Eureka Humboldt Standard from Eureka, California on April 7, 1962 · Page 30
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Eureka Humboldt Standard from Eureka, California · Page 30

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Location:
Eureka, California
Issue Date:
Saturday, April 7, 1962
Page:
Page 30
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LUXURY LIVING WITH ELECTRICITY Empress Chicken, cooked crisp and tender in an electric skillet, is fine dinner fare. Family Weekly Cookbook · MELANIE DE PROFT, Food Editor Hirt't a Oay "Kin That Cook, Lovi Thai Cook" Cookbook to litpiro iMtin.tiv* M»» Your chafing dish, waffle maker, broiler, and deep fryer suggest many wonderful diihei that can be cooked ahead of time ar prepared in jutt a few minutes. For inviting recipei that can be simply prepared and informally served, get SUNDAY NIGHT SUPPERS YOURS FOR ONLY 50? EACH POSTMIO TO: FAMILY WEEKLY BOOKS 153 N. Michigan A..., Chicago 1, III. Enclosed 'find $ - for which please send me postpaid - _ -- copies of "Sunday Night Suppers" @ fOf each. (No stamps or C.O.D. orders, please; satisfaction guaranteed or money refunded.) Name Address City Zone Print or Write legibly . Empress Chicken TO PREPARE: 15 MIN. TO FRY: 45 MIN. Yi cup butter or margarine 1 clove garlic, crushed in a garlic press or minced 1 zy,-\b. broiler-fryer chicken, cut in pieces «/2 cup herb-seasoned stuffing mix, rolled fine 1 teaspoon salt '/! teaspoon black pepper Yi teaspoon paprika 1 tablespoon snipped parsley 1. Put butter and garlic into a large electric skillet and heat to 360°F. 2. Coat chicken pieces with a mixture of the next four ingredients. Put chicken pieces into the skillet; brown evenly on all sides. 3. Reduce heat to 260°F and allow chicken to cook, uncovered, until tender, about 30 min., turning occasionally. Sprinkle with parsley and serve with Cherry-Filled Peaches. 4 servings Cherry-Filled Peaches TO PREPARE: 10 MIN. (allow time for marinating) 1 1-lb. can water-packed pitted tart red cherries, drained (reserve liquid) 1 1-lb, 13-oz. can peach halves, drained (reserve sirup) 2 tablespoons red wine vinegar Vi cup honey · 1 teaspoon ground cinnamon 4 whole cloves 1. Mix together in a saucepan the cherry liquid, peach sirup, and th'e next four ingredients. Bring slowly to boiling, then remove from heat. 2. Pour over cherries and allow to marinate several hours or overnight. 3. Heat marinade and cherries in a saucepan to 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 cavity of each peach half and sprinkle with sugar. Serve hot. Pain Perdu (Lost Bread) This interesting deep-fried bread is a Creole favorite. When preparing it for a, crowd, keep it warm on an electric serving tray. TO PREPARE: 15 MIN. TO DEEP FRY: 1-2 MIN. Hydrogenated vegetable shortening, all-purpose shortening, lard, or cooking oil for deep frying 2 eggs 1 cup milk or cream M cup sugar Vi teaspoon salt '/ t teaspoon vanilla extract 12 slices bread, crusts removed 14 cup sifted confectioners' sugar Vt teaspoon ground nutmeg 1. Start heating fat to 375° F. 2. Meanwhile, combine the next five ingredients 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. 4. Dip bread pieces, one at a time, into egg mixture. Thoroughly coat each side; drain well before lowering into heated fat. 5. Deep fry only as many pieces at one time as will float uncrowded one layer deep in the fat. Fry 1 to 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. Serve immediately. 6 servings (Continued on page 12) Family Weekly. April S t 1962

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