Dollywood Presents Tennessee Mountain Home Cooking:
Meat, Poultry And Fish
Gourmet Baked Chicken
5 whole chicken breasts, halved, boned and skinned
2 cups sour cream
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 1/4 teaspoons paprika
1 1/4 cups fine dry bread crumbs
Butter, melted
Clean chicken, pat dry with paper towels. Place in shallow baking dish.
Combine sour cream, Worcestershire sauce, salt and paprika; pour over chicken,
turning chicken to coat. Cover and refrigerate overnight. Next day, drop
chicken pieces one at a time in bread crumbs, turning to coat. Shape each
piece to make a nice round fillet. Place in buttered baking pan. Cover. Chill
at least 1 1/2 hours. Bake uncovered at 325 degrees for 1 1/4 hours, or
until golden and tender. Baste with melted butter occasionally while baking.
Yield: 10 servings.
_____
The Best Of Cooking With Three Ingredients:
Main Dishes
Orange Stuffed Roast Turkey
1 (12 pound) turkey, skinned
4 oranges, quartered
1/2 cup liquid butter buds or non fat butter flavored cooking spray
Wash and dry turkey. Remove giblets and neck. Prepare butter buds according
to package directions to make 1/2 cup of liquid butter buds. Rub on
outside of turkey or spray generously with non fat butter flavored cooking
spray.
Fill cavity with orange quarters. Place turkey, breast up, on a rack in a
roasting pan. Follow directions on turkey wrapping for roasting, or roast
at 325 degrees for 3 1/2 to 4 hours, or until turkey is tender and juices
run clear. Turkey should not be pink.
Serves about 20.
_____
The Betty Crocker Recipe Card Library:
Recipes For Calorie Counters
Berry Dips
Wash 1 pint strawberries; do not hull. Chill. Serve with dishes of powdered
sugar for dipping
Makes 4 servings fruit plus 1 teaspoon sugar each (45 calories each).
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
