1 lb chicken wings
1/2 cup all-purpose flour
1 tbsp wheat germ
1 1/2 tsp paprika
1/2 tsp marjoram
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1/4 cup buttermilk
Directions
Along with these crunchy wings, pack carrot and celery sticks, a
whole-wheat roll, an apple and fruited yogurt for lunch. If you wish
to cook enough for supper the night before, just double the recipe
except for the salt.
Seperate wings at joints, reserving tips for stock or soup. Line
baking sheet with foil; grease foil.
In plastic bag, shake together flour, wheat germ, paprika, marjoram,
mustard, salt and pepper. Pour buttermilk into shallow dish.
Tip: if buttermilk is not available, combine 1/4 cup plain milk with
1 ts lemon juice or vinegar; let stand for 15 minutes.
Working with a few at a time, shake wings in flour mixture; remove and
shake off excess back into bag. Dip into buttermilk; shake again in
flour mixture. Arrange on prepared baking sheet.
Bake in 400F 200C oven for 35 minutes or until golden brown, turning
once. Let cool.
Per piece: about 60 calories, 4 g protein, 3 g fat, 4 g carbohydrate
Source: Canadian Living magazine, Nov 94 Lunches contained in "Pack
Lunch and Go" by Rose Murray, Canadian Living Test Kitchen
[-=PAM=-]
Servings: 14 pieces
Lunchbox: Kids' Wings Recipe brought to you by Recipe Ideas
Categories: Appetizer
The History of Recipes
Recipes as a concept can be found way back into history, in fact as far back as the Egypt of the Pharoahs, and maybe even further. Having said that, sadly, these early cookbooks were just primitive pictorial recipes for food preparation.
Progressing into The time of the roman empire 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. This early Roman chef describes how the Romans used a good variety of herbs and spices, including some familiar names like bay, fennel and dill. Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from the holy land, including spices like coriander, parsley, and basil. The introduction of these new tastes caused a surge in cookery books, most of which are kept safe in private collections. By the time we get to the 20th century, recipe publications are increasing in popularity mostly as a result of better eduction, people having increased free time and having more disposable income. |
We hope you enjoy this Lunchbox_ Kids' Wings recipe.
