Welcome back to #Food Friday!

Try an easy “oven fried” baked chicken recipe and follow it up with the “Best Carrot Cake” from “The Cookbook According to St. Paul’s” compiled in 1979 by “The Paulist Women’s Club”* at St. Paul the Apostle Catholic Community, the parish we serve in Los Angeles:

Oven Fried Baked Chicken

Ingredients:

1 chicken, cut up, or 6-8 boned chicken breasts
1/2 cup cooking oil
1 1/2 cup corn flakes, finely ground
1 tsp. salt
Pepper to taste
1 tbsp. chopped parsley
1-2 tbsp. grated Romano cheese
Garlic salt to taste

Instructions:

Mix together dry ingredients. Dip chicken pieces into oil and coat with crumbs. Place on foil lined cookie sheer. Bake, covered with aluminum foil, at 350 degrees for 30 minutes. Remove foil and cook 30 minutes more.

The Best Carrot Cake

Ingredients:

Cake:

1 cup butter or margarine
2 cups sugar
3 eggs
2 tsp. vanilla
2 cups flour, sifted
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. nutmeg
1/4 tsp. cardamon (or ginger)
1 cup walnuts, chopped fine
1/2 cup crushed pineapple, well drained
1/2 cup raisins, chopped
2 cups carrots, shredded and packed

Frosting:

1 3 oz. pkg. cream cheese
1/2 cup butter or margarine
1 1/4 cups powdered sugar
3 tbsp. crushed, chopped and well-drained pineapple
1/4 cup walnuts, chopped
1/8 tsp. cardamon

Instructions:

Cream butter until soft. Gradually add sugar and beat until fluffy, at least 10 minutes. Add eggs one at a time until thoroughly blended. Add vanilla.

In a separate bowl, sift flour, salt, cinnamon, soda, nutmeg and cardamon together several times and set aside. 

Add walnuts, pineapple, raisins and carrots to egg-sugar mixture. 

Stir in flour mixture and mix well. Pour into a 9 x 13” pan and bake at 350 degrees for one hour. Cool completely. Frost. 

Frosting:

 Mix cream cheese, butter and powdered sugar until fluffy. Add pineapple, walnuts, and cardamon.

* “The Paulist Women’s Club” is 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!