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POULTRY
BARBECUED CHICKEN WITH SAUCE ~ Lana Verdonk
3 lb. chicken, cut up 1/2 c. chopped celery
2 mede onions , 1/4 ce salad oil
SAUCE:
1 ce ketchup 2 T. brown sugar
1 ce water . 2 T. vinegar
1/4 ce lemon juice 2 T. prepared mustard

2 T. Worcestershire sauce

Brown slowly in 1/4 cup salad oil, 2 medium onions and 1/2
cup chopped celery. Add to chicken and brown. Cook until
chicken is tender. Transfer to a 9 x 13 inch baking dish and
add the sauce. Bake in 325° F. oven for 1 1/4 hours, basting
occasionally. You may have to add water and stir quickly.

CHICKEN Jane Beachum - Adrie Oldenburger
1 pkge Lipton onion soup 1 ce uncooked rice

12 pieces raw chicken 2 cans mushroom soup

2 cans water Salt and pepper

Paprika

Sprinkle rice over bottom of pan. Lay the 12 pieces of
chicken on top. Add the mushroom soup and water, add salt and
pepper and lots of paprika. Bake at 325° F. for 2 hours, |
covered. Uncover 15 minutes before serving.

LEMON GLAZED CHICKEN Jane Beachum — Adrie Oldenburger
1 frying chicken 2 tspe fresh grated lemon

1 jar (9 oze) apricot jam peel

1 T. water 1/3 ce squeezed lemon juice

1/3 ce prepared mustard 1 fresh lemon, sliced thin

Place chicken pieces, skin up, close together in shallow
baking pan. Heat jam, water and mustard together, stir until
jam is melted and mixture comes to a simmer. Add lemon peel
and juice, pour over chicken. Bake at 375° F. with lid, top
each piece of chicken with lemon slice if so desired. Bake
until done (1 hour); baste once.