10—Lancaster Farming, Saturday, January 28, 1987 For the Farm Wife and Family By Mrs. Richard C. Spence, Food Editor Cooking tasty foods for a dieter can be a real challenge. Follow your doctor’s advice carefully and substitute permitted foods and artful seasonings to cieate outstanding dishes. If you can put together tire right combina tions of foods, using each in the right pro portion, you have mastered the secret of a gourmet meal. For those who must cut down on carbo hydrate, Chicken Julienne is combined with orange sections and celery in a coconut sauce. Bonus dumplings are made with saltine crackers. bpencb CHICKEN JUMENNE 2Vi cups skim milk 1 (3% or 4-oz) container flaked coconut % cup all-purpose flour % teaspoon ground white pepper IV 4 teaspoons salt 3 chicken breasts, honed and skinned (approximate ly IV2 pounds) % cup \egetable oil 1 clove garlic, minced J/i cup chopped omon 1 cup sliced celery 2 oranges, sectioned and drained li'o tahlespoons cornstarch 2 (3-oz) packages low fat cream cheese, softened % cup chopped parsley 18 saltines, finely rolled In medium saucepan, slowly heat 2 cups milk with coconut until bubbles form around the edge Set aside. Combine flour, pepper and V 2 teaspoon salt in plastic bag Slice the chick- PLENTY is what jou’H enjoy with a Texaco Fuel Chief Water Heater. Fully automatic. Pro- duces hot water faster than it’s needed for bath ing, dishwashing, laun dering—and at a frac tion of the cost of old fashioned w ater heaters. Come in and see them! Fet us analyze your needs. No obligation. (Fuel Chief] We Give S&H Green Stamps Garber Oil Co. Texaco Fuel Chief Heating Oil 105 Fairview St. MOUNT JOY, PA. Ph. 653-1821 CHICKEN FARE en into long slivers about V* inch wide. Shake in flour mix ture until evenly coated Heat 14 cup oil in large skillet; saute chicken slivers over high heat until lightly browned, turning often. Turn into greased I l '2 quart casserole. To skillet, add remaining oil, garlic, onion and celery. Saute 4 to 5 minutes. Add to chick en and toss to blend. Arrange orange sections on top Strain coconut-milk and blend with cornstarch in a small saucepan. Cook and stir until mixture thickens and comes to a boil. Add remain ing 3 A teaspoon salt Pour over oranges In small bowl of electric mixer, beat cream cheese until light and fluffy; gradually add remaining V* cup milk Stir m parsley and Robert K. Rohrer Bulldozing - Grading Potz Sales & Service Barn Cleaners'- Silo Unloaders - Cattle Feeders Quarryville, R. D. 1 Hensel 548-2559 VCU’Vfi COT TO HAVE A SYSTEM- 60 JAMESWAV POWER CHORIN® BIG J 3 POINT SUSPENSION NO WEIGHTS TO ADJUST CUTS LEVEL Eliminate time-taking adjustments of balance weights and drive drums with a Jamesway Volumatic silo distributor-unloader. True three-point suspension holds machine level from top of silo to bottom. Power circle drive eliminates surface difive drums, gives you posif live power for unloading frozen silage or fluffy hay lage every time. 445 South Cedar Street Ph. 626-8144 Lititz, Penna. 17543 cracker crumbs. Drop by spoonfuls on top of casserole. Bake in u preheated moderate oven (350 degrees) 25 to 30 minutes. Makes 8 servings. In this recipe chicken is combined with broccoli to turn out a delicious casserole. CHICKEN WITH BROCCOLI 6 chicken thighs 1 cup water 1 teaspoon salt 2 packages (10 oz. each) frozen broccoli spears OR 2 pounds fresh broccoli 3 4 cup water ’a teaspoon salt Va to j 'j pound process Ched dar cheese, finely diced Va cup whole or skim milk 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1 h cup shredded wheat, ready to-eat cereal, crushed % teaspoon oregano Simmer chicken in salted water until tender, about % to 1 hour. Preheat oven to 350 degrees (moderate). Cook broc coli in salted water until al most tender, about 6 minutes. Drain. Place broccoli in a 1 Vz quart casserole Arrange chicken pieces on top of broccoli. Melt cheese in milk in a pan over boiling water. Add lemon juice and Worcestershire; stir until smooth. Pour over chicken and bi occoh. Top with crushed shredded wheat mixed with oregano. Bake 15 minutes or until browned Makes 6 serv ings, % cup each. Calories per serving- About 315 if made with Vz pound cheese; 240 if made with % pound cheese Menu suggestion serve with |« E. SNAVELY It THIS mashed potatoes and tomato aspic. Have ice cream topped with fruit for dessert. Chicken Stioganoff is not nccessanly for the calouc counter but for an.\one who likes delectable food CHICKEN STROOANOFF A hearty salad combining fruit with a sent:oils amount of cooked thicken makes a satisfying meal A hot soup or hot bread completes the menu. CHICKEN-FRUIT SALAD 1 cup regular all-purpose 3 2 broiler-fryer chickens (2'i to 3 pounds) cut up flour 1 tablespoon salt 1 tablespoon paprika 2 teaspoons poultry season- ing ’6 teaspoon pepper JJutter 1 pound fresh mushrooms. halved or sliced ’i cup chicken broth OR 1 chicken bouillon cube dis solved in cup boiling water 2 cups dairy sour cream at room temperature Chopped parsley Combine flour and season ings. Coat chicken pieces with flour. Save remaining flour In skillet melt V* cup (Vz stick) butter. Brown chicken, adding butter as needed Remove fiom skillet. Saute mushrooms 8-10 minutes; remove, drain and set aside. Pour drippings into 13x9x2 inch baking pan; add chicken, skin side up. Bake 30-35 minutes in a 350 degree oven. Transfer to warm platter. Pour drippings into bowl; let fat rise. Measure 3 tablespoons fat into pan. Blend in 3 tablespoons sea soned flour Stir in broth. Cook, stirring constantly, over low heat until thickened. Cook 2 minutes more Add mush rooms; cook, stirring constant- ACCOUNTS INSURED TO $15,000 j FIRST FEDERAL! 'avings andean ASSOCIATION OF LANCASTER 25 North Duke Sk Phone 393-0601 Mon. thru Thurs. 9 to 4:30 ly. about 1 minute. Stir In sour cream. (Do not boil.) Pour over chicken. Sprinkle with parsley. Make* 8 serving*. * ft cups chicken, cooked and diced cup grapes, seedless halved cups pineapple chunks, drained cup apple wedges, un peeled cup salad dressing lettuce cups Paprika, as needed cup almonds, slivered (op tional) Combine chicken, grapes, pineapple chunks, and apple wedges Chill before serving. Blend lightly with salad dress ing. Dip edges of lettuce cups m paprika Serve salad on let tuce cups. Top with almonds, if desired. Serve with the fol lowing dressing; FRUIT-WHIPPED CREAM DRESSING 3 tablespoons butter or mar garine 3 tablespoons flour ’a cup sugar Vs teaspoon salt V 4 cup lemon juice 1 tablespoon orange juice frozen concentrate Vi cup pineapple juice, can ned or frozen 2 egg yolks, slightly beaten Vs cup whipping cream Melt fat in top of double boiler Stir in flour, sugar, (Continued on Page 11) Fri. 9 to 6 Sat. 9 to noon *
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