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Oven-Fried Chicken

From Joann Frazier Hensley of McGaheysville


bullet3-3 1/2 lbs. split chicken breasts with ribs
bullet1/4 cup butter
bullet1/3 cup olive oil
bullet2/3 cup self-rising flour
bullet1/4 t garlic
bullet1/2 t pepper
bullet1 t paprika


Heat oven to 425 degrees. Wash chicken. In oven, melt butter and olive oil in baking pan (13x9x2 inches). Mix flour, garlic, pepper and paprika; coat chicken with flour mixture. Place chicken skin-side down in baking pan. Bake 30 minutes. Turn chicken; bake 30 minutes longer. Yields 6 servings.

Gobb Stoppers

From Elaine Barnett of Ruckersville


bullet1 cup peanut butter
bullet2 cups mini marshmallows
bullet2 cups Rice Krispies
bullet16-oz. white chocolate


Melt chocolate. Mix in rest of ingredients. Either drop by spoonfuls onto wax paper or into mini paper cups until firm. Store in airtight container. Tastes like a mallow cup.

Limeade Cooler

From Carrie Wise of Niwot, CO


bullet1 (6-oz.) can frozen limeade concentrate
bullet4 cans cold water
bullet1 qt. cold ginger ale
bullet1 lime, sliced


Mix concentrate with water in large pitcher. Add ginger ale and lime slices just before serving. Makes 8 servings.

Oriental Broccoli Slaw

From Lyn Gibbs of Gaithersburg, MD


bullet1 pkg. Ramen oriental noodle soup, chicken flavor (reserve flavor packet)
bullet1/2 cup slivered almonds
bullet1/2 cup sunflower seed kernels
bullet1 T butter
bullet16-oz. bag broccoli slaw
bulletSmall bunch green onions, sliced
bulletDressing: 3 T vinegar, 3 T sugar, 1/2 cup oil, Flavor packet from Ramen noodles

Directions: Crunch up Ramen noodles and brown in butter with almonds and sunflower seed kernels. Toss this mixture with broccoli slaw and onions. Mix all dressing ingredients in a carafe and toss with slaw immediately before serving. (If broccoli slaw is not available, this recipe is good with cabbage slaw as well.)

Sour Cream Potato Salad

From Sherry DeMaury of Cambria


bullet1/3 cup Italian salad dressing
bullet7 medium potatoes, peeled, cooked and chopped (6 cups)
bullet3/4 cup sliced celery
bullet1/3 cup sliced green onion
bullet4 hard-cooked eggs (optional)
bullet1 cup mayonnaise
bullet1/2 cup sour cream
bullet1 1/2 t horseradish mustard (optional)
bulletSalt and celery seed to taste

Directions: Pour Italian dressing over warm potatoes; chill 2 hours. Add celery and onion. Chop eggs and mix with mayonnaise, sour cream, and mustard; fold into salad. Add salt and celery seed to taste. Chill two hours. Makes 8 servings. 


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