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Show : . i JM ' " ' ' - I ' SI ' f ' ' I J ft ! I Vil f ?M i S, ; ' i N - ,esii; I f , ? s t"' J ' 'tube. 1 ? SPECIAL FLAVOR CHICKEN Una Bell holds 114 year and three year old .:, iikes to dig into his i- ;r's delicious chicken I nceandwrmicelli. ! -MIS thicken has a special ': of marinade using soy ( lemon juice and ...vsngs, making a very rlul and nutritious . -i entree. -r,ed with the combina-j'nce combina-j'nce and vermicelli, i j popular meal for the or hen entertaining , i j Crunchy almonds are :.j lor a special I .ininess. I lOBERIA usually prefers . V :hicken breasts cut into 1 1 . yjt the tole fryer may I : used if the family en- J, ::oartsof the fryer... Chicken With to and Vermicelli : :teti, 3 lbs or breasts '.'i? soy sauce ."55 lemon juice sp poultry seasoning ; sp pepper 9 ginger . , rap salad oil 'WINE ingredients ex- :nicken and pour over iieken which has been a serving pieces, or 3 mi in half. Marinate. : Jh for one half hour or "w chicken from "ikand roll in flour and W0 iu skillet in hot oil, nnade. I NOW PLACE chicken in a roasting pan in just one layer and cover with 2 sliced onions and mix the marinade with 1 cup boiling water and pour over chicken and onions. Cover and bake at 350 degrees about one hour or until done. Rice and Vermicelli (4 cube butter, softened 1 cup raw rice V4 cube butter cup coiled vermicelli, broken up 1 10 oz. can chicken broth water to make 3 cups MIX RICE with soft butter. In a 2qt. saucepan, brown the fourth cube of butter with the broken vermicelli and add the rice. Add the can of chicken broth or chicken bouillon plus water to make 3 cups and., bring to a boil. Simmer for 20 minutes and add about a half cup slivered almonds. Place chicken on platter with the rice mixture in the center and serve. THIS SERVES about 6 portions. por-tions. A tossed salad or gelatine gela-tine salad is nice to serve along with hot rolls. Roberta and Kenneth Bell and sons Lance and Brett live at 259 South 75 West in Far-mington, Far-mington, moving here from Laguna Hills, Calif. They love their first winter here and to be out of doors. The boys can grow up with more space here and the school nearby. This chicken with rice and vermicelli has a special flavor which comes from a marinade using soy sauce with several other ingredients. Roberta Bell provides the recipe. ROBERTA enjoys sewing, cooking and is decorating her new home with hand crafted decorations. Mr. Bell is with Zions Bank in Salt Lake City. |