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Show (Continued from page 10) Deep Fried Chicken Chicken to be deep fried may be precooked in simmering salted water (enough to just cover chick- en) in a tightly covered saucepan for 15 to 20 min., depending upon size of pieces. Chicken is then removed from broth, drained, and patted dry. After dipping in batter (see Batter-Fried Chicken), pieces are fried, ~ne layer at a Qven Fried Chicken Y, cup butter or margarine 2 broiler-fryer chickens, cut in pieces A seasoned flour blend (your choice; see recipe for Fried Chicken 1. Put butter or margarine into a large, shallow baking pan and set in 2 “25°F. oven until melted. 2. Meanwhile, mix ingredie.its 360°F. (the deep fryer or kettle for seasoned flour in a shallow bowl or pan; blend well. Coat the should be % to % full of hotoil). When well *rowned on all sides, chicken pieces generously with the mixture. 5 to 7 min. of frying, the pieces 3. Remove pan with melted fat time, in cooking oil heated to are removed from oil and drained on absorbent paper. Temperature of oil should be 360°F. before adding morechicken. Favorite Fried Chicken Fat for frying 2 broiler-fryer chickens, cut in pieces 1 cup biscuit mix 1 teaspoon tarragon leaves, crushed Y, teaspoon seasoned salt Y teaspoon seasoned pepper Y, to ¥; teaspoon garlic powder Evaporated milk (undiluted) 1. See recipe for Fried Chicken, step 1. 2. Combine biscuit mix with the dry seasonings in a shallow bowl or >an; blend well. Dip the chicken into evaporated milk and then coat with the seasoned biscuit mix. Beginning with meaty pieces, put chicken, skin side down, in hot fat in skillet; turn to brown. 3. See recipe for Fried Chicken, steps 8 and 4. About 8 servings Orange-Batter-Fried Chicken 2 1 1 Y, Fatfor frying broiler-fryer chickens, cut in pieces cup pancake mix. tablespoon grated orange peel cup orangejuice 1 egg Salt, to taste 1. See recipe, Batter Fried Chick- en, step 1, for heating fat. 2. Add chicken pieces and brown over medium heat, turning to cook evenly. Meanwhile, combine pancake mix and orange peel; blend well. Mix orange juice with the egg and beat until blended. Add to dry ingredients and beat until batter is smooth. When chicken is tender, remove from fat; drain on absorbent paper. Season with salt and dip pieces into the batter. 3. See recipe for Batter Fried Chicken, gteps 3 and 4. About 8 servings from oven and place chicken pieces, skin side down, in one layer in the pan. Return pan to oven and cook about 30 min. Turn pieces over and cook about 15 to 80 min., or until the chicken is tender and browned. About 8 servings Lemon-Flavored Chicken Follow recipe for Oven Fried Chicken; do not melt butter in pan. Dip uncoated chicken pieces into a mixture of 4 cup melted butter or margarine, 14 cupallpurpose oil, 3 tablespoons lemon juice, 44 teaspoon seasened salt, and %4 teaspoon Tabasco, then coat pieces with flour. Place in pan and bake in a 350°F. oven. Proceed as directed. # SALADS # Curried Potato Salad 6 medium-sized potatoes, pared and cubed 1 teaspoon salt 1 teaspoon curry powder 3 to 4 tablespoons bottled French dressing 2 tablespoons lemon juice 1 teaspoon garlic salt Y% teaspoon Accent Y teaspoon seasoned pepper 3 hard-cooked eggs, diced 1. Put potatoes, salt, and 1 teaspcon curry powder into a saucepan and addboiling water to cov- er. Cook, covered, 8 te 10 min., or until potatoes are just tender. Drain thoroughly. Turn potatoes into a large bowl. ~ 2. Meanwhile, combine French dressing, lemon juice, and a blend of dry seasonings in a smal! bottle or jar having a tight-fitting cover; shake vigorously. Pour over potatoes and toss gently to coat. Refrigerate 1 to 2 hrs., toss- ing gently several times. 3. Add mayonnaise to marinated potatoes and toss gently. Mix in (Continued on page 13) Family Weekly, July 12,1970 dmapeemaremnenee alee -hemarvatanciel Amram |