Double-coated Chicken Supreme
4 cups Rice Krispies
1 teaspoon paprika
1 egg
3/4 cup milk
3/4 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
1 3-pound chicken, cut up
3 tablespoons melted butter
Crush Rice Krispies (you'll end up with about 2 cups crushed).
Place in shallow dish or pan (we used a pie pan in testing). Stir
in paprika. Set aside. In a second shallow dish or pan, beat egg
and milk till foamy; add flour, salt, pepper and poultry seasoning.
Mix until smooth. Dip chicken in batter. Coat with crushed cereal.
Place in single layer, skin side up, in foil-lined shallow baking
pan. Drizzle with melted butter. Bake in a 350-degree oven about
1 hour, or until chicken is tender. Do not cover pan or turn chicken
while baking. Yield: 6 servings. (Test note: This was easy to prepare
and very tasty.)
** Deidre Axl, McClusky (Verendrye Electric Co-op)
Raspberry Yogurt Dessert
Crust:
1 package graham crackers (10-12 crackers)
2 tablespoons sugar
4 tablespoons melted butter
Filling:
1 3-ounce package raspberry gelatin
3 8-ounce cartons plain yogurt
4 cups fresh raspberries
1 cup boiling water
Crust: Crush graham crackers. Mix in sugar and melted butter.
Spread in bottom of 9-by-12 inch pan. Bake at 350 degrees for 15
minutes. Cool.
Filling: Dissolve gelatin in boiling water. Cool to lukewarm
(about 1/2 hour). Put yogurt in bowl. Add gelatin gradually to yogurt,
stirring to avoid lumps. (If it gets lumpy or won't mix, use a mixer
to get it smooth.) Add raspberries. Pour mixture over the crust,
distributing berries evenly. Put in refrigerator and let set up
(takes about 4 hours), or let it set overnight. When set, serve
with sweetened whipped cream or other whipped topping. (Test note:
A yummy and attractive dessert. In testing, we used frozen raspberries
(4 containers, each box containing 1/2 cup). We then used the extra
juice from the frozen raspberries in place of the cup of boiling
water.)
** Dianne Volk, Bottineau (North Central Electric Co-op)
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