Below are two very special recipes that will save you both time and money. The first is a basic coating mix that can be used not only with chicken, but also with pork and fish. The second is a stuffing mix-just waiting to be put in that Thanksgiving turkey or Christmas goose. Chicken Coating Mix 1 cup bread crumbs 1/2 cup flour 2 teaspoons onion powder or dried minced onion 2 teaspoons dried minced celery 2 teaspoons poultry seasoning 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon cayenne 1/2 teaspoon salt 1/2 teaspoon pepper Mix all ingredients and store in an airtight container. To use: Preheat oven to 375 degrees F. Gently beat 1/2 cup milk and 1 egg together in a bowl.
Wash and pat dry chicken. Fill a bag with 1 cup of the coating mix. Dip each piece of chicken into the milk-egg mixture and then drop a piece of chicken into the bag and shake. Let pieces dry thoroughly before baking. Place chicken on a shallow, lightly greased baking dish and bake for 45 minutes or until tender.
Stuffing Mix 6 cups large bread cubes 1/4 cup dried minced onion 1 Tablespoon parsley flakes 1 teaspoon leaf thyme, crumbled 1/2 cup dried minced celery 1/2 teaspoon leaf sage, crumbled 1/2 teaspoon salt 1 teaspoon pepper 3 cubes chicken bouillon, crumbled, or 3 Tablespoons chicken bouillon powder Bake bread cubes on a cookie sheet at 350 degrees F for 8 to 10 minutes, turning a few times to brown evenly. Toss bread cubes with remaining ingredients until the cubes are evenly coated. Store in a tightly closed container on the shelf for 1 to 4 months, or freeze for 1 year. To use: Melt 3 tablespoons butter; stir into 2 cups Stuffing Mix in a large bowl. Add 1/2 cup to 3/4 cup chicken broth or water, stirring gently. Warm in a pan on top of the stove, in the oven, or in a microwave.
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