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RECIPES
CHICKEN KIEV
4 whole boneless, skinless chicken breasts 1 stick butter or margarine
1 tablespoon chopped onion
1
⁄
2
cup flour
1 tablespoon chopped parsley 1 egg, beaten
1
1
⁄
2
teaspoons salt 1 cup fine, dry bread crumbs
Preheat oil to 375° F. Place chicken breasts between two pieces of plastic wrap. Pound
with wooden mallet to flatten to
1
⁄
4
-inch thick. Remove plastic. Combine onion, parsley
and salt and sprinkle on chicken. Cut butter into 8 pieces. Place a piece of butter on
seasoned chicken toward one end. Roll as jelly roll, starting at end with butter, tucking
in sides of meat. Press to seal well. Secure with toothpicks. Dust with flour, dip in beaten
egg, then roll in bread crumbs. Chill rolls of chicken thoroughly (at least one hour). Place
rolled chicken in a single layer in fry basket. Lower and cook 5 minutes or until brown.
To test for doneness, remove a piece of chicken from the oil. When fork can be inserted
with ease, chicken is done.
QUICK AND EASY DOUGHNUTS
1 can refrigerated buttermilk biscuit dough
Preheat oil to 375° F. Take each biscuit and flatten slightly with palm of hand. With
finger, punch holes in center of each biscuit to shape into doughnuts. If desired, break
biscuits into parts and roll dough between palms into balls to make bite size doughnut
rounds. One by one, place dough onto slotted spoon and then into fryer. Fry for 2
minutes turning once. Remove doughnuts from oil with spoon. Place on a plate covered
with paper towels to drain.
Variations:
Powdered Sugar: Dust with confectioner’s sugar. Serve warm.
Glazed:
Combine
1
⁄2
cup confectioner’s sugar with 2 teaspoons hot milk and
1
⁄2
teaspoon
vanilla. Drizzle over cooled doughnuts.
Cinnamon and Sugar:
Combine 2 Tablespoons ground cinnamon with
1
⁄2
cup sugar.
Serve warm.
Jelly Doughnut Rounds:
Stir
1
⁄2
cup jelly of your choice until smooth. Transfer jelly to a
plastic baggie and snip off one corner to squeeze out jelly. Poke cooked doughnut round
with end of a pointed knife and squirt in jelly.