10 THE DALLAS POST/Wednesday, September 4. 1985
: Cookbook
Southwesterners like
chicken hot, spicey
In the Southwest, as in other parts of the country, there are many
varied cultural backgrounds and lifestyles, but in the region’s
cookery, two ethnic flavors predominate, Cajun and Mexican.
And chicken is an important part of each tradition.
The National Broiler Council found that residents of the Southwest
joined the rest of the nation in their preference for fried and
barbecued chicken. But even those two all-American favorites are
most often served hot and spicy, frequently seasoned with red pepper
or hot pepper sauce. Chicken casseroles also reflect this regional
trait. :
Chicken Jambalaya is a favorite in Louisiana, the Mardi Gras
state. It is an early Cajun-Creole derivative of Spanish settlers’
paella. Below is a mild-flavored version but those whose palate
tolerates even hotter foods may easily increase the cayenne pepper
and chili powder.
Tex-Mex Chicken Casserole is a variation of the popular King
Ranch Casserole, served throughout the Southwest. This dish, too,
. can beocme pungent by using a hot picante sauce and a larger
amount of chili powder.
CHICKEN JAMBALAYA
4 broiler-fryer chicken thighs
4 broiler-fryer chicken drumsticks
6 slices bacon
% c. plus 2 T. flour
1% t. chili powder, divided
4 t. cayenne pepper
1% t. salt, divided
1% t. black pepper
1 c. finely chopped onion
1 c. finely chopped celery
1 c. chopped green pepper
2 cloves garlic, minced
1 can (28 oz.) tomatoes
2 c. chicken broth
1 c. water
1 c. uncooked rice
1 T. Worcestershire sauce
%, bay leaf :
In large Dutch oven, cook bacon over medium low heat until crisp,
about 10 minutes. Remove bacon from pan and set aside. Mix
together flour, % teaspoon of chili powder and cayenne pepper.
Sprinkle chicken with 1% teaspoon of the salt and black pepper;
dredge in flour mixture to coat. (Reserve remaining flower mixture).
Place chicken in Dutch oven over medium temperature and cook,
turning, about 15 minutes or until brown on all sides; remove from
pan and keep warm. Reduce temperatures to low, drain off all but 4
tablespoons of drippings; add 4 tablespoons of reserved flour mixture,
stirring until dark brown to make a roux, about 8 minutes. Add onion,
celery, green pepper and garlic, continue to stir for about 5 minutes
(vegetables will remain slightly crisp).
Measure liquid from tomatoes and add enough water to make 1
cup. Chop tomatoes and add to mixture in Dutch oven. Slowly stir in
chicken broth, tomato liquid, 1 cup of water and rice. Return chicken
to pan and add Worcestershire sauce and bay leaf. Bring to a boil,
Tegnce heat to lowest setting, cover and simmer about 45 minutes or
until rice isdone. Sprinkle with crumbled bacon when ready to serve.
Makes 4 servings.
TEX-MEX CHICKEN CASSEROLE
t. salt
1 t. chili powder
2 T. cooking oil
1 c. chopped onion
34 ¢. chopped green pepper
I, t. cumin
1t. parsley
1 can (15 oz.) Spanish-style tomato sauce
1 pkg. (134 oz.) taco seasoning mix
1 can (16 oz.) refried beans
4 c. picante sauce
2 c. shredded Monterey Jack cheese, divided
“Crunchy Broccoli Chef’s Salad,”
a tasty combination of fresh broc-
coli and other fresh vegetables in an
easy to prepare recipe, earned Mar-
ianne B. Stevens of Bellefonte,
Centre County, first place and $100
in the Pennsylvania Vegetable
Recipe Contest held recently at Ag
Progress Days.
The contest was sponsored by the
Pennsylvania Vegetable Growers
Association, the Pennsylvania
Department of Agriculture and The
Pennsylvania State University.
The winning recipe follows:
CRUNCHY BROCCOLI CHEF’S
SALAD
2 pounds fresh broccoli
% cup cooked ham, diced
V4 cup scallions, thinly sliced
1 cup fresh sliced mushrooms
3 ounces shredded Swiss cheese
4 ounces crumbled Feta cheese
Y cup toasted, slivered almonds
Conducted by nutritionist
717-675-3833
1046 Memorial Highway, Dallas, PA.
Separate flowerets; cut stems into
bite-size pieces and peel. Steam
cool. Place all ingredients int o a
gallon jar with a leak-proof lid.
Pour dressing over salad. Gently
turn jar until all ingredients are
mixed. Place on side in refrigerator
for at least four hours to chill
thoroughly; rotate jar about every
hour to circulate marinade.
Dressing:
5 tbls. fresh squeezed lemon juice
1% cup sunflower oil
2 cloves garlic, minced (optional)
1 tbls. wine vinegar
3 tsp. salt
% tsp. fresh ground black pepper
3 tsp. Dijon mustard
Y4 cup fresh chopped parsley
Mix dressing together well before
pouring over salad.
oem
J
5 C. sour cream
1 pkg. (10 count) taco shells, crushed, divided
1 avocado, sliced thin
Sprinkle freshly cooked, warm chicken cubes with salt and chili
powder. In frypan, place oil and heat over medium temperature. Add
onion and green pepper, stirring until done, about 5 minutes. Add
cumin and parsley, then tomato sauce. Stir in taco seasoning mix and
cook about 3 minutes. In small bowl, mix together refried beans and
picante sauce. In another small bowl, mix togetherl cup of shredded
cheese and sour cream. In 375 degree oven heat crushed taco shells
about 5 minutes. In greased 2-quart shallow baking dish, place half of
crushed taco shells; top with half of chicken cubes.
Spoon half of tomato sauce mixture over chicken. Cover chicken
with all of refried bean mixture and spread sour cream-cheese
mixture over beans. Arrange avocado slices over cheese mixture, add
remaining chicken and top with remaining tomato sauce mixture.
Place in 375 degree oven for about 25 minutes; remove from oven and
sprinkle with remaining. crushed taco shells and remaining cheese.
Return to oven for about 10 minutes more until cheese melts and
The Dallas School District
announces a change in the 1985-86
Free and Reduced Price Meal.
School officials have adopted the
family size and income criteria
shown in the chart below as estab-
lished by the Secretary of the
United States Department of Agri-
culture for determining eligibility.
Children of parents and guardians
who are unemployed, or become
unemployed, are eligible for free
and reduced price meals during the
period of unemployment, provided
that the period of unemployment
causes the family income to fall
within the eligibility criteria.
~ In certain cases foster children
are also eligible for those benefits.
If families have such children and
wish to apply for such meals and
milk, they should contact the school.
They may do so by completing the
application forms sent home in a
letter to parents. Additional copies
are available from the school.
Applications may be submitted
any time during the school year.
The form requests information that
officials need to determine eco-
nomic need based on the income
and number of persons in the
family.
Required information includes:
social security numbers of house-
hold members over 21 years of age,
the signature of the adult responsi-
ble for completing the application,
the names of all household mem-
bers and the income of all household
members.
If the household income increases
FAMILY SIZE INCOME ELIGIBILITY SCALE FOR
SE FREE AND REDUCED PRICE MEALS
Family Size Free Meals and Free Milk Reduced Price Meals
One $0 to $ 6,825 $ 6,826 to $ 9,713
Two $0 to $ 9,165 $ 9,166 to $13,043
Three $0 to $11,505 $11,506 to $16,373
Four $0 to $13,845 $13,846 to $19,703
Five $0 to $16,185 $16,186 to $23,033
Six $0 to $18,525 $18,526 to $26,363
Seven $0 to $20,865 $20,866 to $29,693
Eight $0 to $23,205 $23,206 to $33,023
Each Additional
Family Member; Add: $2,340 $3,330
The descendants of Garret (Gary)
Wandall family, (1851-1938) whose
children were Martha, Stella, Aron,
Elisha, George, Walter, and Wil-
liam, will hold their third reunion at
Hanson’s, Harveys Lake, Sept. 8.
Those attending are asked to
bring a basket lunch to be served at
1 p.m.
For further information call Doris
Kitchen (717) 675-2358 or Leona
Hunter (717) 675-3174.
Office of
Salomon Epstein, M.D.
Binghamton Plaza 607-772-8757
ventative and Cosmetic Dentistry.
vania Dental Society.
Department.
i 3
or decreases by more than $50 per
month ($600 per year) or when the
household size changes the school
must be notified in order to deter-
mine a change in eligibility. The
information provided on the applica-
tion is confidential and will be used
only for the determining of eligibil-
ity. Neither the names or the
incomes will be released.
Children who receive free or
reduced price meal benefits are
treated the same as children who
pay for meals. In the operation of
child nutrition programs, no child
will be discriminated against
because of race, sex, color, national
origin, age or handicap. If you
believe you have been discriminated
NEWMAN
JOINS OCHREITER
PODIATRY GROUP
AH
TTT -— a
DR. MICHAEL E. NEWMAN
Dr. Michael E. Newman has recently
joined Dr. Jay and Dr. Joan Ochreiter,
480 Pierce St., Kingston and the Dallas
Corners Building, Dallas, as an associate
specializing in general podiatry and foot
surgery.
A 1980 graduate of Ursinus College,
Collegeville, Dr. Newman received a
bachelor of science degree in biology.
He continued his education at the Penn-
sylvania College of Podiatric Medicine in
Philadelphia where he earned his degree
as Doctor of Podiatric Medicine in 1985.
While attending the Pennsylvania Col-
lege of Podiatric Medicine, Dr. Newman
served as president of his class and was
actively involved in several campus orga-
nizations including the college's Advisory
Committee, the Clinic Services Evaluation
Committee and the Pennsylvania Podia-
tric Medical Students Association. He
was also a member of the Outstanding
Young Men of America.
Dr. Newman gained research experi-
ence while working toward his degree in
podiatric medicine as a research assist-
ant at the University of Pennsylvania
Medical School, the University of Penn-
sylvania Dental School and at Temple
University's Health Science Center.
A member of various organizations,
Dr. Newman is affiliated with the Ameri-
can Podiatric Medical Association and
the Pennsylvania Podiatric Medical Asso-
ciation.
Dr. Newman resides with his wife,
Megan, in Kingston.
against, write immediately to the
Secretary of Agriculture, Washing-
ton, D.C. 20250.
HAVE WE
Dr. Roberta Day-Klein (formerly a hospital dietitian, instruc-
tor of clinical nutrition at Wilkes College and King's College,
a nutritionist for the Rural Health Corporation, in private
practice since 1978.)
The New York Connection
“The Affordable Boutique’:
24 ORCHARD STREET
(ACROSS FROM HESS STATION)
DALLAS, PA. 18612
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