GINGER CRISP CHICKEN

This recipe calls for baking, then frying the chicken.

2 broiler-fryers (about 2 lbs. 2 tsp. salt

each) cut in serving pieces 1 tsp. rosemary
or pieces of chicken amount- 1/2 cup water
ing to 4 lbs. 1 1/2 cups ginger batter

oil for frying

Preheat oven at 350 °F. Wash chicken, pat dry. Place in
shallow baking pan; sprinkle with salt and rosemary; add
water, cover and bake at 350 F. for 1 hour. Prepare ginger
batter (see below). Remove chicken from pan; drain on paper
toweling. Remove skin and small bones if you wish.

Pour in oil to a depth of 2" in large frying pan or deep-
fryer. Heat to 350 F. Dip chicken pieces in batter 2 or

3 pieces at a time. Fry in hot oil 3 minutes or until
golden brown. Lift out and drain. Keep warm on hot platter
covered with foil or in warm oven until all pieces are done.
Serves 6 people.

GINGER BATTER - makes 1 1/2 cups

1 1/4 cups sifted all-purpose 1/2 tsp. ground ginger

flour 1 egg
1 tsp. baking powder 1 cup milk
1 ten. salt 1/4 cup oil

Sift flour, baking powder, salt and ginger into medium size
bowl. Beat remaining ingredients together and add to dry
ingredients, beating until combined. Use in above recipe.

HONEY GLAZED CARROTS

- a new way to serve carrots

2 3/4 cups carrot slices 1/4 cup oil
1/4 cup orange juice 1/4 cup honey
2 tsp. grated orange peel

Precook carrot slices until almost done (about 15 minutes).
Place oil, orange juice, honey, orange peel and drained
carrots in skillet. Cook over medium heat until carrots
have a rich golden glaze and are done (about 10 minutes).
Serves 4 or 5 people.