Kitchen Krafts

Place the chicken in a nonmetal casserole dish.

In a separate bowl, mix the remaining ingredients together, then pour over the drumsticks. Turn the meat to coat it. Cover and refrigerate one to four hours or more; turn the chicken several times.

Cover a shallow baking pan with foil. Place the drumsticks on the foil in a single layer. Throw away the marinade. Bake at 375° F (190° C) for 35–45 minutes, or until the chicken is done.

Cover a large cookie sheet with foil, and brush with 1 teaspoon of the oil.

Cut the potatoes lengthwise into strips 1/2″ (1.3 cm) thick and place in a large bowl. Add the remaining oil and the salt, then toss to coat.

Place the potatoes in a single layer on the cookie sheet. Bake at 450° F (230° C) for 25–30 minutes or until golden and crisp on the outside.

To make the crust, mix the flour and sugar together in a medium bowl. Using a pastry cutter of fork, cut the margarine until the mixture is crumbly. Stir in the walnuts.

Press the mixture into the bottom of an ungreased 9″ x 13″ (23 cm x 33 cm) baking pan. Bake at 350° F (175° C) for 15 minutes. (The crust will be only partially cooked.)

For the topping, stir the sugar and the flour together. Mix in the eggs, milk, and vanilla. Fold in the coconut, cranberries, and walnuts.

Cover the partially baked crust with the cranberry mixture. Return to the oven and bake 25–30 minutes.

While warm, cut into squares. Cool completely before serving.