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.

 

 

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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.

 

 

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