Wash chicken. Cut in pieces. (Save neck and giblets
for soup.) Rub with garlic. Mince garlic and save. Combine
flour, salt (for chicken) in paper bag, and coat pieces well.
Brown well in hot oil; drain on unglazed paper; pour off
remaining oil. Return chicken to pan; add minced garlic,
tomatoes, tomato paste, onions, Sugar, Salt (for sauce) and
bay leaf. Simmer, covered, basting occasionally about 1 hour,
or until fork tender.

TROPICAL CHICKEN

1 fryer chicken, cut up
1/2 cup flour
1 teaspoon salt

1/4 teaspoon pepper
1/4 cup butter

1 can undiluted consomme

2 tablespoons soy sauce

1/2 teaspoon ginger

1/4 teaspoon garlic powder

11/2 cups drained pineapple tidbits

Dredge chicken in seasoned flour, and brown in melted
butter. Remove to casserole. Stir 1 tablespoon seasoned
flour into drippings in skillet. Stir in remaining ingredients
and bring just to boiling point. Pour over chicken in casserole.
Cover and bake at 325 deg. F., for 1 hour. Makes 4 servings.

CHICKEN RICE BOWL
1 cup raw rice
3 tablespoons salad oil
11/4 cups chicken broth or bouillon
1 teaspoon salt
2 cups sliced celery
1 1/2 to 2 cups thinly sliced well-chilled uncooked chicken cut
in small strips
1 cup coarsely chopped onions
1/2 cup coarsely chopped green pepper
1 chicken bouillon cube dissolved in 1 cup hot syrup from

pineapple
1 tablespoon soy sauce
1 large can sliced pineapple

Brown rice in 1 tablespoon of the oil. Turn into 2-quart
shallow casserole, stir in broth and salt. Cover, bake at 350
deg. F., about 1 hour (add more broth if rice gets too dry.)
Brown chicken in remaining 2 tablespoons oil. Stir in vege-
tables, syrup-bouillon, and soy sauce. Cover, simmer 5
minutes. Mix into rice, top with pineapple slices, return to
oven until pineapple is heated. Makes 6 to 8 servings.

CHICKEN CURRY

1 (4 to 5 1/2 pound) stewing chicken
3 onions, minced

1/4 cup butter

1 quart boiling water

1 teaspoon salt

1/4 cup curry powder, or to taste
2 apples, grated

3/4 cup coconut

1 cup seeded raisins

3 stalks celery, chopped

1/4 cup flour

1/2 cup cold water

Juice of 1 lemon
Cooked rice, and chutney

Simmer chicken in salted water until tender. Remove
and cut into pieces. Brown onions in butter until tender.
Stir in curry, chicken stock, apples, coconut, raisins, celery,
and cook for 20 minutes. Mix flour and water and add, stirring
until thickened, about 5 minutes. Add chicken and heat;
add lemon juice just before serving. Serve with cooked rice
and chutney. Makes 4 servings.

19

CHICKEN CHOW MEIN
1 small chicken or 3 cups cooked chicken
3 tablespoons fat
3 cups chicken stock
3 tablespoons soy sauce
3/4 teaspoon salt
3 cups shredded cabbage or green beans

11/2 cups sliced celery

1/2 cup Sliced green pepper
11/2 cups onion rings

1 can or package bean sprouts
3 tablespoons cornstarch

1 package chow mein noodles

Cook chicken, saving the stock. Remove meat from the
bones and chop finely. Saute in fat, then add stock, soy sauce
and salt. Toss prepared vegetables, except bean sprouts,
together, place on top of meat and stock ina large vessel.
Cover, bring to a boil and simmer 7 minutes, or until the
vegetables are almost tender. Add bean sprouts and thicken
with the cornstarch. Stir until smooth and clear. Serve over
noodles. Makes 3 to 4 servings.

CURRIED CHICKEN EN CASSEROLE

1 stewing chicken, cut up

1/2 cup sliced onion

3 tablespoons chicken fat

3 tablespoons flour

1/4 teaspoon curry powder

2 cups chicken broth

Salt and pepper to taste

2 cups cooked shredded carrots

Simmer chicken in water to cover. Remove from broth.
Skim off fat and measure amount of fat and broth for recipe.
Cook sliced onions in chicken fat for a few minutes, blend in
flour and curry powder. Add broth and cook until sauce is
smooth and thick, stirring constantly. Addsaltto taste. Place
chicken and carrots in serving dish. Pour over sauce. Serve
with rice. Makes 4 servings.

CHICKEN CASSEROLE
1 (3 1/2 to 4 pound) frying chicken, cut up
Salt and pepper
1/2 cup fat (preferably butter)

1 cup diced celery

1 cup diced carrots

2 tablespoons minced onion
1 cup thin cream

1/4 cup sherry (optional)

Season the chicken, and brown in 1/2 cup fat. Remove
to 2-quart casserole. Add vegetables to skillet, and stir
over low heat for just 1 minute; pour over chicken. Add
sherry and cream, cover, and bake at 350 deg. F., for about
1 hour, or until chicken is tender. Makes 6 servings.

CHICKEN SMOTHERED IN CREAM

4 chicken breasts
1/2 cup flour
1 teaspoon salt

1/8 teaspoon pepper
1/2 teaspoon paprika
1/4 cup butter

Zz cup sliced mushrooms
11/2 cups dairy sour cream
1 cup water

1/4 teaspoon thyme

Split breasts in half, bone if desired. Dredge breasts
in flour combined with salt and pepper and paprika. Brown
in 1/4 cup butter. Transfer to casserole. Add mushrooms
and 1 cup sour cream mixed with 1 cup water. Sprinkle with