Poultry is enjoying a tremend
ous growth in popularity as con
sumers become more sophisticated
about health and nutrition. And the
increase will continue with experts
forecasting that chicken will
become the number one meat by
1990.
Chicken brings more to the table
than good flavor. Lower in calories
and fat than most meats, chicken
provides the complete protein the
body requires daily. It does not
need rich sauces or other caloric
laden ingredients to enhance its
flavor. It is delicious baked or
roasted with nothing but its own
natural seasoning. The addition of
caloric-free herbs or spices can
give chicken entirely different
tastes. And it can be teamed with
most nutritious fruits and veget
ables for light, healthy meals.
Removing the skin on chicken
cuts the already low fat content
almost in half.
If your culinary talents love
being stimulated, try your hand at
these fabulous recipes.
CHICKEN AND RICE
VA pounds boneless chicken
thighs, cut in chunks
2'A cups water
3 bouillon cubes
1 teaspoon salt, divided
1 cup long grain rice
1 can (4 ounces) mushroom stems
and pieces
'A cup flour
'A teaspoon pepper
Vi cup vegetable oil
In medium saucepan, place
water, bouillon cubes and'/« teas
poon salt Place on high temperat
ture and heat to boiling, stirring to
dissolve cubes. Add rice, cover,
reduce heat to low and cook until
rice is done and liquid is absorbed,
about 20 minutes. Stir in
mushrooms and cover again for
about 3 minutes. While rice is
cooking, mix together flour,
remaining V* teaspoon of the salt
and pepper; add chicken and turn,
coating all sides. In frypan, place
oil and heat over medium high
temperature. Add chicken and
cook, turning, about 10 minutes or
until brown on all sides and fork
can be inserted in chicken with
ease. Remove pan from heat; drain
and discard all oil. Stir in rice
mushroom mixture, mixing well.
Serves 4.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask
that you include accurate measurements, a complete
list of ingredients and clear instructions with each recipe
you submit. Send your recipes to Lou Ann Good, Lan
caster Farming, P.O. Box 366, Lititz, PA 17543.
Sept.
17- Brown Bag Lunches
24- Breakfasts For Hungry People
Oct.
1- Pork Month
8- Pork Month
Bone On The Benge
Okay To Fowl Up These Recipes
It’S
HERDED ‘N’ SPICED
CHICKEN
8 broiler-fryer chicken parts
'A cup nonfat yogurt
'/j teaspoon curry powder
1 cup herb-seasoned stuffing mix
1 teaspoon salt
I/2 teaspoon pepper
Grease a 9x13-inch baking pan.
Mix together yogurt and curry
powder. Pour diy stuffing mix into
blender or food processor and pro
cess until crumbs form. Sprinkle
chicken with salt and pepper,
brush with yogurt mix and roll in
stuffing crumbs. Place chicken in a
single layer, skin side up, in baking
pan. Bake in 350 degree oven for
about 55 minutes or until fork can
be inserted in chicken with ease.
Serve hot or place in refrigerator to
chill. Makes 4 servings.
ORANGE-GLAZED
CHICKEN TIDBITS
'A cup low-calorie orange
marmalade
2 tablespoons say sauce
'A teaspoon ground ginger
'/« teaspoon garlic powder
15 ounces skinned and boned
chicken breasts cut into 1-inch
pieces
In medium mixing bowl com
bine all the ingredients except
chicken. Add chicken pieces and
loss to coat. Cover and refrigerate
for 30 minutes. Toss again after 15
minutes. Transfer to broiling pan
and broil 5 minutes. Turn, brush
with marinade and broil three *
minutes longer. Serves 4.
MY FAVORITE STIR-FRY
2 large jars prepared brown gravy
2 tablespoons soy sauce
2 whole skinless chicken breasts
cut in thin strips
1 pound veal, cut in thin strips
2 bags frozen vegetables: broccoli,
water chestnuts, etc.
I bag frozen snow peas
Rice
1 can shrimp, drained
Salt and pepper to taste
In wok or large pan, stir-fry the
frozen veggies. Add the chicken
and shrimp. Heat gravy and soy
sauce. Cook rice according to
directions for six servings. To
serve: put rice on plate, vegetables
and meat on top with gravy. Varia
tions: Instead of rice use noodles or
macaroni.
1 chicken, cooked, skinned and
boned
Lois Minnich
Auburn, Me.
1 package (16-ounces) frozen
broccoli
'A teaspoon salt
1 package (8-ounces) shell maca
roni, cooked
2 large tomatoes, cut into large
cubes
'A cup coarsely chopped red onion
'A teaspoon pepper
1 cup Italian salad dressing (made
from dry mix)
In saucepan, steam broccoli
over boiling water for about 5
minutes. Remove broccoli from
pan, drain and sprinkle with salt. In
large bowl while ingredients are
still warm, place chicken, broccoli,
shell macaroni, tomatoes and
onion; sprinkle with seasoned
croutons and black olives. Serves
6.
LIGHT ‘N’ LEAN CHICKEN
BREASTS
4 chicken breast halves, skinned
'A teaspoon pepper, divided
2 cloves garlic, halved
1 cup low sodium chicken broth
'A cup dry white wine
Gloria Sweigart
Manheim
2 A cup skim milk
2 teaspoons arrowroot
1 teaspoon finely chopped chives
Spray a non-stick frypan with
reduced-calorie vegetable cooking
spray. Heat to medium tempera
ture; add chicken and sprinkle with
'A teaspoon of the pepper. Cook,
turning, about 20 minutes or until
brown on all sides. Reduce temp
erature to low, add garlic halves
and continue cooking until tender,
about 10 minutes. Remove chick
en to warm plate, leaving garlic in
LIGHT ‘N’ LEAN iCKEN BREASTS have all the appeal of elegant spa cuisine
light, lovely and luscious.
CHICKEN PASTA SALAD
(Turn to Pag* B 8)
Featured Recipe
Add fun to your youngsters’ milk-break with an Apple ’N Spice
Pizza Cookie.
This cookie of the 80’s is made with the old-fashioned ingre
dients that never go out of style. White sugar blends with brown
sugar into a pure sweet taste that gives this cookie a classic flavor. A
wholesome touch is added with apples, oats and pecans.
Covered with melted chocolate chips and a confectioners’ sugar
drizzle, one wedge is bound to bring encores for milk.
This easy-to-make cookie is versatile, too - the batter can be
turned into simple drop cookies or shaped into a 14-inch pizza treat.
Apple ’N Spice Pizza Cookie
3 /< cup (1/4 sticks) butter, softened
% cup granulated sugar
Vi cup firmly packly brown sugar
1 egg
1 teaspoon vanilla extract
114 cups unsifted all-purpose flour
l'/i teaspoons ground cinnamon
54 teaspoon baking soda
54 teaspoon salt
1 cup shredded apple (1 medium)
V » cup uncooked oats
Topping
1 pkg (6 oz) semi-sweet chocolate chips
1 cup chopped pecans
'A cup sifted confectioners’ sugar
2 teaspoons milk
Preheat oven to 375°F. Generously grease 14-inch round pizza
pan. In large electric mixer bowl, beat butter and sugars until
creamy. Beat in egg and vanilla. Add flour, cinnamon, baking soda
and salt; beat until batter is smooth. Stir in apple and oats. Spread
batter evenly into pizza pan. Bake 20 to 25 minutes or until golden.
Remove from oven. Sprinkle chips onto hot cookie. Let stand 5
minutes until chips soften and look shiny. Spread with a metal spa
tula to make frosting. Sprinkle nuts on top. Cool completely.
In small bowl, combine confectioners’ sugar and milk; mix until
smooth. Drizzle on top of pizza cookie. Yield: a 14-inch cookie.
Apple ’N Spice Drop Cookie
Prepare batter for pizza cookie but stir in chips and nuts. Drop
batter by rounded tablespoons, 2 inches apart, onto ungreased bak
ing sheets. Bake in 375°F. oven, 12 minutes or until edges are gol
den. Let cool on baking sheets 1 minute. Transfer to wire rack. Cool
completely. (Omit confectioners’ sugar drizzle.) Yield: 2 dozen
jumbo cookies.