Pat’s Pantry:

By Pat Mills

Do you have special recipe that you like to make for your family? These recipes are some shared favorites. Honey gives this chicken recipe its golden colors. – Pat

Oven-fried chicken with honey-butter sauce

1 cup all-purpose flour
2 tablespoons paprika
2 teaspoons salt
¼ teaspoon pepper
1 (3-½ to 4 pound) broiler-fryer chicken, cut up
¾ cup butter or margarine, melted and divided
¼ cup lemon juice
¼ cup honey

Combine first 4 ingredients; dredge chicken in flour mixture. Place ½ cup butter in a shallow roasting pan. Add chicken, turning to coat. Bake, uncovered, skin side down, at 400 degrees for 30 minutes. Combine remaining ¼ cup butter, lemon juice, and honey. Turn chicken; pour honey mixture over chicken. Bake, uncovered, 20 additional minutes or until chicken is done, basting frequently with honey mixture. Yield: 4 servings.

Cauliflower salad

1 head cauliflower, sliced thin
1 green pepper, chopped
1 cup chopped celery
4-5 green onions, sliced thin
2 ounce jar stuffed olives, sliced
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1/3 cup real mayonnaise
¼ cup French dressing

Mix the first 5 ingredients in a large bowl. For dressing; mix remaining ingredients; then add to cauliflower mixture. Mix well; chill. Serves 8.

sprouts with sour cream

1 pound fresh brussels sprouts, halved
1/4 cup chopped onion
1 tablespoon butter or margarine
1-1/2 teaspoon all-purpose flour
1-1/2 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 cup milk
1/2 cup sour cream
minced fresh parsley

Add 1 inch of water and brussels sprouts to a saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Meanwhile, in another saucepan, saute onion in butter until tender. Stir in flour, brown sugar, salt and mustard until blended. Gradually stir in milk. Bring to a boil; boil for 1 minute. Reduce heat. Stir in sour cream; heat throught. Drain the sprouts; place in a serving bowl. Top with sauce. Sprinkle with parsley. Yield: 6 servings.

Company salad

1 (3-oz) package lemon flavored gelatin
1-½ cups boiling water
1-½ cups miniature marshmallows
1 (20-oz) can crushed pineapple, undrained
3 medium-sized ripe bananas, sliced
½ cup sugar
1-½ tablespoons all-purpose flour
1 large egg, lightly beaten
1 cup whipping cream
½ cup (2-oz) shredded sharp cheddar cheese

Place gelatin in a medium bowl; add boiling water, and stir 2 minutes or until gelatin dissolves, add marshmallows, stirring gently until marshmallows are dissolved. Let cool 30 minutes. Drain pineapple, reserving liquid. Stir pineapple and banana into gelatin mixture. Pour into an ungreased 11 x 7 x 2-in dish. Cover and chill 3 hours or until firm. Combine pineapple liquid, sugar, flour and egg in a small saucepan; stir well. Cook over medium heat, stirring constantly, until mixture is thickened. Let cool. Beat whipping cream until soft peaks form. Fold whipped cream into egg mixture. Spread evenly over gelatin mixture; sprinkle with cheddar cheese. Cover and chill thoroughly. Cut into squares. Yield: 8 servings.


• Dip your bananas in lemon juice right after they are peeled. They will not turn dark and the faint flavor of lemon really adds quite a bit. The same can be done with apples.
• Avocados will not ripen if placed in the refrigerator.

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