Page 34 - By His Hands We Shall Be Fed Test 2

SALMON CROQUETTES

Rita Metz

1 egg 8 saltine crackers

1 can salmon 1/4 C. buttermilk

1/2 C. cornmeal Dash garlic powder

1/2 C. flour

Drain and remove bones from salmon. Mix all ingredients until well-blended. Shape

into patties. Fry in hot oil until slightly browned.

CHICKEN POTATO BAKE (Low-Calorie)

Dona D. Shiflette
4 T. flour 4 med. Potatoes, not peeled,

1/2 tsp. salt cut into quarters
1/4 tsp. pepper 1 lg. onion, sliced

4 tsp. oil 4 lg. Carrots, cut each into 3” lengths

1 3-lb. fryer, cut up and skin 1 (14 1/2-oz.) can tomatoes, broken up

1 T. soy sauce

Heat oven to 325°. Have a 9X13” “Pam” sprayed baking pan ready. Put flour, salt

and pepper into a plastic bag and shake to mix well. Shake a few pieces of chicken at a time

into mixture to coat. Heat oil in a large skillet over medium-hight heat. Add chicken and

cook about 3 minutes on each side until browned. Arrange chicken in baking pan and add

potatoes, onion and carrots. Heat tomatoes in skillet; add soy sauce. Pour into pan of

chicken and vegetables. Cover tightly with foil. Bake for 1 hour or until chicken is tender.

Serves 4.

BAKED CHICKEN

Sheila Shaw
4 to 5 chicken breasts, Grated Parmesan cheese

skinned and boneless Onion flakes

Paprika

Wash chicken and sprinkle with paprika, Parmesan cheese and onion flakes. Flour an

oven baking bag, then place chicken in bag. Bake at 325° from 45 minutes to 1 hour.

BAKED CHICKEN AND RICE (Low-Salt)

Sheila Shaw

4 to 5 chicken breasts, 1 can cream of chicken soup (low-salt)

boneless/skinless 1 to 1 1/2 cans water

Pepper Dry onion flakes

1 C. instant rice

Season chicken with pepper. Combine rice, soup, water and dried onion flakes in a

baking dish. Arrange chicken on top of rice mixture; dot with low-salt margarine. Cover.

Bake at 350° for 1 hour and 15 minutes.