(Complete the meal with a Mixed Green Salad, bread and beverage.)
HERB CRISP CHICKEN
4 chicken legs with thighs connected 2 chicken breasts, halved ½ C. evaporated milk 1 C. corn flake crumbs 4 Tbsp. chopped parsley 2 tsp. paprika 2 tsp. salt ¼ tsp. pepper
Dip pieces of chicken in milk; roll in mixture of crumbs, parsley, paprika, salt and pepper. Place chicken pieces, skin-side up, in shallow baking pan lined with aluminum foil; do not crowd. Bake in Gas oven at 350 degrees for 1 hour.
CARROTS PIQUANT
1½ to 2 lb. carrots ¼ C. butter or margarine, melted 2 Tbsp. brown sugar, packed 2 drops Tabasco sauce ½ tsp. salt Dash pepper 1 Tbsp. prepared mustard
Scrape carrots; cut into ¼-inch rings. Place carrots in buttered 10 x 6 x 2-inch baking dish. Combine melted butter, brown sugar, Tabasco sauce, salt and pepper; pour over carrots. Cover with lid or aluminum foil. Bake in Gas oven at 350 degrees for 1 hour. Just before serving, stir in prepared mustard. Makes 6 to 8 servings.
DATE NUT PUDDING
3 eggs, beaten 1 C. sugar ¼ C. all-purpose flour 1 tsp. baking powder ¼ tsp. salt 1 C. chopped dates 1 C. English walnut pieces