GE 168997 Manual page 6

168997 (428-1264) visual.qxd 5/14/04
Deep fried Chicken
1 fryer chicken (2 ⁄ lbs.), cut up
1
2
1 ⁄ cup all-purpose flour
1
2
1 teaspoon seasoned salt
Preheat oil to 360° F. Combine flour and seasonings. Dip chicken pieces in flour,
then milk, then flour again. Fry for 20 minutes or until golden brown and done.
Chicken Kiev
4 whole boneless, skinless chicken breasts
1 tablespoon chopped onion
1 tablespoon chopped parsley
1 ⁄ teaspoon salt
1
2
Preheat oil to 375° F. Place chicken breasts between two pieces of plastic wrap.
Pound with wooden mallet to flatten to
onion, parsley and salt and sprinkle on chicken. Cut butter into 8 pieces. Place a
piece of butter on seasoned chicken toward one end. Roll as jelly roll, starting at
end with butter, tucking in sides of meat. Press to seal well. Secure with toothpicks.
Dust with flour, dip in beaten egg, then roll in bread crumbs. Chill rolls of chicken
thoroughly (at least one hour). Place rolled chicken in a single layer in fry basket.
Lower and cook 5 to 8 minutes or until brown. To test for doneness, remove a
piece of chicken from the oil. When fork can be inserted with ease, chicken is
done.
Hush Puppies
1 ⁄ cup cornmeal
3
4
⁄ cup all purpose flour
1
2
⁄ teaspoon baking soda
3
4
⁄ teaspoon salt
1
2
1 teaspoon sugar
Preheat oil to 375° F. Sift together cornmeal, flour, baking soda, salt, sugar and
garlic salt. Add onions. Combine egg and buttermilk, then add to dry ingredients,
stirring until mixture is moist. Drop batter by teaspoonfuls into deep hot oil,
(basket should already be lowered) frying only a few at a time. Turn hush puppies
once and cook until golden brown. Remove and drain on paper towels.
Quick Doughnuts
refrigerated can of biscuits
2 tablespoons ground cinnamon
Preheat oil to 375° F. Take each biscuit and flatten slightly with palm of hand. With
finger, punch holes in center of each biscuit to shape into doughnuts. Fry 2 minutes,
turning once. Remove from oil and drain on paper towels. Roll doughnut in mixture
of cinnamon and sugar. Serve warm.
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⁄ teaspoon salt
1
4
1 ⁄ cup milk
1
4
1 stick butter or margarine
⁄ cup flour
1
2
1 egg, beaten
1 cup fine, dry bread crumbs
⁄ -inch thick. Remove plastic. Combine
1
4
⁄ teaspoon garlic salt
1
2
⁄ cup chopped onion
1
2
1 cup buttermilk
1 egg
⁄ cup sugar
1
2
French-Fried Shrimp
2 pounds fresh or frozen shrimp in shells
⁄ cup flour
3
4
⁄ cup yellow cornmeal
1
3
⁄ teaspoon salt
1
2
⁄ teaspoon sugar
1
2
Thaw shrimp if frozen. Peel shrimp, leaving the last few sections before the tails
and the tails intact. De-vein shrimp. Rinse shrimp, pat dry. Set aside.
Stir together flour, cornmeal, sugar, salt and pepper. Make a well in the center.
Combine egg, cold water and the 2 tablespoons oil; add to dry ingredients. Beat
with a rotary beater till smooth. Dip shrimp into batter. Fry shrimp a few at a time
for 2 to 3 minutes or until golden brown. Remove and drain.
Fried Onion Rings
⁄ cup flour
3
4
⁄ cup milk
2
3
1 egg
In a bowl combine flour, milk, egg, 1 tablespoon oil and 1⁄4 teaspoon salt.
Beat until smooth. Separate onions into rings. Using a fork, dip onion rings into
batter; drain off excess batter. Fry onion rings, a few at a time for 2 to 3 minutes or
until golden. Remove and drain.
⁄ teaspoon pepper
1
4
1 beaten egg
⁄ cup cold water
3
4
2 tablespoons oil
1 tablespoon oil
⁄ teaspoon salt
1
4
4 medium yellow or white onions;
sliced ⁄ -inch thick
1
4
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