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About Herald and news. (Klamath Falls, Or.) 1942-current | 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 Vt cup butter 2 tablespoons finely chopped chives Vl teaspoon salt Vi teaspoon Accent Vt 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 60 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 FOU HOT WEATHER Summer Spiolaltiti If you're Humped for menu Idem that will latiify ummer appetites, hart's o lenllble cookbook of whole soma, hot and cold main dithes, criip, nourishing saladi, and tall, cool drinki. YOURS FOR ONLY SOf EACH POSTPAID TOi FAMILY WEEKLY BOOKS 153 N. Michigan Ay.., Chicago 1, III. Enclosed find $ for which pleoie nd m postpaid copies of "Cooling Dlshos for Hot Weather" 50 each. (Satisfaction guaranteed or money nrfundtd.) Addr City Zone Print of Wilre legibly Banana Fritters These golden morsels with creamy banana cen ters are a delectable accent for fried chicken. 1 cup sifted flour Vt cup sugar 2 teaspoons baking powder teaspoons Bait 1 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 iy2 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 Vt cup uncooked rice 2 4 -Of. cans sliced mushrooms, drained (reserve liquid) 1 chicken bouillon cube 2 tablespoons butter Vi cup chopped onion 1 10-oz. 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-oz. can frozen grapefruit sections, drained (reserve Vt cup sirup) 1 3-in. cinnamon stick 6 whole cloves Vt teaspoon salt Vi cup cider vinegar 2 tablespoons sugar 1 6-oz. pkg. orange-flavored gelatin 2'i cups boiling water 1 8-oz. pkg. cream cheese, softened 1 tablespoon cream 2 teaspoons grated onion Vt 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 VV A 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 UHftisi Pound Cake Ring 2 cups sifted cake flour l'i teaspoons baking powder Vi teaspoon salt 1 cup butter lVi teaspoons vanilla extract l'i 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 Vt teaspoon salt 1 tablespoon lemon juice 1 cup chilled whipping cream 1 teaspoon vanilla extract teaspoon almond extract 5 drops green food coloring Vt 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. SVi 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 mm hm New RADIANT. . . for the beauty of wax... plus a special repellent shield that helps protect against spills! 5 Just spray, then dust! Radiant water and beverage 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 beauty of wax alone ! Each wipe spreads on a special repellent shield as well, to help protect 1 most furniture from spills. Yes, Kaniant helps protect against m IB MR. DEALER: Wt will redeem this coupon lor 10 plus U handling fee provided you and the consumer hivt complied with (arms of the offer. This coupon is nontransferable and ood only on the product speafied. Void when presented by outside agency, broker or others who ere not retail distributors of our merchandise, or specifically authorised emu by us to present coupons for redemption, or where prohibited, teied or restricted. Any sales tai must be paid by consumer. Cash redemption value 120 of 1. Mail coupons to: Boyle-Midway, Bos 33-B, Mount Vernon iTlirk FW fit 10, New York. Family Weekly, July 11, IMJ Family Weekly, July 21, mi
