Jewish Post, Indianapolis, Marion County, 9 August 1963 — Page 7
WHAT FOODS THESE MORSELS BE
Chicken Recipe for Everyone to Enjoy
m
By SAKAI! LIEBER Remember when chicken was™ veserved for Shabbos and Yom- * Vw meals? In those days it was
a luxury to be savored and planned for. Nowadays, the poultry people have p e r - fected the care and raising of chickens to such a point that we
Sarah serve them in many forms all week long. Every©ne from baby to Bobba can eat chicken. It is easy to digest, low in fat and very adaptable. And today, chicken is one of our most economical values. We have a sampling of recipes wtoich I’m sure you and your family will enjoy. The National Broiler Coun. cil has tested ihem in their fine
kitchens.
OVEN-FRIED CHICKEN DINNER 1 broiler-fryer, cut into serving
pieces
cup flour
2 tsps. salt % tsp. pepper 1 tblsp. paprika l /2 cup shortening 2 tomatoes, halved 3 cups hot cooked mashed potatoes Dry chicken after koshering. Mix togother flour and seasonings. Melt shortening in a baking dish in a moderately hot oven (400 degrees). Place the chicken, skin side down in melted fat and bake 30 minutes. Turn chicken pieces and push them to the center of the baking dish. Add tomato halves and brush the cut surface with pan drippings. Spoon mashed potatoes around the edge of baking dish, or force through a pastry tube. Reduce heat to 350 degrees and bake 15 minutes longer. Serves four. SAUTEED CHICKEN 1 broiler-fryer, cut into quarters or serving pieces 4 tblsps. shortening or oil 1 tsp. salt ft tsp. pepper Paprika ft cup liquid (wine, broth, tomato juice or orange juice)
Top Immigration in Years Seen For Israel in 1963 by Eshkol
JERUSALEM — Israeli Prime Minister Levi Eshkol predicted that Israel would witness in 1903 “the largest immigration in years,*’ in a farewell address signifying his resignation from the Jewish Agency which he has
served for 17 years.
Eshkol said that Jews outside Israel would be “called upon to intensify their efforts this year even more than ever in the past" because of the anticipated mammoth immigration. He said Uiat extra effort would be needed be-
cause the new wave would require greater social services than any previous one. Eshkol said it would be the most expensive immigration Israel had ever had. Eshkol praised American Jewry and Diaspora Jewry in general for their “unremitting financial assistance extended especially through the United Jewish Appeal in tlie United States and the Keren Hayeson in the rest of the
world.”
Heat fat in skillet. Sprinkle chicken segments with mixed seasonings. Place chicken, skin side down, in hot melted fat. Brown, turning to cook both sides. Reduce heat. Add liquid and simmer until chicken is tender, about 30 minutes. If desired add mushrooms, basil or rosemary to taste and any desired garnish. Serves four. BREAST OF CHICKEN 2 whole broiler-fryer chicken breasts, skinned and split paprika ft tsp. salt % tsp. tarragon 2 green peppers, cut into pieces 2 tomatoes, peeled and quartered 1 onion, sliced ft cup broth or stock Place chicken breasts in a shallow baking pan and sprinkle with Pottery Find in Israel From Era of Nehemiah JERUSALEM — A fragmen of pottery with two lines of ancient Hebrew' script has been found at the Ashdod archaeological excavation. Israel’s Government Antiquities Department said that it is indicated that the pottery dates from the fifth or early fourth century BCE, roughly at about the period of Nehemiah. The pottery has not been deciphered.
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paprika, salt and tarragon. Place under broiler heat until browned. Turn breasts and sprinkle w'ith paprika, salt and tarragon in amounts as above. Broil until browned. Transfer to a baking dish. Add vegetables and broth. Bake 20 minutes at 735 degrees. Serves four. TANGY CHICKEN 2 broiler-fryers, cut into serving pieces 2ft cups water 2 bay leaves 1 onion, studded with whole cloves 2 stalks celery 2 tsps. salt Vi tsp. pepper V* tsp. thyme 3 tblsps. flour 1 lemon, sliced parsley Put chicken in a deep kettle with a tight-fitting lid. Add water, vegetables, herbs and seasonings. Cover and simmer 40 minutes. Remove from heat. Strain broth and measure 2ft cupfuls. Combine flour with ft cup of the broth, cooled and beat until smooth. Add lemon slices to re-
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maining stock. Gradually add flour mixture to stock, stirring constantly, and cook until thickened. Add chicken and heat. Garnish with parsley. Serves eight. CHICKEN BURGERS 2 tblsps. salad oil 2 tblsps. finely chopped onion ft cup chopped green pepper 3 tblsps. flour 1 cup broth or stock 1 can (8 oz.) tomato sauce 1 tsp. salt 1 tblsp. prepared horseradish 1 tblsp. prepared mustard 2 cups cooked diced chicken 4 hamburger buns Heat oil in a skillet and cook the onion and green pepper until tender but not brown. Blend in flour. Gradually add broth and tomato sauce and cook, stirring constantly until thickened. Add all remaining ingredients except buns. Heat to serving temperature. While the mixture is heating, split and toast buns lightly. Spoon chicken mixture over buns. Serves four.
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