Owen’s favorite alfredo sauce and Memom’s fried chicken legs

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When my grandson Owen tells me I need to put a recipe in the paper, I know it must be good. He used to be a pretty picky eater, but he’s getting better.
He loves pasta, especially spaghetti, and will eat it without sauce, with just some butter, salt and pepper, and Parmesan cheese. I tried a new alfredo sauce recipe out on him this past Saturday night when he stayed with me, and we both loved it. It is a super-easy and fast recipe, and makes enough sauce for one pound of pasta. I’ll bet your kids will love it, too.
He had requested chicken legs for dinner, and that was the first time for that request. To be honest, I don’t fry chicken too often for myself, although I love it. My mom made terrific fried chicken when I was growing up, and mine has never quite measured up. But I just did what I remembered her doing, and it turned out pretty darn good. Owen and I liked it a lot. The brining step is not always necessary, but it’s easy enough, and I think it makes the chicken fry up tender and juicy, with a delicious flavor.
Owen’s Favorite Alfredo Sauce
1 stick butter
4 oz. cream cheese
1 pint whipping cream
2/3 c. grated Parmesan cheese
1/4 t. black pepper
Dash red pepper flakes
1 lb. pasta of your choice, cooked
Have butter and cream cheese at room temperature. Mix together and heat together on low heat; add cream. Heat till just boiling. Turn heat down and add Parmesan cheese, pepper and red pepper flakes. Cook a few minutes over very low heat till cheese melts. (You can leave out peppers if you want; the Parmesan usually makes it salty enough without adding any.) Toss with cooked pasta. Serves six.
Memom’s Fried Chicken Legs
6 good-sized chicken legs
1 gal. cold water
3 T. salt
1 T. sugar
1 c. flour
1 t. salt
1 t. black pepper
1 t. paprika
1/2 t. garlic powder
Couple dashes cayenne pepper
Oil sufficient to fry chicken pieces (about 1 inch oil in heavy skillet)
The night before, put the chicken legs in brine made of water, salt and sugar. Even a couple hours brining will really help chicken. Remove chicken from brine. Mix flour and spices in bag; shake chicken pieces till well-covered with flour mixture. Heat oil in heavy skillet till about 325 degrees. Add chicken pieces and brown well on all sides, about 10-13 minutes. Remove to baking sheet and finish cooking in 375-degree oven till done, about 15-20 minutes. Internal temperature can be checked with an instant food thermometer to make sure it’s done if you’re not sure. Serves four to six.