CHICKEN BOLA GAI

5 - 6 Ibs. chicken breasts
% cup flour
1 teaspoon salt
1% teaspoon garlic powder
% teaspoon celery salt
1%4 teaspoon nutmeg
1% cup butter
1 (20 oz.) can pineapple slices
14 cup soy sauce
2 tablespoons sugar
14% cups pineapple juice
Combine flour, salt, celery salt, garlic
powder, nutmeg. Dust the chicken
pieces lightly with flour mixture and
brown lightly in melted butter in fry-
ing pan. Place chicken breasts in long
utility dish or dishes until they are
just one layer deep. Combine pine-
apple juice, soy sauce and sugar and
pour over chicken. Cover utility dish
with cookie sheet or improvised foil
lid. Bake in 350° oven about 1 hour.
Remove cover and bake another 10 or
15 mins. to crisp the skin a little. Baste
chicken with juices two or three times
during baking. Serve with drained
pineapple slices which have been lightly
browned in butter. Serves 6 to 8.

—MuRIEL BUTCHART

McPHERSON’S
BAKED CHICKEN
1 frying chicken, cut up.
Roll pieces in buttermilk and seasoned
bread crumbs. Place in a shallow greas-
ed pan — do not overlap pieces. Put
a dab of butter on each piece. Turn
once during baking. Bake for 1 to 1%
hours at 350°.
—ELEANOR TARLING

TURKEY CROQUETTES

4 cups of leftover turkey or chicken

% cup of finely chopped celery

2 tablespoons of chopped onions

1 tablespoon salt

1% teaspoon pepper

% to 1 cup of heavy whipping cream

2 beaten eggs

3 tablespoons of water

Bread crumbs

1 quart of vegetable oil
Combine the chopped turkey, celery,
onions, and seasonings; add just enough
cream to moisten and bind together.
Press into a well-greased pan and chill
thoroughly. Beat eggs and water to-
gether. Shape turkey mixture into
croquettes or balls and roll in bread
crumbs; dip into egg mixture and then
roll in crumbs again. Deep fry in vege-
table oil at 375 degrees Fahrenheit for
3 or 4 minutes or until golden brown.
Serve hot with a cream sauce. Yields
6 servings.
Note: Recipe may be cut in half for
smaller servings.

—LoTTE NEUMANN

TIP TOP CHICKEN LEGS

Dip desired number of chicken legs &
thighs in milk, then roll in bread
crumbs. Place on aluminum foil (shiny
side facing in — otherwise heat can
be deflected). Pour % can mushroom
soup evenly over legs (% can to 6 legs)
Sprinkle with 1 package onion soup.
Seal by folding foil tightly. Bake at
325 degrees approximately 1 hour.
When serving place chicken legs on
platter and pour remaining juice over
them.
—NELL LANIGER

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