OCR Text |
Show Chicken Ring Party Saner Golden wiih Set out a large saucepot or kettle having a cover; lightly- - grease tight-fitti- ng - ? , 2-- qf ring mold. r ' a Clean 1 J ft wing thicken, abort 5 lbs., weight (If; 'frozen, thaw according to directions on package.) Rinse chicken and giblets; rMfy-to-coo- k nat livc&dry with absorbent paper. irigerate-the- IrverrDisjoint -- chickett-and Re- - put chicken pieces, gizzard, heart, and neck into kettle and add llot water (ta barely cover chicken pleretwrffliMat) ; Add towaterri:.i.-,i.1 teotpoom wit yt teaspoon Accent 2 piece celery W leeWes Bring to boiling. Remove foam. Cover kettle tightly and simmer 1 hr., skimming foam from surface as necessary. Continue : cooking chicken 1 luv or until tender. During last 15 min. of cooking time, add liver to kettle. Chicken is done when thickest part of drumstick is easily pierced with a fork. , I ,"; U' Iff "mo 1 V-- -. 4 .' r ni- - - ' t . ' U I- - 8 ' '.1- - - Remove chicken pieces from broth. Continue cooking broth until the amount is reduced to 1 qt, thus concentrating the flavor. Strain broth and set aside to cooL Remove and reserve fat that rises to surface. Reserve broth. K - V -- " ;;v A -- ; ' V alls' Vy f'f slightly and remove skin. Remove meat from bones. Cut into medium-size pieces (about 4 cups chicken pieces). Set aside. rhiA" Cool i While broth is cooking, prepare rice. to boiling in a For Cooked Rice-Br- ing deep saucepan ' 2 qts.t water 2 teaspoons tail teaspoon Accent So boiling will not stop, add gradually caprice Vi . - ,x ' ; h i - . . J l- - -0 , . - " J'' :.. ' ' . - I t A ' ;" I (The Rice Industry no longer considers it necessary to wash rice before cooking.) Boil rapidly ,i uncovered, 15 to 20 min, or until a kernel of rice is entirely soft when pressed between the fingers. Drain in colander or sieve; rinse with hot water to remove loose starch. Cover with towel and set aside. i . . lightly favorites when topped with Parmesan cheese. Quid and easy on busy dayi, meat balii with ipaghefK and tomato sauca are family Quleli and Easg Spaghetti and Meat Dolts Set out a large skillet having a tight- fitting cover. Cut off root end and a thinr slice from stem end of Put meat balls into ikfflet and brown over medium neat, turning occajuurauy to brown on all sides. ... I pjjjg,, 3psiH.Vil cat In pieces and a mixture of Peel, rinse, chop, and set aside. 1 Chop enough green pepper to yield cStepped Put into a deep bowl wm pepper y4 teotpeesi alt the Add green pepper and onion and mix together thoroughly. Shape mixture into small meat balls as in color photo. 1 Heat in the large skillet 2 teS4speea9 fat 19 FAM&Y WnrtY MAGAZINE teaspoon salt teaspoon Accent HMMnwctaa; Spoon tomato mixture , over meat balls; cover and simmer hr. While meat balls are cooking, prepare the spaghettL : For SpogkettiHeat to boiling in a large saucepan c NOVtMIH 11. 1955 1 wwI mim 1 ut tne coojoea auacra pieces into a large bowL Add and mix. together ... " 1 -- 1 2 coos soft bread crambs (abevt 2 slkei fresh bread). ! cap slhrered pUnleeto, well 3 cjts. ' 1 tablespoon salt Add gradually so boiling does not stop - 2 caps (t-e- x. pkg.) spaghetti Boil rapidly, uncovered, 10 to 15 min. Test tenderness by. pressing a piece against side of pan with fork or spoon. Turn into a large colander or sieve to drain. Rinse with hot water to remove loose starch. Beat together until well blended Turn hot spaghetti unto warm wormg Bake in a boiling-wat- er platter and cover with some of the tomato sauce and meat balls. Serve with the additional sauce and cop prated lanneean cheese 6 servings 4 eggs, beaten 17, cepschkkea broth IVi capssnRk . . c0 awlte d chicken fat ltaspaasalt V - i4 teaspeen white pepper Add egg mixture to chicken mixture and mix lightly: until well blended. Turn into ring mold. bath. For boiling- water bath, set ring mold in deep pan. Place pan on oven rack: Pour boiling water into pan up to level of chicken mixture in mold. Bake at 350'F 50 to 60 min., or until a silver knife comes out clean when inserted in center of mixture. |