| RECIPES |
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APPLE FRITTERS |
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3 cups | 4 tablespoonscookingoil |
2 teaspoonsbakingpowder | 1 teaspoonvanillaextract |
1⁄2 teaspoonsalt | juice of 1 orange(1⁄3 cup) |
1 cup sugar | 1 cup choppedapple |
1 egg, lightlybeaten |
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Preheat oil to 375° F. Combine flour,baking powder, salt and sugar; set aside. Combine egg, cooking oil and vanilla. Combine dry and liquid ingredients and stir to blend thoroughly. Add orange juice and apple and mix well. Drop from teaspoon into hot oil. Fry about 2 minutes or until crisp and very brown. Removefrom oil and drain. Dust with powdered sugar or a mixture of granulated sugar and cinnamon; serve at once.
BEER BATTER FOR FISH OR CHICKEN
2 eggs (separated) | 1⁄4 | teaspoongroundblack pepper |
1 tablespoonoil or butter | 11⁄3 cups | |
1 teaspoonsalt | 3⁄4 | cup flat beer |
For fresh fish, preheat oil to 320° F. For boneless chicken breasts, preheat oil to 375° F. Beat egg yolks with oil/butter,salt and pepper. Alternately add the beer and flour to mixture. Beat ingredients well and refrigerate for 3 to 12 hours. When you are ready to use mixture, carefully fold in 2 stiffly beaten egg whites. Pat fish or boneless chicken breasts. Coat lightly with flour then dip into beer batter.For fish, place fish in hot oil and fry for 10 minutes, or until golden brown. For chicken, place boneless chicken breasts into hot oil and fry for 8 minutes or until golden brown.
DEEP FRIED CHICKEN
1 fryer | 1⁄4 teaspoonsalt |
11⁄2 cups | 11⁄4 cups milk |
1 teaspoonseasonedsalt |
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Preheat oil to 360° F. Combine flour and seasonings. Dip chicken pieces in flour, then milk, then flour again. Fry for 20 minutes or until golden brown and done.
CHICKEN KIEV
4 whole boneless,skinlesschickenbreasts | 1 stick butteror margarine |
1 tablespoonchoppedonion | 1⁄2 cup flour |
1 tablespoonchoppedparsley | 1 egg, beaten |
11⁄2 teaspoonssalt | 1 cup fine, dry bread crumbs |
Preheat oil to 375° F. Place chicken breasts between two pieces of plastic wrap. Pound
