B6—Lancaster Farming, Saturday, January 29,1983
Hone On The Range H|
designed for your budget
Most people will agree that
chicken is the most versatile meat
dish available. And if you’ve
priced it in the store recently, you
will have discovered that its cost
makes chicken a favorite for every
budgeting cook.
Chicken tastes great in
casseroles, sandwiches, and
salads, and can be fixed by
broiling, baking, boiling or frying.
Honey, barbecue sauce, bread
crumbs, butter, marmalades, and
the list goes on for the multitude of
toppings that enhance chicken’s
flavor.
So treat your family to chicken
tonight with one of the recipes on
this page and make chicken your
favorite meat dish too.
CHICKEN ‘N SPINACH
2 slices bacon
2 T. chopped onions
1 can chicken and star soup
1 soup can of water
1/4 c. chopped, cooked spinach
In saucepan, cook bacon until
crisp. Remove and crumble. Pour
off all but 1 T. drippings. Cook
onion in dripping until tender. Add
remaining ingredients. Heat and
stir now and then.
Mrs. Charles Blehl, Allentown
Cook's
Question
Comer
ANSWER - For the cook who recently requested a recipe for
Danish Kringle is the following submission from Mrs. Robert
Histand. Thanks go also to Mrs. Robert Frey of Phillpisburg,
NJ. for a recipe.:
1 stick butter
1 c. flour
1 T. water
Blend like pie crust.
Roll out between 2 sheets of waxed paper to size of cookie
sheet. Take off top paper and place dough on greased cookie
sheet. Remove other paper.
Bring to boil:
1 c. water
1 stick butter
Remove from heat and beat in
Ic. flour
3 eggs, add separately
Vz t. almond flavoring
Spread this over crust. Bake about 40 minutes at 375
degrees. Frost when still warm with thin powdered sugar icing,
using V? t. of almond flavoring to icing.
February
Cakes taste great in winter
Valentine specials
Keep ’em happy with fish
What to do with leftovers
12
19
26
March
Chicken,
CHICKEN CASSEROLE
1 chicken, cooked, off bone, diced
broth of chicken
jv. diced potatoes
Ipintpcos
1 pint com
Add chicken, potatoes, peas, and
com to broth and cook until done.
Thicken. Mix up biscuits and place
on top of thickened mixture. I use
an oblong pan. Bake at 400 degrees
until biscuits are brown. This is
good frozen or made one day to use
the next when you will be busy.
CHICKEN ETTI
18-oz. pkg. spaghetti
4 c. cut-up precooked chicken
1/4 c. pimento
1/4 c. green pepper
2 cans mushroom soup
1 c. chicken broth
1/41. celery salt
1/41. pepper
1 onion, grated
3/4 lb. Velveta cheese, grated
Cook spaghetti in water until
soft. Drain. Add chopped chicken,
soup, broth and seasoning s. Add all
of cheese minus 1 cup. Mix. Place
in casserole dish. Sprinkle
reserved cup of cheese on top.
Bake at 350 degrees for one hour.
7
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DANISH KRINGLE
Recipe Topics
Juba Shaull, Brogue
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Mrs. Robert Histand
Wycombe, Pa.
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Lemon Honey Fried Chicken is an old favorite with a new touch
LEMON HONEY FRIED
CHICKEN
1 broiler-fryer chicken, cut
1/2 c. lemon juice
IT. honey
1/41. marjoram
1/41. tarragon
11. salt
1/21. pepper
1/2 c. plus 3 T. flour, divided
2 c. cooking oil
2 c. hot water
In small shallow dish, mix
together lemon juice, honey,
majoram and tarragon. Place
chicken in mixture, one piece at a
time, turning to coat; reserve
excess mixture. Sprinkle chicken
with salt and pepper. Place 1/2 c.
flour in another shallow dish and
add chicken, one piece at a time,
dredging to coat. Place oil (about
1-inch deep) in large frypan and
heat to high temperature.
Add chicken and cook about 5
minutes, turning to brown on all
sides. Reduce heat to medium high
and continue cooking about 15
minutes more or until fork can be
inserted in chicken with ease.
Remove chicken from frypan; set
aside and keep warm.
Drain all but 2 T. of the oil and
pan drippings; return temperature
to medium high. Add 3 T. of the
flour and stir to brown, about 1
minute. Slowly stir in hot water
and 2 T. of the reserved lemon
juice mixture. Cook about 3
minutes, stirring until thickened.
Serve tangy gravy hot with
chicken.
National Broiler Council
MEXICAN CHICKEN SOUP
1 broiler-fryer chicken, cooked and
cut
2 T. cooking oil
1 clove garlic, quartered
2 T. vinegar
1T chili sauce
Mexican Chicken Soup will make you a winner every time
you serve it.
11. salt
11. chili powder
1/21. tarragon leaves
1/41. dry mustard
3 drops bottled hot sauce
4 c. chicken broth
1 can tomatoes, (16 oz.) cut in
small pieces
In large frypan, heat oil to
medium temperature. Stir fry
onion and celery reserved form
chicken broth (add water to
reserved broth to make the 4 cups)
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with garlic for about 2 minutes.
Stir in vinegar, chili sauce, salt,
chili powder, tarragon, dry
mustard and bottled hot sauce.
Add chicken broth and tomatoes.
Bring to a boil, stirring often.
Reduce temperature to low and
simmer for 15 mintues. Add cooked
chicken and continue to simmer
for 10 minutes more. . Serve hot
with com chips.
National Broiler Council
(Turn to Page B 7)
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