B—Lancaster Farming, Friday, Nov: 13, 1957 ino "* Foift Farm Wife and Family Chicken’s Versatile Food That May Be Prepared in Variety of Ways Chicken is such a versatile food that there is little or no reason for us to tire of it. It can be fried, stewed, roasted, used in casser oles and salads, or in any way you wish. Today we have some reci pes for you making use of the stewing chicken. We hope you’ll try them for some delicious eat ing. - TO COOK STEWING CHICK EN to obtain meat for slicing, salads, creaming, etc.; Place whole' or cut-up chicken in kettle. Add one-half to one oup water and one-half to three-fourth tea spoon salt ■for each pound. Quan tity of water used depends on amount of broth desired.) Sim mer until thickest portions are just fork-tender, 2 Vz to 4 hours. Remove chicken. Cool chicken and broth promptly. Cover and re frigerate unless served immedi ately. If desired, three or four pappercorns, one small carrot, a celery stick, and one small onion may be cooked with the chicken for additional flavor. The Mennonlte Hour Each Sunday Lancaster WLAN 12:30 P. )L Norristown WNAR 8:00 A. 1L Hanover WHVS 1:00 P. M. % ...BRIDGE YOU OVER! Reserve funds in a savings account here will be ready to help in any emergency, and add to your financial security. Make it a habit to build your insured account here regularly. Savings are in sured to $lO,OOO. You’ll like the friendly, helpful' service you get here. Current Dividend Accounts Insured to $lO,OOO FIRST FEDERAL tarings and Joan association os lancasTm 25 North Duke St. fflp «- = «-. mm Gilbert H. Hartley, Treasurer Emlen H. Zellers, Secretary BASED CHICKEN SALAD 2 cups cooked chicken, dice 1% cups celery, J A-inch dice 14 cup chopped toasted almonds 2 teaspoons finely chopped on ion Grated rind of % lemon - 1 tablespoon lemon juice V*. teaspoon, pepper % to % cup salad dressing Salt and pepper 1 cup ('A lb.) grated Cheddar cheese 1 cup crushed potato chips (4 ounces) Measure chicken, celery, al monds, onion, lemon rind and juice, and pepper into mixing bowl. Add salad dressing. Toss lightly to blend ingredients. If desired, add additional salt and pepper. Divide into four individ ual shallow casseroles or a 1- quart casserole. Sprinkle cheese over top. Top with the potato chips. Place casseroles on baking sheet and bake in a moderate oven (375 degrees 25 minutes), or until cheese begins to bubble. 4 servings. Crinberry sauce is a good accompaniment. HARVEST CASSEROLE One stewing chicken, about 3 pounds, ready-to-cook weight, cut up. % cup flour 1 tablespoon salt 2 teaspoons paprika V* teaspoon pepper We .V V * Paid On Savings JTa m M ••r "X per Annum. I'clove''garlic, optional ;"i tm; I Vz cup fat for frying 8 onions 8 carrots 3 cups cooked rice 3 cups chicken gravy Shake chicken in paper or plas tic bag with mixture of the flour, salt, paprika, and pepper. Brown chicken in the moderately hot fat, turning to brown evenly. If used, add clove or garlic. Heduce heat to low, add the water, cover tightly, and continue cooking un til chicken is almost fork-tender, about to 3 hours. Meanwhile cook vegetables and prepare gravy. For the gravy, use 5 tablespoons fat and 5 tablespoons of flour and 3 cups of water or milk. Measure flour into the measured quantity of fat in skillet. Blend and set over low heat Cook until frothy, then add the mi!k dr water, all at once. Increase heat and cook, slic ing constantly, until uniformly thickened. Cover " and simmer about 5 Season to taste. Line the bottom and sides of a large casserole with the rice. Add chicken and vegetables. Top with the hot gravy. Cover and cook in a hot oven (400 degrees) About 30 minutes,- or until gravy is bub bly. Serve from casserole. 8 gen erous servings. A CHICKEN AND NOODLES 2Vz to 3 pound stewing chicken, ready-to-cook weight, cut up 6 tablespoons flour 14 cup chicken fat or other shortening 1 medium onion, finely chopped 1 clove garlic, optional 2 teaspoons salt Vi to Vz teaspoon pepper 14 teaspoon allspice or ginger Vz cup hot water 1 package noodles, 6 to 8 ounces (The same quantity of macaroni or spaghetti may be sub stituted for noodles.) Vz cup chopped parsley Coat chicken with the flour. Brown-in the moderateljthot Jat,- For years we've supplied yea, with quality PURINA CHOWS... NOW WE BRSNG YOU Purina-Approvet CHECK-R-MIX SERVICI During these years it has been our privilege to supply this community with world famous Purina Chows. Now, through the addition of proper grinding and mixing equipment, we can also offer Purina-ap proved Check-R-Mix Service. This means we can help you tasc advantage of “The Purina Way to Make YOUR Grain Pay!” Bring us your grain. We now can grind and mix it with the RIGHT AMOUNT of the RIGHT CON- x ' ** A RATION [turning to brewn evenly. Sprinkle* •onion, garlic if used, and seas onings over chicken. Add water, cover tightly, and simmer until thickest pieces are fork-tender, 3 to Vh hours. By this time there should-be rich drippings in the pan. If the water evaporates be fore chicken is tender, add more water in one-third cup portions, as needed. About 15 minutes be fore chicken is done, cook nood les following package directions. Drain. Meanwhile lift chicken to warm service dish. Blend noodles and parsley with the pan drip pings and arrange around chick en, Makes 6 servings. & # HOT AND HEARTY CHICKEN „ SANDWICH Chicken Filling 1 tablespoon buter or margar ine 2 tablespoons minced onion V* cup diced celery 1 cup chopped cooked chicken 6 tablespoons fine dry bread crumbs 1 tablespoon chopped pimento Vz cup chicken broth, about Salt and pepper 1 tablespoon minced parsley Vz cup green pepper, chopped Flour for coating Fat for sauteing Sandwich Ingredients 6 huns, split Mayonnaise, butter, or margar ine Pickle relish Lettuce 6 tomato slices Melt the one tablespoon butter or margarine in skillet and cook onion and celery until onion is soft but not brown. Add chicken bread crumbs, pimento, and enough chicken broth to moisten mixture for shaping into patties. Season to taste'with salt and pep per. Cool slightly. Blend in pars ley and green papper. Shape into six patties to fit buns. Coat pat ties with flour. Saute slowly un til brown, about 5 minutes on each .side. . ?** COWS COW CHOW CONCEN TRATE is more than a “pro tein supplement.” Makes a milking ration which ... feeds the cow as as well as the pail WHITESIDE & WEICKSEL I S NO BETTER THA 3 fi i r l p f > Meanwhile, .toast ciifa ,sid* oof, ; buns. Spread with mayonnaise, butter, or margarine. Spread pickle relish on one half of buns, top with lettuce and tomato slice. Place hot chicken patty on other half of but. Serve promptly—open or closed style. Makes 6 hearty sandwiches. DELMONICO CHICKEN SANDWICH 3 tablespoons butter or margar ine 3 tablespoons, flour % teaspoon salt Vt teaspoon mustard Dash of cayenne 2 cups milk 2 cups (% lb.) chipped or grated sharp cheese 4 slices toast Sliced cooked chicken meat for four servings Paprika 4 slices crisp bacon 8 slices tomato Melt butter or margarine over low heat. Add flour, salt, mustard, and cayenne. Blend thoroughly. Add milk all at once. Cook until uniformly thickened, stiring con stantly. Add cheese and stir un til blended. Meanwhile arange toast on-a heatproof platter or in a shallow casserole—individual if desired—and top with chicken. Pour cheese over-chicken. Sprin kle with paprika. Place in a-very hot oven {450 degrees) or in broiler to heat until sauce is bub bly, 6 to 10 minutes. Garnish with the bacon and tomato. Serve promptly. 4 servings. Here -are two rice .desserts, either of which would be good, „ to serve with any of the above chicken recipes. The first is for RICE STRAWBERRY BAVARIAN Vz cup cold water 1 envelope gelatin 1 cup hot cooked rice 14 cup beet or cane sane sugar 14 teaspoon salt 1 teaspoon vanilla CENTRATE to build efficient Chcck-R-iHix li’ stock and poultry rations for you at kar out pocket cost. Back of our Check-R-Mix emblem is the natio most experienced grain-balancing progtam.lThe sa research facilities that govern the foundation Purina Chows are available to produce Purina O centratcs and spell out the farm-tested Cbcck-R-A mixing formulas which assure efficient rations fn your grain. *P