46
—Lancaster Fanning, Saturday, January 14,1978
Home on the Range
(Continued from Page 45)
chicken and cream of «mnn Sslt and pepper to
taste. Heat buttered English muffins until hot. Spread
chicken mixture on hot muffins. Top with slice of tomato
and sprinkle with Parmesan cheese. Broil about five
minutes or until cheese bubbles Serves 12.
Americans like the flavor, the economy and
preparation-ease of Italian dishes, such as this
colorful and delicious Italian Chicken With
Mushrooms (above), served on vermicelli.
ITALIAN CHICKEN WITH MUSHROOMS
8 broiler-fryer chicken thighs
% cup white wine
2 tablespoons tarragon vinegar
V* cup celery, chopped
V* cup onions, chopped
y* cup green pepper, chopped
1 clove garlic, minced
V* cup olive oil
teaspoon basil
V* cup butter
4 tablespoons tomato paste
Vz. pound fresh mushrooms, finely sliced
1 teaspoon salt
% teaspoon pepper
Mix wine, vinegar, celery onions, green pepper, garlic,
olive oil and basil. Pour over chicken thighs and marinate
in refrigerator overnight. Melt butter in large skillet.
Remove chicken thighs from marinade and brown in hot
butter. Place chicken in two quart baking dish. Stir
tomato paste into marinade. Gently stir in mushrooms.
Sprinkle chicken with salt and pepper and pour marinade
over chicken thighs. Cover and bake at 350°F. for one
hour. Serve on cooked vermicelli or thin spaghetti. Serves
four to five.
CHICKEN MANICOTTI
&-10 broiler-fryer chicken thighs
% cup olive oil
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I‘. cups unions, finely chopped
cup green pepper, chopped
1 clove gai he, minced
128 oz can pear shaped tomatoes
16 oz. can tomato paste
2 tablespoons parsley, chopped
IV2 tablespoons salt
M- teaspoon pepper
1 teaspoon basil
1 teaspoon oregano
1% cups chicken broth
16 manicotti noodles
V* cup Parmesan cheese, grated
2 eggs, beaten
2 tablespoons sour cream
2 cups small curd cottage cheese
8 oz. Mozzarella cheese, cubed
% pound fresh mushrooms, sliced
Parmesan cheese
Cut thighs into one-inch cubes. Brown cubes in oil about
five minutes. Remove half of the chicken and drain on
paper towels. Add onion, green pepper, and garlic to re
maining chicken in skillet. Saute five minutes. Press each
tomato with fork. Add tomatoes with juice, tomato paste,
parsley, one tablespoon salt, oregano, basil, broth and V*
teaspoon pepper to skillet. Stir, cover and simmer one
hour. Boil manicotti according to package instructions.
Mix drained browned chicken cubes, V 4 cup Parmesan
cheese, eggs, % teaspoon salt, V* teaspoon pepper, sour
cream, cottage cheese and Mozzarella cheese. When
manicotti is done, drain and stuff with chicken-cottage
cheese mixture. To the tomato sauce, add sliced
mushrooms for last five minutes of cooking. Arrange
eight stuffed manicotti noodles to an oblong baking dish,
spoon 1% cups of sauce over each. Sprinkle each dish
generously with Parmesan cheese. Bake at 350°F. for 30
minutes. Serves 12 to 16.
Marinated in a tasty peanut butter-tomato
sauce, African Barbecued Chicken (above) is oven
cooked - an Americanized version of a typical
African dish.
AFRICAN BARBECUED CHICKEN
1 broiler-fryer chicken, cut in serving parts
1 (6-ounce) can tomato paste
Vi. cup water
Vz cup vinegar
*31,512
1 small onion, minced
2 tablespoons Worcestershire sauce
3 tablespoons peanut butter
1 teaspoon dry mustard
1 teaspoon salt
Dash cayenne pepper
2 hard cooked eggs, sliced
Mix tomato paste, water, vinegar and minced omon.
Stir in Worcestershire sauce, peanut butter, mustard,
salt and cayenne pepper. Roll chicken parts in sauce, then
place in two-quart casserole dish. Pour remaining sauce
over chicken, cover and marinate in refrigerator at least
eight hours or overnight. Bake at 325°F. for 1% hours.
Prior to serving, arrange egg slices over chicken. Serves
four to six.
XXX
CHICKEN SUPERBA
1 broiler-fryer chicken, cut in parts
V* cup com oil
2 teaspoons salt
1 teaspoon flavor enhancer
V* teaspoon freshly ground black pepper
3 cloves garlic, minced
3 cans (6 ounces each) tomato paste
2 cups water
1 tablespoon parsley flakes
1 bay leaf
1 teaspoon dried oregano leaves
x k pound mushrooms, sliced
2 tablespoons butter
1 teaspoon poppy seed
1 package (8 ounces) egg noodles, cooked by package
directions
V* cup grated Parmesan cheese
Heat com oil in Dutch oven over medium heat. Add
chicken and brown on all sides. As chicken is browning,
sprinkle with salt, flavor enhancer and black pepper.
Remove chicken; drain off all but 2 tablespoons pan dripp
ings. Add garlic and saute lightly. Put chicken back in
pan. Add tomato paste and water. Stir to mix well. Add
parsley, bay leaf, oregano. Stir. Add mushrooms; cover
and simmer about 30 minutes or until fork can be inserted
/TTfte EXPERT
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