Mom Hudson’s Biscuits

 Mix self rising flour (3 cups?), stick of cold butter together with pastry knife and then and milk (until moistened like biscuits). Roll out until about half an inch thick. Cut into circles and place on greased baking sheets. Coat tops with butter. Cook at 425 until golden.

Mom Hudson’s gravy

 Make rou with chicken juices, butter and flour. Add chicken broth and cook. If not thick enough mix water and flour in a jar by shaking it and pour in.add pepper 

Mom Hudson’s Fried Chicken

 Coat chicken breasts with flour, salt and pepper. Melt whole stick of butter in deep electric cooking pot/skillet (heat turned to high) and put in chicken, turning heat to medium, fry them (with lid on)and flip every once in a while. When about 150 or 60 something scoop chicken juices into bowl to use for gravy.  Cook until chicken is 165.

Mom Hudson’s Fried Potatoes

Peel and cut op potatoes into thick strips (like thick French fries). Heat skillet on high  then add a good amount of oil (for large batch maybe 1/4 cup?). Put potatoes in carefully, then add pepper and onions (if desired). Turn heat to medium, put lid on skillet and cook until soft (turning potatoes every once in a while). 

Grandma Hudson’s Chicken and Dumplings

 Pressure cook or boil a whole chicken in chicken broth (if boiling fill until broth covers the chicken _ by the end the pot will probably be pretty full)

Mix flour and cold  butter together 

Add milk and mix , form into ball

When Chicken is done, remove from pot, shredd and add to back to boiling broth

Add cream of chicken soup (several cans)

Add some pepper (and salt?)

Drop small pieces of the dough into the boiling broth

Mix a little  flour and water together (shake in a container with lid), forming a rue and pour into pot.