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.
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AERIAL LADDER EQUIPMENT
SPECIALIZE IN FARM BUILDINGS.
667 Hartman Station Rd.
Lancaster, PA 17601
717-393-6530
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Mon , Tues , Thurs , Fn ■ ■ _ ■ V -
sam to9 pm WWlamwm
Wed 4 Sat
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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
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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
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Styrofoam &
Fiberglass Insulation
Exterior Siding
Large Selection of
Pre-Fmished &
Unfinished Molding
THE BUCK QUARRYVJLLE
Wanda Balandlat, Pittsburgh
Mary Rndy, Erie
PENNSY RD SALVAGE
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x $ _o
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