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Needed: 1 Frying chicken cut up in small serving pieces. 1 Large glass bowl. MARINADE: % cup oil % cup dry red wine 1 tsp. salt % tsp. pepper 1 clove garlic, crushed with. the fiat of your knife. 1 pinch oregano â€" sirpnbqmetean in in +0 ennehiepnmginpenpipynn d upineint ouits.% : Combine â€" the _ above ingredients for the marinade and put into your glass bowl, then add your, chicken pieces, put this in the frig. Add â€" sauteed _ onions, mushrooms and chicken livers. Simmer gently until heated through. Remove bay leaves. Place in a chafing dish and top with the crumbled bacon. Mrs. Julia Klie, 11 Crown Hill Place, Toronto 18, Ontario. Gourmet Chicken Livers 4 pound of bacon. 2 medium onions sliced. 2 tablespoons of flour. 1% cups water (use mushroom liquid). 1 chicken bouillon cube. Va teaspoon pepper. 1 teaspoon salt. 1 teaspoon thyme. 2 bay leaves. 2 cans of (10 oz. each) sliced mushrooms, drained. (Fresh mushrooms may be used). 2 pounds of chicken livers. Flour. Sprinkle livers with salt, pepper and flour. Cook in bacon drippings about 10 minutes or until browned on all sides. Remove livers from skillet and drain. Pour off all but two tablespoons of the bacon fat. Blend in two tablespoons flour, add water, bouillon cube, salt and pepper, thyme and bay leaves. Bring to a boil stirring until thick. In a skillet, cook bacon until crisp, drain on a paper towel, them crumble. In bacon fat, saute sliced onions _ until _ softened. Remove from skillet and drain on paper towels. Shread cabbage, spread % in buttered pan. Saute bacon till fat cooks out, remove bacon stir in onions and rice in bacon dripping, cook stirring over medium heat till onion is soft and rice light brown. Spoon over cabbage, brown beef 10 minutes till no red shows, spoon over rice and cabbage, heat spaghetti sauce pour over with water and cover. d 1 tsp. salt 1 tsp. pepper 1 can (15 oz.) spaghetti sauce 3 cups water Mrs. John Roach 1 Adriatic Road Weston, Ontario Cabbage Burger 1 small head cabbage 6 slices bacon 1 cup uncooked rice 1 medium chopped onion 1 lb. ground beef Bake at 400 for 50 minutes and uncovered for 10 minutes. Josie‘s B.B.Q.D. Chicken Serve chicken New twist for economy 1 3 to 3% lb. broiler fryer chicken 1 c. prepared Bisquick mix recipe follows) Ya c. grated ‘;‘)armesan cheese (don‘t pack down) 1 tsp. paprika Y tsp. celery salt 407â€"3 Crown Hill P1., One, Two, Three Company Chicken 1. Place 2 lb. of chicken thighs skin side up in coaster. is very important.) Mrs. Gloria Kohut, place in a container with a tight fitting lid (This way I think I save time when time This is really delicious. Be prepared for seconds. Good to take on a picnic. Josephine DeFilippi, 21 Chauncey Ave., Toronto 18, Ontario. Combine ingred. 27. Dip chicken pc. in evaporated milk, then in dry mixture and place in pan with lots of butter and drizzle extra butter over top. Bake 55â€"60 minutes or till chicken is fork tender. This can also be taken on picnics and enjoyed 1 usually make up 23 recipes of dry mixture and 2. Slop over 1 can cream of chicken soup and 1 pkg. dried onion soup. Bake covered at 325 degrees for 1 Italian Style Oven Baked Chicken Y tsp. salt _ few grains pepper % c. undiluted evaporated 3. Add %& cup sauterne mixed with 2 tbhsp. flour. Bake for 1 hr longer. Serve with steamed rice. Carol Whyte, 14 Muirdale Ave., Weston. % c. melted butter or for at least 2 hours or overnight. Broil or BBQ the chicken pieces. Brush on the remaining marinade as it Cover and bake in moderately hot oven, 375 degrees for approximately 1 hour. Makes 4 generous Mrs. Helen Graham, 2 Kris Court, Etobicoke, Ontario. salt and pepper to taste 1 can (10 oz) condensed cream of mushroom soup 2 tomatoes, sliced 4 cup grated cheddar Cover with the sliced tomatoes and sprinkle with the cheese . A little parsley may be sprinkled over the cheese for extra colour. 4 mediumâ€"sized potatoes, peeled and sliced thin 1 ib. frankfurters sliced in 1 mediumâ€"sized onion, sliced Ya cup celery leaves, Combine potatoes, frankâ€" furters, onion, celery leaves, salt and pepper and mushroom soup. Spread in greased casserole dish. Frankfurter Scallop Wash and dry chicken pes. To make batter beat egg in bow! and add all remaining ingredients plus browned flour and beat with rotary beater until smooth. Dip dried chicken pieces in this _ thickish _ batter, draining a moment at edge of bowl. Fry in % inch deep oil in large frying pan (I use electric) until golden on bottom. Turn over and brown other side. Drain on paper towels and serve hot. Miss Janet Towers 6 Beaumaris Cres. Weston, Ontario. Fried Chicken Kentuckian 3 lb. chicken legs or breasts 3 cups water 2 tsp. salt (first amount) 1 cup browned flour (see below) 1 egg 1 cup milk % salt (second amount) 1% tsp. baking powder . 1 tsp. poultry seasoning % tsp. paprika . Cut chicken legs in two pieces at knee joint and simmer covered in the water with two teaspoon salt till tender fifty to sixty minutes. Lift chicken from broth with tongs and drain dry and wipe brown the flour measure 1 cup of flour into a cookie To brown the flour measure 1 cup flour onto a cookie sheet and spread it over surface and bake at 400 degrees F. stirring once or twice, until barely tinged with gold. It should be biscuit colored. Remove from oven at once. dry with paper towels, Fried Chicken Kentuckian 3 lbs. chicken legs (thighs attached) 3 cups water 2 tsp. salt 1 cup browned flour (see below) 1 egg 1 cup milk % tsp. seasoned salt 1% tsp. baking powder Va tsp. poultry seasoning Y tsp. paprika Cut the chicken legs in two pieces at knee joint and simmer covered in the water with 2 tsp. salt until tender 50 to 60 minutes. Lift chicken from broth with tongs and drain, wipe dry on paper towels. Heat oil in large sized frypan. Add green pepper and garlic. Cook until tender. Add soup and pineapple (with syrup). Mix until well blended. Add chicken and soya sauce. * Mix well. Cook, stirring occasionally, until thoroughly heated. Serve over rice. Top with almonds. Mrs. D. Blair, 104 Prince George Dr., Islington, Ontario. 1 clove garlic minced 2 cans (10 oz. each) cream of chicken soup 1 can (19 oz) pineapple tidbits with syrup 3 cups cooked cubed chicken 2 thsp. soya sauce 3 cups cooked ‘rice Ya cup toasted slivered almonds 2 thsp. salad oil 1 med. green pepper cut in Hawaiian Turkey (or chicken) Tender , moist chicken . . makes a meal an event Ya tsp pepper Ya tsp garlic powder 3 tbhsp butter 2 cup cooked carrots Y cup cooked green peppers, % cup sliced onions & cup sliced mushrooms Chicken Piladakis 1 frying chicken, about 2% lbs, cut up dry sherry Ya cup flour 1 tsp salt ingredients plus browned flour and beat with rotary beater till smooth. Dip dried chicken pieces in this thick batter draining a minute at edge of bowl. Fry in % inch deep oil in large frying pan until golden brown on bottom. Turn over and brown other side. Drain on paper towels and serve hot. Miss Doreen Olsen 25 Elliott Avenue Toronto 590. with gold. It should be biscuit coloured. Remove at once. To make batter beat egg in bowl and add all remaining 1950 WILSON AVE. (West of Jane) â€"741â€"7480 YOU ARE LOOKING FOR SEVERAL MODELS AVAILABLE AT BIG SAVINGS DEMONSTRATOR CLEARANCE THEY HAVE TO GO!! COME IN RIGHT NOoOW WE HAVE THE CAR 1972 (Japanese Barbecued Chicken) Makes 4 servings at 173 calories each. 1 Lb. boneless chicken breasts (filets) Ya cup dry sherry Ya cup soy sauce 1 thsp. sugar Y cup water 1 tsp. cornstarch 1 envelope or 1 tsp. instant chicken broth. Tori Teriyaki Toronto 590, Ont. When ready to cook, drain chicken, reserving wine. Pat chicken dry. Combine, flour, salt, pepper, garlic powder until well mixed. Coat chicken pieces with this mixture. Saute in electric frying pan in butter until browned on both sides. Turn into baking pan. and marinate overnight. Add carrots, green pepâ€" pers, onions & mushrooms. Pour in reserved wine. Bake in oven at 325‘ for 1 hr. Makes 6 servings. Mrs. Arthur Olsen, 25 Elliott Ave., Place chicken pieces in shallow pan, pour sherry to Mrs. Eleanor Palmer, 76 Mercury Road, Rexdale, Ontario. * 5. Add water, cornstarch and chicken broth to marinade in saucepan. Cook over medium heat stirring constantly until ~sauce thickens and comes to boiling. Bubble for 1 minute. Remove from heat; serve with oriental mustard. Oriental Mustard: Combine 2 tablespoons dry mustard with %4 cup boiling water in a small bowl; stir until smooth. Let stand for 15 minutes to develop the 2. Combine sherry, soy sauce and sugar in a small cup; pour over the chicken. Marinate for 30 minutes or into a small saucepan. 4. Broil chicken, 4 inches from heat for 10 minutes on each side, brushing ocâ€" casionally with marinade. Dry parsley flakes Oreintal mustard (recipe follows) , 1. Remove skin from chicken breasts. Place chicken in a small shallow