CB—Lancaster Farming, Saturday, January 19,1980 Home On The Range fl|| Spur of the moment dishes, created with chicken are not unusual because they can be prepared in an almost en dless variety of ways. Our readers have proven the versatility of chicken in sending their favorites Honey Baked Chicken, casseroles, sandwiches, salads pips much more. FRUITED CHICKEN SALAD 2 cups cooked chicken, cut m pieces 1 orange, peeled and sectioned % cup grapes, halved and seeded % cup pecans or toasted almonds 2 medium bananas, peeled and sliced 1 cup mayonnaise or salad dressing Put chiken, preferably white meat, in bowl; add other ingredients, tossing lightly. Chill. Serve on lettuce, or serve on pineapple slices placed on lettuce. Makes 6 to 9 servings SWISS CHICKEN QUICHE 19 inch unbaked pie crust 1 cup shredded swiss cheese 2 tablespoons flour 1 tablespoon chicken bouillon 2 cups cubed cooked chicken 1 cup milk 3 eggs, well beaten V* cup chopped pnion 2 tablespoons chopped green pepper 2 tablespoons chopped puniento Bake crust 8 minutes at 425 degrees F; remove from oven. Reduce oven temperature to 350 degree F. In medium bowl, toss cheese with flour and bouillon. Add remaining ingredients and mix well. Pour into prepared crust and bake for 4045 minutes or until set. Let stand 10 minutes before serving. Mrs. Eugene Corl, State College, Pa. CHINESE CHICKEN 1 chicken breast, (per person) skinned, boned and sliced into strips. 2 tablespoons oil 1 sliced pepper 1 cup chopped celery 1 oz. can mandarin orange slices, drained 2 tablespoons mustard cup honey 1 tablespoon soy sauce Brown pepper and celery until tender. Add chicken slices and orange slices. Mix mustard, honey and soy sauce, pour over chicken that has been browned. Simmer slowly until chicken is fully cooked. Serve over nce with salad on the side. Barbara Russell, Pine Bush, N.Y. WANTED: KKIPES! Home on the Range is your recipe column! We need recipes for the following themes which will be features in the coming weeks. Send your recipe to Lancaster Farming, Home on the Range, Box 366, Lititz, Pa. 17543 JANUARY pg Scrumptious Cakes FEBRUARY Pies a Plenty 2 Deadline January 25 . Your Sweetheart's Favorite Dish 9 Deadline February 1 - Cheery Cherry Recipes ID Deadline February 8 Chicken - the economical protein food Mra. Carl S. Bacon, Felton, Pi Chicken livers are both economical and easily prepared. Here is a serving suggestion. Serve pineapple chicken livers in a rice ring. RICE WITH CHICKEN GIBLETS AND HEART 1 pound chicken giblets and hears 1 medium onion, chopped hi teaspoon paprika 1 cup raw nee 1 can chicken broth 1 soup can of water Cook the chicken and heart in just enough water to cover. Cook slowly? covered for hour. Saute the onions m shortening m a saucepan. Add paprika. Add the nee gradually. Finally, add the chicken broth, a little at a all the broth is used. Cover and simmer until nee is tender, 45 minutes to one hour. Note: If you cooked the giblets and hearts earlier, any cooking liquid left may be used for part of the broth/water mixture. After the giblets are cooked, cut into small pieces. Stir into cooked rice and salt to taste. Mrs. Charles Biehl, Allentown, Pa. CHICKEN STRATA CASSEROLE 8 slices day old bread, trim crust bread. hi cups celery Va cup chopped pmon Va cup chopped pepper hi cup mayonnaise 2V2 cups diced cooked chicken % teaspoon salt dash of pepper 2 slightly beaten eggs 1 cup milk x i cup chicken broth 1 can condensed cream of mushroom soup hz cup sharp American cheese, shredded Butter two slices of bread, cut in inch cubes, sef aside Cut remaining bread in 1 inch cubes. Put V 2 ot unbuttered cubes in bottom of a 2 quart casserole Combine chicken, vegetables, mayonnaise, and seasonings Spoon over bread cubes Sprinkle remaining unbuttered cubes over chicken mixture Combme eggs, milk and broth and pour over chicken Cover and chill one hour or overnight Spoon soup over top. Sprinkle with the buttered cubes Bake in a slow oven, 325 degrees F, for 50 minutes or until set and bubbly Sprinkle grated cheese over top last few minutes of baking time Serves 6 Jane Ferguson, Kirkwood, Pa, DEEP DISH CHICKEN POT PIE 3 cups cubed cooked chicken 1 cup sliced cooked carrots 1 cup diced cooked potatoes 1 cup frozen peas, thawed 6 tablespooons butter 2cupsbisquick Vs cup flour 2 tablespoons instant chicken bouillon or 6 cubes V* teaspoon pepper 4 cup milk Melt butter; stir m flour, bouillion, pepper, and milk. Cook and stir until thick. Add remaining ingredients except bisquick following package directions for round bisqmcks. Roll out to cover casserole, cut slashes in center. Place on top of casserole; crimp edges. Bake at 375 degrees F for 4 minutes or until top is golden. CREAMED CHICKEN Va cup chopped onion 2 tablespoons chopped green pepper 2 tablespoons shortening 1 can cream of chicken soup Vs to hi cups milk 1 cup cooked chicken pieces dash of pepper In saucepan, cook onion, green pepper and shortening until tender. Stir m soup and milk. Add cooked chicken and pepper for seasoning Stir and heat. Serve in patty shells or on toast Serves 4 BAKED HONEY CHICKEN Chicken, cut up V 2 cup honey salt and pepper, to taste Dip chicken in honey, and season. Use a baking pan, put chicken m oil and bake in a 350 degree F oven for 40 minutes Delicious" l (Turn to Page CIO) Mrs. Eugene Corl, State College, Pa. Mrs. Evelyn Shumaker, Lititz. Pa Mrs. June Schreiber, Newport, Pa. ■
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