Re: Girl Talk!
The "modern" recipes we had during the "good ol' days" consisted of:
Oven-Fried Corn Flake Chicken
3 lb Chicken; Cut Up, Fryer
2 ea Eggs; Large, Slightly Beaten
4 T Milk
2 1/2 c Corn Flakes; Crushed *
2 t Salt
1/2 t Pepper
5 T Butter; Melted
* Crush but do not pulverize the corn flakes.
Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together
eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip
chicken into milk and egg mixture then into the crumb mixture coating each
piece evenly. Set in well-greased baking pan. Drizzle with melted
butter. Bake, uncovered, for 1 hour.
The Perfect Tuna Casserole
1 cn Cream Of Mushroom Soup
1/3 c Milk
6 1/2 oz Tuna; Drained And Flaked *
2 ea Eggs; Hard Boiled, Sliced
1 c Peas; Cooked
1 c Potato Chips; * *
* As this is an old recipe, it calls for tuna packed in oil.
** Slightly crumble the potato chips.
Preheat oven to 350 degrees F. Blend soup and milk in 1-quart casserole.
Stir in tuna, eggs, and peas. Bake 20 minutes. Top with chips; bake 10
minutes longer.*
He-Man's Tuna Noodle Casserole
6 oz Egg Noodles; Medium
2 T Butter
1 cn Cream Of Mushroom Soup
1 c Milk
1/2 c Sour Cream
1/2 t Salt
1/2 c Onion; Finely Chopped
1/4 c Pimiento; Sliced
1/2 c Green Bell Pepper;Fine Chop
1 c Celery; Chopped
6 1/2 oz Tuna; Drained And Flaked *
15 ea Ritz Crackers; **
1 x Parsley; For Garnish
* An additional 3 oz can of Tuna can be added for a meatier casserole.
** Ritz crackers (15 = Half a Stack) should be broken but not crumbled.
Cook noodles in salted water; drain. Coat with butter. Preheat oven to
425 degrees F. In a large saucepan, mix soup, milk, sour cream, salt,
onion, pimiento, pepper, and celery. Cook over low heat, stirring
frequently, for 15 minutes. Add tuna. Combine with noodles and pour into
2-quart casserole. Sprinkle top with ritz crackers. Bat 20 to 25
minutes. Granish with parsley before serving.
Makes enough for 6 hungry men.
Lemonade Fried Chicken
6 oz Frozen Lemonade Concentrate
1 c ;Water
2 1/2 lb Fryer; Cut up
1/4 c Flour; Unbleached
1 t Salt
1/4 t Black Pepper; Ground
1 c Vegetable Oil
2 T Butter; Melted
Preheat oven to 350 degrees F. Mix lemonade concentrate and water in a
small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or
longer. Drain chicken and reserve liquid. Mix together the flour, salt,
and pepper in a small paper bag. Add well drained chicken, one piece at a
time, and shake to coat evenly. Heat oil in large skillet over moderate
heat. Add floured chicken; cook until evenly browned, turning pieces over
carefully. Remove chicken and arrange in a single layer in a shallow
baking pan. Brush chicken with melted butter. Add reserved lemonade.
Bake uncovered about 1 hour, basting chicken with lemonade from pan every
15 minutes. About 15 minutes befre chicken is done, drain off excess
juice from pan. Serve hot.
|