Breaded and Baked Chicken Drumsticks
1/4 cup mayonnaise
1/4 cup Dijon or whole grain mustard
2 teaspoons Worcestershire sauce
3/4 cup dry breadcrumbs
2 Tbsp finely chopped chives of green onion greens
6 large chicken drumsticks, about 1-1/3 lbs
Place rack on upper third of oven. Preheat oven to 425 degrees. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil. Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives or onions in a separate medium bowl. Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumb mixture, turning to coat. Place the drumsticks on the prepared roasting pan. Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.
*I used whole grain mustard and green onion greens because that's what I had on hand. I cooked on 400 degrees since I was also cooking the casserole at the same time and increased the cooking time to 45 minutes.
Ranch Potato Casserole
Recipe courtesy of Barbara Snyder
8 medium potatoes, cut into quarters
1-1/2 cup ranch dressing
3/4 cup sour cream
1/2 cup bacon bits
2 cups cheddar cheese-shredded
1/2 stick butter
2 cups crushed corn flakes
Boil potatoes until tender and drain. In a bowl, mix together ranch dressing, sour cream, bacon bits, and cheddar cheese, reserving 1/2 cup of the cheese. Fold in the potatoes and mix well. Pour into a greased 9x13 casserole dish and spread out. Sprinkle remaining 1/2 cup of cheese on top. Melt butter and mix well with crushed corn flakes. Spread this on top of potatoes. Bake 350 degrees for 30-35 minutes.
*I have used both fresh fried bacon and bacon bits - both tasted equally good. I ended up cooking on 400 degrees for 20-25 minutes.