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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 20, 1963)
fA ( j&p A .-' . C UN P. LorlHtrd Co. You get more real smoking pleasure from Kent than any other filter cigarette. Puff after puff ...you get the good taste of Kent's premium quality tobaccos filtered through the famous "Micronite" filter. FOR THE BEST COMBINATION OF FILTER AND GOOD TASTE EE S! "T"sat,s'es best Chicken-Spaghetti Skillet Favorite Fried Chicken Fill a skillet with butter or margarine to -in. depth. Heat until a drop of water sputters. Add chicken pieces which have been dipped in evaporated milk and rolled in a mixture of biscuit mix and seasoned salt (about V2 tea spoon salt to 1 cup mix). Brown evenly over medium heat, using larger pieces first, and turning as necessary. When lightly browned, cover tightly and cook over low heat until tender, about 15 to 20 min. Or cook, uncov ered, over low heat 40 to 50 min., until tender. After spa ghetti is cooked, remove chicken and keep warm until spaghetti is blended in the skillet. Spaghetti with Swiss Cheese Cook 8 oz. spaghetti according to package directions; drain. Turn spaghetti into skillet and toss with 2 table spoons butter, 2 tablespoons cream, and V2 to cup shredded Swiss cheese until thoroughly mixed. Put chicken pieces and sliced pimiento-stuffed olives on spa ghetti in skillet (see photo). Garnish with green pepper rings. 4 to 6 servings Note: Seasoned vegetables (carrots, peas, or mushrooms), raisins, or chopped nuts may be mixed with the spaghetti to lend color, flavor, and texture. Batter-Fried Chicken a l'Orange Fat for frying 1 broiler-fryer chicken, cut up 1 cup pancake mix 1 tablespoon grated orange peel V2 cup orange juice 1 egg, Blightly beaten Salt 1. Fill a skillet with fat to Vfc-in.- depth. Heat until a drop of water sputters when added. Add the chicken pieces and brown evenly. 2. Meanwhile, blend pancake mix and grated orange peel. Mix orange juice with egg and add to pancake mix; stir just until smooth. 3. When chicken is tender, remove from fat; drain on absorbent paper. Season with salt and dip into batter; brown in the hot fat. Drain and serve immediately. About 4 servings Potato-Coated Chicken 1 broiler-fryer chicken, quartered or cut up Seasoned salt 2 eggs, slightly beaten l'j cups mashed potato flakes "1 cup butter or margarine 1. Sprinkle chicken pieces generously with seasoned salt and rub in. Dip each piece into beaten eggs, then coat with mashed potato flukes. 2. Melt butter or margarine in a shallow baking pan; arrange chicken pieces in a layer. 3. Bake at 350F for 30 min.; turn pieces and continue baking 30 min. longer, or until tender. About i servings Onion-Coated Chicken See recipe for Potato-Coated Chicken. Dip unseasoned chicken pieces into '2 cup buttermilk, then coat with 1 cup flour seasoned with 1 teaspoon salt, 1 teaspoon Ac cent, '-4 teaspoon black pepper, 2 teaspoons paprika, 1 teaspoon savory, and 2 tablespoons instant minced on ion. Proceed as directed. Family Weekly. October 20. 1963
