Food Friday: Cucumber Salad and Honey Baked Chicken
honey baked chicken
by Kevin Kilroy
July 7, 2017

Welcome back to #FoodFriday courtesy of “The Cookbook According to St. Paul’s,” a recently-rediscovered 1979 cookbook created by the Paulist Women’s Club* at St. Paul the Apostle Catholic Community, the parish served by Paulist Fathers in Los Angeles.

We hope you enjoy this delicious meal!:

Cucumber Salad

Ingredients:
1 tbs. salad oil, preferably sesame oil
2 tsp. sugar
3 tbs. vinegar, preferably rice vinegar
2 tbs. soy sauce
1 large cucumber
1 carrot

Instructions:
Peel cucumber and then slice it thinly. Mix salad oil, sugar, vinegar, and soy sauce in a large bowl. Grate approximately a half a cup of carrot. Put cucumber slices in a bowl and pour salad oil mixture over them. Sprinkle carrot on top. Refrigerate. Serves four.

Honey Baked Chicken

Ingredients:
2 1/2- 2 lbs chickens, cut up
1/2 cup butter, melted
1/2 cup honey
1/2 cup prepared mustard
1 tsp. salt
1 tbs. curry powder

Instructions:
Place chicken pieces in a shallow baking pan. Combine butter, honey, mustard, salt, and curry powder and mix thoroughly. Pour over chicken and bake at 350 degrees for one hour and 15 minutes. Baste every 15 minutes until chicken is tender and browned. Serves six.

 

Cookbook Coverpoultry

 

 

 

*Now known as “Parents Working for Children.”

Want to find more recipes from “The Cookbook According to St. Paul’s?”  Check out our last #FoodFriday post.