and potato chips, Have tapioca ing pan,* skin side down. Com- 2 tablespoons chopped, rip©
pudding for dessert. bine seasonings, lemon peel olives
* * * • and juice and water; pour over 2 tablespoons pimienito
Chicken puff, as the name chicken. Bake, uncovered, at slices
implies, is a fluffy, light main 400 degrees about 40 minutes Soften gelatine in Vi cup
dish designed to please those Turn chicken and continue chicken broth. Bring remann
who are fastidious about their baking basting with pan drip- iug broth to boil; stir in ge3*-
food. The secret of success pings once or twice, until tine until dissolved Refriger
apply heat gently, as described chicken is done and skin is ate until consistency of unbaatr
in the directions. crispy, about 35 minutes. Dust en egg whites. Meanwhile,
CHICKEN PUFF one cut side of each lemon spread Holland Rusk with buit
-1 can (10Vfe-oz.) cream of quarter with paprika; sprinkle ter or margarine Top with
chicken soup other cut side with finely lettuce leaves, then with chick
-2 cups chicken, cooked, fine- snipped parsley. Garnish serv- en and egg slices Spoon gela
ly diced or ground ing platter with colorful lemon tine mixture over it Refriger
% teaspoon poultry seasoning quarters so guests can squeeze ate until set Garnish with 01-6
6 egg yolks, beaten them over chicken for addi- ives and pimiento slices Makes
looking for some new ways to serve V* cup parsley, chopped tional flavor. This recipe may 6 sendings
chicken so that you won’t tire of it now that 6 egg whites, stiffly beaten be doubled to serve 8 *For * * * " P »
li-c psniwillv thi-ifU' 7 Here are some new re- Preheat oven to 350 degrees, easy cleaning, line baking pan SWEET-SOUR CHICKEN
‘ y , J ' .. . n Grease a 2-quart casserole, or dish with piece of alumi- 'A cup brown sugar, packed
cipes cle\ eloped to give chicken a lilt Combine soup, chicken, and num foil 2 tablespoons cornstarch
If iou feel thrifty when you use one plen- poultry seasoning; heat. Stir -i * . % teaspoon salt
tilul food you’ll feel more thrifty when you the hot mixture slowly into CRISP NOODLE CHICKEN % cup liquid clia.ned from
make this salad using three plentifuls well beaten egg yolks Fold I broiler-fryer chicken, cut canned pineapple
chicken, kidney beans and eggs As a main |h e chicken mixture and par- up 'A cup vinegar
dish salad it’s more unportant to adjust the s j e y into egg whites. Pour into 1 can (lOV2-02.) cream of 1 tablespoon soy sauce
size of the servings to the heartiness ol ’ appe- cassero i e . Set j n a pan 0 f hot mushroom soup 3 cups cooked, sliced chick
with a o serving Be prepared for calls water. Bake 35 to 45 minutes. 1 cup dairy sour cream en
for seconds because B it’s good. This recipe Calories per serving: (based 3 tablespoons (V& pkg.) ‘A cup onion thin half dices
yields 6 servings of Vz cup°each. on 6 servings of % cup each) onion soup mix 1 cup drained canned pine
about 200. Va teaspoon pepper apple chunks
CHICKEN KIDNEY BEAN 2 hard-cooked, diced Menu suggestion: serve with 1 can (3-oz) chow mem Vs cup celery strips, very
SALAD 1 teaspoon salt asparagus and lettuce wedges. noodles thin, 1-inch long
3 tablespoons mayonnaise Have a fruit Bavarian cream Place chicken in single lay- Vs cup green pepper rings,
1 cup chicken, cooked, 1 teaspoon mustard, pre- for dessert. er in a IVa quart casserole In thin quartered
coarsely chopped paired * * * * a bowl combine soup, sour 2 tablespoons diced pimiento
IV4 cups kidney beans, cooked 1 teaspoon pickle liquid, CRISPY OVEN FRIED cream, soup mix and pepper; 1 3-oz. can chow main noo
or canned, drained sweet LEMON CHICKEN Mend thoroughly Spread over dies or 2 cups cooked rice
cup pickle, sweet, coarse- Combine all ingredients, l broiler-fryer, 2% to 3 chicken, sprinkle with noodles 14 cup slivered, toasted al
ly chopped Toss lightly. Chill at It it 1 pounds, cut into serving Bake in a preheated 375 de- mends, if desired
cup celery, coarsely hour to blend flavors. Cai. tbs pieces ’ gree oven 1 hou r or until Combine brown sugar, corn
chopped per serving: about 205. % teaspoon salt chicken is tender Makes 4 starch, and salt Stir into pine
tablespoon onion, finely Menu suggestion; Serve w. 'i % teaspoon onion salt servings. apple 'Liquid. Add vinegar and
chopped carrot sticks, tomato wedge., i' 2 teaspoon thyme, crushed * Y - * soy sauce. Bring to a boil over
'■2 teaspoon marjoram, DUTCH OPEN-FACED high heat; reduce beat and
crushed SANDWICHES cook until thick, stirring con
-2 teaspoons grated lemon 1 teaspoon unflavored gela- sbantly. Remove from heat.
peel tine Add chicken, onion pineapple,
] A cup lemon juice % cup fresh, or canned celery, and green pepper. Cook
Vz cup water chicken broth 5 minutes. Add pnmento and
Lemon quarters & Holland Rusk " cook 1 minute longer. Serve
Paprika Butter or margarine over chow mein noodles or
Finely snipped parsley 6 large lettuce leaves or rice. Top with almonds, 'if de-
Sprinkle chicken pieces with lettuce cups sired',
salt, robbing well into flesh. Cooked, sliced chicken (Continued on Pa<*e 111
Place chicken in shallow bak- 2 hard-cooked eggs, sliced
10
—Lancaister Farming, Saturday, August 5,1967
For t!
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
Gala Chicken Recipes
&JPKNCK
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