have a cleaver, chop the water chestnuts into very fine pieces.
4. Combine mushrooms, prawns, water chestnuts, pork and green onion.
5. Add all other ingredients and mix well.  1 teaspoon of filling is used for each wonton.
6. With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner.
7. Fold one corner to cover the filling.
8. Told once more...about 3/4 inch.
9. Turn the won ton so that the triangle is toward you. Dampen the left corner with a little water.
10. Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little "hat-like" effect

Ingredients

• 1 3/4 cup mayonnaise, light is fine
• 2 tablespoons of water
• 2 tablespoons of white vinegar
• 1 jalapeno chilli, chopped, with seeds removed
• 1 peeled garlic clove
• 1/2 cup of fresh cilantro
• 1/4 teaspoon of pepper

Directions

1. Combine all ingredients in blender. Add salt to taste.

• 1 bag of frozen steak fries
• 1 bag of shredded cheese blend
• 1 package of bacon
• 1 jar of jalapeno peppers
• 1 green onion
• ranch salad dressing

• Spread the fries evenly over a cookie sheet and bake according to package.
• Line strips of bacon on another cookie sheet and bake until crispy.
• When the fries and bacon are done remove from the oven.
• Add a thick layer of cheese and jalapenos.  Sprinkle on chopped green peppers and crumble the bacon on top of the fries.
• Return to the oven and bake until the cheese melts.
• Serve with ranch salad dressing on the side.

From L.A. Weekly’s 99 Things to Eat in L.A. Before You Die

The theme of this issue is somewhat morbid. We’ll admit to that. We were going to call it "99 Things to Eat in L.A. Before You Move to San Diego," but it didn’t have the same ring of finality. You could probably drive up from San Diego if you were really, really in the mood for a maple-bacon biscuit but from beyond the grave? I’m afraid our metaphysics isn’t quite up to that one.

It’s a fun list and one that makes me go back to Los Angeles.