Kitchen Krafts:

Father’s Day Sunday Dinner

By Winnifred and Ann Jardine

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    Smothered Chicken

    1 chicken (fryer) cut into pieces

    salt and pepper

    1 tablespoon butter or margarine

    2 tablespoons flour

    1 cup boiling water

    Wash chicken pieces, and pat dry with paper towels. Sprinkle generously with salt and pepper. Place in large baking dish, skin side up. Dot with butter, sprinkle with flour, and then pour water over chicken. Bake at 450º for 15 minutes. Cover with lid or foil, reduce oven heat to 350º, and bake for 1 hour.

    Makes 4 to 6 servings.

    Baked Potatoes

    Scrub 6 potatoes until clean, and pat dry with paper towels. Wrap each potato in foil, place in oven with chicken, and bake for 1 hour. Serve with hot chicken juices or gravy.

    Makes 6 servings.

    Oven Carrots

    12 small carrots, cleaned and quartered

    2 large onions, cleaned

    1 tablespoon brown sugar

    1 tablespoon butter

    1 tablespoon water

    Cut onions into wedges. Place carrots and onions in glass loaf pan. Sprinkle with brown sugar, dot with butter, and add water. Cover tightly with foil and bake with chicken for 1 hour.

    Pineapple Cottage Cheese Salad

    On each salad plate arrange salad greens. Top with slice of pineapple, and fill center with mound of cottage cheese. Sprinkle cottage cheese lightly with paprika.

    Peanut Butter Pudding

    1/3 cup peanut butter

    3 cups milk

    1 (6 3/4-ounce) package instant chocolate pudding

    Beat peanut butter and 1/3 cup milk with electric beater at lowest speed until smooth. Slowly add remaining milk, beating until well blended. Add pudding mix, then blend well for about 1 minute. Pour into serving dishes and chill.

    Makes 6 servings.

    Illustrated by Jeanne Hansen