Rosemary Lafayette Bruske’s Herb Baked Chicken

Rosemary Lafayette Bruske’s Herb Baked Chicken

1 chicken, cut up 1 egg 2 tbsp water 1 stick butter 2 cups Pepperidge Farm herb stuffing mix Paprika

Beat egg and water together. Roll or crush stuffing mix until fine. Melt butter in shallow baking dish. Dip chicken pieces into egg mixture and then in stuffing crumbs. Place skin side down in baking dish. Bake in 400 degree preheated oven for 30 minutes. Turn, sprinkle with paprika and continue baking until done.

As you will notice, I did not use a whole chicken and cut it up. I bought thighs and legs because I have no clue how to cut a whole chicken up. I cooked the chicken 30 minutes on each side. It’s delicious with stuffing mix was crunchy and had a really good flavor. I served it with homemade macaroni and cheese, collard greens and I made a peach dump cake for dessert. Love when I have time to make a big Sunday dinner.

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Connecting Through Food

Cooking these recipes is fun and the results delicious.

On the surface recipes provide instructions for making a particular dish. However, they also provide a link to the people and stories of our community. They open windows connecting us with the experiences and lives of our fellow Saginawians.

Rosemary LaFayette Bruske passed away on Saturday, May 16, 2009. Her obituary in the Saginaw News noted that: “born on October 9, 1929 in Saginaw to the late Leonard and Freeda (Bischoff) LaFayette. She married William M. Bruske on November 18, 1950 at Holy Family Catholic Church. He preceded her in death on June 27, 2006. Rosemary was employed by the Wm. C. Wiechmann Company. She was an avid reader, enjoyed her garden and listening to music. Rosemary was a member of Holy Family Catholic Church.”

On the day after her November 18, 1950 marriage to William M. Bruske, the Saginaw News reported: “American Beauty roses, white chrysanthemums and palms decorated the altar of Holy Family Church for the Nuptial High Mass Saturday morning which united in marriage Miss Rosemary LaF