| 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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