The Last Lecture

The last lecture by Dr Randy Pausch
The Last Lecture is what you usually hear when a Professor is retiring after years of teaching. Most of the time it's about all the great things said Professor has done. A standard has been set by Dr. Randy Pausch. The Last Lecture delivered by Dr. Randy Pausch has been viewed by over 6 millions via the internet. From here on I'll refer to Dr. Randy Pausch as Randy, since i believe that's what he would prefer to be called. "We cannot change the cards we are dealt, just how we play the hand."--Randy Pausch

http://randyrules.com

Beignets (New Orleans-Style Square Donuts)

1 (1-pound) package Hot Roll Mix
1/4 cup sugar
1 teaspoon vanilla
Confectioners' sugar, sifted
Prepare roll mix according to package directions, adding 1/4 cup sugar to flour mixture
and vanilla to hot water. When kneading is completed, proceed as follows: Coat a bowl
with shortening or oil; roll ball of dough in bowl to coat with oil. Cover with waxed paper
and a towel. Refrigerate for several hours or overnight. Remove dough from refrigerator;
punch down and cut in half. On a lightly floured surface, roll each half to make a 9- x 12-
inch rectangle. Cut each into 12 (3-inch) squares. Cover with a towel and let rise for 30
minutes. Deep fry beignets, two at a time, in deep fryer. Fry 1 1/2 minutes; turn and fry 1
1/2 minutes or until golden brown. Sprinkle generously with confectioners' sugar.
Makes 2 dozen

Dessert University

KFC Chicken

3 pounds Chicken pieces
1/2 cup Flour
1 package Dry Italian-style salad dressing
Salt
1 Egg
2 tablespoons Club soda
1 cup pancake mix -- (or more)
1 teaspoon Poultry seasoning
1 teaspoon Paprika
1/4 teaspoon Pepper
Oil for deep frying (the rea
Rinse chicken pieces; pat dry with paper towels. Mix flour with dry
salad dressing mix & salt to taste. Dip chicken pieces in this mixture
and let sit for a couple of minutes. Beat egg and club soda; in another
shallow bowl, blend pancake mix with poultry seasoning, paprika and
pepper. Dip flour-coated chicken pieces in egg mixture, then in pancake
mix mixture. Let sit on wire rack while heating deep fat to 375
degrees. Cook chicken pieces, turning once, until a rich golden brown,
about 20-25 minutes. Drain on paper towels.] Yield: 4 servings.
Variation: To prepare EXTRA CRISPY CHICKEN, dip the chicken (after it
has been coated in the pancake mixture) back in the egg mixture and
again in the pancake mixture. Fry until done.

Dessert University

Fried Alligator

1 Alligator meat
Cayenne pepper
Oil
Vinegar
Flour
Corn meal
Salt & pepper to taste
Tenderloin fresh alligator tail, cutting pieces not to exceed 2"X 1"
thick. Place in shallow dish. Pour on small amount of vinegar and add
salt and pepper and cayenne to taste. Let stand for approximately 30
minutes. While gator soaks, pour into dusting bag or other container
4 parts corn meal to 1 part flour. Put about 1" oil in skillet and
heat to 400 degrees F. Roll or shake alligator strips in dusting
mixture, then place in hot oil and fry until golden. Serve hot.
Suggestions: Try deep-fried Alligator nuggets as an appetizer.

Dessert University

French Fried Skunk

2 skunks -- skinned and cleaned
1 tablespoon salt
water to cover
2 cups bear fat or lard
2 egg yolks,beaten
3 cups milk or cream
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons baking pow
Clean and wash the skunks, making sure that the scent glands are
removed. Cut up into small serving pieces. Put a soup kettle on the
stove and add the meat. Cover with cold water and bring to a boil over
high heat. Lower the heat and boil until the meat is tender, about 40
minutes. Remove all the scum that rises to the surface. Make a batter
by mixing together the egg yolks, milk, flour, salt and baking powder.
Mix real good until the batter is about like cake batter. Heat the
bear fat or lard in a deep fryer to about 360 degrees. Dip the pieces
of skunk in the batter and then fry them until golden brown. Drain
well and serve.


Dessert University

BUFFALO WINGS

5 lb Fresh large chicken wings
Peanut oil for frying
Durkee/French Hot Sauce
Wingers Original Recipe Hot
Melted Margarine
Celery Sticks
Chunky Blue Cheese Salad Dre
1. Split the wings at the joint and remove the tips. Anchor Bar has
barrels of tips they use in soup stock.
2. Spread the wings out on a rack in a pan and refrigerate so they
drain of moisture/blood. A minimum of 24 hours. This small step will
help produce a 'crispier' final product.
3 Heat deep fryer to 350-360 degrees.
4. Fry wings in small batches until done-8-10 minutes, depending on
the equipment.
5 Drain of excess oil and immediately place in large bowl and coat with
hot sauce & melted margarine.
6. Serve with celery sticks and blue cheese. NOTE:The amounts of Hot
Sauce and Margarine are really to taste. Medium 'HEAT' Wings are
approx. obtained by using 1 cup of Hot Sauce for the entire 5# and
1/2c. of melted margarine.
Experiment-some places do not use the melted marg. at all and just vary
the volume of hot sauce to get the taste they want.
Use any kind of hot sauce or hotwing sauce to mix with butter

Jalapeno Poppers

Jalapeno peppers are stuffed with a cream cheese mixture then battered
and deep fried to make delicious little appetizers.
INGREDIENTS:
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 ounces cream cheese, room temperature
2 eggs, beaten
2 tablespoons water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying
PREPARATION:
Fill jalapeno pepper halves with cream cheese and press halves back
together. Combine eggs, water and salt. Dip jalapeno peppers into egg
mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2
hours.
Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3
minutes, or until golden brown. Transfer jalapeno poppers to paper
towels to drain.

AMISH POTATO SALAD

1 c. raw bacon
1 onion, chopped
3 tbsp. flour
1 1/2 c. water
2/3 c. vinegar
1/2 c. parsley, minced
2/3 c. sugar
2 tsp. celery seed
6 c. almost done red potatoes, sliced
Saute onion and bacon together, then add flour and cook together for one or
two minutes. Mix water, vinegar, parsley, sugar and celery seed and add to
bacon mixture. Pour over almost done potatoes and bake for 45 minutes in a
375 degree oven.

AMISH CHICKEN DRESSING

1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped carrots
1 c. diced potatoes
1/2 c. margarine
1 c. chicken broth
Cook until vegetables are tender. 1 large loaf dried bread cut into cubes. 1
tsp. salt 1/8 tsp. pepper 1 c. milk 1 c. chicken broth 2 c. finely chopped
chicken, cooked Add to vegetable mixture and mix thoroughly. Add more
broth if necessary. Bake 35-45 minutes at 350 degrees.

AMISH OVEN FRIED CHICKEN

1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram
8 or 9 pieces chicken
Place oil and butter in a shallow cooking pan and place in 375 degree oven
to melt butter, set aside. In a large paper sack combine dry ingredients. Roll
the chicken pieces 3 at a time in butter and oil then drop into a sack and
shake to cover. Place on a plate until all pieces are coated. Leave any excess
butter and oil in pan. Place chicken in the pan skin side down or its just as
good if you remove all the skin first. Bake at 375 degrees for 45 minutes
with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or
until crust begins to bubble.