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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 21, 1963)
CHICKEN BUFFET Summer or winter, for family or guests, in candlelight or daytime informality . . . fried chicken is sure to be a popular feature of even the most lavish buffet Family Weekly Cookbook MELANIE DE PROFT, Food Editor Herb-Fried Chicken 2 broiler-fryer chickens (about 2 lbs. each), cut into quarters 2 large cloves garlic, crushed in a garlic press or minced Vi cup butter 2 tablespoons finely chopped chires Vi teaspoon salt Vi teaspoon Accent Vi teaspoon freshly ground black pepper 1 teaspoon crushed tarragon Vi teaspoon thyme 1. Rub chicken pieces with the garlic; set aside. 2. Heat butter in a large, heavy skillet. Blend in the chopped chives and then a mixture of the remaining ingredients. . 3. Add chicken pieces to skillet and cook over low heat 40 to 50 min., or until the thickest pieces are tender, turning occasionally. 4. Transfer to a hot serving platter and gar nish with sprigs of parsley. 6 to 8 servings COOLING DISHES FOR HOT WEATHER SiMMir Spteliltits If you'r tumpd for menu idoi that will satisfy lummir appatlfM, htrf'i a nlbl cookbook of wholo torn, hot and cold main dtihoi, crlip, nourishing ialad, and tall, cool drink. YOURS FOR ONLY 50f EACH POSTPAID TOi CAM I IV WEEKLY BOOKS 153 N. Mkhlffon Av Cltkafo 1, IK. Encloiod find for which plnai tond mo postpaid . , coploi of "Cooling Dithot for Hot Woathnr" 30t ach. (Sail i faction guaranld or morwy rvfundod.) Nam Addrtu City Zono Print r Writ, tnlblr Stat Banana Fritters These golden morsels with creamy banana cen ters are a delectable accent for fried chicken. 1 cup sifted flour W cup sugar 2 teaspoons baking powder l'i teaspoons salt li egg, well beaten Vi cup milk 2 teaspoons shortening, melted 1 teaspoon vanilla extract Hydrogenated vegetable shortening, all purpose shortening, or lard 3 medium-sized firm ripe bananas, cut diagonally into fourths 2 tablespoons flour 1. Blend 1 cup flour, sugar, baking powder, and salt together. Mix the egg, milk, melted shortening, and extract until well blended. Add to dry ingredients and mix until smooth. 2: Fill a large, heavy skillet with shortening to a depth of IV3 to 2 in.; heat to 375F. 3. Roll banana pieces in remaining flour; dip into batter, completely coating the banana. 4. Fry in heated fat about 5 min., or until well browned, turning frequently. Drain. Tempera ture of fat should be maintained at 375F. 5. Serve hot with the Herb-Fried Chicken. 12 fritters Browned Rice with Peas 2 tablespoons butter y4 cup uncooked rice 2 4 -02. cans sliced mushrooms, drained (reserve liquid) 1 chicken bouillon cube 2 tablespoons butter - 'A cup chopped onion 1 10-os. pkg. frozen green peas, par tially thawed 1 tablespoon soy sauce 1. Heat 2 tablespoons butter in a large, heavy skillet Add rice and cook until golden brown, stirring occasionally. 2. Add enough water to reserved mushroom liquid to yield 1 cups. Stir the liquid and bouillon cube Into the rice in skillet; cover and simmer 15 min. 3. Mix in the peas, cover, bring to boiling, and simmer about 10 min., or until the peas and rice are tender. 4. Meanwhile, heat remaining butter in a small skillet; add the mushrooms and onion and cook until lightly browned, stirring occasionally. Add with soy sauce to rice; toss lightly to mix. 5. Serve immediately. 6 to 8 servings Spicy Fruit Salad Mold 1 13-oi. can frozen grapefruit sections, drained (reserve cup sirup) 1 3-in. cinnamon stick 6 whole cloves ( '4 teaspoon salt Vi cup cider vinegar 2 tablespoons sugar 1 6-oz. pkg. orange-flavored gelatin 2Vi cups boiling water -1 8-oz. pkg. cream cheese, softened 1 tablespoon cream 2 teaspoons grated onion Vi cup finely chopped pecans 1 cup unpared diced apple Vi cup diced celery 1. Combine reserved grapefruit sirup, cinna mon, cloves, and salt in a saucepan; cover and simmer 10 min. Remove from heat; let stand 5 min. Remove spices; stir in vinegar and sugar. 2. Meanwhile, pour boiling water over gelatin and stir until completely dissolved. Mix in spiced grapefruit sirup and set aside to cool. 3. Blend cream cheese, cream, and onion to gether until thoroughly mixed; add 1 cup of the gelatin to the cheese mixture gradually, blending thoroughly. Stir in the nuts. 4. Chill remaining gelatin until slightly thicker than the consistency of thick, unbeaten egg white; stir occasionally. 5. Fold in grapefruit sections, apple, and celery. Turn into a 1-qt. fancy mold, which has been rinsed with cold water. Chill the layer until set, but not firm. 6. Spoon cheese mixture into mold over first layer. Chill until firm, about 3 hrs. 7. Unmold onto a chilled serving plate lined with crisp greens. About 6 servings Pound Cake Ring 2 cups sifted cake flour 1 Yi teaspoons baking powder Vi teaspoon salt 1 cup butter l'j teaspoons vanilla extract Vt cups sugar 4 eggs, beaten until thick and piled softly Vi cup milk 1. Butter bottom of a 3-qt. ring mold ; set aside. 2. Blend the cake flour, baking powder, and salt together; set aside. 3. Cream butter and extract. Add sugar grad ually, creaming until fluffy. Add eggs in thirds, beating thoroughly after each addition. 4. Beating only until smooth after each addi tion, alternately add dry ingredients in fourths and milk in thirds. Turn into mold. 5. Bake at 325F for 40 min., or until cake tester inserted in center of cake comes out clean. Cool 10 min. in mold on cooling rack; remove from mold and cool completely. 6. Cut into slices and serve topped with Pis tachio Cream Topping. One ring-shaped cake Pistachio Cream Topping 2 eggs, well beaten Vi cup light corn sirup 2 tablespoons sugar Vi teaspoon salt 1 tablespoon lemon juice 1 cup chilled whipping cream 1 teaspoon vanilla extract Vi teaspoon almond extract 5 drops green food cojoring Vi cup pistachio nuts, chopped 1. Mix the eggs, corn sirup, sugar, salt, and lemon juice together in top of double boiler. Cook over simmering water until mixture is smooth and slightly thickened, about 10 min., stirring constantly. 2. Remove from heat and set aside to cool; chill thoroughly. 3. When ready to serve, beat cream until of medium consistency (piles softly). With final few strokes, blend in the extracts and food coloring until evenly mixed. 4. Gently fold the chilled egg mixture into the whipped cream until just blended. Then fold in the pistachio nuts. 5. Serve on slices of Pound Cake Ring. SYt cups, sauce Buffet fare Herb-Fried Chicken, Browned Rice and Peas, and a ring of pound cake. Serve with tingling glasses of iced coffee. Amazing new discovery helps PfilCIiWill M OOMM! j New RADIANT... for the beauty of wax... plus a special repellent shield that helps protect against spills! Just spray, then dust ! Radiant water and hevcrage spills, smears and dirt, too. So why just wax as you dust? Give your furniture added pro tection, too, with Old English Radiant ! Available in 7-oz. and 14-oz. sizes. gives you much more than the leauty ofwax alone! Each wipe spreads on a special repellent shield as well, to help protect most furniture from spills. Yes, Radiant helps protect against mil ninH.nij.iii.iJ.iiii.mm ante MR. SEALER: Wo trill rodoem tfcii coupon lot 10 ptoi U kandHRf Im provided row nd Itw coMumtf htvt complied with terms of the offer, TMi coupon it nontr intferible tod food only on the prod vet tpedfted . Void when presented by owtttoe egeoey, broker or othcri who ere not relet! dutnbelori of our merchemnse, or speaftcorly Mtnorlted by wt to pretont conpona for rtdtmption, or where prohibited, Uiod or restricted. Any tolei lot moil bt patd by conMmtr. Ceh rodimptton vnhrt Ir70 of It. Marl coupon! to: Boyle-Midway, Boi 13-B, Mont Vernon 10, New Yorfc. ramtlv Wkl. July II, IM family Weekly. July 21, IMJ ii
