6y ' J
7 X
T4rcok'ticrjor 1 cup cooked rice
usrWcSp'rice to 2 cups boiling
water and 1 teaspoon salt. Boil rap
idly, uncovered, 15 to 20 min., or
until a kernel is entirely soft when
pressed between the fingers. Drain;
rinse with hot water.
To love minutes In rice cookery me pack
aged pre-cooked rice, following direction
on package for amount and time.
Scrum pllouH Chicken
on ilice 45 min.
1 fryer-broiler chicken, 2 to 3 lbs.,
ready-to-cook weight
Vj cup cornstarch
1 teaspoon salt
2 teaspoons paprika
4 cup cooking oil
1 No. 2 can pineapple chunks,
. drained (reserve sirup)
1 cup sliced celery
1 medium-slie green pepper
(cleaned and white membrane
removed) cut in thin strips
2 tablespoons brown sugar
2'i tablespoons soy sauce
3 cups hot cooked rice
la cup coarsely chopped walnuts
Vj wp dark, seedless raisins
1. Coat chicken pieces with a mixture of
the cornstarch, salt, and paprika. Reserve
1 tablespoon of the cornstarch mixture.
2. Heat the cooking oil in a large heavy
skillet over medium heat. Place chicken,
skin-side down, in skillet. Turn pieces
as necessary. When lightly browned (10
to 15 min.), reduce heat, cover tightly,
and cook 10 to 20 min., or until almost
fork-tender.
3. Add pineapple, celery, and green pep
per, slipping them under the chicken.
Cover and cook 5 min.
4. Mix together the reserved 1 table
, spoon of cornstarch mixture, Vi cup re
served pineapple sirup, the brown sugar,
and soy sauce. Pour over chicken. Cover;
continue cooking 10 min.
5. Lightly toss the hot cooked rice with
the walnuts and raisins. Serve with the
chicken. 4 servings
Spicy Rice Pudding
eooe see
2 cups milk
1 cup cooked rice
cup sugar
1 tablespoon flour
teaspoon salt
yA to Vi teaspoon ground mace
3 egg yolks, slightly beaten
V UP golden raisins
2 tablespoons butter
Yi teaspoon vanilla extract
1. Scald lMs cups of the milk in the top
of a double boiler over simmering water
(just until a thin film appears) .
2. Mix together in a bowl the sugar, flour,
salt, and mace. Add the remaining cup
milk gradually, blending in.
3. Add the scalded milk gradually, stir
ring constantly. Pour mixture into
double-boiler top and set over direct heat.
Stirring gently and constantly, bring rap
idly to boiling and cook 2 min.
4. Set over simmering water. Cover and
m
V'
vJ . 1 IS
i n J. V
The woiffis mcfet fcqpular sine food...
28 MIN.
cook 5 to 7 min., stirring occasionally.
5. Vigorously stir about 3 tablespoons of
the hot' mixture into the egg yolks; im
mediately blend into mixture in double
boiler. Cook over simmering water 3 to
5 min., stirring slowly and constantly to
keep mixture cooking evenly.
6. Remove from heat Fluff rice with a
fork and stir into hot mixture. Stir in the
raisins, butter, and vanilla extract. Cover
and set pudding aside to cool slightly,
stirring occasionally. Serve in sherbet
glasses. 6 servings
Chocolate Rice Pudding
Follow recipe for Spicy Rice Pudding.
Add 2 sq. (2 oz.) unsweetened chocolate
to milk. Set over simmering water and
heat until milk is scalded and chocolate
is melted. Substitute for the mace, Vs
teaspoon ground cinnamon and tea
spoon ground cloves. Omit raisins.
HOT DOG RECIPE CONTEST
Your original HOT DOG recipe may win $100 cash I The versatile all
American HOT DOG has been popular so long thai we may overlook its
modern appeal as a time-and trouble-saving "convenience food."
Our new HOT DOG RECIPE CONTEST is open to all Family Weekly
readers and is not limited to a single kind of dish. Your entries may feature
HOT DOGS in appetizers, soups, salads, sandwiches, or casseroles, for ex
ample. Perhaps you've cleverly combined sliced HOT DOGS with a pan
cake mix, or with some of the favorite "convenience foods."
Entries must be mailed on or before May 3, 1958 to FAMILY WEEKLY
RECIPES, 153 N. Michigan Ave., Chicago 1, III.
FIRST PRIZE of $100.00 will be awarded for the bett-of-all recipe to be
published in the July 6th issue of Family Weekly in the first week of
NATIONAL HOT DOG MONTH. In addition, $10.00 will be awarded for
each HOT DOG RECIPE we select for publication. All entries become the
property of Family Weekly, and the decision of the Contest judges is final.
Ham 'it Egg Rice Scramble
1 'i cups hot cooked rice
1 tablespoon butter
1 'A cups ground cooked ham
cup (about 1 large) chopped
onion
2 tablespoons butter
3 eggs, slightly beaten
1. Lightly toss together 1 tablespoon but
ter and rice. Set aside to keep warm.
2. Heat 2 tablespoons butter in a large
skillet over low heat. Add onion and cook
19 MIN.
until onion is transparent, occasionally
moving and turning with a spoon.
3. Add ham and cook until ham is thor
oughly heated, occasionally moving and
turning mixture with a spoon. Remove
from heat.
4. Add slightly beaten eggs all at one
time and blend well. Return skillet to
heat. As soon as eggs are cooked (1 to 2
min.) , remove mixture from heat Add the
cooked rice, blending in thoroughly. Serve
immediately. 4 to 6 servings
14
Family Weekly, Apnl 20. 19SS
(Continued on page 19)