Savory Broiled Chicken
Ingredients
- 2 pound ready-to-cook broiler-fryer chicken, cut up
- 1/2 cup cooking oil
- 3 tablespoon vinegar
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/2 garlic clove, minced
Directions
- Place chicken in shallow baking pan.
- Combine remaining ingredients to make a marinade.
- Pour over chicken.
- Let stand in refrigerator at least 1 hour; turn chicken once.
- Remove from marinade.
- Place, skin side down, on broiler rack.
- Put in preheated broiler 4 to 5 inches from heat.
- Broil 12 minutes, basting often with marinade.
- Turn; broil 15 minutes or until tender, continuing to baste.
Other Information
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: chicken, cooking oil, vinegar, mustard, salt, paprika, garlic clove
Equipment: oven, measuring spoons, measuring cups, baking pan, refrigerator
See Also
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Source: Metropolitan Cookbook (1964-02-01)
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French Dressing
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Ingredients: salad oil, wine vinegar, garlic clove, sugar, salt, paprika, mustard, black pepper
Equipment: measuring spoons, measuring cups
Catsup
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
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Equipment: measuring cups, measuring spoons, pot, sieve, stove, jar
Eggless Mayonnaise
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Sauce
Ingredients: sugar, mustard, salt, paprika, cayenne pepper, pepper, evaporated milk, salad oil, vinegar, lemon juice
Equipment: measuring cups, measuring spoons, bowl, egg beater
French Dressing III
Author: Yola D'Avril
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Salad
Ingredients: olive oil, sugar, vinegar, salt, mustard, paprika
Equipment: measuring spoons
New:
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Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
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Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove