| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Master mix |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Parsley Flakes |
| 1 |
tb |
Ground Marjoram |
| 2 |
ts |
Ground Rosemary |
| 1 |
ts |
Onion Salt |
| 1 |
tb |
Ground Ginger |
| 1 |
ts |
Ground Sage |
| 1 |
tb |
Ground Oregano |
| 1 |
tb |
Ground Thyme |
| 1 |
ts |
Garlic Salt |
| 1 |
tb |
Celery Salt |
| 1 |
ts |
Pepper |
| 1 |
tb |
Paprika |
INSTRUCTIONS
Combine all ingredients in a small bowl and blend well. Spoon mixture
into a small airtight container and label as Chicken Coating Mix. Store
in a cool dry place and use within 6 months.
Makes about 1/2 Cup of mix
Oven-Fried Chicken: Combine 1 1/2 t of mix, 3/4 cups Unbleached Flour, 1/4
cup Instant Non-fat dry milk, 2 t sugar, 1/2 t salt, 2/3 cup of hot water,
and 2 T vegetable oil in a medium bowl. Preheat the oven to 425 degrees
F. (220 degrees C.). Dip cut up fryer (2 1/2 to 3 lbs total weight)
chicken in the batter that has been well blended. Place coated chicken
pieces on a baking sheet and bake uncovered 40 to 50 minutes, until golden
brown and tender.
VARIATIONS:
Coat chicken with mix and 1 cup of flour, that has been well blended, and
fry in hot oil.
Substitute 1 cup PANCAKE MIX or packaged pancake mix for flour, dry milk,
sugar, baking powder and salt.
From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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