I
Feeding the Family
By ZOLA VINCENT
rood Editor
PLENTIFUL BROILER-FRYER
FAVORITES FRIED. BAKED.
BROILED. BARBECUED
Plentiful, wonderful tasting
chicken, tender and plump, will
be the favorite food of many
families and friends over the
holiday . . . and continuing
throughout the summer. Fresh
or quick-frozen, whole or cut-up
disjointed. quartered or
halved. Weight Vi to 3M:
pounds, ways of cooking the
bird are beyond numbering.
Reasonable in cost, too. Our area
grows and eats its share, indoors,
outdoors, hot and cold with
equal relish.
UXuJ
Write in 25 Words
or Less, Telling
which of these
4 Delicious
Drinks You
Like Best
And Why
14 Wonderful
Monark
Bikes
Given Away
to Boys and Girls
Follow These Sim
ple Rules: Write on
plain paper. Mail entry,
along with an empty
package of any one of
the Aunt Wick's delicious
products shown above,
not later than Sept. 15,
1 9 5 5 to Aunt Wick, P.O.
Box 371, Seattle, Wash.
Include name and ad
dress. Entries judged on
originality and neatness.
All entries become prop
erty of Aunt Wick. None
returned. In ties, dupli
cate prizes awarded.
1955, Tht 11 Sirt Ca., Ckkaga
Lemon Broiled Chicken
Use IVi to 2 pounds halved
broilers figuring a half per per
son. Bring wing tips onto back
to expose thick breast meat to
heat. Rub entire surface of
chicken liberally with two cut
lemons. Coat with melted butter
and sprinkle with mixture of 4
teaspoons each of salt and sugar,
1 teaspoon paprika and Vz tea
spoon pepper. Flatten halves,
skin side down; place on broiler
pan, not on rack, 7 to 9 inches
from heat, regulating distance
of heat so that chicken just be
gins to brown after 15 minutes.
Broil slowly, turning after 30
minutes. Baste frequently from
drippings. Broil .skin side up for
20 minutes or so until drum
stick twists easily out of thigh
joint.
Chicken Caeciatore
A very popular recipe, pro
nounced "catcha-tory". Cook
one 2V4 pound cut-up broiler in
Vz cup olive oil until browned,
turning to brown evenly. Add 1
onion, sliced and cook until
onion is transparent and golden
Add ZVz cups cooked tomatoes,
1 clove garlic, Vz teaspoons salt,
V teaspoon ground pepper.
Cover and simmer until chicken
is fork-tender and tomatoes are
reduced to a thick sajice, 20 to
25 minutes. Add Vi cup white
wine last 5 minutes of cooking.
Remove garfic clove. Four serv
ings. Roiissari Barbecue
If you've one of the increas
ingly popular rotisseries, you'll
probably be doing 2 fryers at
one time and fixing them like
this to make 4 to 6 servings.
Rub salt into chicken cavities
of 2 -whole broiler-fryers weigh
ing 2 pounds or more each, and
using 1 teaspoon salt. Place spit
through cavities of the birds
with drumsticks at both ends.
Truss birds on spit by wrapping
cord around them as with a
rolled roast. This holds wings
against breasts and makes easy
turning. Baste birds and cord
eeneroulv with fat or oil. Chick
ens will take about 45 minutes to
brown; then baste with red
sauce (recipe below) every 15
minutes or so until done which
will take l3 to 2 hours.
When rotisserie barbecuing
chicken halves, insert spit into
and out of halves lengthwise like
a needle and allows 30 minutes
per pound for cooking. A pan
underneath chicken will catch
sauce so that it can be used
again in basting or for service
as sauce with the chicken.
Red Sauce: Combine 1 table
spoon onion salt, 1 tablespoon
dry mustard, f teaspoon pep
rr 1 teasnoon tabasco. Vz bot
tle Worcestershire, 2 cups to
mato paste, 1 cup water, l cup
vinegar, 1'3 cup butter or salad
oil in saucepan and heat to boil
ing. Keep hot for basting chick
en. Makes 5 cups or enough to
barbecue and serve with 3 or 4
chickens.
Pungent Fried Chicken
A brand new recipe certain to
prove a favorite with folks who
like more zest in their food.
Using a 2J4 pound cut-up broiler-fryer,
place chicken in a layer
in a shallow dish. Combine 4
teaspoons grated orange - rind,
23 cud orange juice, Va tea
spoon salt, z teaspoon' dry mus
tard, Vt teaspoon pepper ana
several drops oft tabasco. Pour
over chicken. Marinate 1 to 3
hours, covered, in refrigerator.
Drain, reserving marinade mix
ture. Coat chicken by shaking
in bag containing the usual
flour, salt, paprika and pepper.
Save leftover flour mixture for
making gravy.
Brown chicken slowly in
medium hot fat turning as nec
essary. When chicken is lightly
browned, 15 to 20 minutes, re
duce heat, add 1 tablespoon
water, cover tightly and cook
slowly until fork tender, 20 to
25 minutes. Remove chicken to
warm platter and prepare gravy
like this:
Pour off all pan drippings but
2 tablespoons fat and brown re
mainder. Blend in 2 tablespoons
flour: cook, stirring constantly
until frothy. Add enough milk to
the remaining marinade mix
ture to make 2 cups; add all at
once, continuing to stir until
uniformlv thickened. Add V4
teaspoon ground ginger and a
dash of allsDice. Season to taste.
Simmer 5 minutes. Serve from
gravy boat.
Gourmet Roast Chicken
Very good when you're plan
ning 8 to 10 servings. Take 2
broiler-fryers, 2 Vis to 3 pounds
each. Cook chicken livers in 2
tablespoons butter about 5 min
utes. Chop and add to follow
ing stuffing ingredients: Com
bine 2 cups cooked rice, lVi cups
drained tomatoes, z cup
chopped green pepper, Vz cup
chopped celery, Vi teaspoon
ground sage, 1V4 teaspoon salt,
V teaspoon pepper. Loosely
stuff both body and wishbone
cavities and truss.
Place birds, breast up on rack
in shallow open roasting pan.
Arrange four bacon strips across
each breast. Make sauce by
combining Vz cup melted butter,
juice of 2 lemons, 1 teaspoon
salt, teaspoon pepper; pour
over chickens. Roast in moderate
oven, 325 degrees 2 to 2Vz hours,
basting with sauce occasionally.
M fa'l J
Wyl v I itoJ" "jSft&f
COUNTRY FRIED IN THE PAN. barbecued in that fancy new
rotisserie or whatever way in-between, broiler-fryer chickens will
please more people over the 4th of July than any other food with
possible exception of potato salad. Many ways with plentiful
chicken in our columns today.
When done, drumstick meat will
be soft to finger pressure.
Mam-Potato Scallop
A holiday treasure recipe; one
of those casserole dishes that can
be made any time, served any
time, any where. Satisfying with
plenty of sour or dill pickles
handy. Alternate layers made of
2 cups of diced cooked ham, Vz
cup diced celery, 2 cups diced
cooked potatoes in a baking dish
that has been rubbed with fat.
Sprinkle with salt and pepper.
Make 2 cups thin white sauce:
add 2 tablespoons peanut butter
and pour over casserole layers.
Sprinkle with crumbs; bake at
350 degress, 35 minutes. Four
servings. Make several of these.
Picnic Check List
For easy handling, pack salads,
deviled eggs, pickles or other
moist food in empty ice cream
or cottage cheese containers.
Have plenty of paper napkins,
plates, dishes, cups and towels
handy for obvious reasons.
Vegetables for salads can be
cleaned the day before and kept
in refrigerator; potatoes cooked
and eggs hard-cooked and refrigerated.
For dessert, plan a loaf cake
that can be baked and carried
right in the pan.
Vital items are salt, pepper,
paper products, mustard, mayon
naise, matches, paring knife,
sugar and cream if coffee is
taken, eating utensils . . . and
oh! yes, the food!
Potato Salad Hot
Potato Salad Cold
Hot or cold, there's certain to
be at least one big generous sat
isfying bowl of potato salad
made and consumed in your fam
ily "over the holiday." The chefs
may argue as to whether the
potato salad be hot or cold, the
potatoes be sliced or cubed, the
dressing boiled or a mayonnaise
mixture, but all will agree that
plentiful long white potatoes are
ideal for potato salad making.
We plan to fix them like this:
Hot Potato Salad
Boil unpeeled spuds. When
just puncturable with a fork,
drain, peel and chill; diee or
slice. For each four medium
size potatoes, four generous
servings.
Snip 4 to 6 fresh flavorful
slices of bacon into Vz inch strips
III ii iiiiiwi ii ii
FC5RTriHI P 2JCJILV
For that
PARTY or PICNIC
hayo plenty cf
COACELin' CRISP and FRESH
rvn n n r-i i u irr
EPOTATT (SKID IPS
r i
Distributed by
M & M FOOD SALES
Medford, Qrtgoa
and fry with 2 small onions or 8
green onions, cut up, tops and
all, until light brown, stirring
often. Stir in 1 tablespoon flour,
1 tablespoon sugar, 1 teaspoon
salt and 1 teaspoon paprika. Set
pan off heat and stir while add
ing Vz cup vinegar mixed with
1 cup water. Now stir and cook
until mixture bubbles and flour
is well cooked. About two min
utes is enough.
Add cooked potatoes, diced or
thin- sliced. Keep heat low and
stir gently to coat every bit of
potato with zesty dressing but
don't break up those potato
pieces. Ten minutes will do the
trick although this may be kept
hot in chafing dish or slow oven
for several minutes. Garnish
with hard-cooked eggs, chopped
parsley or green onion tops, dash
of paprika.
Cold Potato Salad
We combine sour cream and
mayonnaise for a superb cold
potato salad to serve eight. Com
bine 4 cups diced cooked pota
toes, Vi cup diced cucumber, 1
tablespoon minced onion, SA
teaspoon celery seed, IVz tea
spoons salt, M teaspoon pepper;
toss together lightly. Hard
cook 3 eggs, separate yolks from
whites. Dice egg whites and add
to potato mixture. Mash yolks
and combine with IV2 cups sour
cream, Vz cup mayonnaise or
salad dressing, V4 cup vinegar
and 1 teaspoon prepared mus
tard. Add to potatoes and toss
all together lightly. Allow to
stand 15 minutes before serv
ing. Garnish with crisp salad
greens.
Thursday, June 30, 19SS
MEDFORD (OREGON) MAIL TRIBUNE THREE
"71
.
Dead line Sunday Classified is at
noon Saturday; 1 a. m. Monday for
Monday: other day 5:30 orevious day
PLEADS GUILTY Amy
CpL Harold M. DiJin, 26, of
New York arrives at Gov
ernors Island for his general
courtmartial on charges of
aiding and collaborating with
the Communist while a POW
in Korea. He pleaded guilty
22 minutes after trial got
underway. He faces a maxi
mum sentence of life impris
onment and dishonorable discharge.
Brazil is the xourth largest
country in the world.
Radio Newsman Tells Of Red Membership
Washington (U.R) CBS news
correspondent Winston Burdett
testified yesterday he was a
member of the Communist Party
from 1937 to 1942 and engaged
in espionage abroad for the Com
munists. .
Burdett told the Senate Inter
nal Securty Subcommittee he
joined the party when he was
an editorial worker on the
Brooklyn (N.Y.) Daily Eagle in
1937. He named 12 other em
ployees of the now defunct
Eagle who, he said, also were
members of the Communist unit
on the newspaper. The news
paper ceased publication this
year. .
Milwaukie, Ore. (U.R) Earl
S. Burdick, Milwaukie, takes
over July 1 as the new city man
ager here.
Dead line Sunday Classified Is at
noon Saturday; 10 a.m. Monday for'
Monday: other days 5:30 previou day.
TO
Schilling
Golden Wfest
the coffees with that special
Western
Flavor!
Enjoy the pleasant company
of really good coffee.
Jack and
Moll ie Young
Proprietors
842 SISKIYOU BOULEVARD - PHONE 7041
ASCILAMP, IS
Open 8 A.M. to 8 P.M. - Seven Days a Vieek
(USUAL STORE HOURS SUNDAY AND MONDAY)
Store Open -Over My 4fth M'orilay
holiday's .waspe fovAA re n rn
A mmmmm A
Ripe Luscious Tasting
Rich Red Meat!
i
onDy 3 e Dlfe;
-now in 3 convenient sizes
STANDARD
6 bottli
pfat depoi
KINO-SIZB
6 bottle carton
45 1
pht itpott
FAMILY SIZE
i Domes tot
piut JtpoiH
n
FOR PICNICS
OR "SNACKS"
Li
POTATO
Special!
39c Size
ONLY
if
Mimf Canned Goods
Bargain Prices for the Holiday
PRUNE PLUMS n $fl00
No. 2 '2 Size for U
TOMATO JUICE
46 oz. size ...........
for
CANNED CORN
No. 300W.K. or Cr. Style
for
PORK & BEANS
No. 300 Size . .
APRICOTS
No. 2 Vi Size ....
for
JORGENSEN'S
EZE -ORANGE
21c QUART
BUY 2 QUARTS
Get Extra Quart
For Only lc
U I J U I IU
SNOBOY
Golden Ripe and Juicy
5 LB. CELLO BAG