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Steam ed Rice
(12 to 15 servings) Temperature 3 2 5 ° F, for 1 hour 15 minutes
C h ic k e n in C re a m
3 fryin g chickens (3 lbs. each)
214 cups flour
2 tablespoons salt
co okin g fat for frying
3 cups thin cream
2 tablespoons finely ch op p e d onion
Clean chicken and cut into frying pieces.
Drain. R oll in seasoned flour. M elt
fat in skillet on
H IG H . Turn switch to
M E D IU M L O W to brown chicken on both
sides 25-30 minutes. W hen chicken is brown,
place in shallow baking pan. P our thin
cream over chicken and add onion. D o not
cover.
S te a m e d R ite
l / 2
W ash l
cups o f unsoaked rice. P lace in
covered baking utensil. A d d 4 cups water
V
and
teaspoons salt. Cover.
/2
T o m a to C u p s
V h cups mushrooms, canned o r fresh
4 tablespoons butter
V h cups b re ad crumbs
12-15 m edium size tomatoes
2 cups tomato pulp
2 cups w hole kernel corn
1 teaspoon salt
Pepper
Note; I f fresh m ushroom s are used, saute
them tn the butter before bread crum bs are
added.
M elt butter, add bread crum bs, stir until
slightly browned. Cut thin slices from the
stem end o f the tomato and remove pulp.
C om bine the corn, mushrooms, tomato pulp
and 1 cup o f buttered bread crum bs. Fill
tomatoes with this m ixture. S prinkle re
m aining bread crumbs over the tops o f the
tomatoes. Place in baking dish, uncovered.
Chicken in Cream
Tom ato C u p s
A p p le P ie w ith C a n d ie d C ru st
]/z
inch
Fill two well-greased pie pans, 9-inch size,
with thin slices o f apples which have been
p eeled and cored. M ix sugar, flour, salt and
nutmeg together. W ork the butter into the
dry ingredients with a pastry blender, or
with two knives until the m ixture is like
coarse corn meal. Pat the mixture on top
o f the apples. T his form s the top crust of
the pie. T here is no bottom crust. Bake,
W hen cool, serve as regular pie or with
plain cream or w hipped cream. D elicious
with a scoop fu l o f ice cream on each serving.
19
A p p le Pie w ith C an d ie d Crust
F IL L IN G :
8-10 cups sliced apples
4 teaspoons lemon juice
T O P CR U ST :
2 cups brown sugar
2 cups cake flour
1 teaspoon salt
V* teaspoon nutmeg
1 cup butter
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