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
teaspoon salt
1 cup fine, dry bread crumbs
Preheat oil to 360° 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 beat-
en 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.
HUSH PUPPIES
1
3
⁄
4
cup cornmeal
1
⁄
2
teaspoon garlic salt
1
⁄
2
cup all purpose flour
1
⁄
2
cup chopped onion
3
⁄
4
teaspoon baking soda
1 cup buttermilk
1
⁄
2
teaspoon salt
1 egg
1 teaspoon sugar
Preheat oil to 375° F. Sift together cornmeal, flour, baking soda, salt, sugar and garlic
salt. Add onions. Combine egg and buttermilk, then add to dry ingredients, stirring
until mixture is moist. Drop batter by teaspoonfuls into deep hot oil, (basket should
already be lowered) frying only a few at a time. Turn hush puppies once and cook
until golden brown. Remove and drain on paper towels.
QUICK DOUGHNUTS
refrigerated can of biscuits
1
⁄
2
cup sugar
2 tablespoons ground cinnamon
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. Fry 2 minutes, turning once. Remove
from fat and drain on paper towels. Roll doughnut in mixture of cinnamon and sugar.
Serve warm.
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