Oven fried chicken For containers that are edible, slice tops off of large sourdough rounds. Reserve top. Hollow out the rounds and fill with the oven fried chicken. Place the lids back on and wrap the breads in heavy duty foil. Then wrap in several layers of newspaper. This will keep the chicken warm up to two hours.
Green Salad. Pack in gallon ziplock bags. When ready to serve, add dressing, close and shake up. Open the bags and roll the tops back so guests can help themselves. This method works for the bean and macaroni salads as well. The bags take up less room in the ice chests and afterwards can be thrown away.
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