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BAKED MARINATED CHICKEN

4 lbs. cut up chicken 1 tsp. paprika
1 cup water 1 tsp. thyme or sage or
1 cup vinegar(white) worcestershire sauce

% cup salad oil

2s tsp. salt

Wash chicken pieces in cold water. Pat dry. Marinade:
Combine remaining ingredients in a saucepan and bring
to a boil. Let cool. Pour over chicken and let stand
about one hour, turning pieces if not entirely covered
by marinade. Drain off marinade and arrange chicken
pieces skin side down in a greased baking pan. Bake
uncovered in a hot oven of 425 degrees for ¥% hour.
Turn chicken, baste with liquid that has collected in
pan and bake for 15 minutes. Baste again and continue
to bake until golden brown, about 15-20 minutes longer.
-Mrs. Mary Boulis, Member, Pion-Era Ladies Auxiliary.

AIR BUNS
Rise 1 yeast cake in 4% cup of water with 1 tsp. sugar
In a large bowl put:

4 cup sugar 1 tep. oekt
*, cup lard 2 tbsp. vinegar

3% cups warm water

Mix in yeast and add 8 to 10 cups of flour. Mix. Cover
with lid and let rise two hours. Knead down and let
rise 1 hour. Form buns the size of a walnut and let
rise 3 hours. The longer they rise the better. Bake
at 350 degrees until done.

-Mrs. Sharon Pippin, Member, Pion-Era Ladies Auxiliary.

FIVE CUP SALAD

1 cup mandarin oranges (drained well)

1 cup sour cream

1 cup drained crushed pineapple

1 cup coconut (unsweetened, medium)

1 cup large marshmallows (cut up)

Be sure and drain oranges and pineapple well. Combine
all ingredients. Make the night before. Very nice with
chicken or turkey. :

-Mrs. Linda Vanhoaren, Member, Pion-Era Ladies Auxiliary