BG-Lancaster Farming, Saturday, September 27, 1997
Chicken, the number one pro
tein choice of American consum
ers is a lean option for unlimited
rangc-to-table entrees. It’s versa
tile and partners with almost any
food item to create delicious meals
tailored to today’s fast-paced
lifestyles.
CHICKEN
VEGETABLE PUFF
9-inch unbaked pie shell
3 tablespoons butter
A cup sliced green onion
3 tablespoons flour
VA teaspoons instant chicken
bouillon
'A teaspoon salt
'/ teaspoon pepper
1 cup milk
4 eggs, separated
l'/j cups diced cooked chicken
10-ounce package frozen mixed
vegetables, cooked, drained
'/j teaspoon cream of tarter
Preheat oven to 350 degrees.
Melt butter in medium-sized
saucepan. Saute onion until tender,
about 3 minutes. Stir in flour,
bouillon and seasonings until
smooth. Remove from heat Gra
dually stir in milk. Bring to boil
over medium heat stirring fre
quently. Boil and stir one minute.
Blend a small amount of hot mix
ture into slightly beaten egg yolks.
Return all to saucepan. Cook over
low heat one additional minute.
Remove from heat Stir in chicken
and vegetables. Beat egg whites
until frothy. Add cream of tartar,
continue beating until stiff but not
dry. Fold into creamed mixture.
Turn into pie shell. Bake 40 to 45
minutes or until a knife inserted
near center comes out clean. Serve
immediately. Serves 6.
Rebecca Ruppert
Berks Co.
Alternate Dairy Princess
CHICKEN CRUNCH
3 cups cooked chicken, cut into
pieces
1 can cream of chicken soup
1 can water chestnuts
4-ounce can mushrooms
y 4 cup mayonnaise
'A cup chopped celery
1 tablespoon chopped onion
2 hard-boiled eggs, cut up
1 can Chinese noodles (small)
Mix together chicken, celery,
eggs, onion, water chestnuts, and
mushrooms. Mix mayonnaise and
soup together. Fold into first mix
ture. Put into 2-quart casserole and
top with Chinese noodles. Bake at
350 degrees for 45 minutes. Serves
6.
Sue Creveling
Bainbridge
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.
4- Apple Recipes
11- National Pork Month
18- Cooking With Lamb
25- Pumpkin, Squash
October-
Chicken Offers Unlimited Ideas
CHICKEN LASAGNA
8-ounces lasagna noodles
1 can cream of chicken soup
1 can cream of mushroom soup
3 cups cooked and deboned
chicken
V* -1 cup parmesan cheese
1 large package sour cream
1 cup chopped onions
1 cup sliced black olives
'A cup pimento
'A teaspoon garlic salt
2 cups Cheddar cheese
Parsley and paprika
Grease 9x13-inch pan with but
ter. Cook noodles, set aside. Cook
and debone 3 pounds chicken. Put
in bowl, set aside. In a medium
bowl, mix cream of chicken and
cream of mushroom soup with
sour cream, parmesan cheese,
onions, olives, pimento, and garlic
salt Add mixture to chicken. Stir,
set aside. Layer noodles on bottom
of greased pan. Add part of mix
ture, sprinkle with parsley and
paprika. Cover with part of cheese
on top. Repeat layers (noodles,
mixture, and cheese. Bake at 350
degrees for 20 minutes; uncover
and add more cheese. Bake 10
minutes.
From 29 contestants, Nichole
Meabon from Erie County was
selected Pennsylvania Dairy Prin
cess at the 41 si anniversary
pageant last Saturday night.
First Alternate Heather Marie
Riley of Crawford County and Sec
ond Alternate Eileen Murphy of
Bradford County will assist
Nichole in representing the dairy
industry at state functions. Turn to
the feature story in this section for
pictures and information about the
pageant.
Nichole Meabon
Pa. Dairy Princess
BASIC CHICKEN STOCK
3 pounds chicken backs and
necks
4 ribs celery, chopped
6 carrots, unpeeled, thick sliced
2 large yellow onions, peeled
and quartered
8 peppercorns
3 quarts cold water
Place chicken in a soup pot
along with the remaining ingre
dients. Add cold water and bring
pot to a simmer. Cook for 2 hours.
Put contents of pot through a
strainer, discarding the solids and
reserving liquid.
Broth will taste flat. Salt is usu
ally added in the recipe the broth is
used in.
Vs
Two tasty ways to serve chicken are Chicken Lasagna and in soup.
NORTH AFRICAN
Erie Co.
CHICKEN WITH COUSCOUS
4 broiler-fryer chicken breast
halves, boned, skinned, cut in bite
size pieces
2 tablespoons vegetable oil
1 medium red pepper, chopped
6 green onions, white and green
part included, cut in 'A -inch pieces
2 large cloves garlic, minced
11 'A teaspoons coriander
'A teaspoon turmeric
A teaspoon salt
'A teaspoon crushed red pepper
flakes
2 cups chicken broth
VA cups frozen peas, thawed
1 cup quick-cooking couscous
Toasted slivered almonds
Chopped fresh parsley
In large deep frypan, place oil
and heat to medium-high tempera
ture. Add chicken and cook, stir-
B. Light
Lebanon
ring frequently, about 5 minutes or
until chicken is brown. Add red
pepper, onion, garlic, coriander,
turmeric, salt, and crushed pepper
flakes. Cook, stirring, 3 to 4
minutes or until vegetables are
tender-crisp. Add broth and peas;
heat to boiling. Stir in couscous;
cover and remove from heat. Let
stand 3 minutes. Uncover and fluff
mixture with fork. Garnish with
toasted almonds and parsley.
Makes 4 servings. Per serving: 418
calories. 39 g protein, 9.4-g fat; 47
g carbohydrate, 69 mg cholesterol;
564 mg sodium.
Delmarva Poultry
Featured Recipe
September is National Chicken Month. During this month-long
event, consumers across the country will find chicken prominently
featured at supermarkets, restaurants, and other food service outlets.
As part of the National Chicken Month celebration, Delmarva Poul
try Industry Inc., the trade association for the poultry industry on the
Delmarva Peninsula, has created a new publication, One-Dish Chick
en Dinners. The brochure is filled with seven creative, healthful
recipes, each of which is easy to assemble and cooks in a single pan or
dish.
To receive a copy of this publication, send a self-addressed,
stamped, business-sized envelope to One-Dish Chicken, c/o Delmarva
Poultry, R. 6, Box 47, Georgetown, DE 19947-9575.
While you’re waiting for the brochure, here is a winning recipe from
the Delmarva Chicken Cooking Contest.
CHUNKY CHICKEN CHILI CHOWDER
8 broiler-fryer chicken thighs, boned, skinned, cut in bite-size
pieces
'A cup chopped green onion
2 tablespoons prepared pesto
1 tablespoon chili powder
1 teaspoon cumin
16-ounces fat-free chicken broth
15-ounce can black beans, drained, rinsed
1 cup mild, thick ahd chunky salsa
Cilantro pesto*
Reduced-fat sour cream
Shredded Monterey Jack cheese blend
In large, deep, non-stick frypan, place chicken, onion, pesto, chili
powder, and cumin; heat to medium-high temperature. Cook about 8
minutes, stirring to blend. Add broth, beans, and salsa. Reduce heat
and cook, uncovered, over low heat 10 minutes or until chicken is fork
tender. Spoon into towls; top with sour cream and cheese. Garnish
with cilantro pesto. Makes 4 servings.
*Cilantro Pesto: In small bowl, mix together 'A cup minced cilantro,
1 tablespoon lime juice and 1 tablespoon prepared pesto; serve with
chowder.
1
*