The Courier News from Blytheville, Arkansas on August 19, 1954 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, August 19, 1954
Page 11
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THURSDAY, BLTfTOTTILLE (ARK.)' COURIER !CEWg PAGE ELEVEN This Chicken. Recipe l Please Guests By CECILY BKOWNSTONE Associated Prest Food Editor THIS CHICKEN was made to order: A friend wrote to say that she was particularly fond of a recipe of ours that called for baking chicken quarters over a simple herb-seasoned dry bread crumb stuffing. She had used the recipe a good deal and so she asked, "Do you have anything similar—but flavored differently?" The recipe below is our answer: chicken quarters layered over a dressing that this time is made with buttery tidbits of fresh bread and flavored piquantly with lemon juice, parsley and pimiento. We like this dish for company because you can put it in the oven half an hour or so before dinner is to be served and forget about it. When everyone is ready to sit down, out comes the chicken—tender as can be and a beautiful golden- brown atop its good dressing. So easy to serve, too, if you follow our directions for placing the 'chicken on aluminum foil. If you a*e having a party of eight, you will find this recipe is an easy one to double. yet lor the chicktt, you might M well b«fc« potatoes at the MB* ton* to lerve with it. But if the potato** an large ones, put them in the oven a little ahead of the chicken to make lure they g«t done. Corn on the cob and a salad of raw fresh vegetable* will round out the main course; dessert might be * fruit shortcake. Or if you are in a take- it-easy mood, serve the chicken with just a hearty salad of lettuce, pineapple and berry-topped cottage cheese; for dessert have a coffee gelatin mold or a chocolate Bavarian cream so as not to repeat the fruit flavors of the salad. You can make the coffee or chocolate desserts in the morning, or even the night before, and save younelf last, minute preparation. CHICKEN ANITA Ingredient*: 1 quart tiny soft bread cubes (about 8 thin slices bre*d with cruit* on), tt cup chopped canned drained pimiento, 2 ta- bleepoons minced parsley, 1 teaspoon salt, *4 teaspoon pepper, 5 tablespoons butter or margarine, 3 tablespoons lemon juice, 2 to 2^ pounds (ready-to-cook weight) frying chicken (quartered), 1 tablespoon lemon juice, 1% teaspoons butter (melted). Method: Mix bread cubes with pimiento, parsley. 1 teaspoon salt, pepper, butter and 3 tablespoons lemon juice. Line a shallow baking pan with aluminum foil. Place 1 mounds of stuffing apart from each other on the foil, using about l cup in each mound. Clean chicken; pat dry. Sprinkle inside of each piece of chicken lightly with salt; place one-Quarter chicken over each mound of stuffing. Mix 1 tablespoon lemon juice and l 1 ,- teaspoons melted butter; brush chicken witn mixture. .Bake (uncovered) in * hot (400 degree*) oven 30 to 40 minutes or until chicken is tender and golden-brown. Cut foil into 4 pieces and serve chicken on foil, if desired. Or remove chicken and dressing from foil with large spatula. Makes 4 servings. Frankfurters taste extra good when they are grilled, put into toasted rolls and topped with a generous spoonful of chili con carne and a sprinkling of finely chopped onion and parsley. Serve RONCO spaghetti * macaroni pure egg noodles Cubed oWcfcec. oook«d rial and green peas make a delicious salad when dressed with mayonnaise that has been blended with a dash of curry. Serve on salad greens— water cress, chicory, escarole, romaine or lettuce. FASWEET LIQUID Guaranteed #&<>• NON-FATTENING INSTANT SWEETENER You'll ha For old and young Ft*, diniwrwort «rt yowr Kroner Stor. in Blytheville, Ark. With ««eh purchase of $10.00 or rnor. you eon 9 «t a beautiful dinner plate for your dinnerware set. Sweeter Richer Kroger Bread made with $ D% pure cane sugar We* better is Now a. bread that tastes ^-gS^T^e i A.^i \j ) «»AY* DCO3A1S^ *^* ^^ i^*S Lil6 ' V»oi"i~PT* tllStH GVCA • * * f*»oft^\ lO2^V®?" ™^ " cit/ s ^^ bread ValUC " ^ • |^ • »*^^^^T« i _f U~J*» M Hal/inn 20*z. Hew X AVONDALE — SLICED OR HALVES fir iSsia. !•* ^V. jfv ^ DCDDCD ^ r °^ er rtrrLH Ground PEPPER &oger 5^V llJch %iow }N 15^HT St ^^? PICKLE SPICE CINNAMON Kroger ALL SPICE CLOVES Kroger . ^:, No. 2^ Cans COOKIES A A If f Lemon Sno CAKE LEMONADE, Kroger ICED TEA ^l T € R ^ O R KROGER TOMATO 12-oz. . Pkg. Wonder Creme Pecan Toffee iFrozen Kroger 250 Each 080 Each 550 890 Green Giant Whole Pkg. 303 Can 46 oz. Can Stekely Cut GREEN BEANS 45T POTATOES Bush's Cut ASPARAGUS Texcel No. 303 Can l\t PEAS No. 303 Can Pencraft BALL Set of 6 PENCILS With Ruler SEEDLESS Rich flavor! Extra sweet, heavy with juice. Every grope firm. Priced for savings. CUT FROM FARM FRESH FRYERS Legs and Thighs CHICKEN BREASTS - - - lb. m Junior 2Lbs. Woshtd & Waxfd, Swt Yams - - 2 4 to 6 lb. average Pears - - 5for29c U. 1 r4o. 2 Wnttrfi 50 lb. bag 1.99 TURKEYS Michigolden DUCKLINGS Tender Sliced BEEF LIVER • • Str«ak-o-lean SALT MEAT • • Pan Dretstd WHITING - - , t . 3 lb. avtrag* ». 491 BOLOGNA Wilson't Laurel 59c SLICED BACON Wilson'f Certified lb. 29c SLICED BACON Boneleft lb.29c CATFISH SkinUii, eillo-wrapp«d 2lb$.25< FRANKS - Wilson's Certified Jumbo lb. - - lb. 55< • • lb. 69<J Frozen 7 Lb. Pkg. lb.45<

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