The Algona Upper Des Moines from Algona, Iowa on February 6, 1968 · Page 29
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The Algona Upper Des Moines from Algona, Iowa · Page 29

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Algona, Iowa
Issue Date:
Tuesday, February 6, 1968
Page:
Page 29
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CHICKEN CRUNCH CHICKEN CONTINENTAL 1 can (10'/2 ounces) condensed cream of mushroom soup 3 /4 cup milk 1 tablespoon finely chopped onion I tablespoon chopped parsley 2 pounds chicken parts, fresh or frozen (thawed) 1 cup finely crushed herb-seasoned stuffing mix 2 tablespoons melted margarine Mix Y3 cup soup, '/4 cup milk, onion, and parsley. Dip chicken in soup mixture; then roll in stuffing. Place in shallow baking dish. Pour margarine over chicken. Bake at 400° F. for 1 hour. Meanwhile, combine remaining soup and milk. Heat; stir now and then. Serve over chicken. 4 to 6 servings. VARIATION: Instead of herb-seasoned stuffing, use 1 cup fine dry bread crumbs, '/2 teaspoon poultry seasoning, and Vi teaspoon salt EASY BAKED CHICKEN 2'/2 to 3 pounds frying Seasoned salt chicken, cut into pieces Preheat oven to 400°F. Sprinkle each chicken section generously with seasoned salt on both sides. Bake in uncovered pan for 1 hour, turning at the end of 30 minutes. GOLDEN CHICKEN TIMBALES 3 tablespoons margarine 1 tablespoon chopped celery l'/2 tablespoons chopped green pepper l'/2 tablespoons grated onion 5 premium saltine crackers, coarsely crumbled ('/s cup) 1 cup milk I'A cups cubed chicken 2 eggs, slightly beaten 3 /4 teaspoon salt '/a teaspoon paprika 1 teaspoon Worcestershire sauce Melt margarine; add celery, green pepper and onions. Stir 1 minute; add cracker crumbs, milk and chicken. Remove from heat; add eggs, salt, paprika and Worcestershire sauce. Pour into 4 individual baking dishes or one quart casserole. Place in pan of hot water. Bake in moderate oven (350°F.) for 30 to 40 minutes. Serve hot. Serves 4. CHICKEN CRANBERRY 'MUFFIN' 2 cups cooked or canned chicken 1 stack pack premium saltine crackers, finely rolled (approximately 1% cups crumbs) Wfi-ounce can condensed cream of mushroom soup ] small onion, chopped 1 stalk celery, chopped 'A cup sliced stuffed olives '/t cup California walnuts, chopped 2 eggs 2 one-pound cans jellied cranberry sauce Gut chicken into small pieces and add the next 7 ingredients, mixing until well blended. Slice cranberry sauce thinly. Fit slices into bottoms of muffin cups. Lightly grease the sides of the muffin cups and fill with chicken mixture. Bake in a moderate oven (350 F.) for 25 to 30 minutes. Turn out on rack. Serve each 'muffin' on an additional slice of cranberry sauce. Makes 6 to 9 'muffins'. 3 pounds frying chicken pieces '/3 cup seasoned flour '/4 cup margarine 1 can (W/2-ounce) condensed cream of chicken soup 2'/i tablespoons grated onion 1 tablespoon chopped parsley 1 teaspoon salt '/2 teaspoon celery flakes '/a teaspoon thyme Dash of pepper l'/3 cups water l'/3 cups packaged enriched pre-cooked rice Roll chicken in seasoned flour. Saute' in margarine in a skillet until golden brown. Remove chicken from skillet. Combine soup, onion, and seasonings in skillet. Gradually stir in water. Bring to a boil over medium heat, stirring constantly. Pour rice into a shallow 1V£- quart casserole. Stir in all except Mi cup soup mixture. Top with chicken and pour reserved soup mixture over chicken. Cover with aluminum foil and bake at 375° about 30 minutes, or until chicken is tender. Sprinkle with paprika and garnish with additional chopped parsley, if desired. Makes about 4 servings. CRANBERRY FRITTERS WITH CRANBERRY LEMON SAUCE Cranberry Fritters 2 eggs, beaten 1 cup whole cranberry sauce Grated rind of 1 lemon 1 tablespoon melted, cooled fat 1 to 2- pounds fat for frying 1 3 A cups sifted flour 2 tablespoons sugar 2 teaspoons baking powder '/2 teaspoon salt '/4 teaspoon ground cinnamon '/a teaspoon ground nutmeg Sift flour, sugar, baking powder, salt, and spices into medium size mixing bowl. Combine eggs, cranberry sauce, lemon rind, and the 1 tablespoon fat. Stir into dry ingredients, mixing only until smooth. Avoid over- mixing. Meanwhile, heat fat slowly in saucepan. Dip a teaspoon into hot fat, then take up a rounding teaspoon of fritter mixture. Lower into fat. Fritter should slide off spoon readily. Dip teaspoon into hot fat each time before dipping it into fritter mixture. Keep spoon scraped free of dough. Turn each fritter as soon as it comes to the surface. Brown on one side. Turn and brown the other side. Frying time for each fritter is about 3 minutes. Remove from fat with slotted spoon. Drain well over pan, then place on absorbent paper. Serve hot with chicken. Makes about 32 fritters. Allow about 3 fritters per serving. Cranberry-Lemon Sauce is an excellent accompaniment. Cranberry-Lemon Sauce 1 can whole or strained 'A cup bottled cranberry cranberry sauce (1 juice pound can) Grated rind of 1 lemon '/a teaspoon salt Blend ingredients in a small saucepan and bring to a boil. Serve hot. SOUTHERN FRIED CHICKEN 2'/2 to 3 pounds frying chicken, cut into pieces Salt and pepper Water 1 cup flour 1 teaspoon baking powder 1 teaspoon salt '/a teaspoon pepper 1 egg, slightly beaten 1 cup milk Cooking oil for frying Season chicken with salt and pepper. Place in saucepan with water; cover and simmer until tender. Drain on absorbent paper and refrigerate until time to deep fat fry. Sift flour with baking powder, salt, and pepper into mixing bowl. Add beaten egg and milk all at once; mix well. Dip each piece of chicken in batter, then fry in hot fat (355°F.) about 5 minutes on each side or till lightly browned. CHICKEN CORDON BLEU 4 double chicken breasts Dash of pepper 4 '/4-inch slices Swiss cheese 4 thin slices boiled ham '/2 cup flour 1 teaspoon salt 1 egg, slightly beaten with 1 teaspoon water 2 cups cracker crumbs Margarine '/2 cup white wine Separate the breasts of a chicken and remove bones (one chicken will produce 2 breast pieces). Put each breast between 2 pieces of waxed paper and pound thin with a rolling pin or mallet until twice its original size, taking care not to tear the meat. Have ready '/4-inch thick slices of Swiss cheese and thin slices of ham; the slices of cheese and ham should be slightly smaller than the chicken breast after it has been pounded. For each serving, sandwich a slice of ham and a slice of cheese between 2 pounded chicken breast pieces, and seal edges by pounding together. Dip in seasoned flour, eggs and crumbs. Saute in margarine, about Vi-inch in your frying pan until nicely browned on both sides. When chicken is browned, add white wine to the pan. Cook quickly for 1 minute. Pour pan juices over meat. Each packet (the breast from a whole chicken) makes one generous serving. CHICKEN SCALLOPINE 2 double chicken 1 egg breasts 1 tablespoon milk i/ 2 cup flour I'd cups fine cracker 1 teaspoon salt crumbs Dash of pepper Separate the breasts of a chicken and remove bones (one chicken will produce 2 breast pieces, enough for 2 servings). Put each breast between 2 pieces of waxed paper and pound thin with a rolling pin or mallet until twice its original size, taking care not to tear the meat. Dip each in seasoned flour (flour, salt, pepper), shake off surplus, dip into egg, beaten slightly with milk, then roll in fine cracker crumbs. At this point the breasts may be refrigerated until needed. Just before serving, saute the breasts in margarine, cooking quickly until brown on one side, then turn and brown on the other. This is a good dish to cook and serve in an electric frying pan.

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