OVEN MEAL 2

Herb Crisp Chicken

Carrots Piquant

Date Nut Pudding

Temperature: 350 degrees

Time: 1 hour

(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

35

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

Beat eggs with sugar until light. Add sifted dry ingredients and mix well. Stir in dates and nuts. Turn mixture into a greased 10 x 6 x 2-inch baking dish. Set this dish into a larger pan with ½ inch of water. Bake in Gas oven at 350 degrees for 1 hour. Makes 6 to 8 servings.