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"SB Northwejt Arkansas TIMES, Sun., April 28, 1974 TAYITTÂ«VILLÂ«, ARKANSAS Chicken Cooking Contest Winners Discuss Culinary Arts Uy JAM NOGGLE a TIMES Staff Writer ^Winners of the Dlsln Poultry Cooking Contest, \vh were recently announced at tl Northwest Arkansas Poulti Festival in Springdale, wi attend the State Poultr Choking Contest to be held Jim SJ-29 in Little Rock. tjMrs. Harold Reese ami Mrs Son Moore, both of Springdale so-chairmen for the distric JZnte'st, said .that each of til four finalists in the contest wo j",n electric skillet fron S.WEPCO, a club nluminun cookware set from Arkansa Â· Western Gas Company, and i $50 savings bond f r o m the Northwest Arkansas Poultr; festival Committee. jtThe winners will also havi the opportunity to w i n $1000 first prize in the state contes in addition to the all expense paid trip to Little Rock for them and their husbands. S.MI-S. Kay McCollum of Ben tpnyille, was Arkansas' entry in wie' National Chicken cooking oontcst which was held in Little Pock last year, and she saic that the contests are fun and give one the opportunity to meet many interesting persons. 'Â·"You think you have to be a* great cook to enter, but it Jttst depends on who tastes it and when--there is a lot of luck involved. You can enter something one year and not win anything and win everything with live same recipe the next year," ixplained Mrs. McCollum. "."Mrs. McCollum who had al- Tvays been very strict in f o l l o w i n g recipes learned ihrough entering the contests and developing her own recipes that "its worth it to take a Chance a little more often." "Mrs. McCollum and her husband, Sid, an attorney, have two children, Alison, 7, and Robert, Mrs. McCollum added that her daughter was going to take her trophy from the dis trict contest to school for shov and tell. She attended Hendrix College in Convvay majoring in English, is a member of the First Presbyterian Church and is an assistant Brownie Scout leader. Her prize winning recipe is as follows: Marinated Chicken Damlioo 1 can (1C oz.) Chinese vegetables, drained 1/3 cup sliced water chestnuts 3 whole broiler-fryer breasts, halved, boned and skinned 6 slices bacon Vi cup corn oil W cup soy sauce W cup lemon juice 2 tsp. instant minced onion 1 tsp. monosodium glutamate W tsp. gorund oregano Mix together Chinese vege- ables and water chestnuts. Stuff natura Icavity of each halt hicken breast with vegetable mixture. Wrap each with bacon lice and secure with wooden ick. Place breasts side by side n shallow baking dish. Combine orn oil, soy sauce, lemon juice, nion, MSG, and oregano. Pour his mixture over chicken reasts and cover baking dish ghtly with aluminum foil, larinate several hours in re rigerator, basting occasionally, ake, covered with foil, in narinade in 350 degree oven or 50 minutes. Remove foil over and bake 20 minutes mger or until done and golden rown. Skim excess fat from ravy-marinade a n d serve ravy with chicken over rice, erves 6. Mrs. Lorene Gilmore of 130 ogers Circle Drive in Spring- hobbles. "I enjoy experimenting and desserts are my favorite" added Mrs. Gilmore. For her winning egg custard recipe, Mrs. Gilmore said that she started with her mother's recipe and added imd experimented to get what she desired in her recipe. Mrs. Gilmore works in Gil- niore's Pharmacy with her husband, Doyle, and is the mother of two children, Deborah Kay, 20, and RnUnrt Michael, 13. Slie is also a member of Beta Sigma Phi Sorority and the United Methodist Church. Her improved mother's pie recipe is: Lorene Egg Custard Pie Hot Water Pastry: '/i c. shortening 14 c. boiling water I tbs Karo Syrup 1 tbs. egg white 1V4 c. flour V tsp. salt Vi tsp. baking powder Pour boiling water over shortening, stir until melted. Add Karo Syrup, egg white (this prevents soggy crust). Then add floitr, salt and baking powder. Chill and roll out as for any pie crust. Do not prick crust. Fit into a 10-inch pie plate. Filling: 1 c. sugar ale has also previously entered ioking contests .at cooking is and. claims one of her 14 tsp. sal t 2 tbs. butter 1 tsp. nutmeg 4-5 large eggs (5-6 meet, eggs) eggs) 2 c. milk In mixing bowl, mix sugar, salt, butter and nutmeg. Add whole eggs, one at a time, beating as you add. Add milk scalded in double boiler, continue beating while adding milk. Pour into unbaked pie shell. Bake in preheated oven for 7 To Marry In June ~The engagement and ap- "proachJng marriage of M i s s ijanifi Lynn SIsemore to Dan- Sty Ray Mabry is announced _')y her parents, Mr. and Mrs. rArlis Sisemore, Route 1, ^Elkins. Parents of the pros- -pective bridegroom are Mr. ."and Mrs. Bob Mahry of Fay- etleville. The bride-elect is a senior at Fayetteville High School and h e r fiance Is a graduate of the same school. He is presently employed in Fayetteville- An early .1 n n e wedding Is planned at Richland Baptist Church in t h e Mount Olive Community. Engagement Announced lÂ»r. and Mrs- William James Stocker of Benton and Little Jjlock, formerly of FaycKe- jriile, announce the engage- tncnt of her daughter, Miss 3ire(flien Gray, a n d H a r r y .'Lawrence Yancey, son of Sirs. Harry Yancey and t h e 3ale Mr. Yancey of L i t t l e iflock. Miss Gray is a junior Â«1 (he University of Arkansas "where she is a mcmihcr of Delta Delia Delta sorority, the Student National Education Association and Orchesis. The prospective hriclegroom received a IS.A. degree from the University where he served as president of Sigma Nu fraternity, was a member of Blue Key, I'i Sigma Alpha, Inter-Fraternity Council a n d was listed in Who's Who In American Colleges and Universities. He Is attending the University School of Law at Lttlle Rock. The wedding will he June 8 in Pulaskl Heights Unllei! Methodist Church at Little Rock. minutes at 425 degrees. Lower temperature to 325 degrees and bake 20 to 25 minutes or until it shimmies. If desired, garnish with pecans, coconut, or whipped cream. Note: To use pie crust mix for pastry, use with one stick of pie crust mix only IV'z tbs. water, 1 tbs. Karo Syrup, 1 tbs. egg white. Mix, roll and fit into a 10-inch pie plate. The district contest was the first cooking contest entered by Mrs. "Evelyn Shaw of 1638 Cartwright Circle, Springdale, who said that she entered for the fun of it. She said that "it's fun, it's relaxing and I enjoy sharing recipes." Mrs. Shaw said that she developed her recipe just for the contest and said that she and tier husband, Dennis, ate it a lot while she was experimenting. She is the mother of a one-year-old son, Jason. Mrs. Shaw has a BA and MA degree in speech and drama from the University of Arkansas and is active in United Methodist Women and Beta Sigma Phi sorority. Her newly developed winning recipe is: Brunch Eggs Parmesan 14 cup clarified butter 2 tbsp- parsley, chopped 1 4-oz. can sliced mushrooms, drained cup cooked chicken, diced Vi cup sliced black olives 6 eggs, beaten % cup sour cream Vt cup parmesan cheese Vi tsp. tabasco 1 tsp. salt 14 tsp. paprika Saute parsley and mushrooms in butter. Add chicken and olives. Immediately add eggs, sour cream, cheese, tabasco, salt, and paprika. Cook over Saute parsley and mushrooms in butter. Add chicken and immediately add eggs, sour cream, cheese, tabasco, salt, and paprika. Cook over medium heat until set but very moist. Pour into 6 patty shells, already baked. Put in 300 degree oven for 3 minutes to set. Garnish with olives and parsley and serve immediately. Serves 6. Mrs. Gabriele Senator of 282 Skyline Dr., Fayetteville, an area finalist in last year's contest, has come up with a new winning recipe. She said that she enjoys American and French cooking, likes to eat chicken and eggs and developed the recipe specifically for the contest. Mrs. Schafer, who attended college in Munich, Germany, is the teaching director of preschool handicapped children in the United Cerebral Palsy Preschool of Washington County. She and her husband. Lothar, a chemistry professor at the University of Arkansas, have two children, Nicole, 8, and Nathalie, 5. M r s . Schaefer's winning recipe this year is: Quick Chicken Pie Crust: use a 10 inch pie crust in pie pan or "quiche-pan" bake crust at 325 degrees for 10 minutes and cool. Filling: 1 tbs. butter sm. chopped onion c. chopped mushrooms c. diced cooked chicken eggs c. cream or condensed Swiss or parmesan -'A milk c. cheese 2 tbs. chopped parsley 1 tbs. chopped chives Salt, pepper Saute onion in butter, add mushrooms and chicken. Saute until onions are slightly browned. Set aside to cool. In a large bowl whisk eggs, cream, cheese, parsley, chives, salt and pepper. Makes a rich creamy sauce. Fold sauce and chicken mixture together. Pour into pie-crust and bake for 25 50 minutes at 325 degrees, or until golden brown. Serve hot or warm. Serves 4 as a main dish or cut into small pieces as an appetizer. Alternate winner of the contest who will attend the state contest if one of the four area winners is not able' to go, is Mrs. Christa Scay of Bonton- ville. Her recipo it a dish Â»he Imd first ttiisleci in Germany, her native country, which she experimented with mul tried oul on her husband, Thomas, who liked it. Mrs. Seay said Hint she thought the district contest wns nicely set up and very well organized and tlwt she hns enjoyed the experience of her first cooking contest very much. She said that she loves to cook and to try out international recipes. "European foods are my favorite although it is a little too tairty for this area and sometimes it is difficult to find he ingredients and utensils." she added. A teacher at Bentonville cooperative nursery school, she is the mother of two children, Michael, 7, mid Christopher, 8. Mi's. Seay is a member of the United Presbyterian Church, the 'IT A and studied elementary education and English I n Liebig Universilat in Gicssen, Germany. Her recipe of European origin is: 1'aprlkiis (Hungarian Chicken) 2'/4 -3 Ib. broiler-fryer cut up Salt 2 tbs. cooking oil or shortening 1 c. finely chopped onion 1 clove garlic, minced 4 tbs. sweet (Hungarian) paprika 1 sm. can sliced mushrooms 1 c. chicken stock, fresh or canned 2 tbs. flour 1 c. sour cream ' red wine (optional) 4 c. wide noodles, cooked Pat chicken pieces dry with paper towel and salt generously. In large heavy skillet, heat oil or shortening; add as many chicken pieces, skin side down, as will lit in one layer. When tho pieces arc browned, turn them with tongs and brown other side. After all pieces are browned, remove chicken and set aside. Pour off all but 2 tbs. drippings from skillet; add onion and minced garlic and cook over medium beat until tender but not brown. Remove skillet from heat and stir in paprika until onions are -well coated, With a wire whisk, stir in clilcken bro(h until mixture is well blended. Return to liciit, add sliced mushrooms and chicken pieces nnd bring lo boll. Simmer, covered, for 30-35 minutes until chicken is tender. Meanwhile, arrange hot cooked noodles on serving platter, arrange chicken on top. Keep warm in low temperature oven. Skim surface fat from skillet, stir the flour into the spur cream, and mix with pan juices. Simmer for C lo 8 minutes do not boil. For special occasions, add 2 tablespoons dry red wine to gravy; pour The TIMES It On Top of The News Seven Days a Week I some Rravy over chicken nnrt noodles, pass vest in grnvy bowl, Servo with tossed salad and rolls. Serves 4 to 5. KOBIE CAKES For Weddings, Anniversaries, Birfhdayi, and AM Special Occasions. To Order Phone 839-2243 (Closed Tuesdays) Hwy 71, West Fork JCPenney , ^^i^^ J Our dotted linen looks. Going full circle when it comes to style. Our smrtdress In white linen-stitch polyester. Red, navy, black, or brown with white, 8-18, Dress with kick ploat skirt in white linen- \ stitch polyester. Red, I navy, falacfc. or brown / with white, 8-18, / Princess llns shirtdress In while linen- look polyester. Red, navy, black or brown wllh while, 8-18, $ 2O Shop 9-9 Mon,, Thurs., Fri. 9-5:30 Tues., Wd., Sat.