Baked Chicken Wings

Categories: Main | Dishes

Serves: 1 Servings

Ingredients:

E *****
Spread frozen wings on shallow pan in one layer. Bake at 450 degrees for 30
minutes (or 45 minutes) for large quantities.
Then place in one of sauces, tossing to coat thoroughly:
1. Butter-Durkee hot sauce mix, which has been posted a couple of times
(the Anchor Bar's "original way").
2. 2 parts Durkee's redhot sauce, 1 part lemon juice and salad oil (each),
and, for one quart Durkee's and 1 pint each lemon juice and salad oil, 4
tsp. dried basil, 2 tsp. powdered onion, and 1 tsp. powdered garlic. Dip
cooked wings immediately into sauce.
3. Sweet-sour Apricot Sauce: Blend 1/2 cup Apricot Preserves, 1/4 cup
Russian dressing, 1 Tbsp. water, and 1 1/2 tsp. dried onion soup mix. (3/4
cup) Toss cooked wings immediately.
General tips: Allow 3/4 cup sauce for 24 wing portions. Use a 9x13x2 pan
for 24 wings.
Recipe By : "Joanne L. Schweikj"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

Title: Baked Chicken with a Twist
Categories: Pasta, Poultry
Yield: 3 Servings

1 1/2 lb Chicken parts
3 sl Bacon
1/2 cn Cream of mushroom soup;
-condensed
1/2 c Sour cream
4 oz Macaroni;twists, cooked as
-directed
Minced parsley

Arrange chicken, skin side up, in a shallow baking pan (13 x 9 x 2") Cut
bacon in 2 inch lengths; lay over chicken. Bake uncovered, at 350°for 45
min: pour off some of the drippings, if desired. Blend soup and sour cream:
pour over chicken. Continue baking another 30 min. or until chicken is
tender. Meanwhile, cook macaroni as directed:drain. Transfer chicken pieces
to a serving dish: mix macaroni with mushroom sauce: arrange on dish with
chicken garnish with parsley. Makes 6 servings.

You can reduce the fat by using skinless chicken and reduced fat soup and
reduced fat sour cream.

**For an extra treat, tear 4 ounces sliced dried beef into shreds (rinsed)
put this into baking pan before chicken. Then proceede with recipe as given
above

Recipe by: Morgan Combs

Posted to TNT Recipes Digest, Vol 01, Nr 924 by "Kay L. Hitchcock"
on Jan 09, 1998

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