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Newspaper
Lubbock Avalanche Journal
Location
Lubbock, Texas, United States of America
Date
Aug 13, 1970
Page
103
Recipe instructions for barbecued chicken with butter lemon garlic paprika oregano marinade. Includes quantities for 4 chickens, marination time 3 to 4 hours, grilling distance from charcoal, turning and basting steps, doneness tests, yield eight servings.
Melt butter in a shallow dish then add chicken and cream. Season with salt pepper tarragon and parsley. Bake at 400 degrees for 20 minutes. Top with pimiento. Serve over biscuits rice hominy grits or cornbread. Yield four servings.
Boiling water stirred into cornmeal then milk eggs and butter to bake in a skillet at 400 F for 30 to 35 minutes yields eight servings. Additional recipes include a Madeira jelly mold with frost grapes and a Jefferson era milk gelatin dessert yielding six servings.
A 3-pound broiler fryer chicken is breaded with flour salt and pepper then browned in butter. Baked with an egg and milk flour batter and butter poured over. Serve with Pudding Gravy made from giblet broth thickened with flour and water. Yield 4 servings.
Summer grills bring back presidential favorites. Barbecued Chicken was enjoyed by Richard Nixon on the grill before his White House years, while Skillet Cornbread with plenty of butter accompanied meals at the Wilson White House.
Step by step guide to lighting and using charcoal briquets for grilling. Prepare a well ventilated area, line with foil, heat briquets to gray ash for cooking, arrange in a pyramid, avoid overloading, space briquets, start cooking when ash or glow appears, and keep a water sprinkler ready to control flare ups.
A creamy mint dessert combines crushed pineapple and mint jelly with gelatin to form a chilled parfait. Whipped cream with gelatin is folded in for structure, then the mixture is spooned into glasses and chilled. Serve frosted after a brief freezer chill.
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