Chicken Like the Colonel's

1 tablespoon Rosemary
1 tablespoon Oregano leaves
1 tablespoon Powdered sage
1 teaspoon Powdered ginger
1 teaspoon Marjoram
1 1/2 teaspoons Thyme
3 tablespoons Brown sugar -- packed

3 tablespoons Dry parsley -- minced
1 teaspoon Pepper
1 tablespoon Paprika
2 tablespoons Garlic salt
2 tablespoons Onion salt
2 tablespoons Chicken bouillon powder*
1 package Tomato cup-a-soup mix

*or 4 bouillon cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor. Place all ingredients in blender with on/off speed for 3-4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup. To use with flour, add 1 ounce mix to a cup of flour for coating chicken.

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Tempura Batter

1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
Yellow food coloring (optional)
Oil for deep frying

<>Your choice of dippers: Shrimp, scallops, chunky-cut chicken and vegetables are good.

Sift together the dry ingredients and set aside.

In a medium bowl, beat the egg slightly and mix with the ice water. Add a few drops of food coloring, if desired.

Stir in the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.

Dip shrimp, chunky-cut chicken and vegetables, etc. into the batter and deep fry in hot oil until golden brown. Drain on paper towels.