4 egg yolks
1 teaspoon Salt
2 teaspoon Dry mustard
6 tablespoons Vinegar
3 cups salad oil
3 tablespoons Flour or cornstarch
1 cup boiling water
2 tablespoons Sugar
1/4 cup vinegar
1 tablespoon Salt
With an electric mixer, blend egg yolks, 1 teaspoon Salt, 2 Tablespoons sugar, and 2 Tablespoons vinegar. Very slowly add 1 cup oil, a few drops at a time, and mix together. Add remaining oil, a little faster but be careful to blend completely before adding more oil. When all oil has been added, add 4 Tablespoons Vinegar. Now put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour in a container & cool in the refrigerator.
Makes slightly more than 1 quart.:::
An Italian twist on an old favorite. Goes great on chicken or pork.
1 cup dry plain bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup parsley, chopped
2 tablespoons oregano
1 tablespoon garlic powder
1 tablespoon basil
1 teaspoon salt
1/2 teaspoon pepper
Combine ingredients; cover and store airtight until ready to use.
1 pound chicken pieces, pork chops or beef cubes
1 tablespoon olive oil (optional)
milk and egg mixture for brushing meat (optional)
Preheat oven to 400 degrees Fahrenheit.
Coat meat with milk and egg OR brush meat with olive oil before coating.
Dredge meat in coating. If desired, place in large resealable bag and shake coating with neat.
Arrange in single layer in shallow baking pan. Bake in preheated oven until meat is cooked through. (About an hour, depending on the meat, the cut, and the size.)
I bet you use this stuff all the time! Truth is, most kitchens already have all the ingredients, so why buy this mix at the store?
4 Cups Flour
2 teaspoons Cayenne Pepper
1 Cup Bran Flake Cereal (crushed)
2 tablespoons Parsley Flakes
2 teaspoons Garlic Powder
1 tablespoons Onion Powder
2 teaspoons Chili Powder
2 tablespoons Taco Seasoning
1 teaspoons Ground Pepper
1 teaspoons Curry Powder
1 teaspoons Basil
1 teaspoons Oregano
Mix together well. Use immediately or store in an air-tight container.
To prepare chicken; Preheat oven to 400 degrees F. Dredge chicken pieces in the Shake ‘N Bake mixture. Melt 1/4 cup butter in a shallow 9″ x 12″ baking pan. Place chicken skin side down and baste top with melted butter from the pan. Bake uncovered for 25 minutes. Turn skin side up, reduce heat to 350 degrees F and bake for another 30 – 35 minutes or until cooked through.:::
"America's Restaurant Recipes - Volume 1"
"America's Restaurant Recipes - Volume 2"