14—Lancaster Farming. Saturday, June 23, 1973
3
Mother-Daughter Top
Chicken Cook-Off Contest
It was a mother and daughter
cooking team that ruled the roost
in the 1973 Pennsylvania Chicken
“Cook-Off” contest held at the
Northern Lebanon County High
School June 2
The coveted title of State
Chicken Cooking Champion went
to Mrs Mary A. Dickerson of
Pittsburgh and the runner-up
title went to her mother, Mrs.
John S. Pringle
The contest, which featured
nine .contestants from the wen
tern, eastern, and north-central
Pennsylvania areas, was
sponsored by the Pennsylvania
Poultry Federation.
Mrs. Dickerson’s dish was
entitled, “Empress Stuffed
Chicken Breasts ” With the title
went several gifts and an all
expense paid trip to the National
Chicken Cooking Contest, Sep
tember 11 in Little Rock, Ark.,
and a chance for the top prize of
$lO,OOO
Mrs Pringle’s dish was en
titled, “Ring-Around-The-
Chicken ”
Over 500 entries were sub
mitted to the National Broiler
Council from the state of Penn
sylvania and 10 finalists were
selected Nine were present at
the “Cook-Off ” Mrs Anne
Nesbitt, director of the National
Chicken Cooking Contest, at
tended.
The judges were Mrs. Alletta
Schadler, Lebanon County home
economist; Dr Moms Mast,
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The Buck
poultry specialist from Penn
State, and Mrs Edna Nash of the
Harrisburg Patriot News
Mrs Dickerson’s recipe is as
follows •
Empress Stuffed
Chicken Breasts
4 broiler-fryer chicken breasts
(2'/ 2 to 3 pounds, boned)
2 tablespoons finely chopped
green onion
IV2 teaspoon Ac’cent
1 teaspoon salt
V 4 teaspoon pepper
1 cup stuffing mix
V 4 teaspoon thyme
1 teaspoon grated tangerine peel
2 tangerines, peeled, seeded cut
into bite-size pieces
'/i cup Mazola Corn Oil
2 tablespoons slivered almonds
2 tablespoons melted butter or
margamne
1 cup fresh-squeezed tangerine
juice
Place chicken breasts, skin
side down, flatten and season
with Ac’cent, salt and pepper.
Mix together stuffing mix,
thyme, tangerine peel and pieces,
green onion, almonds, butter or
margarine and 3 tablespoons
tangerine juice.
Pile of stuffing mixture on
each breast Fold edges over and
secure with wooden picks Heat
corn oil m Wear-Ever fry pan and
brown chicken breasts lightly on
all sides. Line a shallow baking
pan with Alcoa Wrap and place
browned chicken skin side up.
Pouring remaining tangerine
284-4141
(Left to right) Mrs. John S. Pringle,
Pittsburgh, first runnerup (second place
winner) and Mrs. Mary A. Dickerson,
Pittsburgh, first place winner of the
juice over chicken. Cover with
Alcoa Wrap and bake in 375
degree oven, for 30 minutes.
Remove cover. Bake an ad
ditional 30 to 40 minutes, basting
2 to 3 times with juice. Remove
chicken to warm serving platter.
Pour pan drippings into
saucepan. Boil for 5 minutes,
until slightly thickened and
reduced to about Va cup. Pour
ever chicken.
Recipes may be obtained by
Writing to the Pennsylvania
Poultry Federation, 3807
Paxton Street, Harrisburg, Pa.
171 H.
“Southpaws”
In the early days of base
ball, diamonds were laid out
with the pitcher’s mound
east of home plate. Thus a
right-handed pitcher faced
north as he commenced his
delivery, while a left-hander
faced south. There were only
a few left-handed pitchers,
so the nickname “southpaw”
was coined
Pennsylvania Poultry Federation’s Chicken
“Cook-Off” contest held at Northern
Lebanon County High School.
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