The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

herry Chicken; apples into \â€"inch slices. Melt in a skillet over low rwmat 1% tablespoons butter. sook, covered, over medium wat until lightly browned. ncovered over low heat intil lightly browned. %emove from skillet to a side lish and keep warm. Clean and slice thinly 1 nediumâ€"size onion (forming ‘ings), set aside. In cold water rinse 12 chicken livers and drain on paperâ€"towel, naking sure there is no trace Â¥ green gall left. Coat the livers evenly with i mixture of: 3 tablespoons sprinkle with /4 cup sugar fine granulated). Cook Â¥ flour, % teaspoon of salt & i few grains of black pepper. Heat in the skillet over low wat & cup of butter, add the thicken livers and the onion ‘ings. Cook over medium weat, turning and moving the ivers and onions with a vooden spoon, until livers rre lightly browned. Do not mave heat too high or cook too long or livers will be ‘ough. Put in a warm serving lish and serve immediately with the warm apple rings. If you prefer to cook the ipple rings without sugar as my husband prefers it) ilter the recipe lightly by utting the apples into juarters and slice them. )Jmit the 1% tablespoons of wtter and the &4 cup of ugar and cook the apple ilices with the chicken livers ind the onion rings. Serve with quartered, fried ota toes. Serves 4. irs. Rosemarie Wolff, 0 Genthorn Ave., ?exdale, Ontario. Remove chicken. Pour 1 large can of sour ‘herfies and juice into pan _nd fg;lcken with cornstarch it r. Cut up orange in _uarters and then in slivers Half hour before serving prinkle parmesan cheese ver the top. s You may add some sherry r sauterne wine over the ‘hicken A La Victoria whole chicken breasts, woned, skinned and halved. package chipped beef (to ine bottom of pan). Wrap %& piece bacon round each piece of chicken nd place on the beef. Mix: 1 can mushroom oup, % pint sour cream and poon over chicken. Place in a cold oven and ake at 275 degrees unâ€" Fry â€" chicken ieces in pan. | Freezes very well. irs. Rita Pearson, 77 Royal York Road, ‘oronto. Ontario. iss Francine Chagnon, 0o 76 Mercury Rd,, exdale, Ont. â€" eep rind on oranges. Add oneâ€"third cup of erry or wine as desired. Add chicken and heat with Serve on bed of rice. 2 â€" mediumâ€"sized Livers with Apples I"UIOOM cut Old Ontario Chicken Barbecue Chicken Caceaulet Put the butter on bottom of 1 tsp. flour 1 tsp. caraway seeds 4 small red tart apples cored an cut in ‘%" rings 2 thsp. brown sugar 1 tsp. flour 1 broilerâ€"fryer chicken, 2â€"2% lbs. cut up & cup cider vinegar 1 thsp. salt 2 tbhsp. butter or margarine, melted Top with apple rings; sprinkle with a mixture of the 2 tbhsp. of brown sugar and 1 tsp. flour. Arrange chicken pieces, skin side up, on top of cabâ€" bageâ€"apple mixture. Pour a mixture of the vinegar and salt over chicken; pour melted butter evenly over chicken; cover casserole. Bake at 350 degrees for 45 minutes. Remove cover; bake 30 minutes or until chicken is browned and tender. Makes 4 to 6 servings. (Mrs.) Sheila M. Bannister 299 Glen Afton Drive Burlington, Ont. 1 small head cabbage cut in 1%" wedges Arrange cabbage on bottom of a 2 quart shallow casserole; sprinkle with 1 tsp. flour and the caraway 3 cups rich milk or light cream twoâ€"thirds cup flour 10 tbhsp. butter Oldâ€"Fashioned Creamed Chicken 1 boiling fowl, about 7 or 8 boiling water 5 carrots, 4 sticks of celery, 2â€"3 peeled onions parsley sprigs salt and pepper 2% cups chicken stock frozen, cooked or canned finelyâ€"chopped parsley fried or canned mushrooms, diced celery or toasted almonds ( optional) Thoroughly wash and cut up fowl. Place in deep saucepan, cover with boiling water and add carrots, celery, onions and parsley sprigs. Cover. Bring to boil. This receipe may be made ahead of time and frozen till needed. The extra chicken stock makes excellent soup. Miss Shirley Wark 41 Delma Drive Toronto 14, Ont. Simmer chicken gently until very tender, about 1 to 2 hours depending on age. and tenderness. Season after about 45 minutes with salt and pepper. A dash of poultry seasonings may be added. When the chicken is very tender, chill it quickly in its broth. Skim off the fat and lift out chicken. Cut in goodâ€" size chunks and keep chilled while making the sauce. Strain broth and heat 2%% cupfuls with the milk to scalding point. Stir flour and butter over low heat until blended, then gradually blend in liquid. Stir and cook until mixture reaches boiling point. Taste and add salt and pepper if required. Add the chicken, peas, parsley and it desired, celery or mushrooms or almonds. Keep hot in shafing dish or tureen, for serving as casserole, in tart shells or on toast. Makes about 8 to 12 13 ways to serve chicken casserole dish. Then put chicken in pan and put all seasonings on chicken. 14 lb. butter > tsp. accent dash salt and pepper 2 tsp. curry powder 2 tsp. paprika 1 tsp. meat tenderizer 5 tbhsp. fried chicken spice 1‘ tsp. poultry seasoning 1 tsp. onion alt 1 tsp. garlic powder 2 bayleafs 2 tsp. seasoning salt 2 tbhsp. barbecue seasoning 1 bottle of barbecue sauce about 9 pieces of chicken wings. Set oven at 350 before starting to season the chicken. Make sure to spread seasonings evenly over all pieces of chicken. After seasoning the chicken put in the preheated oven of 350 for one hour. Then turn to 400 for 30 to 45 minutes depending on how well done you like you chicken wings or legs. Works best of small pieces of chicken. The barbecue sauce one ‘4 teaspoon â€" cinnamon bottle is poured of all the powder chicken after all seasonings 2 cardamon pods (the seeds have been %ut on. of ) Mrs. M. Saffarena, 3 cloves 2315 Kipling ave., ‘> teaspoon curry powder or Rexdale, Ont. !l'afm mea:lsala Cornish Hens With Rice ; oper, finely chopped _ _ 4 cup butter tomatoes cut into pieces 1 can mushrooms or % lb _ cup water fresh «lt to to % cup white or wild rice & own c onion, garlic uncooked d ginger over â€" medium 1 package onion soup mix ‘at in a heavy pan. Add the 1% cups boiling water c=icken pieces and cook the 2 cornish hens . chicken until light brown 44 cup chopped celery ( ~proximately 10 minutes). (optional) i 1 all the spices and the Preheat oven to 400. In to; .atoes. Stir for about 5 to 7 skillet heat two tablespoons miintes. _ After chicken is done you can use the sauce for other things. _ _ This recipe I usually serve with chicken riceâ€"aâ€"roni. You must be sure to put all seasonings in the order written down. Also put bayleafs on bottom of pan before cooking. Preheat oven to 400. In skillet heat two tablespoons butter and saute celery and mushrooms until golden brown then add raw rice and again saute until golden. Spread on bottom of roasting pan. Combine onion soup mix with (1% cups water only) pour over rice mixture. Rub hens inside and out with butter then place on rice mixture. Roast 60 minutes spooning liquid from pan over hens once or twice. You will have a lovely rice mixture to serve with hens. Mrs. Nancy Bartsch 2493 Lakeshore Bl. West Apt. 120 Mimico Chicken Wings Chicken wings % cup catsup 4 cup soy sauce 4 cup honey 4 cup lemon juice Separate chicken wings into three pieces. Put the tips aside to use for soup. Marinate the remaining pieces in the mixture made by combining catsup, soy sauce, honey and lemon juice, They should marinate at least three hours. Plagce,. wings| on foil covered‘ co@ki@, sheet, making sure that wings do not touch. Bake at 275 deg. for 45 min. â€" 1 hour. Mrs. 1.G. Cromar, 8 Oxenden Crescent, Etobicoke, Ont. _______ _ Chicken Marengo 1 chicken cut in pieces 3 tomatoes 1 tablespoon of tomato puree 6 tablespoons of white wine 6 tablespoons veal (or chicken) stock. 3 tablespoons of oil 12 pickling onions 12 mushrooms 1 clove garlic salt, pepper, a sprinkling of flour Brown chicken pieces in hot oil. Add tomatoes and tomato puree. Strain sauce. Arrange chicken pieces and mushrooms on a platter and pour the sauce over it. Mrs. F. B. Shaw, 5 William St., Weston. Chicken Curry 1 chicken about 3% pounds, cut into serving pieces 2 cups chopped onion 2 cloves garlic minced > ounce fresh ginger . tablespoons cooking oil or clarified butter 4 teaspoon turmeric > teaspoon cumin powder Sprinkle chicken pieces with a little flour, stir well till flour browns, add white wine, the stock, the mushrooms and onions, previously slightly browned in butter. Season with salt & pepper add the clove of garlic, and simmer gently for 1 to 1% powder 2 cardamon pods (the seeds of ) 3 cloves ‘> teaspoon curry powder or ‘ram masala i of a red pepper or green mepper, finely chopped * tomatoes cut into pieces cup water lt to to t own ce onion, garlic d ginger over â€" medium Chicken _ Salad Surprise Sandwich (8 servings) 1% cups diced cooked chicken 1% cups diced celery % cup chopped nuts (opâ€" tional) 2 tablespoons minced onion 2 tablespoons lemon juice twoâ€"thirds cup _ salad dressing 1 salt to taste and the water. Cook until the chicken pieces are tender. _ Serves 4 to 6 people. Mrs. M. Prasad 16 Kendleton Drive Etobicoke. 1 tablespoon chopped pimiento or stuffed olives salt and pepper to taste 8 slices of bread (white) butter or margarine 1 cup coarsely crushed potato chips Combine chicken, celery, nuts, onion, lemon juice, dressing and pimiento. Add salt and pepper to taste. Toast bread slices on one side anly. Butter other side and spread with chicken mixture. Top with potato Bake in hot oven of 425 degrees for 12 to 15 minutes. Ms. Carol Arnott 81 .Summitcrest Drive, Weston, M9Pâ€"1H7, Ont. Li Abataiiandribticlithchthdicnariihiatiaieisteibtibtebthinathiatiniaditiclrthtstbatitendatentada bebatatiiithonnis i +3 Cornish Hen With Orange 4 cornish hens salt & pepper & cup butter % lb. mushrooms quartered V, cup chopped onions 1 thisp. sugar 2 cup orange juice % cups chicken stock or 1 chicken bouillon _ cube dissolved in %& cup boiling water 1 teas. salt 4 cup cold water 1 tbhisp. cornstarch METHOD: Thaw birds & sprinkle inside with salt & pepper. Heat butter in large skillet. & brown hens slowly on both sides. Put in large baking dish to hold them in single layers as they brown. O Add mushrooms to the butter the hens were browned in, and cook gently (3 min.) Lift out with slotted spoon and set aside. Add onions to drippings, cook & stir 3 min. Sprinkle in sugar & cook gently, stirring until sugar is carmelized. Add orange juice, chicken stock, 1 teas. salt & s of Boil hard for 5 min; pour over the birds. Cover tightly and bake 1 hr. or until birds are tender. Turn after 30 min. & add mushrooms for last 10 min. Pour pan juices into small saucepan, bring to boil and thicken with cold water and cornstarch. Pour over the birds and cook for 20 min more, uncovered. Preheat oven to 350 degrees. _ Edna Smith, 299 Mill Rd., Apt. 202, Etobicoke. Honeyâ€"Wine Chicken 1 broiler chicken, cut up (about 3 pounds) 1 tablespoon honey one third cup wine vinegar 1 cup Ontario dry white table 1 cup hot water 1 chicken bouillon cube 1 tablespoon sugar . 1 teaspoon oregano 1 teaspoon salt & teaspoon paprika 1 clove garlic, crushed 2 tablespoons grated onion 1 teaspoon soy sauce sauce % cup oil Place chicken pieces in a single layer in a greased baking dish. Combine remaining ingredients in a jar and shake well. Pour over chicken pieces. Bake at 325 for 1 hour, or until chicken pieces are golden and tender. Baste chicken often. Mrs. John Roach, 1 Adriatic Road, Weston, Ontario. Chicken Chicken Breasts (approx. 1 Ib.) 1 thsp. butter salt powdered garlic parsley 1 tsp. (dried) basil 1 tsp. crumbled finely Chicken Melt butter,‘add chicken. Season with salt, pepper, garlic, parsley and basil. % cup shredded cheddar Saute until golden, ‘then cover and cook over low heat till tender. Remove chicken from bones and chop into small teaspoon worcestershire Bombay Chicken oneâ€"third cup flour Dash of salt and pepper Required number of deboned chicken breasts cup butter & cup thin onion slices % cup raisins 4 cups cooked rice € % cup flaked coconut Â¥, cup peanuts (sliced almonds) j % tsp. curry powder. Season flour with salt and pepper, coat chicken pieces with mixture. Brown chicken in butter; remove from skillet. Cook onion in remaining butter, but not brown. Add raisins and heat until they fluff. Stir in rice, coconut and Chicken â€" Livers Giovanni 1% lbs. chicken livers (about 24 livers) Â¥a cup flour 2 cup Olive Oil > Â¥ cup French‘s mustard 44 cup fine seasoned bread crumbs 3 tbhsp. minced parsley. Sprinkle with curry powder: mix. ‘Spoon rice mixture into ungreased 11%" X 7%" baking dish. Top with chicken. Bake at 350 degrees F for 1 hour or until chicken is tender. Miss Donna Mernagh 25 Westglen Cres., Islington, Ont. MB 4P9 Pat the livers dry and coat on all sides with flour. Heat oil in large heavy skillet over high heat. Fry the livers, turning constantly until brown and firm to the touch. Remove livers and set aside. Mix the mustard with pan drippings and coat liver on all sides with the mixture. Mix the bread crumbs and parsley and coat the livers lightly. â€" â€" Refrigerate until serving time. (Preparation to this point may be done in adâ€" vance). When almost ready Serve them as an apâ€" petizer. Mrs. F. H. Nightingale 12 Dalbeattie Avenue Weston, Ontario to serve, broil the livers about 4"" from heat about 2 minutes on each side or until brown. Serve in basket with colourful napkins. Mrs. Jean Ciepiela, 142 Dixon Road, Weston, Ont. Brush pieces of foil (apâ€" prox. 3 in. square) with melted butter and place a chicken piece in each, roll up and fold enus over. Place the packages in a shallow baking dish and bake for 25 min For crisper bacon open packages for last 510 min. Preheat oven to 400 degrees. Cut chicken into finger size pieces. Combine bread drumbs, cheese, salt pepper and parsley. Dip chicken pieces into beaten egg, then roll in bread crumb mixture. Wrap each piece in a strip of bacon. ~ Great for taking on picnics or box lunches 2 broilers 2 cups soft bread crumbs % cup parmesan cheese, grated salt and pepper to taste few sprigs parsley 1 egg beaten bacon strips 4 cup melted butter Chicken Surprises ce w mc oo c