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Show Swing into !M Ml with an DE PROFT, Food Editor Family Weekly Cookbook o MELANIE 1: Chicken PHaf TO PREPARE: 2 2-l- b. to cook: 45 MIN. broiler chickens, cut in Pees chicken en ' 414 pg 2 teaspoons salt . 1 HR. serving-size- d - . - stock i ; - fv r teaspoon black pepper 4 ; 1H teaspoons Accent if cup batter (use half olive oil, desired) 1 large clove garlic, minced 1 teaspoon crushed marjoram ; 6 slices bacon, diced 2 medium-size- d onions, chopped 2 medium-size- d green peppers, chopped 3 medium-size- d ripe tomatoes, cut in eighths " 1 teaspoon celery salt- 2V& cups uncooked rice 14-o1 can sliced pineapple, drained 1. Prepare chicken stock ahead of time. 2. Season chicken breasts, thighs, and drumsticks with a mixture of salt, pepper, and Accent. i r-- " " f - - - . j - . L . - 1-l- j . z. b., ' 3."Heat "fcuttef 'and;garlW chicken and brown on all sides. Sprinkle with marjoram and add Vz cup hot chicken stock. Cover and simmer 20 to 30 min., or until chicken is tender. Transfer chicken and drippings to a large bowl. 4. In same Dujch oven, fry bacon until crisp; remove to bowl with chicken. Measure fat and set aside V cup. Add enough butter to remaining fat to make 3 tablespoonfub and return to Dutch oven. 5. Add onion and green pepper to fat and cook 3 min., stirring occasionally. Stir in tomatoes and celery salt; cook only until tomatoes are heated but not soft Season mixture with Va teaspoon salt and Vs teaspoon black pepper; spoon over chicken; 6. Return the V4 cup fatto Dutch oven; add rice. Cook slowly, stirring frequently, until rice is golden. 7. Heat remaining 3 cups chicken stock to boil- - - festive dis- tinctive Scandinavian soups, meat and fish dishes, and . 5 desserts, you'll be delighted "with these wonderful Family Weekly recipes. Get the cookbook that says, "Skoal!" . 50 1S3 NMichigan Ave Address City & State Chilled Curried print or Wrife Wbly Offer repeated for the convenience of readers. Pea-Onio- conviniinci ' Soup n food icir--t Stuffed Artichokes PREPARE AND COOK: 30 MIN. 2 1 i ' pkgs. frozen artichoke hearts,thawed cup butter or margarine cup fine dry bread crumbs Italian salad dressing (about H cup) 10-o- z. teaspoon-bas- il , - teaspoon oregano 14, teaspoon salt M teaspoon black pepper Melt butter in heavy skillet over medium heat; add artichoke hearts anocook about 5 min., turn- Vi 1 b., 10 min. z. teaspoon Accent teaspoon salt . cup whipping cream ; Pour contents of can of peas and onions into blender. Add remaining ingredients and blend un-t- il creaman6Lsmooth Chill thoroughly. Garnish, servings with chopped chives. ' 4 to 6 servings 14 - Family Weekly, September, 10, 1961 ing once. (Do not brown.) Meanwhile, blend enough Italian salad dressing with crumbs to moisten. Stir in a mixture of basil, oregano, salt, and pepper. Form mixture into mounds about 1 in. in diameter. 3. Turn all artichokeliearts cut side up and place a mound of stuffing on each. Press down gently to keep stuffing in place while artichokes are cooking. 4r Add 1 cup boiling water to bottom of skillet, cover, and cook over low heat about 15 min., or until artichokes are just tender. (Do not overAbout 8 servings cook.) ,2. (allow time or chilling) 1 can green peas and onions 2 teaspoons enrry powder 1-l- Chicago 1, III. Nae TO Skillet-Cooke- d 1. to prepare: for which please send me postpaid Enclosed find $ Cookbook" 50 each. Scandinavian "The of. copies satisfaction guaranteed (No stamps or C.O.D. orders, please; or money refunded.) '. 22 Pool Rd., New Haven, To prepare stock, put chicken backs, necks, wings, and gizzards into a sauce pot Cover with 6 cups water. Add cup chopped onion, celery tops, 2 " sprigs parsley, 2 teaspoons salt, 6 whole cloves, and 3 peppercorns. Cover and simmer unGTbroUT is richly flavored; cool, strain, and refrigerate. EACH Postpaid TOt FAMILY WIIXLY BOOKS v ' from a Family Weekly 'Reader Mrs. . . Olsson,Jr. "' THE: SCANDINAVIAN. COOKDOOC YOURS FOR ONLY, J specialty, sets the mood for a gay, informal September dinner. one-dis- h ing; add to rice with 2 teaspoons salt and Vz teaspoon freshly ground black pepper. Cover closely and cook over low heat until liquicl is absorbed, about 25 min. Gently stir in the vegetables and bacon. Spoon chicken (with' drippings in bowl) over vegetables and put 3 pineapple slices (cut in wedges) on top. Cover and cook over low, heat until mixture is heated through. 8. To serve, pile rice and vegetables onto a large platter; place chicken on top. Surround with remaining pineapple slices, lightly browned in 2 About 8 servings tablespoons butter. of Happy Scandinavia with This Kiss That Cook, Love That Cook" Cookbook sampled a Smorg&sbord but not the - Chicken Pilaf, a hearty Distinctive Cuisine If you'v i .J Prepare the : VS. , ; ? N |