Page 20 - News On 7 July 2021
P. 20
BAKED SWEET AND SOUR CHICKEN Cathy Massey
Directions:
The chicken coating:
• 3-4 boneless chicken breasts Start by preheating the oven to 325
• salt and pepper to taste degrees. Rinse your chicken breasts in
• 1 cup cornstarch water and then cut into cubes. Season
• 2 eggs, beaten with salt and pepper to taste. Dip
• 1/4 cup canola oil chicken into the cornstarch to coat
then dip in the eggs. Heat your ¼ cup
The sweet and sour sauce: oil in a large skillet and cook your
• 3/4 cup granulated sugar chicken until browned but not cooked
• 4 tablespoons ketchup through. Place the chicken in a 9 x 13
• 1/2 cup distilled white vinegar greased baking dish. Mix all of your
• 1 tablespoon soy sauce sweet and sour sauce ingredients in a
• 1 teaspoon garlic salt bowl with a whisk and then pour evenly
over the chicken. Bake for one hour and
during the baking process you will need
to turn the chicken every 15 minutes.
RHUBARB CAKE, Tina Booth
Ingredients:
1-1/2 cups brown sugar, ½ cup butter or margarine,1 egg, 2
cups flour, 1 tsp salt, 1 tsp baking soda, 1 cup sour milk or
SUBMIT YOUR buttermilk ( I just add 1 tbsp vinegar to my milk and voila
buttermilk!) 1 tsp vanilla, 2 cups chopped Rhubarb, ¾ cup of
FAVORITE RECIPE brown sugar for topping
madocchamber@gmail.com
Directions:
Cream butter and brown sugar till creamy then in a separate
bowl, mix dry ingredients together, alternate dry with milk
until batter is well blended. Fold in rhubarb. Grease a 9x13
pan, pour batter in, top with brown sugar and a sprinkle of
cinnamon.
Bake 35-40 minutes at
350 degrees Fahrenheit
Perfect coffee cake and a
great way to utilize all
the fresh rhubarb from
the garden!
