Like most fried chicken recipes, the chicken parts are coated with a seasoned flour mixture and browned in oil.  This recipe, however, adds the convenient step of finishing the cooking in the oven.  This gives the cook time to prepare the rest of the meal.

• 2 cups all-purpose flour
• 1/2 cup cornmeal
• 2 tablespoons salt
• 2 tablespoons ground mustard
• 2 tablespoons paprika
• 2 tablespoons garlic salt
• 1 tablespoon celery salt
• 1 tablespoon pepper
• 1 teaspoon ground ginger
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 boiler-fryer chicken (3 to 4 pounds), cut up
• Vegetable oil

Combine the first 11 ingredients.  Place about one cup flour mixture in a large resealable plastic bag.  Add a few chicken pieces to the bag at a time; shake to coat.  Heat 1/4 inch of oil in large skillet on medium-high.  Brown chicken on all sides; transfer to an ungreased 13″ x 9″ x 2″ baking  pan.  Bake, uncovered, at 350 degrees for 45 to 55 minutes or until juices run clear.  Recipe makes enough coating for three chickens.  Store unused mixture in an airtight container.  YIELD:  4-6 servings.

(Audrey Read, Fraser Lake, British Columbia)

Hush puppies are a southern deep-fried quick bread made of cornmeal.  Traditionally served at fish fries, these tasty fritter-like breads are also a great accompaniment to fried chicken or spicy Cajun foods.  For those with a sweet tooth, try rolling the hush puppies in confectioners sugar.

• 2 cups cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg, beaten
• 3/4 cup milk
• 3/4 cup cream-style corn
• cooking oil for deep-fat frying
• confectioners sugar, optional

In a bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda.  Add egg, milk and corn; stir just until moistened.  In a deep-fat fryer, heat oil to 375 degrees.  Drop batter by teaspoonfuls into oil.  Fry until golden brown.  Allow to cool slightly and roll in confectioners sugar if desired.  Serve immediately with fried chicken, ham or sausage.  YIELD:  12-15 servings.

(Karyl Goodhart, Geraldine, Montana)

DEEP-FAT FRYING TIPS:

• If you don’t have a deep-fat fryer with a thermostat, you can use a kettle or Dutch oven together with a thermometer so you can accurately regulate the temperature of the oil.
• It is important to follow the temperatures recommended in the recipes for heating oil.  If oil is too hot, the foods will brown too fast and not be done in the center.  If the oil is below temperature, the foods will absorb the oil and taste greasy.
• Carefully place foods into the hot oil to avoid splattering.
• Do not overload your fryer.  You will have better results if you fry in small batches.  Keep cooked foods warm in a low oven until all the food has been fried.
• Never add water or any liquids to hot oil.
• Do not dispose of oil after deep-fat frying until it has completely cooled.

• One 10 oz. loaf French bread, cut into 10 C. cubes
• 8 eggs
• 3 cups milk
• 4 teaspoons sugar
• 1 teaspoon vanilla
• 3/4 teaspoon salt, optional

TOPPING:

• 3 tablespoons butter or margarine
• 3 tablespoons sugar
• 2 teaspoons cinnamon

OPTIONAL:  Maple syrup

Place bread cubes in greased 13″ x 9″ baking dish.  In a mixing bowl, beat eggs, milk, sugar, vanilla and salt; pour over bread.  Cover and refrigerate for 8 hours or overnight.  Remove from refrigerator 30 minutes before baking.  Dot with butter.  Combine sugar and cinnamon; sprinkle over top.  Cover and bake at 350 degrees for 45 to 50 minutes.  Serve with syrup if desired.  Can also be served with fruit or sausage links.

• 1 (8 oz.) package cream cheese
• 1 small jar green chilies, chopped
• 1 can cream of mushroom soup
• 1 can white chicken meat (don’t drain)

Combine all ingredients in a small crock pot.  I usually preheat the mixture in a microwave, or you can heat it in the crock pot, until the cheese is melted and all ingredients are mixed well.  Serve with crackers.

(Marlene Andersen)

• 1 cup chocolate chips
• 1/2 cup peanut butter
• 1/2 cup butter or oleo
• 8 cups Rice Chex
• 2 cups powdered sugar

Melt first three ingredients together in microwave.  Pour over 8 cups Rice Chex in a large bowl.  Cover and shake well (until coated).  Cool a little.  Pour two cups powdered sugar over Rice Chex.  Shake again.  Store in refrigerator.  BEWARE — this is very addictive!

(Linda Zimmerman/Linda Robinson)

• 3 sliced bananas
• 2 cups crushed pineapple, drained
• 6 oz. can orange juice (slightly thawed)
• 1/2 to 1 cup sugar (optional)
• 2 cups 7-Up

Mix together.  Add 7-Up last.  Pour in paper cups and freeze.  Makes eleven 5 oz. cups.  Double recipe 32 3.5 oz. cups.

(Diane Funk)

• 2 boxes Ritz bite size crackers
• 1 cup salted Spanish peanuts

Glaze:

• 1 cup sugar
• 1 stick oleo
• 1/2 cup white syrup

Boil glaze ingredients together for five minutes.  Remove from heat and add one teaspoon vanilla and one teaspoon baking soda.  Stir well.  Pour over crackers and peanuts in flat baking pan.  Bake at 250 degrees for one hour, stirring every 15 minutes.  Pour out on wax paper.  Allow to cool.  Store in covered container.

(Dolores Swope)

• 1 cup flour
• 2 eggs
• 1 teaspoon salt

Mix and roll out on floured surface 1/4″ thick.  Slice with pizza cutter in 1/4 ” strips.  Place into boiling soup and cook for 2 to 3 minutes, turning down heat.

(Dawn Bergman)

• 1 1/2 lbs. hamburger
• 5 cups boiling water
• 1 quart whole tomatoes
• 1 16 oz. bag frozen mixed vegetables
• 1/2 envelope dry onion soup mix
• 1 teaspoon sugar
• 1 tablespoon parsley, chopped
• 1/2 cup barley

Brown hamburger and drain.  Mix all ingredients in 5 quart crock pot.  Cook for 6 to 8 hours on low.

(Deb Luhring)