Poultry For Dinner Any meal can become a special occasion with these poultry dishes. Today’s chicken and turkey are available in a variety of forms to minimize preparation time and add creativity to your menu. Poultry is economical, too. Because chicken is naturally low in fat content and calories, even those with special diets enjoy chicken. There’s no end to the different ways poultry can be served. Here are recipes you are sure to enjoy. CHICKEN POT PIE Ready-to- use refrigerated bis cuits top this main dish. 1 can cream of broccoli soup 1 can creamy chicken mushroom soup 1 cup milk '/ teaspoon thyme leaves, crushed 'A teaspoon pepper 4 cups cooked vegetables (broc coli, cauliflower, carrots, and potato) 214 cups cubed cooked chicken 1 package refrigerated biscuits In 3-quart oblong baking dish, combine soup, milk, thyme, and pepper. Stir in vegetables and chicken. Bake at 400 degrees for IS minutes or until mixture begins to bubble. Stir. Meanwhile, cut biscuits into quarters, cutting almost but not all the way through the bottom. Remove dish from oven and stir. Arrange biscuits over hot chick en mixture. Bake IS minutes more or until biscuits are golden brown. Sarah Clark Breezewood NO-SALT BAKED CHICKEN 8 broiler-fryer chicken thighs, skin removed 1 clove garlic, split 3 tablespoons maple syrup 2 tablespoons prepared mustard 1 teapoon grated onion A teaspoon pepper '/< teaspoon curry powder Rub each chicken thigh with garlic; arrange in baking pan. Mix maple syrup, mustard, onion, pep per, and curry powder in small bowl. Brush syrup-mustard sauce on chicken, then sprinkle with pep per. Bake chicken in preheated 350 degree oven for 30 minutes. Remove from oven, turn chicken and brush with remaining syrup mustard sauce. Bake additional 30 minutes until brown and crisp and fork can be inserted with ease. 4 servings. Nat. Broiler Council 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 sub mit. Send your recipes to Lou Ann Good, Lancaster Farm ing, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. October 8- National Chicken Month 15- Seafood Favorite 22- Pizza and Apple Month 29- Pumpkin Time November 5- Breads, Muffins, Biscuits Dome On The Range COUNTRY HERBED CHICKEN 2 tablespoons vegetable oil 3 pounds broiler-fryer chicken, cut up 2 cans creamy chicken mushroom soup 'A cup white cooking wine 2 tablespoons chopped fresh parsley 'A teaspoon thyme leaves, crushed 'A teaspoon rosemary leaves, crushed 'A pound baby carrots 8 small whole white carrots In 4-quart Dutch oven over medium heat, brown chicken for 10 minutes in hot oil. Remove chicken, set aside. Spoon off fat. Add next five ingredients. Return chicken to Dutch oven. Heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Add carrots and onions. Simmer 20 minutes or until chick en is tender. Serve with hot cooked white potatoes. Sarah Clark Breezewood SMOKEY CHICKEN BREAST FILLETS AND APPLES 6 skinless, boneless chicken breast fillets 114 teaspoon liquid smoke, divided 'A teaspoon poultry seasoning 'A teaspoon salt 'A teaspoon mace A teaspoon nutmeg '/ teaspoon dry mustard A teaspoon pepper 3 tablespoons clarified butter 3 cooking apples, peeled, slice*! Rub each chicken breast fillet with A teaspoon liquid smoke. In small bowl, mix together poultry seasoning, salt, mace, nutmeg, dry mustard, and pepper; sprinkle on both sides of chicken and let set about S minutes. In 10-inch non stick frypan over medium temper ature, pour clarified butter and heat about 2 minutes. Add seasoned chicken fillets and cook about 5 minutes. Turn chicken and add apples, arranging so they touch bottom and sides of pan and lie on top of chicken; cook 5 minutes more. Rearrange so that chicken is on top of apples; cook about 4 minutes more or until chicken and apples are tender. Makes 6 servings. Nat. Broiler Council Chicken breasts continue to be a popular choice by those who want nutrition, taste, and lower calories. CREAMY TOMATO CHICKEN DIP 1 pound ground chicken '/«cup chopped onion 1 clove garlic, minced 8-ounces tomato.sauce V* cup catsup V* teaspoon oregano 1 teaspoon sugar 8-ounces cream cheese 'A cup grated parmesan cheese Heat frypan to medium temper ature. Add chicken, onion, and garlic, cooking, stirring, until chicken is brown and onion is ten der, about S minutes. Add tomato sauce, catsup, sugar, and oregano. Stir well, cover, reduce heat to low and simmer about 10 minutes. Add cheeses; stir and cook on low until cheese is melted, about 5 minutes. Serve in chafing dish with warm nacho chips for dipping. Makes about 3 cups dip. Nat. Broiler Council SMOKED TURKEY ROLL-UPS 4 flour tortillas (8 in. diameter) 1 8-ounce package herb flavored soft cheese 12 ounces smoked turkey breast, sliced thin 2 green onions, sliced length wise into quarters Spread one half the amount of cheese equally over tortillas. Layer the turkey slices evenly onto the cheese and then spread the remain ing cheese over the turkey slices. At each edge of the tortilla, place 2 quarters green onion, alter nately green with white onion top. Roll up tortilla, jelly-roll style. Place turkey tortilla rolls, seam side down, in self-closing plastic bag; refrigerate overnight. To serve, cut each turkey tortilla roll-up crosswise, into 'A -inch slices to form pinwheels. Round Hill Turkey AUNT MARY’S SPECIAL CHICKEN 2 packages boneless chicken breasts 16 slices chipped beef 8 slices partly-fried baon 8 ounces cream cheese 2 10-ounce cans cream of mushroom soup Sliced Swiss cheese Wrap each breast half in 2 slices of chipped beef and one slice bacon. Place in casserole dish and cover with Swiss cheese. Heat mushrooom soup and cream cheese until cream cheese is melted. Pour over chicken. Bake at 350 degrees abdtfir4o minutes or until fork can be inserted in chick en with ease. Wampler-Longacre Featured Is it a sweet potato or a yam? According to the Louisiana Sweet Potato Commission, there are no true yams produced for food in the U.S. The yam, which is a common food in some parts of the world, is an entirely different plant than the sweet potato. Today the word yam is used as a sort of trademark among produce wholesalers and retailers to identify sweet potatoes that are soft and moist ancftweet when cooked with flesh that is a orange in color. This is the season to use sweet potatoes or yams. When you buy sweet potatoes, choose firm, well-shaped potatoes with bright, clean, and smooth skin. Here is a recipe that is different and tasty from the Amaudville High School FHA. 2 cups sugar A cup evaporated milk V* cup butter 1 cup chopped pecans l A cup cooked, mashed yams '/i teaspoon vanilla 3 tablespoons marshmallow cream Bring sugar, milk, and butter to a boil for 2 to 3 minutes; add pecans and yams. Cook until it starts to sugar. Remove from heat; add vanilla and marshmallow cream. Beat until candly loses gloss. Pour into but tered dish. Cut into squares. Makes approximately 42 small pieces. ROSY LOW-CAL CHICKEN 4 deboned chicken (masts 'A teaspoon onion salt ’A cup tomato juice 'A cup chopped green pepper 'A teaspoon soy sauce Place chicken in baking dish. Sprinkle with onion salt In small bowl, mix together tomato juice, green pepper, and soy sauce; pour mixture over chicken. Place chick en in 400 degree oven and bake, uncovered, about 40 minutes or until fork can be inserted in chick en with ease, basting several times during cooking. (Turn to Pago B 8) Recipe YAM CANDY Wampler-Longacre
Significant historical Pennsylvania newspapers