MARGIE’S CHICKEN

1 or 2 broiling chickens - cut 14, to 1 cup corn flakes
into serving pieces (12 pieces (whole)
from 2 chickens not counting salt

wings and backs)

Lowry’s seasoning salt
3 tablespoons of butter (melted) : .

paprika

METHOD:

Melt butter in skillet, just melt — do not make it hot. Dip chicken
pieces in butter and place in flat glass Pyrex dish (18 x 9 x 2).

Do not crowd — for two chickens sometimes another small dish
is needed.

After all chicken is in place, sprinkle with salt and seasoning salt,
cover with corn flakes just as they come from package (no crush-
ing). If any butter remains in pan, put a few corn flakes in it and
stir around to coat them with butter and clean out pan at same
time.

Put on top of chicken and sprinkle paprika over all lightly.

Put in 325° oven for 1% hours.

No need to turn or baste — chicken comes out beautifully done.
Not much muss, certainly no fuss.

I like to serve a simple dessert with this. One of the best is chilled

canned pears dotted with crystallized ginger and a dollop of clotted
or whipped cream.

Mrs. Marjorie Gardiner