Potluck Picks

The next time you are asked to bring a dish somewhere, or you just want to try something different to spice up dinner one day, you might consider one of these great potluck ideas.

OVEN-FRIED RANCH CHICKEN

Chicken
3 ½ lbs cut up frying chicken
1 (2 oz) envelope ranch salad dressing mix
2 cups buttermilk
Nonstick cooking spray

Breading
1 (6.5oz) pkg. golden corn muffin and bread mix
1 teaspoon paprika
1 teaspoon pepper
½ teaspoon seasoned salt
1/8 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 15X10X1 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. YIELD: 4 Servings


RED SLAW

1 (10 oz) pkg. shredded red cabbage (about 4 cups)
1 cup shredded carrots
2 tablespoons chopped fresh parsley
1 medium onion, chopped (½ cup)
2 slices bacon, cut into small pieces
¾ cup purchased refrigerated coleslaw dressing
½ teaspoon caraway seed, if desired

In large serving bowl, combine cabbage, carrots and parsley; toss to mix. In medium skillet, cook onion and bacon over medium heat until bacon is crisp, stirring frequently. Remove from heat. Drain and discard drippings from skillet. Add coleslaw dressing and caraway seed to onion mixture; stir to mix, scraping up any browned bits from bottom of skillet.

Pour warm dressing over cabbage mixture; toss well. Cover; refrigerate at least 2 hours to blend flavors. Toss again just before serving. YIELD: 6 (½ cup) Servings