B6—Lancaster Farming, Saturday, January 9,1982
c# Hods On The Range Wk
Make a fast Farm Show
With leisurely days of winter
soon to give way to the accelerated
pace of Farm Show; short-cuts m
the kitchen become more im
portant than ever for those plan
ning to attend the big event.
Chicken is the meat many cooks
depend on for tasty, nutritious
meals-in-a-hurry.
Today’s busy lifestyles em
phasize the importance of physical
well-being. That’s why so many
depend on the high protein, low
calorie and low fat benefits of
chicken to help keep active bodies
operating at peak efficiency.
Your favorite pick of the recipes
this week may well be “Hot and
Tangy Chicken Risotto,” an easy
dish to make which saves time in
clean-up because it can be cooked
and served in the same pan.
Whatever your favorite, you’re
sure to enjoy at least one of the fast
and easy recipes listed below.
HOTANDTANGY
CHICKEN RISOTTO
8 broiler-fryer chicken thighs
2T. butter
3 T. wine vinegar
21. salt
1/21. pepper
4 c. chopped cabbage
2 c. cooked rice
1/21. paprika
Make sauce by melting butter in
small saucepan over medium heat.
Add wme vinegar, 11. of the salt
and 1/4 t. of the pepper; stir sauce
until well mixed. Place chicken in
large shallow dish; pour hot sauce
over chicken, turning to coat; let
Cook’s
Question
Coiner
QUESTION I would be grateful for any recipes for baked
doughnuts. Can any readers help me?
H. J. Kress, Center Valley
QUESTION Do any of your readers have a recipe for Hot
Cabbage Slaw? It is a hot dressing served over steamed or fried
cabbage. It has a yellow color which probably would include eggs
or mustard, etc. I have looked through all my cookbooks for it
afid to no avail. Please help.
Mrs. Fillmore Reimensnyder, Milton
QUESTION Does anyone have a recipe for making dessert
whipped topping, something like Cool Whip?
Mrs. Leon Martin, New Providence
ANSWER Mrs, Hood of Mt. Airy, MD, can find two recipes
she requested at the end of the recipe section above.
January'
Easy chicken dinners
Make it with beef
16
23
February
Keep warm with soup
5 Foreign dishes
13 Microwaving
supper with chicken
stand for 10 minutes. Place chicken
thighs skin side up on broiler pan,
reserving sauce. Set temperature
control at broil or 450 degrees.
Arranee oven rack so chicken is
about 8 niches from heat. Broil
chicken for 15 minutes, turn, brush
with sauce; broil for 15 minutes or
until fork can be inserted with
ease. Remove chicken to a war
ming tray. In large frypan (which
is suitable as serving dish), pour
drippings from broiler pan; add
reserved sauce to drippings and
heat over medium-high tem
perature, stirring constantly. Add
remaining 1 t. salt and remaining
1/4 t. pepper and the chopped
cabbage; stir fry about 15 minutes
or until cabbage is tender. Add
cooked nee 1 o cabbage and cook
for 5 minutes or until most of the
liquid is absorbed. Arrange warm
chicken thighs on top of rice
cabbage mixture; sprinkle with
paprika.
CHILI CHICKEN CASSEROLE
1 broiler-fryer chicken, cut
16 oz. tomatoes
8 oz. tomato sauce
IT. vmegar
21. chili powder
11/21. salt
■ 1 clove garlic, minced
15 oz. red kidney beans, undrained
1 small onion, sliced
1 green pepper, diced
In 3-quart mixing bowl, place
chicken and sprinkle with 1/2 t.
salt. In another bowl, mix together
tomatoes, tomato sauce, vinegar,
7 t %
* *
Recipe Topics
21. sugar
In broiler pan without rack,
place chicken, skin side up. Rub
entire surface with lemon,
squeezing out some juice. In small
bowl, mix together salt, pepper
and paprika. Sprinkle mixture on
chicken. Brush half of the butter on
the chicken; then sprinkle sugar on
chicken. Place broiler pan as .far
from heat as possible and cook at
450 degrees about 10 minutes,
allowing seasonings to penetrate.
Raise broUer pan so that chicken is
3 to 6 inches from heat in gas range
or 6 to 9 inches in electric range.
Broil, basting occasionally with
remaining butter and turning to
insure even browning, for about 35
minutes.
v»
1 c. cooked broiler-fryer chicken,
cut
2T. margarine
IT. grated onion
1 c. cooked rice
1/41. curry powder
1/41. celery salt
1/161. pepper v .
3 T. chicken broth
IT. plain yogurt
1/4 c. raisins
2 T. chopped salted peanuts
In small trypan, melt margarine
over medium heat. Add onion and
stir-fry until light brown. Stir in
rice and then add curry powder,
celery salt and pepper. In small
bowl, mix together broth and
yogurt; stir into rice mixture. Add
chicken and pour into small
greased baking dish. Bake in 350-
degree oven until hot throughout,
about 15 minutes.
chili powder, 11. salt and minced
garlic; slowly stir in kidney beans,
onions and green pepper. Pour
mixture over chicken; cover and
marinate overnight in
refrigerator. When ready to cook,
place chicken; skin side up, in
single layer in large shallow
baking pan and bake, uncovered in
350 degree oven for about an hour.
Serve on rice.
CHICKEN BREASTS ON RICE
Blend:
1 can mushroom soup, undiluted
2/3 c. milk
3/4 c. long gram rice, uncooked
14-oz. can undrained mushrooms
i envelope dried onion soup mix
Pour into 2-quart baking dish.
Arrange 2 split chicken breasts on
top. Sprinkle with little papnka.
Cover. Bake at 325 degrees for 1
hour. Uncover and bake 15 minutes
longer.
To make full oven, baked carrots
and chicken dinner, pare 1 pound
carrots and cut them in half. Place
in 1 quart buttered casserole dish.
Dot with oleo. Cover and bake at
325 degrees for 11/4 hours.
Donna Lencoski, Latrobe
BROILED CHICKEN DELUXE
1 broiler-fryer chicken, halved
1/2 lemon
2t.,salt
1/41. pepper
1/21. paprika
1/4 lb. butter, melted
CURRIED CHICKEN
AND
RICE CASSEROLE
Chili chicken casserole is another easy-to-make dish your
family will enjoy on a warm night inside as the wind blows
unmercifully outside. *
AMISH-STYLE CHICKEN
, CASSEROLE
8 oz pkg. egg noodles
1/2 c. butter
1 c. thinly sliced mushrooms
1/2 c. flour
2 c. chicken broth
1 c. milk
21. salt
1/21. pepper
2 c. cut-up chicken, cooked
1/2 c. grated parmesan cheese
Preheat oven to 350 degrees.
Cook noodles according to package
directions; dram. In large skillet,
melt butter and cook mushrooms
until tender. Blend ir, Iflour;
gradually add broth, milk, salt and
pepper, stirring constantly until
sauce is thickened. In greased 21/2
quart casserole, combine noodles,
chicken and sauce. Top with
cheese. Bake 20 minutes.
Donna Godshall, Harleysville
CHICKEN PATTJES
3 c. cooked rice
3 c. chicken, chopped
1/2 c. chopped celery
1/2 c. chopped onion
3 eggs beaten
11. poultry seasoning
1 c. cheese
Mix ingredients. Chill. Form into
patties. Then roll in 1/2 c. butter
melted and 1 cup corn flake
crumbs. Bake 30 minutes- or till
golden.
Irene Burkholder, Bowers
LAZY CHINESE CHICKEN
1 whole broiler-fryer chicken
IT. cooking oil
1/4 c. sherry
3/4 c. soy sauce
1/4 c. water
1/4 c. chopped green onion
3 cloves garlic
IT. sugar
11. minced ginger .
In Dutch oven, place oil and heat
to high temperature. Add chicken
and cook, turning, about 10
minutes, or until borwn on all
sides. Pour sherry over chicken. In
medium bowl, mix together soy
sauce, water, onion, garlic, sugar
and ginger; pour mixture over
chicken. Cover and simmer 25
minutes. Turn chicken and simmer
about 10 minutes longer or until leg
moves freely when lifted or
twisted. Serve whole, sliced or
chopped with juices.
Following are two recipes for
egg dressing to be used on lettuce
as requested by Pat Hood of Mt.
Airy. Enjoy, Pat!
EGG DRESSING
1 c. sugar
1/2 c. vinegar
1 whole egg
IT. flour
1/2 T. butter
11. salt
Beat egg slightly and combine
with other ingredients. Cook and
moderate heat stirring constantly
until thick. Store covered in
refrigerator. Add cream, milk, or
evaporated milk to thin when
ready to use.
Charlotte Stratton, Chambersburg
LETTUCE DRESSING
IT. flour
5 T. sugar
11. salt
Jegg
1/4 c vinegar to 3/4 c. water
Put flour, sugar and salt into,
pan. Add egg and beat one minute.
Add vinegar and water and beat 1
minute more. Cook on stove until
mixture boils and becomes thick.
Remove from heat and cool
minutes. Pour over lettuce, endive*
or shredded cabbage.
Mrs. Leroy Fritts
If you're, the lucky owner
of a cast iron pot or dutch
oven, don't throw it out. . .
use it! The available iron
in food can increase up to
400 percent when iron cook
ware is used.