All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m
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  NEW FLAVORS FOR BAKED CHICKEN
                (from The Parade Cookbook)
             By The Editors of Parade Magazine


2 broiler-fryer chickens, quartered
1 ½ tsp salt
Variation I, II, or III (see below)

Sprinkle chicken with salt. Combine ingredients for dipping liquid in pie pan. Combine ingredients for crumb mixture in another pie pan. Dip chicken quarters in dipping liquid; then roll in crumb mixture to coat thoroughly. Place skin side up on foil-lined baking sheets. Bake at 350 degrees for 40 minutes; reverse pans in oven; bake another 40 minutes. Do not turn chicken over. Makes 8 servings.

Variation I
Dipping Liquid:
1 egg, beaten
1 can (6 oz) frozen orange juice concentrate, thawed
½ tsp ginger
Crumb Mixture:
1 1/3 cups cornflake crumbs
1 1/3 cups flaked coconut

Variation II
Dipping Liquid:
1 can (10 ¾ oz) condensed cream of mushroom soup
1/3 cup water
Crumb Mixture:
1 ½ cups packaged fine dry bread crumbs
2 tsp dried thyme
2 tsp paprika

Variation III
Dipping Liquid:
1 can (10 ¾ oz) condensed tomato soup
1/3 cup water
Crumb Mixture:
1 ½ cups cornflake crumbs
½ cup grated Parmesan cheese
2 tsp oregano

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