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