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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Jul 01, 1981
Page
22
The article highlights barbecuing chicken for Fourth of July gatherings, advising a 6 to 8 inch rack distance, skin-side up, turning every 3 to 5 minutes, and about an hour of cooking. It notes chicken’s versatility in cool salads, casseroles, and soups, plus its lean protein benefits with 240 calories and 42 grams of protein per half chicken.
A recipe uses 1 ounce envelope sloppy seasoning mix 1 cup all-purpose flour and evaporated milk to coat chicken pieces. Fry in hot oil about one inch deep for 20 minutes turning. cover 20 25 minutes, uncover 10 15 minutes until tender and crisp. Yield 4 6 servings.
Two chicken dish outlines from old kitchen notes. The first mixes chopped chicken with bean sproutsEnglish peas mushrooms water chestnuts onion and celery then coats with a vinegar sugar tarragon and oil marinade before chilling. The second uses broiler chicken with potatoes celery onion and herbs in a wine vinegar lemon juice mixture, then chills before serving.
Bacon wrapped chicken thighs are boned and stuffed with mozzarella then grilled until tender. A lime garlic sauce finishes with scallions and lime slices, yielding four servings from 3 pounds of chicken.
Mix chopped cooked chicken salt pepper sour cream lime juice with grapes pecans and cantaloupes. At serving time mound the chicken salad in cantaloupe halves and garnish with lime slices. Serve cold yields four servings.
Chicken breast sliced and marinated with salt sherry MSG and cornstarch. Pepper cut into squares and carrots prepared as matchsticks. Stir fry in oil on high heat until chicken white and separate, then add vegetables and salt, finish with a splash of water if dry. Serve hot.
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