Corny-Chili Pie- Corny as in popcorn!

This recipe not surprisingly come from a popcorn cookbook; Popcorn Potpourri by Larry Kusche.
The book has quite a few tasty sounding recipes for sweet and savory popcorn treats. But then it ventures to where popcorn should not go. Yet another case of trying to use and ingredient where it doesn't belong. There are recipes using ground crushed popcorn in things that would traditionally use bread crumbs. OK maybe you could get away with that but why bother. Then things go truly wrong with Corny-Chili Pie.

Corny Chili Pie
1 (10 oz.) can chili-hot-dog sauce
1 qt. popped popcorn
1 (10 oz.) pkg. corn-bread mix
1 qt. popped popcorn
1 egg
1/2 cup milk
1 (8 oz.) can whole kernel corn, drained; reserve 1 tablespoon liquid
Preheat oven to 425 degrees. Butter a 9x13 in baking pan. Mix chili-hot-dog-sauce and 1 quart of popcorn. Spread evenly in buttered baking pan. In a mixing bowl, add and mix thoroughly the corn bread mix, remaining 1 quart of popcorn, egg, milk corn and tablespoon of corn liquid. Place in a layer over chili-popcorn mixture. Bake for 20 minutes or until a cake tester can be clean from the center. Makes 6 servings.

This sounds truly wretched to me. Just because it makes 6 servings does not mean you could find six people willing to try this recipe!

Sweet-Sour Baked Chicken

I found this recipe when going through my file of vintage chicken recipe clippings. It sure doesn't strike me as an average sweet-sour recipe. However I suppose it makes some sense because sweet pickles are obviously sweet and sour from the sugar and vinegar they are made with. If you get past the idea of sweet-sour in terms of a Asian dish, this might be good. However if you told people you were serving chicken with a barbecue and pickle sauce I am sure they would think it was weird.

Sweet-Sour Baked Chicken
1 broiler-fryer (2 1/2 to 3 lb.), cut in serving pieces
1/2 cup unsifted all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup salad oil
1/2 cup cider vinegar
3 tablespoons light-brown sugar
1/3 cup chopped sweet gherkins
1 tablespoon Worcestershire sauce
1 tablespoon catsup

1. Wipe chicken well with damp paper towels.
2. In clean paper bag, combine four, salt, and pepper. Shake chicken pieces in bag until well coated.
3. Heat oil slowly in large skillet. Brown chicken, a few pieces at a time, turning often. Place, skin up, in 13x9x2-inch baking dish.
4. Meanwhile, preheat oven to 350 degrees. Make Sauce: In small bowl, combine vinegar and sugar, stirring to dissolve sugar. Blend in remaining ingredients.
5. Brush chicken pieces carefully with sauce. Pour rest over chicken.
6. Bake, covered, 30 minutes.
7. Baste with sauce; bake, uncovered, 15 minutes.
8. Serve with sauce spooned over
Makes 4 servings.