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
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Fully automatic. Pro-
duces hot water faster
than it’s needed for bath
ing, dishwashing, laun
dering—and at a frac
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Come in and see them!
Fet us analyze your
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Green Stamps
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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
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Bulldozing - Grading
Potz Sales & Service
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Unloaders - Cattle Feeders
Quarryville, R. D. 1
Hensel 548-2559
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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-
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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
*