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Show 1 E.Jite Tasty Chicken Dishes Enhanced by Proper Use of Seasonings A FREQUENT meat appearing on menus is chicken because it's versatile and delicate flavor are a favorite with most. Even though you serve chicken frequently, you can have unlimited ways in which r - v - . . it's brought to the table. High in protein, pro-tein, rich in iron and phosphorus and valuable for it's vitamins, chicken can be served to both adults and chil- Fluffy dumplings and chicken chick-en fricassee provide a heartwarming, heart-warming, appetite filling meal for moderate cost. Diced pork adds an interesting flavor touch to the chicken. LYNN CHAMBERS' MENU Barbecued Chicken Shoestring Potatoes Slivered Green Beans Tossed Green Salad Whole Wheat Buns Lemon Meringue Pie Beverage Recipe Given Baked Chicken Goulash (Serves 8 - 10) 2 VA pound young chickens Flour Wi teaspoons paprika 2 teaspoons salt Vi cup fat or salad oil 4 cups sliced onion H cup hot water. Wash chicken; dry; disjoint. Mix Vi cup flour, paprik and salt. Dredge chicken with flour mixture. dren. You may have it in simple fricasee form with dumplings, an old-fashioned favorite, or baked or barbecued, as something special when you entertain. HERE'S A NEW portrait of a tried and true favorite that you can easily duplicate with this simple sim-ple recipe: Chicken Pot Pie (Serves 6) 1 four pound fricassee chicken pound salt pork Water or stock Salt and pepper Dumplings Cut chicken into convenient pieces for serving and dice the pork. Place together in a good-sized saucepan, cover with water or stock and bring to boiling point; cover closely and simmer from one to two hours depending de-pending on the age of the chicken, seasoning when about half done Thirty minutes before serving time put in dumplings and be sure to keep pan closely covered while they are cooking. Arrange meat in center cen-ter of dish with dumplings around it, pouring gravy over meat. Dumplings Hi cups flour teaspoon salt l'2 teaspoons all-phosphate baking bak-ing powder About cup milk Sift flour, salt and baking powder. pow-der. Mix thoroughly but quickly Brown chicken in fat or salad oil. Remove chicken; brown onion in same pan. Alternate layers of chick- with milk and drop by small tablespoon f u 1 s into hot stew gravy. Cover closely and cook 12 to 15 minutes without remov- mg lid from saucepan. Barbecued Chicken (Serves 2-4) IVi to Z pound young chicken (broiler) Barbecue Sauce: 1 teaspoon salt Vi teaspoon pepper 1 tablespoon paprika 1 tablespoon sugar 1 medium onion, chopped fine 1 cup tomato puree or catsup H cup fat 'A cup hot water Ys cup lemon juice 1 tablespoon Worcestershire sauce Cut chicken in half or in quarters. quar-ters. Arrange in a baking pan. Brush with hot Barbecue Sauce. Cover, then bake in moderate oven (350) until about half done. Uncover, Un-cover, continue cooking, basting frequently fre-quently with the hot Barbecue Sauce until tender and nicely browned. Total cooking time: I to Vz hours depending on size and weight of chicken. Barbecue Sauce: Blend salt, pepper, pep-per, paprika, and sugar in saucepan. sauce-pan. Add onion, tomato puree or catsup, fat and water. Heat to boiling. Remove from heat. Add lemon juice and Worcestershire Sauce. Use for basting during cooking, cook-ing, and to serve with the cooked chicken. en and onion in casserole. Add water. Cover; bake in moderate oven, (350), l-2 hours, or until chicken is tender. Thicken stock with flour mixed to smooth paste with cold water. Chicken with Mushrooms (Serves 6) cup canned grean peas Vi cup mushrooms 2 cups cooked chicken, diced 2 tablespoons butter 2 tablespoons flour 2 tablespoons blanched almonds Vi cup milk or cream Vi cup chicken broth or water Salt, pepper Dash of ginger 1 teaspoon chopped parsley Sliver or chop the almonds. Saute mushrooms. Melt butter, blend in flour and stir in slowly the milk and broth. Cook until thickened, stirring constantly. Add all remaining remain-ing ingredients. Place in ramekins or a large pudding dish and set in a pan of water. Cover with rich cheese biscuit triangles. Bake in a hot (450) oven for 5 minutes, then at 400' for 15 minutes or until un-til the biscuits are golden brown. Rich Cheese Biscuits 2 cups sifted enriched flour 4 teaspoon baking powder Vi teaspoon salt Vi cup butter ( cup milk 1 cup grated American cheese Sift flour, measure and sift again with salt and baking powder. Cut in butter; add grated cheese and milk, mixing gently. Roll to ,y4-inch thickness and cut into triangles or other shapes desired, using floured biscuit cutter. Place on top of chicken chick-en in ramekins and bake as directed. di-rected. Chicken Creole (Serves 6) ZYi pound chicken Salt, pepper, paprika Vi cup chicken fat or shortening I onion, sliced 1 cup uncooked rice 1 can (No. Z'A) tomatoes 1 green pepper, seeds removed Dress, clean and cut chicken into serving pieces. Season with salt, pepper and paprika. Brown onion in chicken fat. add chicken , and brown lightly. Cover and let simmer for 1 hour. Add remaining ingredients ingre-dients and place in casserole. Cover Cov-er and bake in a moderate (350) oven until tender, about 1 hour. Quick and easy Is this jellied salad: to one package of lemon-flavored lemon-flavored gelatin add one cup of hot grape juice, then 1 cup ginger ale. Chill with mixed fruits if desired. Heat canned corn, then break eggs, slightly beaten, over the vegetable. veg-etable. Cook gently until eggs are set. Serve for a quick lunch. Mr yvc 1 " ) Chicken, mushrooms and peas go Into these ramekins with a rich cream sauce. Then they're topped with triangles of rich cheese pastry and baked ontil golden brown to give a colorful, flavor-packed main dish. LYNN SAYS: Try Kitchen-Tested Ideas For Meal Appeal Cabbage, cut fine, and cooked with sour apples and caraway seed makes a good vegetable dish served with spareribs or pork roast. Squash takes to orange juice as a seasoning. You can mash the pulp, season with the juice and return re-turn it to the shells. Glaze your carrots with sliced oranges, brown sugar and meat drippings. They'll have a spicy, interesting flavor. Try adding raisins to your hot applesauce a few minutes before it finishes cooking. They'll be plump and flavorful, then serve over toast triangles. Grapefruit makes a good meat garnish or dessert if you spoon apple mint or currant jelly over it before broiling. Blanc mange made with a bit of coconut, then poured into small molds to chill makes a pretty dessert des-sert when unmolded and served with raspberry sauce and thin but- ter cookies. |