Milford chronicle. [volume] (Milford, Del.) 1878-1974, 1957-06-21

oven and add the condiments.
First put the salt and pepper,
then cover the chicken with the
herbs. After the herbs have
been applied, cover the chicken
with the tomatoes. Garnish it
with cheese and then top it
with the olive oil. Put it back
in the oven to bake IL hours.
For the second straight year Cal
Brewington, a 17-year-old CIR
from Salisbury, Md, was runneruI
in the Junior contest and added
another kitchen range to her col
lection. She cooked Hawaiian LIE
of Chicken" and added a festiv,
touch to her dish by using a dol
in the costume of the islands a.
ner centerpiece. Her recipe:
One Delmarvalous Chicken
fully cut up); l cup Bisquick;
"a pound margarine; tea
spoons salt; 2 teaspoons papri-
ka; II teaspoon black pepper;
II cup honey butter; Il cup
cooking sherry; 2 tablespoons
pineapple juice; Fruits for
decoration.
Wash chicken thoroughly.
Roll in Bisquick which has
been mixed with salt, pepper
and paprika. Melt margarine
in shallow baking pan, place
chicken skin side down in melt
ed margarine. Cook in oven
375 degrees one hour, turning
once during cooking.
Meanwhile combine Honey
Butter, Sherry and Pineapple
Juice in small saucepan and
simmer; about Is minutes be-
fore cooking time is up haste
chicken with this mixture and
finish browning. Serve on plat
ter, garnish with fruits and
arrange to resemble a lei.
Third place was awarded tt
Brenda Whaley, Salisbury, Nd
for her Chicken Duchess. This
was baked chicken dish that the
judges liked very well and the
recipe follows:
One 215-pound chicken; IL
tablespoon salt; l tablespoon
pepper; l tablespoon Accent;
well-beaten egg; 1 teaspoon
onion juice; " cup corn muf-
fin mix; l cup bread crumbs;
q cup shortening; slices ba-
con; cups cooked rice.
Sauce: can mushroom
soup; 1/3 cup milk; Dash salt;
Dash pepper; Paprika.
Light oven and heat to 450o.
Put shortening in pan and salt.
Place bread crumbs and corn
muffin mix in bowl Place beat
en- egg and onion juice in small
bowl. Wash chicken, sprinkle
with mixture of salt, pepper,
and accent. Dip in egg, then in
corn muffin and bread crumb
mix. Place in pan with melted
shortening. Covering with ba-
con strips. Place in oven and
cook u hours then turn and
cook approximately one-half
hour or until tender. Drain
chicken on paper towels. Mix
sauce and warm well in small
saucepan. Place chicken on
dish smothered in the cooked
rice topped by the mushroom
sauce and butter chips and
sprinkled with paprika. Gar
nish as desired and serve.
Judges in the junior event eval
uated recipes from the standpoint
of appearance, palatability and or.
ganizatiOn of the recipe itself
They were: Suzanne Armstrong
chairman, Poultry and Egg Nat
ional Board, New York; Rutl
Soule, Home Service Director
Brooklyn Union Gas Co.; Mildred
Williams, food editor, Richmond
Va, News-Leader; Marshall Hawks
Account Executive, w. B. Donel
& Co.; Edwin c. Cassard, promo
ton manager, T. V. Guide.
Chicken Eating Contest
Thirteen-year-Old Bill WOmacl
of Laurel, Delaware, proved to bt
the junior chicken eating chaml
of the festival when he downeC
two pounds one ounce of the Ius
cious Delmarva birds in the two
hour time limit. The 145-pounC
youngster lost no time getting un
der way, saying he never eats
breakfast, but makes up in his eat
ing the rest of the day. Son Of
Corp. and Mrs. William Womach
Delaware State Police, the lad out.
did Todd Chopper, 13, Selbyville
Delaware; and Richard MacSorley
Is, Of Seaford, Delaware.
In the Senior Chicken eating
championship the winner was 220.
pound Joseph Wagner of Millsboro
Delaware, with a consumption OF
81 pounds in the allotted time
Runner-up and heaviest man in the
contest at 245 pounds was James
Locke, Seaford, Delaware; with
Harry Davis of Easton, Nd, in
third place. Mr.. Davis was way
down in consumption, however
eating just half the quantity the
winner put away. Hank Weber, OF