Oven-Barbecued Chicken

Ingredients:

1 Garlic clove, minced

2 Tablespoons margarine or butter

1 Cup Catsup

1/4 Cup Water

2 Tablespoons brown sugar

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

1 Tablespoon Worcestershire sauce 

3 lb. frying chicken, cut up skinned 

3 small onions, sliced, separated into rings

Recipe:

Heat the oven to 375*F. In small saucepan over medium heat, saute garlic in margarine about 1 minute. 

Stir in catsup, water, brown sugar, salt, pepper and Worcestershire sauce; bring to a boil. 

Reduce heat. Cover, simmer 5 minutes, stirring occasionally. 

Arrange chicken pieces in ungreased 12x8-inch (2-quart) baking dish. Place onion rings over chicken; pour sauce over TOP. Bake at 375*F for 1 hour or until chicken in tender, basting occasionally. (4 Servings).

Nutrients Value / Serving:

Calories - 460

Protein - 55 g 

Carbohydrate - 28 g

Fat - 14 g

Cholesterol - 150 mg

Dietary Fiber - 1 g

Sodium - 1220 mg

Potassium - 750 mg

Calcium 6%

Iron - 15%

Chicken Cacciatore

Ingredients:

1/4 Cup all purpose flour

3 lbs. Frying chicken, cut up, skinned

2 Tablespoons oil

1 Medium onion, sliced

1 Medium green pepper, sliced

1 teaspoon Italian seasoning

1/2 Teaspoon Sugar

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

16 Oz. Can (2 Cups) Tomatoes, undrained, cut up 

Hot Cooked Egg Noodles

Recipe:

Place flour in shallow dish; coat chicken pieces with flour. In large skillet, brown chicken in hot oil; drain excess oil from skillet. Add remaining ingredients except spaghetti; mix well. Cover,simmer 30 to 40 minutes or until chicken is fork tender, stirring occasionally. Serve over hot cooked noodles. (4 to 6 Servings).

MICROWAVE DIRECTIONS: Omit flour and oil. Arrange chicken in 12x8-inch (2-quart) microwave-safe dish. In medium bowl, combine remaining ingredients except noodles; pour over chicken. Cover with microwave-safe plastic wrap. Microwave on HIGH for 22 to 26 minutes or until chicken is tender and no longer pink, rotating dish 1/2 turn and spooning sauce over chicken once during cooking. Serve as directed.

Nutrients value/ Servings

Calories - 490

Protein- 45 g

Carbohydrate - 53 g

Fat - 9 g

Cholesterol - 80 mg

Dietary Fiber - 2 g

Sodium - 350 mg

Potassium - 820 mg

Calcium - 4%
Iron - 20%  

Bright Day Banana Muffins

Ingredients :
MUFFINS : -
1 Cup all purpose flour
3/4th Cup whole wheat flour
1/2 Cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 Cup (1 medium) mashed ripe banana
1/2 Cup milk
1/3 Cup oil
1 egg. slightly beaten

TOPPING:
1/4 Cup sugar
1/2 teaspoon cinnamon
2 tablespoons margarine or butter, melted

Preparation : Heat oven 400*F. Grease bottoms only 12 muffin cups or line with paper baking cups. In large bowl, combine all dry ingredients for muffins; stir in remaining muffin ingredients just until dry particles are moistened. Fill prepared muffin cups 2/3 full.

Bake at 400*F for 18 to 22 minutes or until golden brown. Immediately remove from pan. In small bowl, combine 1/4 cup sugar and cinnamon. Brush tops of hot muffins with melted margarine; dip in sugar-cinnamon mixture. Serve warm.
(12 Muffins).

NUTRIENTS / MUFFIN
Calories - 210
Protein - 3 g
Carbohydrate - 29 g
Fat - 9 g
Cholesterol - 25 mg
Dietary Fiber - 2 g
Sodium - 170 mg
Potassium - 100 mg
Calcium - 4%
Iron - 4%

Oatmeal Refrigerator Cookies

Recipe:

Ingredients required are:

1 Cup Sugar

1 Cup firmly packed brown sugar

1 Cup margarine or butter, softened

2 Eggs

2 Cups all purpose flour

1 teaspoon baking power

1 teaspoon baking soda

1 teaspoon salt

2 Cups quick cooking rolled oats

1 Cup coconut

1 Cup Chopped nuts

Preparation:
In large bowl, combine sugar, brown sugar, margarine and eggs; beat well, Add flour, baking powder, backing soda and salt; mix well. Stir in oats, coconut and nuts. Divide dough in half. On waxed paper, shape each half into a roll 2 inches in diameter. Wrap; refrigerate at least 2 hours or until firm.

Heat oven to 375* F. Cut dough into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Bake at 375*F. For 8 to 11 minutes or until golden brown. Immediately remove from cookie sheets. (6 dozen cookies).

Nutrients Value / Cookie
Calories - 80
Protein - 1 g
Carbohydrate - 11 g
Fat - 4 g
Cholesterol - 8 mg
Dietary Fiber - <1 g
Sodium - 80 mg
Potassium - 35 mg
Calcium - 2%
Iron - 2%