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