Re: Fourth of July
Oven-Baked Buttermilk Chicken
1 ea Env. Golden Onion Soup Mix
1 c Unbleached All-purpose Flour
2 ea Large Eggs
1/2 c Buttermilk*
3 lb Chicken Cut into Serving Pcs
1/4 c Margarine or Butter, Melted
*If you don't have buttermilk just blend 1 1/2 teaspons lemon juice with enough milk to equal 1/2 cup; let stand for about 5 minutes.
Preheat oven to 425 degrees F.
Combine golden onion recipe soup mix with flour; set aside.
Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
Place in large shallow baking pan, on rack, and chill 30 minutes.
Drizzle with butter, then bake 45 minutes or until well done.
Refrigerate chicken overnight so it's totally cold when you're ready to pack up your picnic stuff.
Sesame Chicken & Rice Salad
3/4 c Rice
1 1/2 c Water
2 c Pea pods
2 c Diced cooked Chicken
1 11-ounce can mandarin orange sections, well drained
1/2 c Sliced water chestnuts, halved
1/4 c Red wine vinegar or balsamic vinegar
1 tb Sesame oil
1 tb Salad oil
Salt and freshly-ground pepper, to taste
3/16 ts Garlic powder
Run cold water over rice in a strainer for about 1 minute, lifting rice to rinse well.
In a medium saucepan bring rice and water to boiling; reduce heat. Simmer, covered, 40 to 50 minutes or until done. Drain. Rinse with cold water. Drain again.
In a mixing bowl toss together the rice, pea pods, chicken, orange sections, and water chestnuts. Cover; chill rice mixture for 6 hours or overnight.
In a screw-top jar combine vinegar, sesame and salad oils, salt, pepper, and garlic powder. Cover; chill at least 6 hours or overnight.
Transport the vinegar and oil mixture and the rice mixture separately in an insulated cooler with an ice pack.
Before serving at the picnic, shake vinegar and oil mixture well. Pour over rice mixture; toss.
Chilled Garbanzo & Potato Salad Recipe
2 lb Red Potatoes
3 Italian Plum Tomatoes -- (red-ripe)
1/2 md Red Onion -- minced
16 oz Can Garbanzo Beans
1/4 lb Fresh Spinach
The Dressing
1 tb Extra Virgin Olive Oil
2 tb Red Wine Vinegar
4 Cloves Garlic -- minced
1/2 ts Salt
1/2 ts Fresh Ground Black Pepper
1 tb Fresh Parsley -- minced
1/2 c Water
1/4 ts Crushed Dried Hot Red Chilies -- (or to taste)
First, mix all the stuff together for the dressing in a small bowl or a measuring cup. Let that sit for at least a few minutes usually, if you make it first, then do the potatoes and tomatoes, that's plenty of time.
Next, bring about 4-6 cups of water to a boil in a saucepan (more is better, but leave room for the potatoes), and add the scrubbed bite-sized potato pieces. Bring back to a boil, and boil for 4-5 minutes. Do not overcook! You don't want them to be hard, but you don't want them to be mush, either. Drain the potatoes, and rinse well under cold water (or cover with cold water, then drain and rinse).
Drain the garbanzo beans and rinse them thoroughly under cold water. Cut the tomatoes into bite-sized pieces, but smaller than the potato pieces. Chop up the spinach (if you're using it). Mix everything together, including the dressing, in a bowl that is big enough to stir it without dumping bits over the side. Cover the bowl, and chill for at least 4 hours, tossing it once or twice to make sure the dressing continues to coat things.
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