Potluck Choices

OVEN-FRIED RANCH CHICKEN

Prep time: 10 minutes (Ready in 2 hours)

Chicken:
3-1/2 lb. cut-up frying chicken
1 (2 oz.) envelope ranch salad dressing mix
2 cups buttermilk
Nonstick cooking spray

Breading:
1 (6.5 oz) pkg. golden corn meal muffin and bread mix
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon seasoned salt
1/2 teaspoon ground red pepper (cayenne)

In large resealable food storage plastic bag, combine chicken, salad dressing mix and buttermilk. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.

Heat oven to 425 degrees. Spray 15 X 10 X 1 inch baking pan with nonstick cooking spray. In shallow dish, combine all breading ingredients; mix well. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely.; shake off excess. Place chicken, bone side down, in sprayed pan. Lightly spray top of chicken with cooking spray.

Bake at 425 degrees for 35-40 minutes or until chicken is fork-tender and juices run clear.

Servings: 4


MARINATED GREEN BEAN POTATO SALAD

Prep time: 30 Minutes

1/2 teaspoon salt, if desired
8 to 10 new red potatoes, cut into quarters
3/4 lb. fresh green beans, cut in half
1 small onion, thinly sliced, separated into rings
1/2 cup purchased Italian salad dressing
Coarse ground pepper, if desired

Fill large saucepan or dutch oven half full with water, add salt. Bring to a boil. Add potatoes, cook 8 to 10 minutes or until tender.

Meanwhile, in medium saucepan, bring 1 cup water to a boil. Add green beans; return to a boil. Reduce heat, cover and simmer 6 minutes.

Add onion to beans, cook an additional 1 to 2 minutes or until beans are crisp-tender. Drain; rinse with cold water. Place in large bowl. Drain potatoes; add to beans and onion.

Add salad dressing and pepper to salad; mix well. Serve immediately or cover and refrigerate until serving time.

Servings: 6 (1 cup)