STAGECOACH CHICKEN

 

2/3   cup prepared Hidden Valley Ranch salad dressing mix

1       egg, slightly beaten

1       broiler-fryer chicken
(about 2-1/2 to 3 pounds), cut up

1/3    cup all-purpose flour

1       teaspoon salt

1/4   teaspoon pepper

1/4   cup cornflakes crumbs

1/4   cup butter or margarine, melted

 

In a bowl, combine salad dressing and egg; set aside. Rinse chicken with water and drain well. Dredge chicken pieces in flour mixed with salt and pepper; dip in salad dressing-egg mixture, then roll in cornflake crumbs. Arrange chicken pieces in a broiler pan lined with foil, if desired. Drizzle with butter. Bake at 350 degrees for 50 to 60 minutes or until fork tender.

 

SEX-IN-A-PAN

 

1     cup flour

1     cup pecans, chopped

1     cup soft margarine

1     large package vanilla instant
pudding

5     cups milk

1     (8-oz) package cream cheese

1     cup powdered sugar

2     cup cool whip

1     large package chocolate instant pudding mix

 

Mix flour, pecans and margarine. Spread mixture in a 9 x 13 x 2-inch baking pan and bake at 350 degrees until golden brown. Let cool; mix together cream cheese, powdered sugar and 1 cup cool whip. spread on crust layer. With mixer, beat vanilla pudding and 2-1/2 cups milk, until well blended; spread on cream cheese layer. Beat chocolate pudding and 2-1/2 cups of milk until well blended. Spread on vanilla layer. Last layer is Cool Whip.  May garnish with finely chopped nuts, if desired.

 

CHOP SUEY CAKE

 

CAKE:
2      cups flour

2      cups sugar

1 can crushed pineapple

(15.75-oz 

1 cup chopped nuts

2 teaspoons baking soda

1/2   teaspoon salt

Mix all thoroughly; pour in greased and floured 9 x 1 3x 2-inch baking pan. Bake 35-45 minutes at 350 degrees.

 

ICING:
1     (8-oz) package cream cheese,        room temperature

2     tablespoons powdered sugar

2     tablespoons milk

1     stick oleo, room temperature

1     tablespoon vanilla

Cream the cream cheese and oleo  together. Beat in sugar, milk and vanilla, then  pour over hot cake.

 

FIRE AND ICE TOMATOES

 

6    medium tomatoes, peeled and
quartered

1     medium onion, sliced

1     medium green pepper, cut in

        strips

1      large cucumber, peeled and

         sliced

3/4  cup of vinegar

1/4    cup water

1        tablespoon plus 2 teaspoons

           sugar

1-1/2   teaspoon celery salt

1-1/2  teaspoon mustard seed

1/2     teaspoon salt

1/2     teaspoon red pepper

1/8     teaspoon black pepper

 

Combine vegetables in a large bowl and set aside. Combine remaining ingredients in a saucepan. Bring to a boil and boil 1 minute. Pour over vegetable mixture. Cover and chill 8 hours. Serve with slotted spoon.

 

 

FOOD FACTS

 

• Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly.

• To prevent splashing when frying meat, sprinkle a little salt into the pan before putting the fat in.