Glacier County chief., 1940-07-12
UM-M, CHICKEN
RECIPES GALORE
MRS. II. A. VOTER OF GLASGOW
WINS TOP PRIZE IN JUNE
CONTEST
By KATHRYN G. WYNN

recipe for preparing chicken, sub
mitted in the June contest. 1t is
for hot chicken loaf with mush-
room sauce. Elizabeth Strizich of
Black Eagle, suburb of Great Falls,
was awarded second prize for her
recipe for chicken loaf. Third,
fourth and fifth prizes of 81 each
were awarded to Mrs. J. II. Schell.
Plevna; Mrs. Alice Dupuir, Wolf
Point, and Mrs. Lille Bailey of
Windham, respectively.
All of the recipes submitted made
the judges mouths water.
This is tops for a buffet supper"
says Mrs. Voter of her recipe for hot
chicken loaf, cooked at a temperature
of from 325 to $50 degrees for one hour
or longer
4 to pound fowl, cut up
2 tablespoons chopped pimiento
2 cups bread crumbs
8 cups chicken broth or milk, or
both, mixed
/ cup of cooked fluffy rice
II tablespoons of salt
5 eggs, well beaten
To prepare meat, cover with hot
water and add a small carrot, small
onion. few celery leaves, Glove and
peppercorn in cheese cloth bag and
q teaspoonful of salt. Simmer until
meat Is tender. Remove bag OF season
tngs. Let meat cool in stock before die
ing. Combine meat with remaining
ingredients in bowl. Taste and add
more seasoning If necessary. Place in
a creased baking dish so that mixture
Is about 2 inches deep and bake until
firm. Can surround dish with hot water
Cut in squares or oblongs and serve
with mushroom sauce made as follows:
Quarter cup butter, / cup cream, l
large can mushrooms, * teaspoon pap
rika, q tablespoons flour, teaspoon
lemon juice, 2 cups chicken broth.
teaspoon chopped parsley. Add mush-
rooms to melted butter and cook
minutes Add flour and stir to blend
well with fat. Add stock and cook,
stirring constantly until thickened. Add
cream Taste and add more seasoning
II necessary. Stir in parsley and lemon
Juice before serving.
Chicken Loaf
Elizabeth Strizich's recipe for chick
en- loaf, follows:
Four tablespoons gelatine, ! cup cold
water, cups well-seasoned chicken
broth, boiling. One cup whipped cream,
3 hard-cooked eggs, sliced. One-half
cup sliced olives, tomato sliced, 4
cups cold cooked chicken, cubed. =
Soften gelatine in cold water and
dissolve in boiling chicken broth. Di-
vide in two portions and let cool. Add
cubed chicken to one portion and stiff
ly whipped cream to other portion. Ar
range slices of egg. tomato and olives
In bottom of mold and then fill with
alternate layers of cream and chicken
mixtures. Chill until firm.
Chicken With Cream
Mrs. Schells recipe is for chicken
with cream, and is as follows:
Disjoint the chicken as for stewing.
Dust 1t lightly with flour into which
salt and pepper have been added. Place
the pieces of chicken in a dripping
pan or skillet provided the pan is suf--
ficiently large and pour 2 cups Of
cream over them. Place in hot oven.
the top pieces are brown, turn them
over and brown the other sides. Then
reduce the heat and let the chicken
cook slowly for hours. The skillet
may or may not be covered, as desired.
Chicken prepared in this way develops
an unusual flavor and is deliciously
tender and sweet.
Baked Chicken Cobbler
The recipe submitted by Mrs. Alice
Dupuir Of Wolf Point is for baked
chicken cobbler. 1t follows:
One 1 70 5 pound chicken, cup
chopped celery leaves, ! teaspoon salt,
small amount pepper, 2 tablespoons
butter, 2 tablespoons flour, cup Of
milk
Cut chicken in pieces as for frying.
Cover with boiling water, add celery
3
until tender. about 2 hours. Add salt
and pepper during last 20 minutes of
cooking period. Remove chicken from
liquid and cut from bones in rather
large pieces.
Make a sauce by boiling liquid to
butter. add to liquid, stirring until
cooked and thickened. Add cup of
milk and cook for 2 minutes. Combine
sauce with chicken. Sift 2 cups flour
with teaspoons baking powder and
q teaspoon salt. Cut in y cup shorten
ing, motsten with just enough cold
water to hold it together. Roll out l
Of the dough, fill with chicken mixture,
cover with remaining dough. Press
edges firmly together. Cut openings in
top so steam can escape. Bake IS min
utes in hot oven, about $50 degrees,
then reduce heat to moderate, about
$50 degrees, and bake IS minutes
longer
Chicken Croquettes
The recipe Of Mrs. Lille Bailey Of
Is as follows:
one-fourth cup of butter, cup Of
flour, slice onion. ! cup cream, cup
milk or chicken stock, egg or yolks
Of 2, teaspoon lemon Juice, paprika
salt. / quart chopped chicken.
flour mixed with salt and paprika.
Cook until smooth, then add the
chicken stock and cream and let come
to the boiling point. Add the yolks
Of eggs or egg. Cook but do not boil.
Then add the chopped chicken. Cool
and shape bread with fine crumbs and
egg, and fry IN hot fat:
FOR SUMMER DRINKS
Norfar r1,ha1ate are o0jn0 fNfn e1fTn-