The Algona Upper Des Moines from Algona, Iowa on March 13, 1956 · Page 73
Get access to this page with a Free Trial

The Algona Upper Des Moines from Algona, Iowa · Page 73

Algona, Iowa
Issue Date:
Tuesday, March 13, 1956
Page 73
Start Free Trial

wwwowxweswwwioowwwowjwi Chicken Favorites BAKED FRUIT DUMPLINGS Plain pastry using 1& cups Sugar sifted all-purpose flour Lemon Juice 6 fresh apricots, prunes or Butter small peaches Ginger Divide plain pastry into two parts. R611 each part into a rectangle 4 by 12 inches. Divide each strip into three 4 by 4-inch squares. Remove pit from slit cut in one side of the fruit. Center one fruit on each pastry square. Fill pit cavity with sugar. Squeeze a few drops of lemon juice over sugar. Add a piece of butter and a small amount of ginger. Bring the four corners of the pastry square together at the top. Pinch firmly. Place on baking sheet and bake in a hot oven (425° F.) about 20 minutes or until pastry is delicately browned. Serve with stewed chicken. Makes 6 Baked Fruit Dumplings. Note: Canned fruits may be used. Drain thoroughly. Proceed as above, omitting sugar or reducing it according to sweetness of the fruit. CHICKEN CACCIATORE Yield: 6 to 8 servings 1 4 to 6 pound stewing chicken . Vt cup flour 1 % tablespoons salt 2 tablespoons fat 3% cups cooked tomatoes Vt cup chopped onion % cup chopped celery 1 clove garlic, cut fine 1 tablespoon sugar 1 tablespoon Worcestershire Sauce Cut chicken into serving portions. Rinse in cold water and dry. Combine flour and salt in a paper bag . Shake pieces of chicken in bag with flour. Heat fat in a large skillet. Brown floured chicken in fat. Add tomatoes,* green pepper, onion, celery, garlic, sugar and Worcestershire sauce. Cover and simmer about 3 hours or until chicken is fork-tender. Stir occasionally. BAKED CHICKEN SUPREME 2 tablespoons flour 2 cups strained cooked tomatoes 1 cup (Vz pint) sour cream J /4 cup Parmesan cheese 1 young chicken, 2 to 2Vfc Ib. ready-to-cook weight, cut up Vt cup fat for frying Vi to 1 clove garlic 1 teaspoon salt % cup sliced onion Brown chicken in the hot fat. Place chicken in casserole. Prepare sauce: Slice garlic and mash with the salt. Cook garlic-salt mixture and onion until onion is transparent in 1 tablespoon of the drippings left in the frying pan. Blend in flour. Add tomatoes and heat to boilin^g. Remove from heat. Add sour cream gradually, stirring vigorously. Add Parmesan cheese. Mix thoroughly and pour over browned chicken. Cover and bake in a slow oven (325° F.) until chicken is fork-tender, about 45 minutes. 4 to 5 servings. Oh! Soooo Good! Biscuits •••••••••••••••••••• Made Whh Robin Hood! ,VS?£ I -JL,~ •*.*» Try Rita Martin's ROBIN HOOD 1 ftp. Mlt tfc«rt«ninf V* mm milk Baking 13>u/der Biscuits 3 cups lifted lOtlN HOOD All-Pwrpeie Pleur 3 lip. baking pewrfer • • dry ingredients into bowl; cut in shortening. • • milk, stirring with fork until all flour is moistened. . • out onto lightly floured cloth-covered board and knead gently for 20 seconds. . . to Vi" thickness; cut with lightly floured biscuit cutter, making one sharp cut for each.. • . on ungreaaed baking sheet. t . in hot oven (450=) 8-10 minutes. . 12—2" biscuits. * For a richer, man crusty biscuit us* '/> cup shortening. • Rolf dough thinner (V4"). The meal's complete — completely wonderful — with fresh-baked, golden- topped biscuits like these! They're almost unbelievably light, and so flavorful, every bite tastes like more! Now! Got Bost Results With Qno flow for All Your Baking All the foods you bake with Robin Hood Flour — biscuits, bread, cakes, pies — all are baking triumphs. That's because Robin Hood is made from a variety of choice wheats. They're combined with special care and skill to give you best results with one flour for all your baking! So serve your family these wonderful biscuits. Once you've tried Robin Hood, you'll use it in everything you bake. "Robin Hood Flour Tfo One ffovr rtr A/f Vbttr Gato'ng f

What members have found on this page

Get access to

  • The largest online newspaper archive
  • 8,900+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free