Category Archives: Foods That Go Places

Deep Fried Chicken – Three Coatings for Fried Chicken

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Wash, dry and cut up a 1 ½ to 2-pound ready-to-cook chicken. Coat with one of the coatings below. If time permits, before frying, place the chicken on a rack for about ½ hour to allow coating to dry.

Heat for or pour cooking oil into a deep fryer to a depth of 2 or more inches. Fat should be heated to 350° on a fat thermometer, or until a 1-inch cube of bread browns in 60 seconds.

Place 2 or 3 pieces of chicken in a basket; gently lower into the hot fat. Fry chicken until tender and golden brown or 15 to 20 minutes. Drain on paper towels and keep warm. Continue frying until all the pieces are fried. Makes 2 servings.

SEASONED FLOUR COATING: Dredge chicken in seasoned flour. (For each pound of chicken combine ¼ cup flour, ¾ teaspoon salt, ⅛ teaspoon pepper and, if desired, 1 teaspoon paprika.) Then fry as directed above.

EGG AND FLOUR COATING: Dip chicken first in beaten egg which has been seasoned with salt and pepper, then in Seasoned Flour Coating.

CRISPY COATING: Dip the chicken first in beaten egg and then in one of the following: bread, cracker or cornflake crumbs, crushed potato chips, or corn meal.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Instituted, Inc., New York

Banana Jelly Flan

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Cooking time: 25 mins.
Preparation time: 25 mins.
Main cooking utensils: 7- to 8-in. pie pan, saucepan
Oven temperature: 425-450°F.
Oven position: center

For 4-6 people you need:
1 cup all-purpose flour
pinch salt
1/4 cup butter
grated rind of 1/2 orange
1-3 tablespoons water

Filling:
1/2 package orange or apricot flavored jello
1 cup boiling water
2 bananas
2 candied cherries

If taking a fruit, jam or other type of open pie, bake it in an ovenproof dish, or in a pan, and carry it in the pan to prevent any possibility of the pastry breaking. Cover the top with foil.

  1. Sift flour and salt, rub in butter, add the grated orange rind, and blend with the water to a firm dough.
  2. Roll out and line the pan. Decorate the edge with small semi-circles of pastry – see picture.
  3. Prick and bake blind (see Card 8) until crisp and brown. Allow to cool.
  4. Dissolve the jello in the boiling water and allow to cool. Slice the bananas lengthwise, arrange in the cold pie shell. Pour the cooled jello over the bananas and leave to set. When set, decorate with the halved candied cherries.

TO SERVE: Cold

TO VARY: Use raspberry or strawberry jello.

TO STORE: In the refrigerator.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Batter-Fried Chicken

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batter_fried_chicken

1/4 cup chopped celery
1 small onion, quartered
1 bay leaf
1/2 teaspoon salt
1 (2 /12-3-lb) broiler-fryer, cut in serving pieces
Salad oil for frying

Batter
1 1/2 cups sifted* all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1/4 teaspoon pepper
2 eggs
1 cup milk
1 1/2 tablespoon salad oil

1. In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces.

2. Bring to boiling; cover and simmer 15 minutes. Drain chicken pieces; pat dry with paper towels and let cool.

3. In deep-fat fryer or deep skillet, slowly heat oil (at least 2 inches deep) to 375F on deep-frying thermometer. Also, preheat oven to 300F.

4. Meanwhile make Batter: Sift flour with baking powder, salt, and pepper; set aside.

5. In medium bowl, with rotary beater, beat eggs, milk and oil until combined.

6. Add flour mixture gradually, beating until smooth.

7. Dip chicken pieces in batter, coating evently.

8. Deep fry a few pieces at a time, turning occasionally, 10 to 12 minutes, or until golden brown and tender; drain well on paper towels. Keep browned pieces warm in shallow pan in oven while rest of chicken cooks.

Makes 4 servings.

*Sift before measuring.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Box Lunch To Go

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box_lunch_to_go

HAM IN A BUN

1 package (3 ounces) cream cheese, softened
2 teaspoon brown sugar
1/4 teaspoon grated orange peel
2 teaspoons orange juice
6 hard rye or French rolls
1 pound sliced boiled ham
1 package (8 ounces) sliced Swiss Cheese

Blend cream cheese, sugar, orange peel and juice. Cut rolls horizontally in half; spread cut sides with cream cheese mixture. Layer ham and cheese slices on cream cheese mixture. Top with remaining halves of rolls. Wrap each sandwich in plastic wrap or bags. 6 sandwiches.

CEREAL NOUGAT BARS

3 tablespoons butter
32 large or 3 cups miniature marshmallows
4 cups Cheerios, Wheaties, or Kix cereal
1/2 cup coarsely chopped nuts
1/2 cup shredded coconut
4 squares (4 ounces) sweet or semisweet chocolate melted

Butter baking pan, 8x8x2 or 9x9x2 inches. Melt butter and marshmallows over low heat, stirring constantly. Remove from heat. Fold in cereal, nuts and coconut.

Pat mixture evenly in pan with buttered back of spoon. Pour chocolate on top; spread in thin layer. Chill about 1 hour or until set. Cut into bars, 2×1 inch. 32 cookies.

© Copyright 1972 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Creamed Liver Loaf

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creamed_liver_loaf

Cooking time: 1 1/2 hours
Preparation time: 25 mins.
Main cooking utensils: saucepan, grinder, 2-lb loaf pan, pan for water
Oven temperature: 300-325°F
Oven position: center
For 4-6 servings as a main course or up to 12 for an hors d’oeuvre you need:
2 medium onions
1 glove garlic (optional)
1/3 cup butter
1/4 cup flour
2/3 cup milk
2/3 cup whipping cream
2 eggs
grated rind and juice of 1 lemon
3 tablespoons brandy
1 1/4 lb. lamb liver
1/2 lb. pork liver
seasoning
1/2- 2/3 lb. bacon slices

Garnish:
watercress
1-2 pickled cucumbers

1. Chop or grate the onions finely, crush the garlic: heat the butter in a pan and toss the onions and garlic in this, then stir in the flour and cook gently for 2-3 minutes.

2. Gradually add the milk, bring to a boil and cook until thickened (the mixture will look very buttery but that is correct.)

3. Gradually add the cream, beaten with the eggs, the rind and juice of the lemon, and brandy.

4. Put the two kinds of liver through a fine grinder twice, to give a very smooth texture; blend with the sauce and season well.

5. Line the pan with the bacon slices, letting them overlap slightly.

6. Press in the liver mixture and cover with greased aluminum foil.

7. Stand in the pan of water and cook for 1 1/4 hours at temperature given.

8. Put a weight on the loaf as it cools; garnish with sliced pickled cucumber and watercress, serve with potato salad.

TO CARRY: In the pan in which it was cooked.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd 1973

Campsite Quickie

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quickie

Can Opener Chicken

1 can (16 ounces) French-style green beans, drained
1 can (10 1/2 ounces) condensed cream of mushroom soup
2 cans (5 ounces each) boned chicken
1 package (8 ounces) chow mein noodles

In saucepan on grill, heat beans, soup and chicken. Serve hot chicken mixture over noodles. 4 to 6 servings.

Hot Orange Tea

2 jars (4 2/3 ounces each) orange-flavored instant breakfast drink
1 jar (2 ounces) instant tea
1/2 cup sugar
2 packages (.15 ounce each) presweetened lemon soft drink mix
1 teaspoon cinnamon
1/2 teaspoon allspice

Mix all ingredients; store in tightly covered container. To serve, measure 1 teaspoon mix into cup; fill with boiling water.

Campers’ Equipment List
  1. A length of clothesline to string between two trees.
  2. Clothespins for hanging jackets, towels and drawstring bags full of equipment – and to weight the edge of the tablecloth on windy days.
  3. Insulated hot and cold food containers. (North woods campers will bury a cooler in the ground and cover it with pine boughs to keep it cool.)

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Très Chic Pic-Nique

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Chilled Cornish Hens

4 Rock Cornish hens (1 to 1 1/4 pounds each)
Melted butter or margarine
1/3 cup sugar
1 teaspoon cornstarch
1/3 cup soy sauce
1/4 teaspoon ginger

Thaw hens if frozen. Heat oven to 350°. Wash hens and pat dry. Place breast side up on rack in open shallow roasting pan; brush with butter. Do not add water. Do not cover. Roast 1 1/2 hours, brushing often with butter.

While hens roast, stir together sugar and cornstarch. Blend in soy sauce and ginger. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Cool.

Brush hens with soy mixture. Roast 20 minutes longer, brushing hens 2 more times with soy mixture. Remove from oven; pour remaining sauce over hens. Cool. Serve chilled. 4 servings.

Blue Cheese-Fruit Salad

Cut 1 pineapple into chunks; place in shallow glass dish. Sprinkle with 1/3 cup sugar; cover and chill. Remove pits from 1/2 pound dark sweet cherries. Arrange crisp lettuce on large platter. Drain pineapple if necessary; place on lettuce with cherries.

Accompany with bowl of crumbled blue cheese and cruet of salad dressing. Pour dressing over fruit and sprinkle with cheese. 4 to 6 servings.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Tail Gate Stag

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Olive Surprise Roast

Ingredients

4-pound rolled beef rump roast
1 jar (41/2 ounces) pimiento-stuffed olives, drained
3 tablespoons shortening
1 large onion, sliced
1 can (10 1/2 ounces) condensed tomato soup
1 soup can hot water

Directions

With point of knife, make about 5 deep crisscross gashes in a circle as far in as the middle of each end of meat. Open gashes with finger or spoon; push about 5 olives into each gash. In Dutch oven, brown meat in shortening over medium heat, about 15 minutes.

Place onion slices on meat. Stir together soup and water; pour over meat. Cover tightly; simmer on top of range or in 325° oven 2 1/2 hours or until tender. Cool. Serve chilled. For easier slicing remove cord from roast and turn roast seam side down.

8 servings.

Set out food on your station wagon tail gate or closed car trunk. Slice and serve the cold roast with buttered, fresh onion buns, a crisp autumn Iceberg Salad (below), homemade brownies and lots of hot coffee.

Iceberg Salad

In large plastic bag, combine about 3 cups bite-size pieces spinach, about 6 cups bite-size pieces lettuce, 1/4 cup chopped green pepper and 1 cup sliced mushrooms; refrigerate. Just before serving, toss with oil and vinegar salad dressing.

8 servings.