Baked Chicken Wings
- E *****
- Spread frozen wings on shallow pan in one layer. Bake at 450 degrees for 30
- minutes (or 45 minutes) for large quantities.
- Then place in one of sauces, tossing to coat thoroughly:
- 1. Butter-Durkee hot sauce mix, which has been posted a couple of times
- (the Anchor Bar's "original way").
- 2. 2 parts Durkee's redhot sauce, 1 part lemon juice and salad oil (each),
- and, for one quart Durkee's and 1 pint each lemon juice and salad oil, 4
- tsp. dried basil, 2 tsp. powdered onion, and 1 tsp. powdered garlic. Dip
- cooked wings immediately into sauce.
- 3. Sweet-sour Apricot Sauce: Blend 1/2 cup Apricot Preserves, 1/4 cup
- Russian dressing, 1 Tbsp. water, and 1 1/2 tsp. dried onion soup mix. (3/4
- cup) Toss cooked wings immediately.
- General tips: Allow 3/4 cup sauce for 24 wing portions. Use a 9x13x2 pan
- for 24 wings.
- Recipe By : "Joanne L. Schweikj"
- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Baked Chicken with a Twist
Categories: Pasta, Poultry
Yield: 3 Servings
1 1/2 lb Chicken parts
3 sl Bacon
1/2 cn Cream of mushroom soup;
-condensed
1/2 c Sour cream
4 oz Macaroni;twists, cooked as
-directed
Minced parsley
Arrange chicken, skin side up, in a shallow baking pan (13 x 9 x 2") Cut
bacon in 2 inch lengths; lay over chicken. Bake uncovered, at 350°for 45
min: pour off some of the drippings, if desired. Blend soup and sour cream:
pour over chicken. Continue baking another 30 min. or until chicken is
tender. Meanwhile, cook macaroni as directed:drain. Transfer chicken pieces
to a serving dish: mix macaroni with mushroom sauce: arrange on dish with
chicken garnish with parsley. Makes 6 servings.
You can reduce the fat by using skinless chicken and reduced fat soup and
reduced fat sour cream.
**For an extra treat, tear 4 ounces sliced dried beef into shreds (rinsed)
put this into baking pan before chicken. Then proceede with recipe as given
above
Recipe by: Morgan Combs
Posted to TNT Recipes Digest, Vol 01, Nr 924 by "Kay L. Hitchcock"
on Jan 09, 1998
---------- Recipe via Meal-Master (tm) v8.05
Title: Baked Chicken with a Twist
Categories: Pasta, Poultry
Yield: 3 Servings
1 1/2 lb Chicken parts
3 sl Bacon
1/2 cn Cream of mushroom soup;
-condensed
1/2 c Sour cream
4 oz Macaroni;twists, cooked as
-directed
Minced parsley
Arrange chicken, skin side up, in a shallow baking pan (13 x 9 x 2") Cut
bacon in 2 inch lengths; lay over chicken. Bake uncovered, at 350°for 45
min: pour off some of the drippings, if desired. Blend soup and sour cream:
pour over chicken. Continue baking another 30 min. or until chicken is
tender. Meanwhile, cook macaroni as directed:drain. Transfer chicken pieces
to a serving dish: mix macaroni with mushroom sauce: arrange on dish with
chicken garnish with parsley. Makes 6 servings.
You can reduce the fat by using skinless chicken and reduced fat soup and
reduced fat sour cream.
**For an extra treat, tear 4 ounces sliced dried beef into shreds (rinsed)
put this into baking pan before chicken. Then proceede with recipe as given
above
Recipe by: Morgan Combs
Posted to TNT Recipes Digest, Vol 01, Nr 924 by "Kay L. Hitchcock"
