| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Poultry, African |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Evaporated milk |
| 2 |
tb |
+ 1 tsp Worcestershire sauce |
| 1 |
ts |
Salt |
| 1 |
ts |
Garlic salt |
| 1/8 |
ts |
Hot sauce |
| 1 |
|
Chicken, cut in serving pcs |
|
|
(about 3 pounds) |
| 3/4 |
c |
Cornflakes, crumbled |
| 1/4 |
c |
Sesame seeds |
| 2 |
tb |
Butter or margarine, melted |
INSTRUCTIONS
In a large bowl, combine the evaporated milk, 2 tablespoons of the
Worcestershire sauce, the salt, garlic salt, and hot sauce. Mix well. Add
the chicken, turning each piece to coat it. Cover tightly and refrigerate
for 2 hours or longer. Preheat the oven to 350F. Combine the cornflake
crumbs with the sesame seeds. Roll the chicken in the crumb mixture until
well coated. Place the chicken skin side up in a shallow baking pan.
Combine the melted butter or margarine with the remaining 1 teaspoon
Worcestershire sauce. Drizzle this sauce over the chicken. Bake the chicken
1 hour, or until it is cooked through and the skin is crisp. From "A
Kwanzaa Celebration" by Angela Shelf Medearis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”