Deep-Fat Fried Chicken (for a crowd)
Use frying chicken legs, thighs, and breasts. Dip pieces of chicken in fritter batter. Lower gently into deep fat at 350 degrees, cook 10 minutes until browned. Drain on absorbent paper. Place pieces of chicken on rack in roasting pan. Cover and bake in moderate oven 325 degrees for about 1 hour or until tender. If you are cooking a large amount of chicken spread pieces in large dripping pan, cover with aluminum foil and bake as above.
Fritter Batter
1 c. flour
1/2 t. salt
1 egg slightly beaten
1 c. egg
1 T. shortening
Sift flour and salt. Combine beaten egg, milk and shortening; pour into flour mixture, stir until smooth.
Applesauce Cake
1/2 c. shortening
1 1/2 c. sugar
2 eggs
c. thick applesauce
2 c. flour
1/4 t. salt
1 t. baking powder
1/2 t. soda
1 t. cinnamon
1/2 t. cloves
1 c. seeded raisins, chopped
1/2 c. nuts, chopped
Cream shortening and sugar, add eggs and beat well. Add applesauce, then sift dry ingredients. Beat until smooth, fold in raisins and nuts. Pour in batter, bake at 350 degrees for 50 minutes. This cake will remain moist for several days.
Cabbage and Pineapple Salad
2 c. shredded cabbage
1 c. crushed pineapple
Cooked salad dressing
1 T. lemon juice
Shred cabbage, crisp in ice water if necessary, drain well, drain pineapple thoroughly. Combine all ingredients with 1/3 c. of the salad dressing. Top with a dash of paprika. Serves 6.
Cooked Salad Dressing
2 T. flour
1 T. sugar
1 t. dry mustard
1 t. salt
Dash of cayenne
1 c. milk
2 egg yolks
1/3 c. vinegar or lemon juice
Mix flour, sugar, mustard, salt and cayenne in top of double boiler, stir in milk gradually. Cook over boiling water, stirring constantly until thickened. Stir a little of the thickened mixture into the slightly beaten egg yolks; add to the remaining hot mixture and cook over hot water for an additional2 minutes. Stir in vinegar or lemon juice. Chil. Makes 1 1/2 c.
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