FRIED CHICKEN

Cut chicken in pieces. Roll in oil. Sprinkle chicken with
garlic salt and roll in potatoes chips and put in flat pan. Bake at 350
degrees for 1 hour.

RICE TO GO WITH ABOVE CHICKEN.

1 cup long grain rice (do not wash). Brown in oil until golden.
Chop green pepper, onion and one garlic clove (chopped fine) and
boiled giblets. You can add pimento and mushrooms if you want.
Saute these a little. Add almost twice as much liquid from the giblets
(or can add boullion cube), salt to taste. Cook in covered casserole
40 to 45 minutes at 350 degrees.

_ If desired, ¥2 tsp. curry (India) can be added to above re-
cipe.
Loretta Fenton

PATIO CHICKEN DINNER

Have ready four 18” x 12” pieces aluminum foil (or double
thickness lightweight foil).

3 cups cooked rice 2 cup evaporated milk
] cut-up chicken (2¥2-3 lbs.) 4 tsp. butter or margarine
1 pkg. dried onion soup mix

Put % of rice in center of foil. Sprinkle a tbsp. of onion soup
mix. Put chicken pieces on rice. Pour 2 tbsp. milk over mixture,
sprinkle with | tbsp. onion soup mix and top with | tsp. butter.
Bring together the 2 short sidesof foil. Fold under twice. Then fold
up ends to seal. Place on cooky sheet. Bake 350 degrees for 1 hour
and 15 minutes. Serve in foil packages. 4 servings.

NOTE: For 3 cups rice, cook | cup converted long-grain rice or a
5-oz. pkg. of pre-cooked kind. Also, these packages freeze well.

Edna Stewart

wits OE dss