Table of Contents: CHICKEN/POULTRY


12 to 14 chicken drumsticks


Freshly ground black pepper

1 ½ cups water

Plain flour

6 to 7 thin slices butter or margarine, cut in half

1 large onion, sliced into rings

1 large tomato, diced


6 Ritz crackers, crushed (optional)

Hot white rice, if desired






Spray-oil a 9” x 13” baking dish; then separate the onion rings and place evenly in the dish.  Scatter the diced tomatoes over the onion rings and lightly salt.


Wash; then dry the drumsticks on paper towel.  Salt and lightly pepper.  Place the drumsticks on top of the onions and tomatoes.


Heavily dust the tops of the drumsticks with flour; then sprinkle with paprika.  Place a half-slice of butter on each drumstick.


Carefully pour the water down the side of the dish to prevent washing off any ingredients on the tops of the drumsticks.


Bake at 350 degrees for about 45 minutes; then check with a meat thermometer.  Drumsticks should be very tender and browned on top.  Sprinkle with the crushed crackers and cook another 2 minutes.


Serve the drumsticks and gravy over hot white rice.