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(With Noodies) % cup soya sauce. 3 thep. lemon, juice. oneâ€"third _ tsp. _ onion oneâ€"third tsp garlic powder oneâ€"third _ tsp. â€" poultry seasoning. % tsp. paprika. 3 thsp. minced fresh parsley. 8 ounces medium wide 1. Place chicken parts, skin side down, into a baking pan approximately 10x 14". In a mixing bow!l, blend the soya sauce, lemon juice, onion powder, garlic powder, and poultry seasoning. Pour this sauce over the chicken, then turn the pieces so that the skin side is up. Sprinkle with paprika and bake at 375 degrees for one hour and 15 minutes. Baste at least once with the drippings. â€" 1 tsp. salt. 2. Transfer the chicken pieces to a serving dish and add the cooked, salted hot, wellâ€"drained noodles and parsley to the chicken juices and soya sauce mixture in the baking pan; mix well. Pour the soya noodles into (Mrs.) Shiela M. Bannister, 299 Glen Afton Drive, Burlington, Ontario. pass with the soya chicken Mushroom Chicken or use comparable amount of chicken pieces. Lay on sheet of aluminum foil, shiny side up. Spread over chicken one can of condensed mushroom soup. Wrap with the foil, making a tight fold. Bake in 350 degree oven about one hour. Soup combines with chicken juices to make a delicous gravy. At the same may be baked in foil, with a little water, salt and pepper. Bake potatoes at the same time for an excellent oven meal, with no washing up. Dessert could be included too, by baking custards. Mrs. W.G. Chapin, 75â€"37th St., Long Branch Superb Fried Chicken Season chicken pieces with monosodium glutamate, salt and pepper. Then coat with flour. Dip chicken pieces in a slightly beaten egg blended with a tablespoon or two of milk, then coat with dry bread crumbs or cracker Fry in half an inch of cooking oil over medium heat until nicely browned (about 10 minutes). Then turn and fry on the other side until brown. Drain on abâ€" sorbent paper and serve. Mrs. W.G. Chapin, 75â€"37th St., Cut up one frying chicken. Put flour in a brown paper bag and shake till coated. Fry in 6 thsp, butter. Place chicken in roasting pan. Long Branch Plum Sauce Chicken 1 ¢, purple plums 2 this vinegar 1 tsp salt % tep. garlic 4 tsp ginger Plum Sauce .A Ages t vckeg ep cup sugar i Y4 cup of chopped onion 1 pinch of cloves 1 dozen chicken : Ya tsp. mustard 2 tablespoons but Y, tsp. oregano 1 medium onion, Put all ingredients in pan 2 tablespoons br except plums and let come to . 4 tablespoons len a boil. Add plums bring to a 1 cup tomato ket boil again. Pour ‘sauce over 4 teaspoon salt chicken. Bake at (350 3 tablespoons | degrees F) till chicken is Shire sauce Yours sincerely 28 Kinghorn Ave. Toronto 9, Ont. Fabulous Fowl Y cup margarine 2 eggs beaten 2 thsps. oil % cup flour Y, cup parmesan cheese salt & pepper 2 pkgs. frozen spinach % lb. fresh mushrooms, 2 thsps. butter 1 cup dry white wine Beat eggs & oil together in shallow baking pan, set SERVE IMMEDIATELY! Place some spinach on the plate, put pieces of chicken on top of that, ladle mushrooms & sauce on top of that and you HAVE IT ... SUPERB! HILTONâ€"STAUFFER REDUCING SALONS 1 large frying chicken cut up aside. Combine flour, parâ€" mesan, salt & pepper to taste in plastic bag coat individual chicken pieces in egg & oil then shake in bag. Cook slowly in frypan with % cup margarine. Watch the heat because of the cheese in your batter. Brown is okay but it burns easily. Keep heat med. When chicken ‘ is about ready to eat, cook the spinach as directed and squeeze it dry when it‘s done. You don‘t want spinach juice floating around your plate. Gently heat & mix the sliced mushrooms in the 2 thsps. butter. Remove from Chicken Champignons Six chicken legs or breasts 1 cup hot cooking oil 2 chicken bouillon cubes 2 cups boiling water 1 cup white wine (optional) 1 chopped medium onion 1 can mushroom pieces â€" drained 1 tsp. salt 2 tbsps. flour salt and pepper to taste Method: Wash and dry six chicken legs or breasts. Heat in an electric skillet or heavy browning skillet, 1 cup of cooking oil to HOT â€" 350 degrees. Brown chicken pieces in HOT oil. Place chicken pieces in baking dish. Dissolve 2 chicken bouillon cubes in 2 cups boiling water. Add 1 cup white wine if desired. Pour over chicken pieces. Place 1 chopped medium onion and 1 can drained mushrooms on top. Sprinkle 1 teaspoon of salt over all. Bake at 350 for % hour. Baste sauce over chicken â€" pieces â€" during cooking. Remove chicken pieces to platter. Thicken sauce with 2 tablespoons of flour. Add salt and pepper to taste. Pour sauce over chicken pieces. Mrs. Nora Hibbert 20 Renault Cres. Weston, Ontario 13 ways to serve chicken ;Mdflnm 1 medium onion, chopped 2 tablespoons brown sugar 3 tablespoons Worcester 1 cup tomato ketchup % teaspoon salt _ 1 cup water % teaspoon dry mustard Brush chicken wings with butter and brown lightly in greased frying pan. Place the browned wings in broiler pan or casserole dish. Melt 2 tablespoons butter Baked Chicken With Wine 1 chicken 2% to 3 lbs. cut up. Y4 cup butter, margarine or in a sauce pan, add onion and cook until tender add sugar, lemon juice, ketchup, 1 medium onion chopped (% % cup wine _ 1 tablespoon chopped parâ€" 1 or 2 lemon slices. Brown chicken in butter or oil. Remove from skillet and place in single layer in a 11x7 in. shallow baking dish. Add mushrooms and onions to butter remaining in skillet and cook until tender. % lb. mushrooms sliced 1 can (10 oz) cream 1 teaspoon salt 1 teaspoon paprika Add soup sherry seasonings and lemon slices blend thoroughly. Pour over Bake uncovered (350) oven about 1 hour or until chicken 45 Burlington St., Toronto 14, Ontario. over chicken wings to cover Bake uncovered 350 degress for 1 hour. 23 Chelsea Drive Toronto 14, Ont. Barbecued Chicken Wings 4 lbs. chicken wings % cup finely chopped onion 1 chopped green pepper % cup finely chopped celery 1 cup water 1 cup catsup 2 thsps. vinegar 2 thsps. lemon juice 2 thsps worcestershire sauce 2 thsps. brown sugar 1 tsp. dry mustard 142â€"3333 . salt Ti« WNE EL WER SH®PPE 1003 Albion Rd., ©Rexdale, Ont. Y« tsp. pepper pan; place in baking pan, discard all but 2 tablespoons of fat. Add next 9 ingredients, simmer covered for 20 minutes, pour sauce over wings and bake covered at 350 for 1% hours. Delicious served with fried rice and tossed salad. Mrs. Jas. Coghlan 9 Byng Ave. Rexdale 600, Ont. Chicken Pilaf 2 thsp. butter Y% cup uncooked rice 1 medium onion, chopped 1 cup celery 1% cups cooked chicken 1 medium tomato, chopped & Y tsp. salt & & tsp. pepper 1 oxo chicken cube 1 cup boiling water 1â€"10 oz. can mushrooms drained & sliced VÂ¥ cup green pepper Melt butter, add rice and stir over medium heat until brown. Add onion and celery; cook until limp. Add chicken, tomato & salt. Stir dissolved in~ 1 cup boiling water. Cover & simmer 30 minutes. Add mushrooms. Heat & serve. 4 servings. in oxo chicken cube Mrs. Cathy Newland, 17 Graystone Gardens, Toronto 570, Ontario Sweet and Sour Chicken Chunks Wrap two whole chicken breasts in foil and bake in a 350 degree oven for one hour and 15 min. Remove bones cool and cut into oneâ€"inch 4 eggs well beaten 1% cup flour 1 tsp. salt chicken pieces coating each piece thoroughly. Fry in hot deep oil until brown and set sauce. Sauce 1 cup vinegar (for those not liking strong vinegar taste use .%c¢ vinegar â€" my use .%¢ preference) 1 cup water 1 tsp salt 3 thsp ketchup Ya tsp. red food colouring 1â€"1% cup sugar (depending how sweet you like it) & tsp soya sauce 3 thsp veg oil 3 tbsp corn starch (mix corn starch in a bit of the water to and bring to a boil and cook until sauce starts to thicken. Add chicken chunks and cook for about 10 min. Mix batter well, dip in Mix all ingredients well 742â€"3380 Mrs. Audrey Ross, 6462 Finch Ave W No. 158, Variations: Tomato wedges, sweet pickles (cut in small pieces) or pineapple chunks may be added for flavouring (we like pineapple the best) Serve with hot cooked rice. City Chicken 1 lb. pork 3 dozen skewers 2. Cut veal into cubes. Mix in with salt and pepper in bowl. 3. Place meat _ cubes alternately on skewers. Press firmly around in the palm of your hand. 4. Mix together: 2 cups flour, 2 cup bread crumbs, % cup dried onion, 1 teaspoon oregano, 1 teaspoon garlic 6. Brown in pan. 7. Bake in 350 degree oven for about 1% hours until for spare ribs so try it with chicken, ribs and even pieces 1. Cut pork into cubes. Mix in with salt and pepper in bowl. 5. Beat 3 eggs in bowl. Dip skewers in crumb mixture, then ip egg mixture, again in Mrs. Stella Spivak, 94 Glenhaven St., Toronto 15, Ontario. Chicken And Pecans Serves 4 % cup broken pecans 1 small onion, sliced 1 small sweet red pepper sliced fine. 4 tablespoons oil (Crisco) for INFANTS . . . GIRLS BOYS. Sizes 2 to 6x and 7 to 14. 247â€"3312 C\ ‘MsyL C MARY PAULA‘S Oh! what a lovely collection and selection of coats . .. dresses . . .skirts sportswear . .. outerwear rainwear . .. lingerie _ accessories and all those things MARY PAULA‘S @ vV€ Kn t > & + / l& €m ‘.’:’ fashions for children iR. FASHIONS Richview Square Plaza 250 Wincott Ave. (between IWlington & Kipling Ave.) 2 cups cooked chicken, diced in %4 inch cubes 1 chicken bouillon cube, or 1 cup c. stock. 1 tablespoon corn starch 1 tsp. sugar 1 tablespoon soy sauce 2 tablespoons sherry 4& cup water chestnuts, drained and sliced. OR fried noodles. â€" 1. Fry first 3 ingredients in oil until tender only. stock <or bouillon cube dissolved in 1 cup hot water. smooth. Add to ingredients in pan and simmer for 3 mins. Stirring all the time. 4. Add sherry and water chestnuts, heat through. 8 Placid Rd., Toronto 18, Ontario. Turkey a la Creole 2 tablespoons of minced 2 cups of cooked turkey cut in 1 large can of cream of mushroom soup 10 oz can of mushrooms 1% cups of sliced celery 1 cup of fine chopped green 1 cup of salted cashews nuts Put all ingredients into large bow! beat well. Butter casserole, sprinkle with with the chinese noodles. Cook in oven (350) bake 1 hour. serve hot with yellow Mrs. Chris Wilson, 17 Helmsdale Cres., Rexdale, Ontario. 3. Mix cornstarch and 5. Serve with rice or fried