| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Hungarian | Poultry | 12 | Servings |
INGREDIENTS
| 3 | c | Fresh white breadcrumbs |
| 1 | c | Freshly grated Parmesan cheese (about 3 ounces) |
| 6 | tb | Chopped fresh parsley |
| 4 | ts | Onion powder |
| 1 | tb | Hungarian sweet paprika |
| 1 | tb | Dried oregano |
| 2 | ts | Salt |
| 1 1/2 | ts | Pepper |
| 1 1/2 | c | Butter |
| 9 | tb | Dijon mustard |
| 24 | Chicken drumsticks |
INSTRUCTIONS
Date: Sat, 25 May 1996 13:17:59 -0700 From: Pat Gold <plgold@IX.NETCOM.COM> Source: Bon Appetit, June 1996. Serves 12. Preheat oven to 350-degrees F. Butter 2 large baking sheets. Combine breadcrumbs, Parmesan cheese, parsley, onion powder, paprika, oregano, salt and pepper in large bowl and stir to blend. Melt butter in small saucepan over medium-low heat. Remove saucepan from heat. Add mustard and whisk to blend. Brush drumsticks generously with butter mixture, then roll in breadcrumb mixture, coating completely. Arrange drumsticks on prepared baking sheets. Bake drumsticks until golden brown and cooked through, about 1 hour. Serve warm or at room temperature. EAT-L DIGEST 24 MAY 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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