Fish Sticks with Mushrooms (Betty Crocker Cookbook, 1978)

Fish Sticks with Mushrooms
Betty Crocker Cookbook 1978

1 package (8 oz) frozen fish sticks
1 can (4 oz) mushroom stems and pieces, drained
1 small onion, chopped
1/4 cup butter or margarine, melted
1/4 cup chopped pecans

Arrange frozen fish sticks on ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Mix remaining ingredients, spoon onto fish sticks. Cook as directed on package for oven method. 2 Servings.

Fruit Glazed Fish Sticks (Betty Crocker Cookbook, 1978)

Fruit Glazed Fish Sticks
(Betty Crocker Cookbook, 1978)

Cook 1 package (8 oz) frozen fish sticks as directed on package for oven method - except: blend 1/4 cup orange marmalade, melted, and 2 tablespoons lemon juice, spoon onto fish sticks during last 5 minutes of cooking.  2 Servings.

Easy Oven Fried Chicken, Betty Crocker, 1958

Easy Oven Fried Chicken
Betty Crocker Dinner for Two Cookbook, 1958

1/4 cup fat (half butter)
1 1/2 to 3 lb frying chicken, cut up
1 cup Gold Medal flour or Bisquick
2 tsp salt
1/4 tsp pepper
1/4 tsp paprika

Heat oven to 400 (mod. hot).  Melt fat in shallow baking pan in oven. Meanwhile, wash and dry chicken.

Place flour and seasonings in paper sack. Drop in 2 or 3 pieces of chicken at a time.  Hold sack closed with hand and shake.

Place floured chicken in baking pan in single layer, skin side down. Bake 30 minutes. Turn skin side up and continue baking about 30 minutes, until tender. Serve hot.