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BAKED CHICKEN ORIENTAL 3 Mrs. P. Steiger
1 (3 1b.) chicken, boned out 2 tspe chopped onion

1/3 ce flour 1/4 tspe ginger

1/4 tspe pepper 1/4 tspe Ac'cent

1/4 ce melted butter 1 tsp. chicken stock base or

2 T. pineapple juice 1 chicken cube

2 tspe soy sauce

Cut chicken into pieces and coat with flour and pepper
mixture. Place in greased shallow baking dish. Combine
remaining ingredients, pour over chicken. Cover and bake in a
375° Fe. oven for 1 hour. Remove lid and bake 15 to 30 minutes
longer, basting occasionally.

OVEN FRIED CHICKEN Ann Gemser
2 1/2 to 3 lb. cut up chicken 1/4 ce. margarine

1/4 ce shortening 1/2 ce flour

1 tsp. salt 1 tspe paprika

1/4 tspe pepper

Heat oven to 425° F. Wash and pat dry chicken. In oven,
melt shortening and margarine in a 13 x 9 x 2 inch baking pan.
Mix flour, salt, paprika and pepper. Coat pieces thoroughly
with flour mixture. Place chicken, skin side up, in melted
shortening. Cook, uncovered, 30 minutes. Turn chicken over,
cook 30 minutes longer or until tender. 4 servings.

CHICKEN PAPRIKA (favorite Hungarian dish) Lillian DeBoer
3 lb. stewing chicken, cut up 2 tspe salt

3 T. butter or margarine 1/4 tsp. pepper

3 lg. onions, diced 1 pte sour cream

3 T. paprika 4 T. flour

3 ce. water 1/2 ce milk

Brown chicken pieces in hot butter or margarine. Remove;
add onions and saute’ until golden. Add paprika, stir well.
Return chicken to pan. Add water, salt, pepper. Cover tightly,
bring to boil and simmer until chicken is tender, about 3 to 4
hourse Blend flour and milk into sour cream. Pour over chicken
and stir well. Taste for seasoning; add more salt if desired.
Heat gently until slightly thickened. DO NOT BOIL. Serve
chicken with sauce over buttered spatzle, rice or noodlese
Serves 6.

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