Barbecued Chicken

2 to 2 1/2 pounds meaty chicken pieces (breasts, thighs and drumsticks)

2  tablespoons cooking oil

2  medium onions, cut into 1/4-inch slices

1/2  cup chopped celery

1  cup ketchup

2  tablespoons brown sugar

2  tablespoons lemon juice

2  tablespoons Worcestershire sauce

2  tablespoons yellow mustard

Skin chicken. In a large skillet heat oil. Add chicken to skillet. Cook, uncovered, over medium heat for 10 minutes, turning occasionally to brown evenly. Transfer chicken to a 2-quart rectangular baking dish; set aside.
Add the onions and celery to skillet; cook until tender, about 5 minutes. Meanwhile, in a medium bowl combine ketchup, brown sugar, lemon juice, Worcestershire sauce, and mustard. Add to skillet; bring to boiling. Remove from heat; spoon over chicken in baking dish.
Bake chicken, covered, in a 375 degree F oven for 40 minutes. Uncover; spoon sauce over chicken. Bake, uncovered, for 10 to 15 minutes more or until chicken is tender and no longer pink, spooning sauce over chicken once or twice. Transfer chicken to serving platter. Skim fat from sauce; pass sauce with chicken. Makes 6 servings.

Irish-Italian Spaghetti

 

1 pound ground beef

1/2 cup chopped onion

1 10-3/4 ounce can condensed cream of mushroom soup

1 10-3/4 ounce can condensed tomato soup

1/2 teaspoon Italian seasoning crushed

1/2 teaspoon chili powder

1/4 teaspoon black pepper

1/4 to 1/2 teaspoon bottled hot pepper sauce

Dash Cayenne pepper

10 to 12 ounces dried spaghetti

Shredded Parmesan cheese - optional

 

In a large saucepan or a Dutch oven cook the ground beef and onion until meat is browned and onion is tender. Drain fat. Stir in the mushroom soup, tomato soup, Italian seasoning, chili powder, black pepper, hot pepper sauce, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
Meanwhile, cook spaghetti according to package directions; drain well. Serve sauce over hot spaghetti. If desired, serve with Parmesan cheese. Makes 6 servings.

 

Oven-Fried Corn Flake Chicken

 

3 pound fryer Chicken; Cut Up,

2 large eggs, slightly beaten

4 Tablespoons Milk

2 1/2 cups Corn Flakes, Crushed

2 teaspoons salt

1/2 teaspoon pepper

5 Tablespoons butter, melted

 

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

serves 4

1 can Cream Of Mushroom Soup

1/3 cup milk

6 1/2 ounce Tuna, drained and flaked

2 eggs Hard boiled and Sliced

1 cup peas. cooked

1 cup Potato Chips

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.

Choco-Scotch Clusters

Serves 10

6 ounces chocolate chips; Semisweet

6 ounces butterscotch morsels

1/4 cup peanut butter

3 cups Rice Krispies cereal

 

Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups. Title: Variations on Rice Krispies Marshmallow Squares Categories: Cookies Snacks Servings: 8

Lemonade Fried Chicken

Serves 4

6 oz frozen lemonade concentrate

1 cup water

2 1/2 pound fryer, cut up

1/4 cup flour, unbleached

1 teaspoon salt

1/4 teaspoon black pepper, ground

1 cup vegetable oil

2 Tablespoons 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 before chicken is done, drain off excess juice from pan. Serve hot.