Page 27 - Senior Scene Magazine November 2018

New Fried Chicken
Our answer to high-fat fried chicken: skinless drumsticks brushed with creamy mustard, coated with crushed whole- wheat cereal and baked to a crispy golden brown.
8 lg chicken drumsticks (about 1 1/2 lbs)
1 1/2 c whole-wheat- ake ce- real, coarsely crushed
2 tbls dried parsley akes 1/3 c creamy mustard blend 3/4 tspn salt
1 bunch radishes or 1 (6-ounce) bag radishes
1/3 cup pitted ripe olives
1 bunch watercress
3 tbls bottled light Italian sal- ad dressing
1. Heat oven to 400 F. Spray 15 1/2-by-10 1/2-inch jelly-roll
pan with nonstick cooking spray.
2. Remove skin from chicken drumsticks. On waxed paper, mix cereal and parsley akes. In small bowl, mix creamy mustard blend and salt.
3. Brush each drumstick with mustard mixture; coat with cereal mixture, then place in jelly-roll pan.
4. Bake drumsticks 30 minutes or until coating is crisp and juices run clear when chicken is pierced with tip of knife.
5. While chicken is cooking, thinly slice radishes and ol- ives. In large bowl, toss rad- ishes, olives, watercress and dressing.
6. To serve, arrange salad and drumsticks on platter. Makes 4 servings.
* Each serving: About 310 calories, 12g fat, 102mg cho- lesterol, 1,125mg sodium.
New Macaroni and Cheese Casserole
1 (16-oz) package rigatoni or ziti macaroni
2 tbls salad oil
1 small onion, chopped
1/3 c all-purpose our
1 qrt milk
1/4 tspn salt
1/8 tspn white pepper
1/2 lb Fontina or mozzarella cheese, shredded
1 (10-oz 1/2 pound cooked ham, diced
1. Preheat oven to 350 F. In saucepot, prepare rigatoni as label directs. Drain rigatoni; return to saucepot.
2. Meanwhile, in 2-quart saucepan over medium heat, in hot salad oil, cook onion until tender but not
browned. Stir in our; cook
1 minute. With wire whisk
or fork, gradually stir in
milk, salt and pepper until smooth; over high heat, heat to boiling, stirring constantly. Remove saucepan from heat; stir in half of cheese.
3. Into rigatoni, stir cheese sauce, frozen peas and diced ham. Spoon rigatoni mixture into shallow 3-quart casserole or 13-by-9-inch glass baking dish. Top with remaining cheese.
4. Bake rigatoni 25 to 30 minutes until mixture is hot and bubbly, and cheese melts and browns slightly. Makes 6 servings.
* Each serving: About 725 calories, 29g fat, 89mg cho- lesterol, 980mg sodium.
For thousands of triple-tested recipes, visit our website at www.goodhousekeeping.com/recipe nder/. (c) 2017 Hearst Communications, Inc. All rights reserved
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