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Oven-Easy Chicken; Flavor In One
Oven-easy, tender fried chicken
H a carefree dish that' tops for
springtime entertaining. Complete-1
ly oven-cooked, the chicken browns
and cooks to a juicy tenderness
in one easy operation and elimuv :
ales constant watching. lard in 2 cups water with a few
For either top of the range or ' celery leaves and 1 small bay leaf 1
oven cooking, chicken for frying land salt. Cook uncovered until
is an economical year-around food, tender. Pieces of chicken can be!
It can be purchased "tailor made" cut up and used in the gravy. I
to suit your family, either frozen! 1
or fresh, in whole or cut-up styles, j Fried Chicken With Goldan Gravy I
Spcciallv grown for flavor and I Yield: S 4 arving :
tenderness, lop quality cmcnens
are tagged by brand as a buying
guide.
Next time chicken tops your
menu list, try the convenience of
this oven-easy recipe. All the sea
sonings, including paprika, are
added to the flour-coating mixture.
Paprika does add a pretty golden
color. You may like to add to the
coating a hint of garlic salt, a bitprv. Combine cornmeal
of thvme or an herb of your
choice. After coating, the chicken eS into mixture to coat thorough
browns and cooks to a delicate j ly. Reserve excess cornmeal-flour
tenderness in the oven. ! mixture for gravy. Brown chicken
Oven-Easy chicken may be serv-!Well in hot fat in a heavv skillet.
d from the baking dish or heaped' Add cup water. Cover tightlv
on a platter. Buttered green peas.;and simmer slowly for 30 to 40
mashed potatoes and a colorful minutes, or until chicken is ten
spring salad will make the meal der. Add remaining water as need
complete. ed. Remove chicken and keep 'it
Here's the recipe for a flavor- j warm-while preparing gravy. Com
ful Oven-Easy Garlic Chicken that bine corrimeal-flour mixture with
browns to perfection while it cooks the drippings in skillet. Brown
in a delicious chicken broth. Also lightly. Stir in the milk and cook
goon eating is me "fr.ed unicnen
With Golden Gravy" made "top
of the range" fashion.
Ovtn-Eaiy Garlic Chicken
Yield: 4 servings
1 chicken, cut up for fryini
Garlic salt
' cvp flour
' teaspoon paprika
1 teaspoon salt i
U teaspoon pepper !
1 cup chicken bouillon or broth i
Rinse chicken in cold water and ;
dry. Sprinkle garlic salt over each j
piece. On waxed paper combine i
flour, paprika, salt and pepper. Din !
chicken into the flour mixture. )n
a shallow baking pan place 'i cup .
chicken broth. Place chicken skin
ide down in the broth. Bake in a .
hot. oven (400 degrees F.) for 30
minutes. Turn chicken. Add re-'
maining tj cup broth. Bake anoth-:
r 30 minutes, or until tender.
NOTE: After chicken Is remov-l
SECOND SECTION . THE NEWS-REVIEW.RQSEBURG, OREGON THURSDAY, APRIL 31, 1955
jA )anetiy Of Cjood atincf
OVEN-EASY CHICKEN
ed from pan, the pan can be placed ;
ion top of-the range and gravy j
can be made by adding milk or i
! water. j
Chic
Chicken bro can be mad. by
cooking the neck, heart and Ri.-
i cut up chicken for frying (2'.j
to 3 pounds)
cup yellow coromeil
vt cuip flour
l'i tablespoon saU
j taspoon pepper -.-6
tablespoons fat
About 3 cup water
3 cups milk
Rinse chicken in cold water.
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IIU'11,1
alt and DeDner. Din chicken niec
until pornmoal is rotkpd and craw i
thickened. Serve gravy with chick-
-
! By all means enjoy the roast
. prime ribs of beef while they're
j within your budget, but don't put
l au-av Ihlca ennA raninu fm tl.A
cheaper cuts. If a wise home- i
maker who recognizes the value of
; a fine inexpensive meat dish such i
this Stuffed Flank Steak,
Stuffed Flank Steak
2-pound flank steak of beef
2 tablespoons flour
2 tablespoons margarh.e or but
ter 'a cup chopped celery
1 small onion chopped
l'j cups soft enriched yejs-
raised bread crumbs
Salt and pepper to taste
2 tablespoons bacon dripping
nipe steax witn a aamp paper
towel Sprinkle with flour and
pound surface with the edge of a '
l. i . v .
CHEESE AND FRANK CORN CUSTARP
Easy Operation
plate. For the slutting, melt the
margarine or butter in a large
heavy frying or baking pan. Add
celery and onion and cook until
tender. Stir in bread crumbs and
IV UIll I '
season to taste with salt and pen-
per. Spread the stuffing over the'
steak. Beginning at one sida of (
the steak, roll it up like a jelly;
roll, and lie securely in several j
places with string. Heat bacon drip-1
pings in same pan used to make
stuffing. Add stuffed steak and !
him brown on all sides, turning I
"'"" nequenuy. anp a l-acu unaer
i lie moat, add a small amount Mi
water. Cover pan. Cook in a mod
orate oven (350. Deg. F.) about
j Ha hours. Makes 6 servings.
Meat balls, made light and puffy '
! with the addition of eggs, are ai-
ways a popular dinner dish.
There's good mushroom gravy j
wir.ii inesc Dans to serve over
mashed or baked potatoes.
1 1 ... I , i . . n , , .
muinroom meal rum
l'i pounds ground beef
l'i cups soft bread crumbi
'i cup chopped onion
2 eggs, beaten
l'i teaspoons salt
' teaspoon pepper
l'i teaspoons Worcestershire
sauce
1 can mushroom soup
Mix all the ingredients excent
the soup and form li?htlv into
balls. Roll in flour and brown well
in a little hot fat. Over the balls :
. t ... . . ... ft,"'tJ wim.n
pour the mushroom soup which.?'; ""A J" . :
"ce" "J'"1", wl,fl. . r V! :
miru.lA. e
Rib Roast GraVy
. drippings left in the pan
tor wavy making will not be ex-
ressive. especially if the roait has
been cooked to the rare stage. All
; the meat and not in Ihe drippings!
ine procedure lor mamng n'iri..i A I I "
roast gravy is as follows: Snoon i With WhOle LOm
most of the fat. blend a little flour I
with the fat and drippings, then
add only a small amount of water
an amount oi water.
n 1 c,; ,.n,:i
thickened. Taste gravy and" add a I
little more water if gravy can he I
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tvini tun anri lit Ma nm til Inn nr mif
bodied, add a tittle hoin on or meat .;n . j ,u- j- i r j -n , ,
extract. Season with salt and Deo.l1hem an MPectally good flavor in thm dish. Dad will like
t a- i
per to taste.
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Pork ' Link Sausages, Limas
Team For Flavor, Economy
Pork sausage links for supper? A fine idea! Although
this es-er-popular meat is "a natural" combined with eggs
for breakfast, they ...make fine fare throughout the day.
Pork sausage is especially, good with vegetables for a
wholesome, easy-to-prepare supper.
To enjoy the meaty goodness of
oure Dork sausage, insist on linksJ
that are branded for quality. Fresh
ness is also of primary importance
to the flavor of the sausage. The
meat should have a pink rather
than a gray color, and be used
within three days . of purchase.
Keep it cold at ail times:
A pound package of pork sau
sage links will yield about four
ample servings. To prepare - a
pound or less, place the links in
a skillet. Add a small amount of
water. Cover and simmer 5 min
utes. Drain off any remaining wat
er and cook over low heat, turning
the links frequently to brown. This
will require about IS to 20 min
utes. With the hot. flavorful sausages,
you may want to serve buttered
green lima beans and a crisp ap
ple and walnut salad to round out
the supper menu.
Btef and Sausage Loaf
I1 a pounds ground oeef
a pound bulk pork sausage
'i cup finely minced onion
2 cups soft bread crumbs
1 teaspoon salt
i teaspoon pepper
2 slightly beaten eggs
'j cup finely diced celery .
' cup catsup
Mix all ingredients and turn in
to a greased 9x5x3 inch loaf pan,
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i Serves 6.
Beef and Oatmeal Parties
1 pound ground beef
l'i teaspoons salt
H teaspoon pepper
U cup catsup, chili sauce or
tomato soup , -
2 teaspoons prepared mustard
3 tablespoons finely chopped on-
Ion ... : -
2 teaspoons Worcestershire
sauce ' '
1 '3 cup milk
cup uncooked oatmeal
Mix together and shape into I
flat patties. Fry in hot fat until
browned on both sides.
Hawaiian Hamburger
l'i pounds ground beef
Small bottle of soy sauce ( ot.)
2 tablespoons brown sugar
' teaspoon ginger
Shape ground beef into 8 pattie.
Mix other ingredients in a small
bowl and stir until sugar is dis
solved. In a heavy skillet, heat
some fat. Dip hamburgers into
soy sauce mixture, drain, and fry
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in the fat until brown. SaU is not
: niHAr(
Pissa 44amburger Pie
1 pound ground beef
l'i teaspoons salt
i teaspoon pepper
1 cuo well drained canned to-
matoes
't cup shredded soft cheese
2 tablespoon, chopped parsley
Franks And Cheese Combine
Kconimical ig the key word
. . . ...
-noi n uiicuuar Liieese iuicu
budfret, it's delicious too. If
kiddies, chances are they beg:
The combination of cheee
.. ...
rnrn niinrurn a a miion am t nam.
corn custard as much as the
Evaporated milk gives the cu-
tard extra nutritive value. This!
form of milk is made from good
whole milk concentrated to half)
its original volume by evaporation,
of part of the natural water.
Use canned, frozen, or fresh corn (
whichever you prefer. Serve thus .
dish for lunch as a meal in itself. 1
for dinner as the main course with!
a tossed salad. Bring it onto the
-I
table piping hot from Fie oven
At ilkH ihk1 . all a au4 Wl W m 1 1 ef
of milk beside each plate. Take J a neavy saucer, pound steak,
the milk out of the refrigerator . Combine 4 tablespoons flour. 2 tea
right at serving time. Then pour snoon " and " teaspoon pep.
it icv cold. Milk Ls best that way. Pri ruh into both sides of meat.
ChMl 'n Prank Tppd
Crn Custard
2 eggs
1 teaspoon salt '
' teaspoon pepper
2 tablcjooons chooned onion
1 2-3 cup evaporated imlk
(1
tall ran)
2 cups whole kernel corn, cooked
in a small amount of water
4 frankfurters
8 wedses sharp cheddar cheese,
2" long
Beat egg sbghtly. Add saff, peo-
per. chopped onion and evaporate:!
milk and mix well. Add cooked
corn and cooking liquid (about
cup.) Mix and pour into a buttered
I ouart baking dish. Split the
franks lengthwise but do not cut
all the way through. Cut in half
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Kiirrsr. rme uir o ?n"-' mrm. tn m resuii. ulcer paueni?
frankfurter halres around the edge have a brighter outlook than at an'
of the baking dish and bake in a '. time in the oast. Ulcers, instead e'
its Deg. preheated men for i persisting for years, now often esr
minutes or until th custard has he healed in i matter of wek or
i a teaspoon dried basil
2 tablespoons finely chopped on
ion Mix ground beef with salt and
pepper. Pal out in a 9-inch pie
pan. Spread tomatoes over ham
burger and sprinkle with the re
maining ingredients. Bake in a
moderate oven 375 Deg. F., for 15
to 20 minutes. Cut in wedges to
serve.
. Surprise Hamburgers
l'i pounds ground beef '
l'i teaspoons salt
' teaspoon pepper.
Filling:
u pound blue cheese (roquefort
. type)
1 tablespoon Worcestershire
sauce
2 tablespoons mayonnaise
teaspoon dry mustard
Mix beef with seasonings. Blend
cheese and other ingredients for
filling. Divide meat inlo four parts.
.Make two thin patties trom each.
In the center of four patties put
l'i tablespoons of the cheese mix
ture. Top with the remaining pat
ties and pinch edges together.
Broil under moderate heat about
S minutes for each side. If some
of the cheese runs out, spoon it
over the hamburgers before serv
ing. Meal Pi, New Style
Crust:
pound ground beef '
1 cup soft bread crumbs
. cup milk
1 egg
1 teaspoon salt
l'i teaspoons Worcestershire
aauce
2 tablespoons minced onion
rillinf:
l'i cups drained whole kernel
com
1 cup drained canned tomatoes
i teaspoon salt
'i teaspoon basil
Butter or margarine
To make "crust," soak bread
crumbs in milk and beaten egg
for 5 minutes. Add beef, salt, Wor
cestershire sauce and onion; mix
thoroughly. Line the bottom and
sides of a 9-inch pie plate with
mixture. Bake at 350 Deg. F. for
10 minutes. Meanwhile, mix to
gether corn and tomatoes and
drain off any excess liquid. Add
seasonings. Remove shell from
oven, add filling and dot with but
ter or margarine. Continue baking
for 2ft minutes. Cut in pie shaped
''' ving. Garnish with
parsley.
Veal Tempter
Are you in a rut about the meat
riih tl tervn vmir familv1 Than i
it's time to prepare a few delicious
( veal dishes, such as breaded veal
i cutlets and spicy veal pot roast?
; Veal is in good supply, so now's
j the time to include it often in your
I menus.
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TOr KOTe DlSn
for corn custard topped with
,.t ,,., - -
um uoifs. wnne easv nn inp
your children are like most
you to serve frankfurters.!
and corn with franks irives !
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youngsters do.
VAiinrrarave rtn
Round Staak Stvery ,
2 pounds round steak, cut 'a inch !
thick
Flour, salt, pepper, fat 1
i cup catsup
'i cup water
li teaspoon crushed orecano (or 1
U teaspoon powdered)
Va cup chopped onions
'i cup chopped celery leave
With a meat pounder or the edge
,!n i large skillet or Dutnh oven.
brown steak on both sides in 2
tablesooons hot fat. Drain oft ex
jces fat. Combine catsup, water
land oregsno; pour over steak. Top
steak with onions and cderv leaves
Cover and cook over low heat until
tealc is tender, about 2 hours Arid
additional water !n smdll amounts
needed during cooking. 8 serv-
ings,
Diet Par Uleara
A generation ago people suffer-
ing from ulcers of the stomach tni
duodenum were put on a low pro-
tern diet. Gradually phvsicians be-
ian to realize that what such pa-
tients reallr needed was an excesj
quantity of protein. Todav many
tilcer diets include large quantities
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( hi i-iiU,Jru, edSHV OlgCSiefl lean
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Lamb Chops-Orange Mint Sauce;
Lamb is the delight of Hie gour
met and also a family favorite
simply because its meaty but del
icate, flavor appeals to most ev
eryone. Some think of lamb as
strictly a company or occasional
dinner feature, but wise homemal:
crrs know they can purchase lamb
according lo their own food budg
et. Elegant leg of lamb or the loin
or rib chops make a wonderful
meal, of course. But iamb shoul
der, chops and steaks have the
same unsurpassable flavor and
are economical.
When buying lamb, no matter
what the cut. choose top quality
meat branded by the n-cat packer
as a guide to quality. Allow 2 rib
or loin chops per serving and 1
shoulder chop or steak p?r serv
ing since these are larger cuts.
To store, simply remove the chops
from the wrapper, lay them flat
and wrap loosely in waxed paper.
Refrigerate the chops and use
'within 3 days for full, fresh flavor.
Remember when preparing, that
rib and loin chops are broiling
meats while shoulder chops and
steaks are best when braised.
Shoulder cuts naturally need a
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kit i , W l 'i u,
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Just season the 'i-inch clups, dip
in riour u aesired, and brown in a
small amount of fat. Cover the
chops and cook slowly forJ30 min
utes on top of the range (r in a
moderate oven (350 degrees F.) In
juices from the meat or in a small
amount of added liquid. Ym can
add water or, if you prefer, use
milk, cream, fruit or tomato juice,
or canned condensed cream soup.
Then cook until the chops are
fork-tender for a truly wonderful
meat.
Favorite seasonings mav be used
to enhance the delicate flavor of
lamb, and it's a good cook who
knows when to use seasonings to
advantage. Of course, mint is a
well-known flavoring often teamed
with lamb. You can vary this flav
oring, however, by using it altern
ately in a sauce, jelly or just as
dry mini. Shoulder lamb chops are
especially delicious when cooked
slowly in a barbecue sauce. The
resulting flavor will place this
high on your list of menu specials.
Here is another idea for pre
paring shoulder lamb chops for
inlriguingly different eating. The
combination of orange and mint
uavors wun lamn maxes mis a
.real rccine treasure.
j Lmb Chops 'n Orang Mint Sauc
Yitld: 4 serving
4 shoulder lamb chops
2 teaspoons fat
Salt and pepper
2 cups orange juice
2 teaspoons cornstarch
2 tablespoons chopped and crush
ed mint leaves
Diunn roup in a ncavy smart
in not iai. season, uraauauy stir
'"""sc juivc iiiu, natal en. mm
mint. Pour sauce over chops. Cov- j
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er. look over moderate neat tor'
mi minutes, stir saut-p and ,nnnn
over chops occasionally,
I t zood shiidv cream mm a hot
.A i?. ?T'
rly cheese bread, a plate
i of crisp relishes, tall tumblers of
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PORK AND LIMAS
cold milk there's a good slick-to-1
Ihe ribs meal. .
Quick Delicious Soups :
1. Pea and Tomato Bisque: Com -
bine 1 can each ot condensed green
pea soup and tomato soup with'
1 cup water. Heat slowly, stirring
constantly. Add slowly 1 cup cream
and 2 tablespoons Worcestershire
sauce. Continue to heat. Do not
boil. Jusl before serving, if de
sired, stir in 1 cup canned shrimp,
hj'okcn up. Makes 5-6 servings.
2. Cream of Chicken Soup: Com
bine 2 cans condensed cream of
chicken soup with 2 cans (using,
soilp can as a measure) of rich'
milk or light cream. Heat slowly.
Turn into tureen and garnish top
with coarsely chopped hard cooked
egg or very thin slices of avocado.
Makes 5-6 servings.
1 Cheese Tea Ring l
6-8 servings !
3 cups biscuit mix
3 1 cup milk or light cream
lVi .cups shredded American
Cheddar cheese
Softened butter
Add milk to the biscuit mix. stir
ring lightly, until it can be shaped
tip into a ball. Turn out on floured
Xt,r Knead 'slu'siZ
Roll into a li inch thick rec-
tangle. Spread with softened but
I ter, Sprinkle liberally will the
Sprinkle liberally will the
.hredded cheese. Carefully roll up
like a jelly roll. Bring the two
ends together, sealing with a bit
of milk, to form a ring.
Place on a buttered cookie sheet.
Using sharp scissors, make slant
ing cuts through the ring almost to
the center, making slices 2 inches
thick. Turn each section cut side
down on the sheet, so that the cut
side lie almost flat. Brush light'
ly with melted butter. . 1 ! . .
Bake in 400 Deg. oven about 25
minutes. Brush top again with
melted butter before serving.
Hungarian Goulash
l'i pounds beef stew meat
t clove garlic
1 tablespoon paprika
l'i toaspoons salt
' teaspoon pepper
'.a cup tomato puree
2 cups meat stock, bouillon or
water
Cut meat Into 14nch cubes and
scar in hot fat. Add finely chopped
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CHEESE TEA RING
LAMB SHOULDER CHOPS
Gourmet's Delight
garlic, paprika, salt, pepper, and
liquid. Cover and simmer 2ti ;
pours. U desired, add small, whole
! potatoes and continue to simmer '
j 35 to 40 minutes. Add tomato puree
i and thicken liquid with a flour and
water paste. Add extra seasoning
u necessary.
Bavarian Style Stew
2 pounds-beof stew meat
2 niedinm-siicd onions i
3 tablespoons lard ' ft
3 cups hot water I
1 bay leaf j
3 teaspoons salt t
Vt teaspoon black pepper
l'i teaspoons caraway seed
'A cup vinegar
1 medium-sized red cabhago
(optional)
i cup broken gingorsnapi .
Cut beef in 2-ineh cubes. Brown
beef and tliccd onions in, melted
lard in a' heavy saucepan or Dutch
oven. Add water, bay leaf, salt,
pepper and caraway seed. Cover
tightly and cook slowly for
hours. Add vinegar to stew and if .
desired, place cabbage- wedges on
lop. Cover and cook 45 minutes
to l nour more, or until lender.
Meanwhile, soak gingersnaps - in
Va cup warm water. Lift out cab
bage and meat; add gingcrsnapj
to liquid and bring to a boil, stir
ring to mnioc a smooth gravy. Add
meat to gravy, reheat, and servB
In cheese noodle ring or on hed
of plain boiled noodles. Server 8.
Hamburger Patties With Nuts
. 1 pound ground beef -u
2 teaspoons grated onion
i. Dnslr of pepper
'a teaspoon salt . j - '
!i cup ground peanuts ' or al-'
mondj
li cup watoj
Combine ingredients; form into
flat patties and fry in a little hot
fat. . .
Otlux Raisin Pi
Raisins plus orange juice, nuts
and spices add up to a delcctabl
springtime dessert when made into
a lattice topped pie. Lard, that
most economical of shortenings.
makes the flakicat, leaderest and.
! best tasting of pie crusts
seu tervings. ... i mrnithn.
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