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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe was published in the July, 1980 issue of Family Circle magazine. Ingredients:
1 (15 ounce) can cream-style corn |
3/4 cup evaporated milk |
1 egg, beaten |
3 teaspoons plain flour |
4 shallots, chopped (including a little green) |
paprika |
seasoning salt |
8 medium chicken legs |
corn flake crumbs |
butter |
4 ounces small mushrooms |
Directions:
1. Mix together corn, milk, beaten egg, flour and shallots, spoon into a shallow ovenproof dish.
2. Sprinkle paprika and seasoned flour over the chicken legs, arrange over the top of the corn.
3. Sprinkle generously with cornflake crumbs and dot with pieces of butter.
4. Bake in a moderate oven about 35 minutes.
5. Gently fry the mushrooms in butter until softened, scatter over chicken and continue cooking until the chicken legs are tender.
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