B6—Lancaster Farming, Saturday, October 6,1984
4s> Bone On The Range Cl
Try a new chicken recipe
Most freezers contain at least
one chicken hiding among the
packages of garden vegetables
that occupied so many hours this
summer.
Because it can be prepared in so
many ways and is suitable for
nearly every occasion, chicken has
long been a favorite of both cooks
and guests.
If, like most people, you have a
few treasured chicken recipes that
occupy the premier spots in your
recipe file, it may be time to add a
new one - or two. Don’t, of course,
abandon those old favorites, but do
try some of the recipes below; you
may find one you like.
CHICKEN SALAD CASSEROLE
2 cups cubed, cooked chicken
1 small green pepper, sliced
1 small can mushrooms, drained
M> cup slivered water chestnuts
1 can french fried onion rings
V 4 cup mayonnaise
U cup skim milk
Little salt
Preheat oven to 350°F. Simmer
green pepper slices until tender.
Drain. Combine milk with
mayonnaise. Add green pepper,
mushrooms, water chestnuts,
chicken and salt.
Place in 1 Vi-quart casserole and
top with onion rings. Cover and
bake 30 minutes. Remove cover
and bake 5 minutes longer to crisp
the onion rings. Makes 4 servings.
Leftovers can be eaten cold.
CRISPY FREED CHICKEN
2M> to 3 pounds cut up frying
chicken (or chicken parts) and
enough Crisco for deep frying.
Seasoned Flour
\Vz cups all-purpose flour
1 tablespoon garlic salt
V-h. teaspoons black pepper
IV2 teaspoons paprika
V 4 teaspoon poultry seasoning
Combine ingredients and set
aside.
Crispy Batter:
v s cup all-purpose flour
V 2 teaspoon salt
1/8 teaspoon pepper
1 beaten egg yolk
3/ 4 cup flat beer or water
Combine flour and seasonings in
medium bowl. Combine egg yolk
and beer or water. Add gradually
to dry ingredients. Heat Crisco to
365°F. in deep saucepan or deep
fryer to a depth of 2 inches.
Moisten chicken pieces. Dip in
seasoned flour, then batter, then
back in seasoned flour. Fry in hot
Crisco for 15 to 18 minutes or until
well done. Drain on paper. Makes 4
servings.
If you want gravy from this
chicken, cook the chicken first
before frying. Don’t deep fry the
chicken as long. Just until golden
brown.
Linda Zerr
Sinking Spring
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. You can send your recipes to Sue
Keene at Lancaster Farming, P O Box 366, Lititz, PA
17543
October
13 October is Pork Month
20 Cheese dishes for fall
27 Perfect Potatoes
CLASSIC CHICKEN KIEV
3 broiler-fryer chicken breasts,
halved, boned and skinned
6 tablespoons butter
1 tablespoon chopped chives
‘/2 teaspoon garlic powder
teaspoon tarragon
V 4 cup flour
2 eggs, beaten
1 cup fine fresh bread crumbs
x k teaspoon salt
1/8 teaspoon pepper
2 cups cooking oil, approximately
Cut butter in 1 tablespoon pieces.
In small bowl, mix together chives,
garlic power and tarragon. Roll
each piece of butter in seasoning
mixture, turning to coat
thoroughly. Refrigerate butter
until cold and firm. Place chicken
breast halves on hard surface.
With meat mallet or similar
flattening utensil, gently pound
chicken to thickness. Place
1 piece of seasoned butter on each
chicken breast half; roll up, en
velope fashion, and secure with
string or food picks. Sprinkle each
chicken roll with flour, then dip in
beaten egg. Roll chicken in bread
crumbs until thoroughly coated;
sprinkle with salt and pepper and
chill for at least 30 minutes.
In deep fryer, place cooking oil,
filling to no more than Mi full. Heat
to medium temperature (about
360°F.)r Add chicken, a few pieces
at a time, and cook about 6
minutes, or until golden brown and
fork can be inserted in chicken
with ease. Makes 6 servings.
Betty Biehl
Mertztown
LITTLE CHICKEN DINNERS
Vz pound bulk pork sausage
V* cup butter or margarine
Vs cup flour
v 4 teaspoon salt
2 cups chicken broth
1 cup light cream
13-ounce can chopped mushrooms
2 cups cut-up cooked chicken
Pastry rounds (below)
Shape sausage into 1-inch balls.
In medium skillet, brown balls;
remove and drain. Pour fat from
skillet. Melt butter over low heat;
stir in flour and salt until mixture
is bubbly. Remove from heat. Stir
in broth, cream and mushrooms
(with liquid). Heat to boiling,
stirring constantly. Boil and stir 1
minute.
Heat oven to 425°F. Divide
chicken, sausage and sauce into 6
ungreased individual baking
dishes. Place one Pastry Round on
each dish; fold pastry under, even
with edge of dish. Flute. Cut slits
on top. Place dishes on baking
sheet: cover with aluminum foil.
Remove foil last 10 minutes of
baking. Bake 30 minutes or until
crust is brown. Insert pastry
chicken in each baking dish.
Serves 6.
Prepare pastry tor two crust pie.
Roll to 1/8-inch thick; cut into
rounds 2 inches larger than tops of
baking dishes. Roll remaining
Pastry Rounds
The Little Chicken Dinners pictured above make entertaining affordable
pastry V 4 inch thick. Cut into
chicken shapes. Place on
ungreased baking sheet; insert
wooden pick in each chicken. Bake
15 to 20 minutes.
CHICKEN ASPARAGUS STRATA
1 whole broiler-fryer chicken,
cooked, boned, skinned and cut in
bite-size pieces
V 3 cup chopped onion
cup chopped celery
1 tablespoon lemon juice
x h. teaspoon salt
teaspoon poultry seasoning
x '4 teaspoon pepper
% cup mayonnaise
8 slices whole wheat bead, crusts
removed, cubed, divided
1 14V 2 -ounce can cut asparagus,
drained
4 eggs, beaten
3 cups milk
1 cup grated sharp Cheddar cheese
Place chicken in a deep
saucepan. Add 2 cups water, 1
small sliced onion, 3 celery tops, 1
teaspoon salt, and v 4 teaspoon
pepper. Cover and simmer about
45 minutes or until fork can be
inserted in chicken with ease.
Remove chicken from pan and
cool. When cool, remove meat
from bones and cut in bite-size
pieces. Discard bones, skin and
broth or reserve for another use. In
medium bowl mix together
chicken, onion, celery, lemon
juice, salt, poultry seasoning and
pepper; mix well, then fold in
mayonnaise. In large, deep
greased refrigerator-to-oven
baking dish evenly sprinkle one
half of bread cubes. Spread
chicken mixture over bread cubes;
add asparagus and then remaining
bread cubes. In small bowl, beat
eggs and milk together; pour over
asparagus, bread cubes and
chicken. Cover and refrigerate for
at least 4 hours. Bake at 325°F. for
15 minutes. Remove from oven,
sprinkle with cheese and return to
oven to 50 more minutes. Makes 6
servings.
CHICKEN A LA KING
y/2 cups noodles
1 can cream of chicken soup
i* : *
Chicken Kiev, a classic chicken dish dating back to the
czarist days of Russia, is still an international favorite.
Featured Recipe
This week’s featured recipe comes from 1984 Candy Queen Nancy
Hartz. A secretary at Wilbur Chocolate Factory in Lititz, Nancy
says she enjoys promoting the industry she works for.
When she can find the time in her busy schedule, Nancy enjoys
making her own candy. The Peanut Butter Fudge recipe below is
one of her favorites. To learn more about Nancy and her
promotional activities, see the story featuring her in this section.
2 cups sugar
1 cup milk
2 cups marshmallow cream
112-ounce jar crunchy peanut butter
1 teaspoon vanilla
Combine sugar and milk; bring to a boil. Stir for 5 minutes over
medium heat to a soft boil (238°F.) Remove from heat and stir in
marshmallow, peanut butter and vanilla. Beat until well blended.
Pour into a greased 9-inch square pan. Cut into squares.
Peanut Butter Fudge