Jeri's Kitchen — Restaurant in Kingman

Jeri's breakfast was very good, but I asked for crispy hashbrowns and they were not! The Valentines steak dinner was good, but the steak need seasoning or marinated! The coconut pie needs creamer pudding and more coconut the meringue had a sour taste, and the crust had too much salt! For the Coconut Custard Filling: 2 1/2 cups of whole milk 1/2 cup granulated sugar 1/4 cup cornstarch 3 large egg yolks 1 teaspoon vanilla extract 1/2 teaspoon coconut extract 1 1/4 cups of sweetened shredded coconut 2 tablespoons unsalted butter For Garnish (Optional): 1/4 cup toasted shredded coconut Make Coconut Custard: Filling: In a medium saucepan, whisk together the milk, sugar, and cornstarch until smooth. Heat over medium heat, stirring constantly, until the mixture begins to thicken. In a separate bowl, whisk the egg yolks. Gradually add 1/2 cup of the hot milk mixture to the yolks, whisking constantly to temper. Slowly whisk the egg mixture back into the saucepan. Cook for another 2-3 minutes, stirring, until the custard is thick and creamy. Remove from heat and stir in vanilla extract, coconut extract, shredded coconut, and butter. Pour the custard into the cooled crust. Cover with plastic wrap, pressing it directly onto the custard to prevent skin from forming. Chill for at least 4 hours or until firm. Crisco Pie Crust INGREDIENTS: SINGLE-CRUST: 1 1/3 Cups all-purpose flour 1/2 tsp. salt 1/2 Cup frozen Crisco All-Vegetable Shortening 3 to 6 tbsps. ice cold water DOUBLE-CRUST: 2 Cup all-purpose flour 3/4 tsp. salt 3/4 Cup frozen Crisco All-Vegetable Shortening 4 to 8 tbsps. ice cold water DIRECTIONS: STIR flour and salt in a large bowl until blended. Cut shortening into flour mixture using pastry blender, fork, or food Processor until shortening pieces are the size of peas. Gradually add just enough water, 1 Tbsp. at a time, stirring with a fork just until dough holds together and forms a smooth ball. SHAPE dough into a ball for a single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch-thick disk(s). Wrap disk(s) in plastic wrap. Chill for 30 minutes or up to 2 days. ROLL dough on lightly floured surface, rolling from center outward. For a 9-inch pie plate, roll into an 11-inch circle. For a 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to a pie plate. For SINGLE-CRUST pie, fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use. For DOUBLE-CRUST pie, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out the remaining dough disk. Place dough over the filled pie crust. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in the top crust to vent steam. Bake according to specific recipe directions. HEAT oven to 425°F. Thoroughly prick the bottom and sides of unbaked pie crust with a fork. Bake on the lowest rack in the oven for 15 minutes or until golden brown. Cool completely on wire rack...

Horrible service, waited about 10 minutes without even being seated or even acknowledged. Yet there was only 2 tables being used, the 2 young girls working looked at us a few times but didn't so much as nod, say hello or let us know it might be a moment even tho they weren't busy at all. The one with pigtails looked like she was trying to avoid us at all costs, she disappeared to the back, stood at drink machine & our final straw was she came out from the back & started talking to an older couple that was already sitting & eating rather than seating our family. We drove to Wichita & spent our $100+ & tipped kindly to our servers who took pride...

Some of the food (hamburger steak) has an acceptable flavor, however the cook thinks that well done is the same as rare. Cottage cheese tastes funky (like it comes in dried and they just add water to it.) The lettuce in their salad bar leaves a lot to be desired (old, dry and somewhat wilted). Ordered a hot beef sandwich with mashed potatoes as a take out. Got it home (25 miles away) and it had fries instead of mashed with most of the gravy on the fries. I feel that quality and accuracy are not words that can be associated with this restaurant, and I'm not sure if the employees could...