recipes," says Anne. "My heart was in this work because I
believed in it. People want food that looks good and
tastes good, but they don't have time to put a lot of work
into getting there." I've never met Anne, except over the
phone, but from this comment, I know I would like her. The
recipe isn't fancy, and it may be old-fashioned, but it's a
treasure when you're in a hurry.
1 chicken, cut in serving pieces
dehydrated onion soup mix
Preheat oven to 350oF. Roll chicken in dry soup mix, using
about as much mix as you would salt. Place chicken in a
single layer, skin side up, on baking sheet. Bake,
uncovered for 55 to 65 minutes until cooked through.
BASIC FRIED CHICKENServes 4
This is fried chicken in its simplest form. It's good
enough so that the last time I made it, the grandchildren
were making off with pieces almost as fast as I could cook
them. Frank's daughter Anne Oliviero particularly
recommends basic fried chicken served cold the next day for
picnics. She and her family love to explore some of the
islands off the coast of Maine, where they live, and cold
fried chicken is just about always on the menu.
1/3 cup flour
1 teaspoon salt or to taste
1/4 teaspoon ground pepper or to taste
1 chicken cut in serving pieces
1/2 cup vegetable shortening
In a large plastic bag combine flour with salt and pepper.
Shake chicken in bag with mixture. In a large, deep
skillet over medium heat, melt shortening. Cook chicken