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1. Combine all ingredients thoroughly. Pack firmly into a 9 x 4-inch loaf pan.
2. In preheated skillet at 225º, melt 1 tablespoon butter. Remove meat loaf from pan, place in skillet and bake, covered,
for 30 minutes.
3. Carefully turn meat loaf to second side. Continue to bake for an additional 15 to 20 minutes. Let stand 5 minutes
before slicing. Makes 8 servings.
ROAST CHICKEN
4 to 5 pound roasting chicken*
2 tablespoons melted butter or margarine
Seasoned salt
1. Rinse chicken and pat dry. Place onto rack in skillet. Baste with butter or margarine and season with salt. Insert meat
thermometer into thick part of thigh.
2. Cover and roast at 225º until thermometer registers 180º-185º, about 1½ to 2 hours. Let chicken stand 10 minutes
before carving. Makes 4 to 6 servings.
*Whole chickens can only be prepared in skillets with high dome cover. If your skillet has a low dome, chicken can be
halved. Place cut side down and cook about 1 hour.
SOUTHERN FRIED CHICKEN
3 to 4 pounds frying chicken
½ cup flour
¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon paprika
¼ cup light cream
1 cup oil or shortening
1. Cut chicken into serving pieces. Wash and pat dry with paper toweling.
2. Combine flour, baking powder, salt, pepper and paprika. Dip pieces of chicken in cream, then coat as thickly as
possible with seasoned flour.
3. Preheat skillet, uncovered, at 325º with oil, about 5 minutes. Arrange coated chicken pieces in skillet. Brown on all
sides, about 10 minutes.
4. Cover, reduce heat to 225º and fry for 30 minutes. Remove cover and fry an additional 10 minutes. Makes 4 to 6
servings.
EASY SKILLET DINNER
2 cups diagonally sliced celery
1 tablespoon chopped onion
2 tablespoons butter or margarine
2½ cups water
¾ teaspoon salt
½ teaspoon basil
¼ teaspoon oregano
1 1-pound can tomatoes
1 cup raw rice
2 6½-ounce cans tuna, drained, or 5-ounce cans boned chicken or turkey
1. In skillet, combine celery, onion, butter or margarine, water, salt, basil, oregano and reserved tomato liquid. Bring to
boil at 225º.
2. Add rice and bring to second boil. Reduce heat to “simmer” and cook, covered, for 30 minutes or until rice is fluffy.
Add tomatoes and tuna, chicken or turkey. Heat, covered, to serving temperature. Reduce heat to “warm” for serving.
Makes 6 servings.