Deviled Chicken

6 chicken leg quarters

1/4 cup butter, melted

1 tablespoon lemon juice

1 tablespoon prepared mustard

1 teaspoon salt

1 teaspoon paprika

1/4 teaspoon pepper

How to cook :

• Place chicken in a 15-in. x 10-in. x 1-in. baking pan.
  
• In a small bowl, combine the remaining ingredients.
• Pour over the chicken.
• Bake, uncovered, at 375° for 50-60 minutesor until juices run clear, basting occasionallywith pan juices. Yield: 6 servings.

PREP: 10 min. | BAKE: 50 min.

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by : Linda Trammell

Kingston, Missouri

Bean Sprouts with Scallions

Crunchy bean sprouts and zesty scallions make a delightful accent to any meal.

 2 tbsp. vegetable oil 
1 lb. fresh bean sprouts, or 
1 16-oz. can bean sprouts, drained* 
1 tsp. salt 
4 chopped scallions 

How to cook :

• Heat oil in a skillet or wok.
• Add bean sprouts. Stir-fry for 2 minutes. Add salt.
• Stir in scallions and cook for 2 more minutes
  

Chinese Cabbage

1 lb. Chinese cabbage* 
½ c. canned chicken or vegetable broth 
1 tbsp. cornstarch 
2 tbsp. vegetable oil 
1 tsp. salt 

How to cook :

• Wash cabbage and pat dry with paper towels. Slice in half and remove tough core with the tip of your knife. Then slice the cabbage into 1-inch pieces.
• Mix chicken or vegetable broth and cornstarch. Set aside.
• Heat oil in a skillet or wok.
• Add Chinese cabbage and salt. Stir-fry for 4 minutes.
• Add broth and cornstarch mixture. Mix all ingredients well and cook about 30 seconds or until broth is heated through