“Kitchen Krafts,” Friend, Apr. 1991, 19
Kitchen Krafts
Sweet and Sour Chicken
4–8 skinned, boned chicken breast halves
1 egg, beaten
cornstarch
oil
sauce (recipe follows)
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Dip the chicken breasts into the egg, then roll them in the cornstarch.
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In a small amount of oil, fry the chicken until just browned.
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Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325° F (160° C) for one hour, turning the chicken every 15 minutes.
Sauce
3/4 cup sugar
4 tablespoons catsup
1/2 cup vinegar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
Mix all ingredients together.
Lemon Rice and Broccoli
2 cups chicken broth
1 cup white rice
2 teaspoons grated lemon peel
2 tablespoons lemon juice
2 teaspoons melted margarine
1 package (10 ounces/283 g) frozen chopped broccoli
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In a two-quart baking dish, mix together all ingredients except the broccoli.
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Bake at 325° F (160° C) for 50–60 minutes until tender.
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Just before the rice is done, cook the broccoli according to the package directions; drain well.
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Spoon the rice onto a dinner plate, leaving a hole in the middle. Put the broccoli in the center and serve.
Snappy Ice-Cream Sandwiches
2/3 cup softened margarine
1 cup sugar
1/4 cup molasses
1 egg, beaten
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves
1/2 gallon vanilla ice cream
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Blend the margarine and sugar together. Mix in the molasses and the egg.
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In a separate bowl, combine the flour, soda, salt, and spices. Add the flour mixture in small amounts to the margarine mixture, stirring after each addition.
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Shape the dough into 1 1/2″ (4 cm) balls. Put 3″ (8 cm) apart on a greased cookie sheet. Bake at 350° F (175° C) for 10–12 minutes. Let cool.
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Place a large spoonful of ice cream on the flat side of one cookie, then gently press the flat side of a second cookie on top of the ice cream. Repeat with the remaining cookies. Serve immediately, or store in the freezer for up to two weeks.
Photos by Peggy Jellinghausen