Chicken winners
I (Continued from Page C 26)
skin side up. Sprinkle the
remaining half of taco seasoning
mix over chicken. Return pan to
oven, and bake, uncovered, for
about 45 minutes or until liquid is
absorbed and fork can be inserted
in chicken with ease. Makes 4
servings.
SPRING CHICKEN
1 whole - broiler-fryer chicken
breast, halved
3/4 cup water, divided ■
1/2 teaspoon chicken bouillon
granules
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I cupfresh asparagus, cut in 1-mch
pieces
1/2 cup fresh peas'
1/4 cup grated carrots
1 teaspoon chopped chives
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
leupmilk
11/2 oz cream cheese, cubed
In deep saucepan, place chicken.
Add 1/2 cup of the water. Cover
and simmer about 1 hour or until
fork can be inserted in chicken
with ease. Cool. Separate meat
from bones. Discard bones and
Tues., Wed., Sat. 9-5
, Thurs., Fri. 9-9
Closed Mondays
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THOMASVILLE COMMUNITY W
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TUESDAY. JUNE 23
7:30 p.m.
At York Co. 4-H Center
Program:
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Presentation -
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skin. In medium saucepan, place
remaining 1/4 cup water, bouillon,
asparagus, peas, carrots and
chives. Cover and set aside.
In large saucepan, make sauce
by placing butter and melt over
medium heat. Gradually add flour
and salt. Cook, stirring, about 2
minutes or until mixture bubbles.
Stir in milk and cream cheese.
Cook, stirring continuously, over
low heat until mixture is thick and
bubbly. Remove from heat and
cover. Cook vegetables, covered
over low heat about 7 minutes or
until steam appears. Dram. Add
chicken to sauce; heat to warm
chicken. Add vegetables; stir to
mix. Makes 2 servings.
COLORFUL
CHINESE CHICKEN
1 broiler-fryer chicken, cut in parts
1/2 cup flour
1 teaspoon ground ginger
1/2 teaspoon pepper
1/4 cup, plus 1 tablespoon cooking
oil, divided
1 cup chopped, omon
1 large clove garlic, minced
1 can (5 oz) water chestnuts
1 can (20 oz) pineapple chunks in
own juice, juice reserved
2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon water
1/2 large green pepper, cut in thin
slices
In shallow dish, mix together
flour, ginger and pepper. Add
chicken, one piece at a time,
dredging to coat. In large frypan,
place 1/4 cup of the oil and heat to
medium temperature. Add chicken
and cook, turning, about 10
minutes or until brown on all sides.
Remove chicken to casserole and
set aside. Add the remaining 1
tablespoon oil to frypan; add onion
and garlic, saute for 5 minutes.
Add water chestnuts and continue
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cooking about 10 minutes or until
chestnuts are light brown. Pour
onion, garlic and chestnuts over
chicken in casserole.
In bowl, mix reserved pineapple
juice and soy sauce; pour over
chicken. Place half of pineapple
chunks on chicken. Bake, un
covered, basting occasionally, in
350*F. oven for about 1 hour or
until fork can be inserted in
chicken with ease. On serving dish,
place chicken, pineapple and
chestnuts.
In small bowl, mix cornstarch
and water. Place casserole on
surface unit and add, stirring, the
cornstarch-water mixture. Add
green pepper and cook over low
heat, stirring frequently, about 5
minutes or until sauce boils and
becomes thick; pour over chicken.
Makes 4 servings.
115