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1
Season chicken tenderloins with seasonings and ranch packet once seasoned let sit in refrigerator
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2
Bowl a pot of water for elbow pasta
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3
Add frozen corn and green beans to s pot with 1 1/2 cup of water salt, pepper, and butter let bowl till vegetables are tender and cut up medium sausage link in pot
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4
Beat two eggs.
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5
Place flour in brown paper bag
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6
Heat 4 cups of vegetable oil to hot enough to drop tenderloins
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7
Take chicken out refrigerator dip each in egg then bag of flour drop in oil.
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8
Fry each cooked throughly Each tenderloin should take 10 mins or listen for grease to shallow fry
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9
Mac and cheese
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10
Once water boils add pasta.
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11
Once pasta is done drain.
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12
Return to pot on an off burner add cheese and 1/2 can of evaporated carnation milk stirring add more cheese than milk cut milk and cheese with 1/3 cup of hot water once brought to sauce consistency let sit lid off pot stirring till sauce is thick and creamy
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13
Vegetables should be checking as they boil tasting water and pasta for desired seasoning and tenderness then turn burner off drain water if needed
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14
Jiffy cornbread as directions on box except add 1/4 cup butter and sugar mix add to muffin tray and follow directions for timing
