1976
Meals for Young Cooks
April 1976

“Meals for Young Cooks,” Friend, Apr. 1976, 17

Meals for Young Cooks

By Ruth H. Brent

From The Keep It Short & Simple Party Menu Book

Nut-Coated Chicken Breasts
Oriental Fruit Sauce Over Rice
Green Beans
Daffodil Cake

Nut-Coated Chicken Breasts

4 whole chicken breasts

1 egg

1 cup salted mixed nuts

1/4 pound butter

rice

  1. Split chicken breasts in half. Wash carefully, removing skin, and dry with paper towels.

  2. Beat egg and 1 tablespoon water together in pie plate.

  3. Grind nuts or chop fine and put into paper sack.

  4. Melt butter in large frying pan. When it starts to sizzle, dip piece of chicken into egg mixture, then shake in bag of nuts. Brown chicken pieces in butter 10–15 minutes. Place in 9″ x 13″ baking dish.

  5. Cover baking dish with foil and bake chicken approximately 30 minutes. Remove foil, then brown for 10 minutes.

  6. Prepare rice according to directions on package. Serve chicken on bed of rice with oriental fruit sauce.

Oriental Fruit Sauce

1 (16-ounce) can fruit cocktail

1 1/2 teaspoons soy sauce

1/8 cup lemon juice

1 tablespoon cornstarch

  1. Combine ingredients in pan. Simmer about 5 minutes or until mixture thickens.

  2. Serve in bowl, to be used on chicken and rice as desired.

Beans

Open can of beans and heat.

Daffodil Cake

1 (18 1/2-ounce) package lemon-flavored cake mix

1 (6 1/2-ounce) package lemon-flavored frosting mix

fresh daffodils

green leaves

  1. Make cake in angel food pan as directed on package.

  2. Make frosting as directed on package and frost cake after it has cooled.

  3. Insert small jar in center hole of cake. Carefully fill with water. Arrange 3 or 4 daffodils in jar.

  4. This cake will make a pretty centerpiece until time to serve it.