OCR Text |
Show . - a-- COOK IT IN : (Continued) CELERY ROOT WITH A. OF CHICKEN ENCHANTEE spoons, as 'necessary. Remove pieces from skillet; to cook: 30 MIN. to prep art: 35 .min. set aside to keep warm. 4 thicken breasts (about Ih lbs.) 4. Add mushrooms to skillet and cook slowly, ocfloor H cup casionally turning and moving with a spoon. Cook 1 teaspoon salt until lightly browned. Stir in ham, garlic and a H teaspoon black pepper mixture of 34 cup of the pineapple juice and 6 tt cup butter or margarine tablespoons of the orange juice. Add the chicken 1 cup sliced fresh mushrooms 1 cup (about h lb.) cubed cooked pieces. Cover and simmer 25 to 30 min., or until chicken is tender when pierced with a fork "Occaham (cut In in. cubes) 1 clove garlic, crushed in a garlic press sionally spoon sauce over chicken breasts. or minced 5. Meanwhile, oolTgfeen beans according to di1 cup pineapple juice rections on package. Drain, if necessary. Yi cup orange juice zr 6. When chicken is tender, remove from skillet to 1 1 pkg. frozen cut green beans a warm serving dish. Add beans to mixture reYi cup thick sour cream maining in jskillet Gently mix together, to coat 1. Rinse chicken breasts and dry thoroughly by beans thoroughly Spoon mixture over the chick -en; set aside to keep warm. patting with absorbent paper. (If chicken is frozen, thaw according to directions on package.) 7. Pour the remaining pineapple juice and orange of mixture a with 2:"Coat "chicken breasts evenly juice into skillet. Heat thoroughly. Stirring vigor" , flour, salt and pepper. ously, blend in sour cream with a French whip, whisk beater, or fork.. Cook over low heat 3 to 5 3. Heat butter in a "large, heavy skillet over low down in skillet To min., or until thoroughly heated; do not boil. Pour heat Place chicken, skin-si4 servings mixture into serving dish. brown all sides, turn pieces with tongs or two MUSHROOMS AND CAPERS BREAST -- - r-- 0-o- z. ' r ' -- de , -1U IKrni . riUXAIV&.-A- tf TO COOK! 12 ION. 2 cups cubedcooked celery root yA cup fine dry bread crumbs cup butter 2 toblespoons butter 1 cup sliced fresh mushrooms 2 toblespoons capers 1. Coat celery root with bread crumbs. 2!. Heat V4 cup butter in a skillet. Add celery root "cubes and turn frequently to brown all sides. 3. Heat 2 tablespoons butter , in a skillet. Add mushrooms and, cook over medium heat until mushrooms are tender, occasionally moving and turning with a spoon. 4. Lightly mix the mushrooms and capers with the browned celery cubes. Serve immediately. - . . About - v, m To Prepare and Cook Celery Root ends and pare one crosswise slices Vz 6 servings Wash, cut off lb. celery root. Cut into in. thickPiit into a saucepan 1 -- with 1 lemon, sliced. Pour enough boiling water over to coyer celery root. Cover, bring to boiling and cook 5 to 10 min., or until tender. Drain. ONLY THE , FAT CALORIES OF CREAM you enrich coffee with today's Carnation-t- he milk you can use like creaftn! --when : . ? all U cC (wM ft Looks like cream! Pours like cream! Makes coffee taste richer, with far less fat calories. This is today's Carnation-s- o cream-lik- e it even whips! That's because Carnation's own special method water of evaporation removes-th- e slowlyat low temperature. This gives Crmtion the cnsistencyof . finest dairy cream. For a rich cup. of coffee, try todays Carnation, with V2 the fat t j. uuui ic ui ;u caiu a t nan ituic .wo. ' - mm mm 7 1 ' "v. t wIUPCJAT10 , iumiatii "froth Contenttd Com SO CONVENIENT IN LARGE OR SMALL CANS |