Below are two very special recipes that will save you both time and
money. The first is a basic coating mix that can be used not only with
chicken, but also with pork and fish. The second is a stuffing mix-just
waiting to be put in that Thanksgiving turkey or Christmas goose.
Chicken Coating Mix
1 cup bread crumbs
1/2 cup flour
2 teaspoons onion powder or dried minced onion
2 teaspoons dried minced celery
2 teaspoons poultry seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients and store in an airtight container.
To use: Preheat oven to 375 degrees F. Gently beat 1/2 cup milk and 1 egg
together in a bowl. Wash and pat dry chicken. Fill a bag with 1 cup of
the coating mix. Dip each piece of chicken into the milk-egg mixture and
then drop a piece of chicken into the bag and shake. Let pieces dry
thoroughly before baking. Place chicken on a shallow, lightly greased
baking dish and bake for 45 minutes or until tender.
6 cups large bread cubes
1/4 cup dried minced onion
1 Tablespoon parsley flakes
1 teaspoon leaf thyme, crumbled
1/2 cup dried minced celery
1/2 teaspoon leaf sage, crumbled
1/2 teaspoon salt
1 teaspoon pepper
3 cubes chicken bouillon, crumbled, or 3 Tablespoons chicken bouillon
Bake bread cubes on a cookie sheet at 350 degrees F for 8 to 10 minutes,
turning a few times to brown evenly. Toss bread cubes with remaining
ingredients until the cubes are evenly coated. Store in a tightly closed
container on the shelf for 1 to 4 months, or freeze for 1 year. To use:
Melt 3 tablespoons butter; stir into 2 cups Stuffing Mix in a large bowl.
Add 1/2 cup to 3/4 cup chicken broth or water, stirring gently. Warm in a
pan on top of the stove, in the oven, or in a microwave.