Oven Barbecued Chicken

1-3 pound broiler-fryer chicken, cut up

2 tablespoons shortening

1/4 cup lemon juice

1 large grated onion

½ c tomato sauce

1 ½ T melted butter

1 tablespoon paprika

1 teaspoon salt, or Mrs. Dash

1/2 teaspoon pepper

Brown the chicken pieces in hot oil. Pat dry. Combine the rest of the ingredients for the sauce. Place the chicken pieces in a baking dish; pour the sauce over the chicken. Bake in a moderate oven, 350°F., for about 45 minutes. Baste frequently with the sauce.

Corn Bread Stuffing

8 cups corn bread crumbs or cubes

3/4 teaspoon poultry seasoning

salt and pepper to taste

3/4 melted butter

1 chopped onion

1/2 cup chopped celery

3 tablespoons chopped parsley

Combine crumbs, seasonings. Melt butter, add onion and cook until translucent. Toss with crumb mixture, add celery and parsley, stir over heat for a few minutes. Bake in a lightly oiled pan by itself. 

Baked Mountain Trout

Ingredients

• 1 trout, cleaned and head removed
• 1 clove garlic, sliced
• 1 lemon, sliced
• 1 sprig fresh basil
• 1 sprig fresh rosemary
• salt and pepper to taste

Directions

1. Preheat an outdoor grill for medium-high heat.
2. Line the cavity of the fish with slices of garlic, and slices of lemon. Stuff the fresh basil and rosemary inside. Season with salt and pepper. Wrap the fish in foil, and set on wire rack over a campfire, or on the grill.
3. Cook for 15 to 20 minutes over direct heat, or until fish flakes easily with a fork. Remove herbs and lemon from the fish. Hold the fish up by its spine, and comb the meat from the bones using a fork. Serve with lemon wedges for squeezing over fish.