Medford mail tribune., June 14, 1959, Image 61

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CASA
CHICKEN
Mrs. Leslie W. Stovall
Waco, Texas
You'll enjoy the delicate Oriental and Southwestern
influences in this highly flavored masterpiece from a
Texas contributor.
to prepare: 30 min.
to cook: 50 MIN.
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Standard Knitting Mills Inc., Knoxville, Tenn.
1
frying chicken, 2 to 2 lbs. ready-to-cook
weight, cut in serving-size pieces
. teaspoon onion salt
teaspoon black pepper
3 tablespoons shortening
Vi cap catsup
cnp sor sauce
2 tablespoons prepared mustard
teaspoon curry powder
2M eups water
2 bay leaves
2 tablespoons cornstarch
2 tablespoons water
1. Rinse chicken pieces and dry thoroughly by patting with absorbent paper.
2. Sprinkle chicken pieces evenly with a mixture of the onion salt and pepper.
3. Heat the shortening in a large, heavy skillet over medium heat. Place
chicken pieces skin-side down in skillet. To brown all sides', turn pieces with
tongs or two spoons, as necessary.
4. Blend together catsup, soy sauce, mustard, curry powder, and 2 cups
water. Add the bay leaves. Pour mixture over chicken. Cover and cook over
low heat until chicken is tender, about 45 min. Remove chicken to a warm
serving platter.
5. If necessary , add about 1 cup water to the sauce and bring to boiling. Blend
cornstarch with the 2 tablespoons water. Stirring constantly, add mixture
gradually" to the skillet and cook until thickened.
6. Serve with fluffy cooked rice. Spoon sauce over chicken and rice.
About 4 servings
CHICKEN
RIVIERA
to prepare: 20 min.
Mrs. Caroline Hunt
Alva, Ha."
The Florida husband for whom this masterpiece was
created enjoys its daring but happy blend of spices.
to cook: 45 min.
1 frying chicken, about 3 lbs.,
ready-to-cook weight, cut in serving-size pieces
cup flour
2 teaspoons salt
2 teaspoons paprika
cup butter or margarine
- 1 No. 2 can tomatoes, sieved
(about 2 Vt cups, sieved)
4 oz. fresh mushrooms, cut lengthwise
through stems and caps (about 1 cup) .
V cup chopped green onion
2 tablespoons lemon juice
2 tablespoons sugar
1 teaspoon salt
Va teaspoon sweet basil
Vi teaspoon thyme
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
1. Rinse chicken pieces and dry thoroughly by patting with absorbent paper.
2. Coat chicken pieces evenly with a mixture of the flour, salt, and paprika.
3. Heat butter in a large, heavy skillet over medium heat. Place chicken
pieces skin-side down in skillet. To brown all sides, turn pieces with tongs
or two spoons, as necessary. 0
4. When chicken is browned, add a mixture of the sieved tomatoes, mush
rooms, green onion, lemon juice, sugar, salt, basil, and thyme. Cover and cook
over low heat until chicken is tender, about 45 min. Remove chicken to &
warm serving platter, pour sauce over the chicken, and sprinkle with a
mixture of the parsley and chives. Serve immediately.
About 6 servings
0
16
TamUy Weekly, June H, 1959