CROCK-POT SCALLOP POTATOES
2 to 2½ c. heavy cream
3 cloves minced garlic
½ tsp. dried thyme
Dash of nutmeg
2 to 2½ lb. peeled and sliced potatoes, preferably russets
Salt and pepper for taste
1 c. grated Parmesan cheese
1 c. Gruyere cheese
½ c. fresh thyme
Whisk together heavy cream, garlic, thyme, and nutmeg over medium heat for 1 to 2 minutes until it’s mixed well. Then in the Crock-Pot, make a layer of the sliced potatoes, overlapping. Sprinkle Gruyere cheese and some Parmesan on top the layer, and pour about 1/3 of the cream. Make sure that you have enough Gruyere and Parmesan for each layer. Repeat this step until all ingredients are used. When finished, cover and cook for 4½ to 5 hours on high heat. When time is up, let sit, and then serve.
 
FRIED CHICKEN
Small chickens (I prefer to get them from Nuttall’s or Deltaville Market)
A whole lot of flour, several cups
Whole milk
Lemon pepper
Salt
Chili lime seasoning or rub
Canola oi...