86-Lancaster Farming, Saturday, Seplambar 30, 1995 Make It Chicken Tonight Chicken brings more to the table good flavor. In a world where often soems that “anything good bad for you,” chicken is an mg exception. hickcn does not need rich es or other calorie-laden redicnls to enhance ns flavor. It lehcious baked or roasted with ling but its natural seasoning, addition of calorie-free herbs .pices can give chicken entirely I'crcnt lastcs. Removing the skin on chicken the already low *ai content ost in hall iCKEN AND STUFFING package Huffing favorite stuf mix pound boneless chicken ISIS 1 can mushroom soup Paprika Pepper Brown chicken in 1 tablespoon or cook 20 minutes in the oven. ./arc bluffing as directed on box. Line 13x9-inch casserole dish with stuffing mix. Layer chicken. Pour soup on lop and sprinkle with pepper and paprika. Bake at 350 degrees for 45 minutes. Sue Pardo Jarrettsville, MD CHICKEN WATERZOIE 2 broiler-fryer chickens, cut in serving pieces 2 cups water 1 bay leaf 1 onion stuck with 2 cloves 1 sulk celery \/i teaspoons salt /. teaspoon pepper '/• teaspoon thyme 3 tablespoons flour 2 egg yolks 2 tablespoons lemon juice 1 teaspoon sugar Parsley Pul chicken in pot with tight fil ling lid. Add water, bay leaf, onion, celery, salt, pepper, and thyme; cover and bring to a boil. Reduce heat and simmer 40 minutes. Remove chicken. Strain broth and measure 2 cups into pot. Stir V* cup water into flour to make a paste. Add to broth in pot, stirring constantly. Bring to a boil. Beat egg yolks, lemon juice, and sugar with a fork. Stir in a small amount of the hot mixture then gradually add to broth, stirring constantly. Add chicken; heat. Turn into serv ing dish. Garnish with parsley and lemon slices. Yield: 8 to 10 servings. Louise Graybeal Renick, W.V. 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 ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. October 7- 14- 21- 28- HOMEMADE CHICKEN BROTH 4-5 pound roasting chicken 2 medium onions, quartered 2 large carrots, halved 2 ribs celery, halved 1 green bell pepper, halved 'A cup fresh parsley sprigs 6 whole cloves 2 bay leaves 1 teaspoon salt 'A teaspoon white pepper 3-3'/2 -quarts water Place the chicken, including the neck and the giblets, but not the liver, in a large slockpot. Add the remaining ingredients. The water should cover the chicken com pletely. Cover and bring to a boil over high heat, then skim off froth as it forms on top. Reduce heat and simmer 2 hours. Remove the chicken from the pot, allow to cool a bit, then remove meat and skin, reserving meat for another use (such as soup, salad, sandwich filling, pot pie). Return the bones and skin to the pot. Simmer the broth, covered, for 2 hours or more. Strain the broth through a sieve into a bowl, pressing the vegetabl es and bones with a rubber spatula to extract and liquidfy. Chill broth overnight in the refrigerator and skim off the fat. Freeze any stock that will not be used within 2 or 3 days in pints or quart containers. It's chicken dressing time again at our house. I save the neck and backs and made this broth to freeze. CREAMY CHICKEN ENCHILADES 2 cups chopped cooked chicken 1 cup chopped green pepper 8-ounces picante sauce, divided 8-ounces cream cheese 8 6-inch flour tortillas X pound Velveeta cheese 'A cup milk Stir chicken, green pepper, 'A cup picante sauce, and cream cheese in saucepan over low heat until smooth. Spoon 'A cup chicken mixture onto each tortilla; roll up. Place, seam side down, in lightly greased 12x8-inch baking dish. Stir cheese spread and milk in saucepan over low heat until smooth. Pour sauce over tortillas; cover with foil. Bake at 350 degrees for 20 minutes. Pour remaining picante sauce over tortillas Makes 4-6 servings. Naomi S. King Mifflin National Pork Month Ground Beef Pasta Favorites Pumpkins Galore With seasonings and toppings, chicken breasts can take on a whole new look and flavor. Louise Graybeal Renick, WV Put sliced carrot, onion, celery, and bay leaf into water and boil until vegetables are tender. Remove bay leaf. Melt butter in a skillet; add flour, salt, and pepper. Mix well, then stir in chicken broth. Add cream and mushrooms. When well blended, add chicken and peas. Put mixture in a pastry-lined 3-quart baking dish; brush the edge of the pastry with beaten egg and top with remaining pastry. Bake at 375 degrees for 30-35 minutes. Yields 8 servings. Pastry: Pul flour in a large bowl. Com bine other ingredients and work to a smooth paste. Add flour and mix well. Divide pastry in half and roll on lightly floured board. Fit into 3-quart baking dish. Add chicken vegetable mixture. Roll out other half of dough and cover top. Louise Graybeal Renick, WV CHICKEN PIE 1 carrot, sliced 1 medium onion, chopped 1 stalk celery, chopped 1 bay leaf 3 teaspoons butter Salt and pepper, to taste Dash cayenne pepper 1/4 cups chicken stock IV4 cups cream '/< cup diced mushrooms 4 cups diced chicken, cooked 1 cup cooked green peas Pastry VA cups all-purpose Hour 4 tablespoons shortening 3 egg yolks 2 tablespoons water 3 tablespoons shredded cheese A teaspoon paprika 'A teaspoon salt CHICKEN RICE BAKE I'A ffups regular rice 1 can cream of mushroom soup 1 can cream of celery soup 1 can cream of chicken soup 1% cup milk 3-4 pound chicken, cut-up 1 package onion soup mix Arrange nee in greased baking pan. Combine mushroom, celery, and chicken soup m a large pan. Gradually stir in milk. Heat and pour over rice layer. Arrange chicken over rice and sprinkle with dry onion soup and cover with aluminum foil. Bake in 325 degree oven for two hours or until chicken is tender. Mary Murray Jarrettsville. Md. Featured Recipe Pennsylvania's broccoli is well known for its tenderness and flavor and is currently available at farmers’ markets and roadside stands statewide. Best of all, broccoli is a healthy, low calorie way to enjoy the bounty of the vegetable harvest season. Broccoli is an excellent source of vita mins A and C. In fact, broccoli supplies almost 80 percent of a day’s dose of vitamin A, and has the highest dietary fiber content of all Pennsylvania-grown vegetables all with only 14 calories per half cup serving. The state’s growing season runs well into November, assuring con sumers of a good supply. Choose broccoli with tightly packed heads. Stalks should be green with dark green or purplish-green buds. Broc coli may be refrigerated in a vegetable crisper or airtight container. Here is a recipe fora red, yellow, and green vegetable dish that tastes as good as it looks. BROCCOLI AND SWEET PEPPER STIR-FRY 1 bunch broccoli 1 sweet red pepper 1 sweet yellow pepper 1 tablespoon vegetable oil 1 onion, chopped 1 teaspoon grated ginger root 'A cup chicken stock 2 teaspoons soy sauce Peel tough broccoli stems, cut stems and florets into pieces about 1 'A -inches long. Blanch in large pot of boiling water for 2 to 3 minutes or until bright green and tender-crisp; drain, cool under cold running water and dry on paper towels. Seed peppers and cut into thin strips. In large, heavy skillet or wok, heat oil over medium heat. Add onion and ginger, stir-fry for 1 minute. Add peppers and stir-fry for 2 to 3 minutes, adding chicken stock when necessary to prevent sticking or scorching. Add broccoli; stir-fry until heated through; sprinkle with soy sauce. Serve immediately. Makes 8 servings. | CHICKEN HOT WINGS 24 chicken wings (about 4 pounds) Salt Pepper 4 tablespoons butter 2 to 5 tablespoons hot sauce Cut off tips and discard. Cut the main wing bone and second wing bone at joint. Deep fry, bake or broil until brown and crunchy. Drain well. Melt butter in a saucepan and add vinegar and hot sauce. Place chicken wings on a warm platter and pour the butter mixture over them. Louise Graybeal Renick, WV (Turn to P«fl* B«)
Significant historical Pennsylvania newspapers