PA Poultry Federation BY LAUREL SCHAEFFER Staff Correspondent FREDERICKSBURG Ten finalists of the Penn sylvania Chicken Cook-Off Contest met at Northern Lebanon High School here last Saturday to prepare their recipes for final judging. Traveling from as far as Erie and Pittsburgh to prepare their favorite chicken dishes, the finalists were competing for a chance to go to the National Chicken Cook-Off. Wanda Balandiat, the winner of the contest sponsored by the Pennsylvania Poultry Federation will get an all expense paid trip to the National Contest being held in Atlanta, Georgia this year, on August 6. Wanda, a housewife from Pittsburgh, and first tune entrant was selected as the winner Her prize winning recipe Best Baked Chicken and Sauce is listed below Second place was awarded to Mary Rudy, Erie. Mary is employed as a writer for American Sterilizer Company, Erie, and was also a first time entrant. If for some reason Wanda Balandiat could not go to the Nationals, Mary would be her substitute Mary’s recipe was Hurry-Up Chicken Dinner. FISHER'S SPRAY PAINTING ■ SAND BLASTING ■ SPRAY & BRUSH PAINTING ■ ROOF COATING ■ CEMENT COATING ■ RESTORING AERIAL LADDER EQUIPMENT SPECIALIZE IN FARM BUILDINGS. 667 Hartman Station Rd. Lancaster, PA 17601 717-393-6530 OLD HAND HEWN WHITE PINE TIMBERS Ideal For Mantels and Showbeams SUMMER HOURS UU UU Mon , Tues , Thurs , Fn ■ ■ _ ■ V - sam to9 pm WWlamwm Wed 4 Sat SAM to4PM CLOSED SUNDAYS Vanities Marble Tops Kitchens Post Formed Counter Tops Linoleum Lumber holds Chicken Cook-off if Recent Chicken Cook-off winner, Wanda Balandiat, Pittsburgh, right, is shown with Ruby Leo, Secretary of the Pennsylvania Poultry Federation. Finalists were selected from recipes sent into the National Broiler Council, Washington, D.C Once all the recipes were prepared and sampled by the judges Saturday, the contestants and their companions also had the opportunity to sample the entries Judging the contest were- Delphme Lynch, housewife, Harrisburg; Dr Willie Payne, Grimes Poultry Processing, Fredericksburg; and David Brown, Sheraton Inn East, Harrisburg Other contestants were- Anna Boiman, Philadelphia; Shirley DeSantis, Bethlehem; Isobel Gndley, Get tysburg, Sister Marguerite Mane, Pen Argyle; Jane Maulfair, Macungie; Susan Phillips, Lancaster, Judy Reynolds, Edmboro; and Pia C Tobias, Shillington. BEST BAKED CHICKEN AND SAU T 1 broiler-fryer chicken, cut in parts V* cup flour 7 tablespoons margarine, divided 1 large onion, diced l cups sliced fresh mushrooms 1 can (10 3 /4 oz ) cream of mushroom soup cup undiluted evaporated milk Vz cup grated process American cheese PANBLINO ALL PLYWOOD AND VENEERED INCREDIBLE SAVINGS TO LANCASTER CHARLES SALVAGE CO. a \ Also Available Plywood Storm Doors Commodes Sinks 4x8.10, 12 &14 * Ceiling INCREDIBLE SAVINGS YOU GOTTA SEE TO BELIEVE! WE DELIVER ANYWHERE New & Used Bldg. Materials RD #1 New Providence, PA PH; 717-786-3738 Lancaster Farming, Saturday, May 24,1980—€23 % cup grated Swiss cheese % teaspoon salt J /4 teaspoon dill weed 1/8 teaspoon pepper In a shallow dish, place flour. Add clucken, one piece at a tune, dredging to coat. In large shallow baking pan. place 4 tablespoons of the margarine. Melt in oven. Remove Place chicken, skin side down, in single layer, in margarine. Bake, uncovered, m 425*F. oven for 30 minutes. Turn chicken and contmue baking about 15 minutes longer or until brown. Remove chicken and turn oven to 325*F. Drain excess drippings from pan I" medium saucepan, place remaining 3 tablespoons m garme and melt over medium heat. Add omon and saute about 5 minutes or until golden; stir m mushrooms and contmue cooking about 3 minutes longer. Add mushroom soup, milk, American cheese, Swiss cheese, salt, dill weed, and pepper. Stir well and pour over chicken. Cover and bake in 325*F oven about 15 minutes or until sauce bubbles and fork can be inserted in chicken with ease Makes 4 servings. HURRY-UP CHICKEN DINNER 2 whole broiler-fryer chicken breasts, halved, boned, skinned, cubed cup water 1 can (11 oz.) mandarm oranges, drained, reserve juice y* cup soy sauce 2 teaspoons cornstarch 2 chicken-flavor bouillon cubes, crushed y* teaspoon garlic powder y «teaspoon ground ginger 2 tablespoons cooking oil Vz pound mushrooms,- sliced Vz pound brocolli, cut in pieces 1 carrot, sliced 3 green omons, white and green parts mcluded, sliced 1 can (8% oz.) water chestnuts, drained, sliced Vz cup cashews In a small bowl, make sauce by mixing together water, juice from mandarin oranges, soy sauce, cornstarch, bouillon cubes, garlic powder and ginger; set aside and reserve In wok or large frypan, place oil and heat to medium-high temperature. Add chicken and stir-fry about 3 minutes or until brown. Add mushrooms, brocolli, carrot, onions, water chestnuts, and cashews, stirring briefly after each addition. Cook about 4 minutes or until vegetables are tender-crisp Add sauce mixture. Cook, stirring, about 4 minutes until mixture boils and becomes slightly thick. Add mandarin oranges; cook a few seconds Serve over rice Makes 4 servings Shingles Interior & Exterior Doors Windows Styrofoam & Fiberglass Insulation Exterior Siding Large Selection of Pre-Fmished & Unfinished Molding THE BUCK QUARRYVJLLE Wanda Balandlat, Pittsburgh Mary Rndy, Erie PENNSY RD SALVAGE • > x x $ _o PS Or f- i
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