CHICKEN FRY ICED TEA
5 lbs. sugar
4 oz. plus 1 c. instant tea
1gal. boiling water
Blend until sugar melts; let steep.
Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold
water.
Then pour the strong tea solution into it slowly.
Stir well.
Triple
t
h
is recipe should serve 500.
-----------------------
-
---------------------
-
---------------------
-
------------------
-------------------
-
----------------
CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)
1 1/2 lbs. chicken wings, d
i
sjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed c
o
rn flakes
Mix together egg, s
o
y sauce, garlic p
o
wder and ginger powder.
Set aside.
On wax p
a
per, mix together crushed corn flakes and diced onion.
Dip each wing in soy sauce mixture, then roll in c
o
rn flakes and onion.
In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked.
Remove c
o
vering halfway through cooking.
Use 13"x9" baking dish.
Yield: 24
appetizers.
-----------------------
-
---------------------
-
---------------------
-
------------------
-------------------
-
----------------
|