I grew up on a small town - less than 1000 people. My grandparents grew up there and raised their family there, so I was third-generation. When there was a death in the family people brought food to the house: casseroles, fancy Jello salads, cakes, and pies. That was back in the day of home cooking and it was all good.

My friend Diane's dad died down in Florida early this month (he lived there) so she has been down there all month helping with the arrangements. She'll be home next week, and I'll take some food over to her house, for the small town experience.

Her husband is old enough to be her dad (86 to her 65), and he's a fairly picky eater, so I have to be careful. I know he likes lemon bars.

I don't know why these are called "English" because they look like the standard lemon bars to me.

English Lemon Bars

1/2 cup powdered sugar
2 cups flour
1 cup butter, softened
4 eggs, beaten
1/4 cup lemon juice
2 teaspoons grated lemon rind
5 tablespoons flour
2 cups sugar
1 teaspoon baking powder

Mix powdered sugar and 2 cups flour. Cut in the butter until the mixture holds together. Press over the bottom of a greased 9 by 13 inch pan. Bake in a preheated 350 degree oven about 15 minutes or until lightly browned. Mix the eggs, lemon juice, and rind. Mix 5 tablespoons flour, granulated sugar, and baking powder. Add to the egg mixture, mixing well. Spread evenly over the hot crust. Bake at 350 degrees for about 25 minutes or until set in the center. Cool and sprinkle with powdered sugar.



One time we all went to a restaurant and Hank didn't even look at the menu because all he wanted was spaghetti with tomato sauce and meat balls. Another time we were making sandwiches and there was some fuss about no mayonnaise or something. But that time I went to their house for lunch we had chicken salad on croissants, and it had mayonnaise in it, so I'm confused.

I served them fried chicken one time and he ate that, so maybe that's what I'll make, and then some kind of rice thing.

I'm not going to pass up the opportunity to try something new. I hope the specialness is subtle enough that Hank will be able to eat it.

Special Brown Sugar Fried Chicken

1 frying chicken, cut in pieces
1 cup lemon juice
1/4 cup flour
Salt and pepper
1/2 cup oil
2 tablespoons brown sugar
1 tablespoon grated lemon peel

Marinate chicken in lemon juice overnight. Preheat oven to 350 degrees. Dredge chicken in flour, salt, and pepper. Heat oil in a large skillet and brown chicken on all sides. Arrange in a single layer on a pan. Sprinkle with brown sugar and lemon peel. Bake 35 to 45 minutes until tender.

This is a homemade version of Rice-a-Roni (The San Francisco Treat).

Rice Pilaf with Vermicelli

8 tablespoons unsalted butter
1 cup vermicelli, broken into 1 inch pieces
2 cups uncooked long-grain white rice
4 cups chicken or beef broth, heated to boiling
Salt and pepper

Heat the butter in a 3 quart pan over medium heat. Add the vermicelli and cook, stirring constantly, until lightly browned, about 4 to 5 minutes. Add the rice and stir to coat with butter. Pour in the heated broth, add salt and pepper to taste and bring to a boil, stirring. Reduce the heat to low and simmer, covered, until all the liquid has been absorbed and the rice is tender but still firm, about 18 minutes. The pilaf may be held in a warm oven with a towel between the lid and the pot for up to 45 minutes. Fluff with forks before serving.