Fried Chicken
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Ingredients:
1/2 chicken breast, one thigh, and one
leg per person
Big Spring Mill seasoned flour
Wesson oil

Method:

1. Roll chicken pieces in a pan of seasoned
   flour.
2. Pour oil about one inch deep into a
   cast-iron skillet. Heat over medium heat. The
   oil is ready when flour sprinkled into it bubbles
   a bit.
3. Lay in the chicken pieces. Cover
   with a lid. Fry 15 minutes on each side. Be
   certain to let the chicken cook slowly or it
   will brown outside but not be done in the
   middle.

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Bluffs Gravy
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Remove chicken from pan. Pour off excess grease, leaving about 3/4 cup. Add 1/2-3/4 cups flour to the leftover grease and crumbs. Brown mixture. Add milk and stir until gravy begins to thicken* as it cooks, becoming even thicker as it sets. Salt and pepper to taste. [*The secret to perfect, lumpfree gravy: Stir constantly with whisk while mixture thickens. If gravy becomes too thick, add additional milk and reheat slowly.

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Peel four Idaho potatoes. Wash and cube. Cover with water and boil until done, testing with fork. Drain water. Add as much butter or margarine as desired. Whip with an electric mixer. Add milk – up to one cup – to reach desired consistency. Add salt to taste.