tag:blogger.com,1999:blog-2711339609550745568.post-47223692629626274372008-04-03T08:42:00.000-07:002008-04-04T04:36:15.991-07:00<a href="http://1.bp.blogspot.com/_s8U2m5W_bgs/R_YSjrrGMjI/AAAAAAAAAdI/3meXD-leyAE/s1600-h/sides_mpg.jpg"><img id="BLOGGER_PHOTO_ID_5185352425191911986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_s8U2m5W_bgs/R_YSjrrGMjI/AAAAAAAAAdI/3meXD-leyAE/s400/sides_mpg.jpg" border="0" /></a><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong>Ingredients:</strong><br />2 1/2 cups Idaho Potato Flakes<br />1 stick Margarine<br />2 tablespoons Butter<br />2 1/2 cups Hot Water<br />3/4 cup Milk<br />1 teaspoon salt<br /><br /><strong>Directions:</strong><br />Heat water add butter and margarine till melted. Add the sal<br />t and cook for 2 minutes. Add the flakes and mix till it loo<br />ks like regular potatoes. Add milk to proper consistency. Se<br />rve with gravy. Serves 6<br />Before you cook the chicken it has to be marinated. The orig<br />inal way that the Colonel used to produce his chicken was to<br />marinate it. The following Marinate recipe is still<br />used today at KFC for the Crispy Strips which are marinated<br />daily in 40 to 80 lbs at a time, however the amount of this<br />marinade is only good for about 15 lbs of chicken.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2711339609550745568-4722369262962627437?l=therecipefactory.blogspot.com'/></div>Spiral Medianoreply@blogger.com0