—Lancaster Farming. Saturday. Oct 16, 1976 52 Some like it hot; some like it cold. Chicken is delicious either way and a good suggestion is to take ad vantage of this by preparing two meals at the sametime. Serve one hot now and refrigerate the other for a cold treat the next day. Two redoes below are made with chicken thighs. For many chicken lovers, thighs are the choice part of the bird. They average about four ounces each and two make a hearty serving. Each provides more than the recommended daily adult requirement of protein and niacin plus generous amounts of riboflavin, phospbrous, Vitamin A, thiamine, iron, and calcium. Two of the other recipes in this week’s “Home on the Range” include chicken livers. These chicken parts are especially rich in Vitamin A which is necessary for growth, skin health, _ vision, and resistance to infection. One four-ounce serving provides 274.5 per cent of the recommended daily adult allowance of Vitamin A. They are, of course, an excellent source of iron, and contribute significant amounts of protein, thiamine, riboflavin, niacin, calcium, and phosphrous to the daily diet. Yet, four ounces contains just 146.2 calories. The first two recipes in this week’s column, however, are replies to the request by a hungry husband for “slip pery” dumplings. These sound like what he bad in mind. And, don’t forget that in two weeks “Home on the Range” will be featuring “Easy Suppers.” Send all your ideas to us by October 23. There was an error in last week’s paper. All recipes should be sent to Lancaster Farming Newspaper Box 266, Lititz, Pa., and should be marked “recipe Exchange.” Chicken Liver Kabobs 8 ounces broiler-fryer chicken livers cup butter 1 teaspoon Worcestershire sauce Vz teaspoon seasoned salt Ms teaspoon salt Broiled Chicken Liver Kabobs can be cooked over charcoal or cooked in the oven. They are highly nutritious and delicious as an appetiser or a main meal. one-eighth teaspoon pepper 2 tablespoons onion, minced 1 tablespoon lemon juice Vz pound small mushrooms, fresh, whole 8 ounce can water chestnuts, drained V* cup Parmesan cheese Wash and pat livers dry. Melt butter in small skillet, add Worcestershire sauce, salts, pepper, onion, and lemon juice. Saute until onion is transparent. Remove from heat. Brush livers, mushrooms, and water chestnuts with butter sauce. Then roll livers in cheese. Place livers, mushrooms, and water chestnuts on skewers. Broil in oven or over charcoal three to five minutes ner side, turning to brown evenly. Serves four. Above four recipes courtesy of: National Broiler Council XXX Chicken Spinach Souffle 1 broiler-fryer chicken, cut in parts l-% teaspoons salt, divided Ms cup com oil 1 package (8 ounces) mild € Cheddar cheese, shredded V* pound butter 2 tablespoons snipped chives l-Vt cups wanned buttermilk V* cup hot water 2 chicken bouillon cubes, crushed 1 teaspoon flavor enhancer V* teaspoon garlic salt one-eighth teaspoon cayenne pepper 1 cup frozen chopped spinach, thawed, pressed dry 4 eggs, slightly beaten 8 regular slices day-old bread, crusts removed, cut in %-inch cubes Sprinkle chicken with one teaspoon of the salt. Heat com oil in fry pan over medium heat. Add chicken and cook about 30 minutes or until fork can be inserted with ease. Cool, cut in cubes. There should be two cups. In double boiler over boiling water, melt cheese and butter. Add chives, but termilk, hot water, chicken bouillon cubes, flavor enhancer, garlic salt, remaining Vz teaspoon sait, cayenne pepper, spinach and eggs. Stir to blend. Place bread cubes and chicken in medium size greased casserole. Pour on sauce mixture and mix lightly. Refrigerate several hours or overnight. Bake in 350 degree oven, in pan of water, uncovered, about I-V4 hours. Makes six servings. Ms. Lauralee Fugazzi Denver, Colo. XXX Pickled Pepper Chicken 1 broiler-fryer chicken, cut in parts 1 teaspoon flavor enhancer one-third cup flour V* cup corn oil 1 bottle (12 ounces) chili sauce 1 jar (16 ounces) sweet cherry peppers, drained. liquid reserved y* cup liquid from peppers % cup sherry Sprinkle chicken with flavor enhancer. Coat with flour. AIL CABINETS CUSTOM BUILT IN OUR SHOP. Design & Suggestive V lAYOUT WOHIt OO* snclAlTt O"*'*^*-*.’ ★ BATHROOMS * RECREATION ROOMS • * * COMMERCIAL CABINET WORK & Counter tops 687-7348 0^ Thick, juicy crab cake sandwich; french fries; sm. soft drink or coffee [ CLIP AND SAVE *SAVE-SAVE * I I I | Good Thru Oct. 23 H Each year at the New Holland Farmers Fair, the Guernsey Farm Restaurant purchases one of the 4-H baby beef. Right now it’s being processed into delicious hamburgers. So watch for our ad in the near future and get some of the best burgers you’ve ever had. Guernsey Farm Restaurant 656 E. Main St. New Holland, PA 17557 (717) 354-9062 Heat corn oil in fry pan over medium heat. Add chicken and brown on all sides. Add chili sauce, liquid from peppers, and sherry. Cover; simmer 45 minutes or until fork can be inserted with ease. Remove - chicken to serving dish. Distribute peppers attractively over and around chicken. Reheat sauce and pour over chicken. Makes four servings. Mrs. Ella Malloy Vancouver, Wash. XXX Chicken Pot Pie Dumplings Chicken or beef 1 small onion Salt and pepper to taste 3 medium potatoes, diced 2 tablespoons chopped parsley 2 cups flour 3 teaspoons baking powder Ms teaspoon salt 1 tablespoon butter 1 egg, beaten About V% cup milk Stew meat with onion until Add salt and pepper, potatoes, and par sley. Boil 10 minutes, drop in dumplings, cover and bod 15 minutes. To make dumplings, sift together flour, baking powder and salt. Rub in butter. Add egg and milk to make a soft dough. Roll out on floured board, spread with butter and pepper. Roll up like jelly roll and cut in rounds. Mrs. Kermit Schlegel Fleetwood, Pa. (Pnsfotn Kitchens All Type* of .... REMODELING £ CARPENTRY WORK CRAB FEAST VMJMBIE COUPON CRAB FEAST ’1.29 NOTICE!!! ' XXX Stewed Chicken with Dumplings Cut a four pound chicken into individual servings. Roll in flour sifted with salt anl pepper. Brown over low hear in one-half cup fat in chicken fryer. Add three-fourth cup hot water. Cover and steam about one hour, until the chicken is very tender. Serve with steamed dumplings. Serves six. Stew Dumplings: 1 cup sifted flour Vsl teaspoon salt 2 teaspoons baking powder 2 tablespoons shortening % cup milk Mix all together until it is like sticky dough, then add the milk. Mix. Pat to one-half inch thickness. Cut with biscuit cutter and place over stew. Cover and steam 12 to 19 minutes. Do not raise cover while dumplings are steaming. Makes 12 dum plings. XXX 6* Chicken Ala King 4 tablespoons fat 3 tablespoons flour 2 tablespoons pimiento, chopped Vz teaspoon salt 1 cup mushrooms, sliced 2 cups milk 1 egg yolk 2~Vz cups cooked chicken, diced Melt the fat in the top of double boiler. Add the flour, pimiento, salt and mushrooms. Add milk, stirring constantly, and cook [Continued on Page 53] S.D, £a&< tONKS. PA I I I Value To 1.55 | Across from Garden Spot H. S. Hrs. Mon. - Thurs. 9:30-10:00 Fri. Sat. Sun.9:3o-10:30
Significant historical Pennsylvania newspapers