Danita's Recipe Box

• 1/2 cup corn meal
• 1/4 cup all-purpose flour
• 2 tablespoons grated parmesan cheese
• 1 1/2 teaspoons Italian seasoning
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• One 2 1/2 to 3-lb broiler-fryer chicken, cut up, skinned
• 1/2 cup milk
• 3 tablespoons margarine, melted

Heat oven to 400 F. Combine dry ingredients. Dip chicken into milk; coat with corn meal mixture. Place chicken on rack in 15 x 10 inch pan; brush with margarine. Bake 40 to 45 minutes or until golden brown and tender. 5 servings.

Variation: Fish
Substitute 1 1/2 lb fresh or frozen, thawed perch or cod fillets for chicken. Prepare as directed above; place fillets skin side down on rack in broiler pan. Broil 5 inches from heat 50 8 minutes or until fish flakes easily with fork and turns golden brown. 6 servings.

• 1 packet Hidden Valley Ranch Salad Dressing Mix
• 1/3 cup lemon juice
• 3 tablespoons olive oil
• 3 tablespoons white wine or water
• 1 1/2 to 2 pounds white fish fillets

Combine salad dressing mix with lemon juice, olive oil and wine in a shallow dish. Mix well. Add fish and coat all sides with mixture.

Cover and refrigerate for 15 to 30 minutes. Remove fish from marinade and place on broiler pan. Broil 9 to 12 minutes or until fish begins to flake.