—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 *
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| 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
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Value To 1.55 |
Across from Garden Spot H. S.
Hrs. Mon. - Thurs. 9:30-10:00
Fri. Sat. Sun.9:3o-10:30