Medford mail tribune., February 19, 1961, Image 42

PEIraSraiHHEA. 3P1TTC
Flash un Kas
4 delectable Siting hides in these melt-in-the-mouth
morsels of flaky cheese pastry.
to pbepake: 30 hin. to bake: 8-10 mtn.
(allow time (or chilling pastry)
1 cup baiter, softened
8 oi. cream cheese, softened
2 cups sifted flour
Filling (goose liver paste or ground ham)
1. Cream butter and cream cheese together until
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well blended. Add the flour and mix until smooth.
Chill thoroughly; overnight is not too long.
2. Using a small portion of pastry at a time, roll
pastry about Va in. thick on a lightly floured sur
face; cut out rounds with a 2-in. cookie cutter.
3. For filling, mix together 2 oz. goose liver paste
and 1 teaspoon each Worcestershire sauce and
steak sauce, or mix together 2 oz. ground country
style ham and 1 teaspoon each steak sauce and
catsup. (Each filling is enough for about 4 doz.
appetizers.)
4. Spoon a rounded one-fourth teaspoonful of fill
ing onto each round. Fold over and press edges to
gether with a fork. Transfer to baking sheets.
5. Bake at 400F 8 to 10 min., or until lightly
browned. Serve hot About 9 doz. appetizer
Note: These appetizers may be shaped earlier,
refrigerated, and baked just before serving. Pastry
may be wrapped in moisture-vapor-proof material
and stored in refrigerator for several weeks.
Roast Chickon
This chicken, smothered toith a sour cream coating
which helps to hold in the natural juices, is steamed
(not really roasted) to succulent perfection.
to prepare: 30 min. to "roast": l-2 hrs.
1 S- to 4-lb. chicken
Bread Stuffing (see recipe)
Salt
Black pepper
Butler, softened
1 cup thick sour cream
1. Rinse the chicken; pat dry with absorbent paper.
Family Weekly, February II, 1MI
Family Weekly Cookbook
ME LAME DE PROET
Food Editor
Rub the inside of chicken with a mixture of salt
and pepper, then generously with butter. Fill with
the stuffing; truss.
2. Put chicken into a roasting pan and cover.
3. Place in a 400F oven. Cook 1 to 2 hrs., or
until chicken is tender; about every IS min.' during
cooking, spoon some of the sour cream over the
chicken. Remove cover for the last 30 min. of
cooking if a darker brown is desired.
4. For a thicker gravy, 1 tablespoon flour may be
stirred into the liquid in pan after removing the
chicken. Place pan over heat and bring mixture to
boiling, stirring constantly; boil 1 min.
4 to 6 servings
Bread Stuffing
Soak 4 slices white bread in cold water and
squeeze out all excess moisture. Using a fork, fluff
bread and drizzle with 2 tablespoons melted butter.
Blend into 1 slightly beaten egg a mixture of 1
teaspoon salt, teaspoon black pepper, and Vi
teaspoon poultry seasoning, then 1 teaspoon
chopped parsley and 1 teaspoon grated onion. Add
egg mixture to bread mixture and toss lightly until
thoroughly mixed. If desired, finely chopped cooked
giblets may be added to the stuffing.