. i
. i
i
Plump Stewing
Hons Appear
In Menu Plans
i
chicken is an
Aim f Avm-it that vlavt an ttr
citing role in the modern Home
maker's menu plans. Serve it in
salads, creamed,: with dumplings,
for in delightful, foreign cookery.
Any way you eat it, the tender
goodness of slowly cooked
stewing chicken will win shouts
of praise. I
t nound stewing
chickens are now on the market
fresh frozen and Dranaea. wwi
for a well known brana on me
package so you'll know you're
buying a plump chi&en that will
be tender and flavorful when
served. Plan on! to pound of
ready-t&cook stewing chicken
per serving.
If you're buying ahead keep
the chicken frozen until time for
eooking. Thaw the chicken in the
refrigerator orr under cold run
ning water if you're planning to
brown the meat. When . water
cooking, thaw; the bird while
cooking.
whon nrrnaj-ine a meal that
features stewing chicken, remem
ber that long, slow cooking is es
sential for characteristic tender
ness. Added seasonings are im
portant, too, to complement the
natural chicken flavor. Use a
deep kettle with a tightly fitting
cover and simmer until the thigh
meat is tender.
Stewing chicken is usually
thought of as a strictly homey
American dish. However, it also
lends itself readily to exotic for
eign dishes which are a part of
every good cook's "repertoire."
Here are tw such recipes, fit
for the gourmet or for family
feasting. I
CHICKEN CACCIATORE
1 4 to 6 poand stewing chicken
Vt cup flour
Vk tablespoons salt
2 tablespoons fat
3Vi cups cooked tomatoes
Vt cup chopped onion
Vt cup chopped : celery
1 clove garlic, cut fine
1 tablespoon sugar
1 tablespoon .Worcestershire
1 Sauce F
Cut chicken into serving por
tions. 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 SKiuei. crown
floured chkjcen in fat. Add to
matoes, green pepper, tmion, cel
erv, garlic, sugar and Worcester
shire sauce Cover and simmer
about 3 hours or until chicken
is fork-tender. Stir occasionally.
Makes to iff servings.
CHICKEN CURXY
1 4 to. 6 jpouhd stewing chick
en t
Vt pound? cup) butter
2 cups finely diced onions
2 tablespoons flour
1 clove garlic
1 teaspoon salt
2 tablespoons curry powder
1 cup top milk
1 cup chicken broth ,
Place, in kettle and cover with
water. Season with 2 teaspoons
salt. Cover.s Simmer until tender
(about 2Vi hours). Remove from
broth.' Melt! butter in heavy skil
let Add onions and garlic Cook
until lightly browned. Remove
garlic. Add flour, salt and curry
powder. Stir to blend. Add milk.
When mixture thickens,' add
chicken booth. Add chicken and
cook over S low heat about 30
minutes. Serve with cooked rice
or noodles!
Fruit Cccktail
Gets Additions
Combination fruit cocktail re
nf the universal fav
orites for (appetizers. Addition of
MihP of avocado is inspirational
in flavor. Amounts of fruits used
an h varied, an excellent way
to use left overs from desserts or
salads. The avocado fruit cocktail
is best made long enough ahead
so that the flavors can blend.
Serve icy-cold.
f AVOCADO FRUIT COCKTAIL
' 1 medium sized avocado
Vt cup canned peach slices ,
cup cubed cannea pear
Vi cup diced orange
I Vt cup diced apple
Vi cup honey
Vi cup lemon juice
1 cup orange juice i
Vt teaspoon grated lemon rind
Cut avocados .nto halves, re
move seed and skin, and cut into
cubes. Efice peaches. Combine
. avocado aind peaches with remain
ing fruits and arrange in fruit
cups. Blend honey, lemon juice,
orange juice and rind, and pour
over frutis. Serve very col
Serves 6i
Statesman, Salem. Or. Friday, Feb. IX llrC& 05
i l.yr r-.a. WYOU re i :oV " -
3-lb.
tan
G
IGA SNO-ICREEM
itortenincj
rnn n
Assorted 3 Pkgs.
Flavors frfi
V-rr i Pkg.
To The Elsinore Theatre ;
Tuesday, February 23, 1:30 pm
Youll Want to Know
VV C.: ( And nii.i
l N Februar'l9, 20i 21
YOU'LL SAVE PLENTY ON THESE SPECIAL BONUS VALUES
IGA TOMATO
19
-
MANICURE PROBLEM ...
WK fccAy's
clipf rt
scissors or nnf
A.A cliMM Mm
1 mum A
Ldiye ii
46 or. ' U
Tins
.
Jn
With Marie Gifford Armour & Company's Na
Hpnally Famous Home Economist
Presenting
WAY'S WITH MEATS
.A II Sliced or
IGA Yellow (.ling .
MM.
No. VA can
27c
PRIZES and
SURPRISES
Golden West
INSTANT
B
IGA "Xtra Rich"
MAYONNAISE
! i
Compares , ..
Wilh Ihe W.
IGA
PEANUT L
(UTTER
m EYAPOUTD
MILK
Doors Open at 1 P.M., Tuesday, February 23
(5
Armour's Jlar
SLICED
bacon
IB.
2 27c
m cans
2 oz. Jar
IGA MARIEKE
HARGARIliE
2- 49c
iet HUM ss
RIPE OLIVES -2S
1 Solid, Red Wpe (p)?!
hoMMOES lube LJzi
I VWondeilul j ' I
H SunWsl I
FRESH BAKED
CHERRY
ROLLS ,
Pkg. io)c2
8 Roiij C&2)
REPEATED BY POPULAR DEMAND
"lei ueu pper
U. S. GOOD GRAIN FED STEER BEEF
ffhlirrr Da Well
PURE, FRESH
Ground Beef
MT. ANGEL MUD
Cheddar Cheese
lb.
Trimmed lb.
Lb.
lb.
till.
Mm
BLUE BELL
v
Reg. 25c pkg.
coupon mi
Ut IGA Stores Mail in Your Lever Bros.
Sweepstakes Entry Blank for You!
Borden STARLAC
Non-Faf Dry
-d Milk lb. Pkg.
Colgate
TOOTH PASTE
, i . -
Urge n
PENNAKT 1
MAMHMAUOW (REAM 5-c. jar...
lasff Fak kipt 4 Sour Pitted " UCH , $1
CHERRIES . . . ..... 27c 4,1
SUKSH1NE HIHO
CRACKERS Ln.Pkr .
Tube
UADCC MEAT Captain
Lb. Tin
DOG FOOD
6 , $1.00
t L 57c
WAX PAPER Heavy Doable Waxed Each
25c
BALLARD
ISCUIT
IGA Stores Reserve the Right to Limit Quantities
pkgs.
; Shop 11 These Independenlly Owned IGA Stores
EMERY'S VISTA STATE ST. ORCUTT'S
KA F0CDUK9 ; MARKET . , . MARKET; , I MARKTl
, WiflmlMd it 7ft tMc 5. commercial 1230SUteSL 4200 1 Ihwr toil .. ;
1 WwlSalea . , . - ? : : ' '
Colgate's
VASELINE
HAIR
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Large Bottle
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BUY! Try
ft' . . : A. A ii A
fir O a
; Miyl ! wy
- S: 1 fc. .... . .