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Show Empress Chicken LUXURY LIVING WITH ELECTRICITY TO r 15 MIN. prepare: TO , fry: 45 KIN. cop butter r margarine clore garlic, crushed in a garlic press or minced broiler-frje- r 2Vi-Ichicken, cut in pieces stuEng mix, rolled fine Wrcup J yz 1 1 b. herb-season- ed 1 teaspoon salt teaspoon black pepper y, teaspoon paprika 1 tablespoon snipped parsley Yi .JJ 1. Put butter and garlic into a large electric skillet and heat to 360F. - t i, 2. Coat chicken pieces with a mixture of the - next four ingredlenlsTPurcTucken pieces into the skillet; brown evenly on all sides. '4' cook, uncovered, until tender, about 30 min., - ' r - - turning occasionally. Sprinkle with parsley and - ! vv - - V - ' - i serving j5.eEeejsriikjC&! i Peschf S3 Chsrry-Fiils- d TO f 4 . ? 1 Ji prepare: (allow time for marinating) d 1 can pitted tart jred cherries, drained (reserve liquid) 1 can peach halves, drained (reserve siruo) 2 taWboons red wine vinegar 1-l- 1 yC, s. water-packe- b. 13-o- z. b, Si'- . "' - 10 MIN. 1 cud honey teaspoon ground cinnamon 4 whole cloves Vx 1 J V : s.' v..-Jr-- r- - - - ;-- v " -- MiTtoptKeTln a saucepan the cherry liquid, peach sirup, and the next four ingredients. Rringlowljrto oilinyrtheirremove frpmheafc 1. -- 2HPourverherriesndllow-4o r ? - T' .YCT'"""" r marinate- - -- v ,! ' : several hours or overnight. XJIeatarinadeandherriesin a sauceparilo. boiling; add peaches and heat thoroughly. 4. Remove peach halves with a slotted spoon and arrange, cut side up, around chicken pieces on platter. Spoon cherries into cavityofleaclL peach half and sprinkle with sugar Serve hot. ' Pein Perdu ( Lost Dread ) Empress Chicken, cooked crisp and tender in an electric skillet, is fine dinner fare. This interesting bread is deep-frie- d a Creole far oriteT-Whenwepri-ng injdeetriemittQ imy 1 rt V-- XJV i ' N-- 4? -i- Hr-H L. ik. r Ht(r n '; g H TO PREPARE: 15 MIN. TO DEEP PRYi irogenated vegetable shortening, t 1-- MIN. 2 all-pu- r- iiosehortening?lard.rcookineilfoi, deep frying . . 2 eggs 1 Vi cup milk or cream cup sugar 44.i9P?!0lL Vi vanilla bti 12 Vz extract. teaspoon slices bread, crusts removed cup sifted confectioners sugar teaspoon ground nutmeg tameamglfaJ5!F7 t:r9't i Csy MXi Thst Ci, Uv TkiJ C::iw ' ' , X nwmLY OTGCT CUPPERS 153 N. Mlcki:ii Ava CK!ca 1, l.'l. for which please send me postpaid copies of "Sunday Night (No -- amp. or C.OJ). or-ders, please; satisfaction guaranteed or money re funded.) Enclosed find $ ' Name eeteee e Aiiress yguzs roz cmr 50$ each fcitpd 4. Dip bread pieces, one at a time, into egg mix- ture. Thoroughly coat each side; drain well fore lowering into heated fat." be- -- is3t . . !::xHvt Utsst TO: FAMILY WCIXLY KOOXS Your chafing dith, wafH maker, broil- and r, deep fryer many won- derful dtthet that can be cooked ahead of time or prepared in jutt a few min For Inviting recipes that can be simply prepared and informalfy served, C::U::k b hx;!n in a shallow bowl and beat slightly ; set aside. "3. Arrange bread slices in stacks of three; slice into strips or diagonally into halves. Or, cut each slice into a round with large 'cutter. , as will float uncrowded one layer deep in the fat. Fry 1 td 2 min., or until golden brown. Turn pieces as they rise to surface and several times during cooking. Remove pieces with a slotted spoon and drain on absorbent paper. 6. Sprinkle pieces with a mixture of sugar and nutmeg.berve-inamediatelyr- "6 servings (Continued on page 12) Cify Print Zone er Write Ugb!y State Family WeeWy, April 1,1962 i f |