October 4, 1955 Casserole of Chicken, Stuffing Balls, Baked Frozen Vegetable, Applesauce Nut Bread, Chocolate Pudding Pie

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Casserole of Chicken

Fried Stuffing Balls      Baked Frozen Vegetable

Applesauce Nut Bread

Chocolate Pudding Pie

Casserole of Chicken

1 young chicken (2 1/2 to 3 pounds) or your favorite parts
1/4 c. flour
1 t. paprika
1/2 c. shortening
1/4 t. mace or nutmeg
Grated rind of 1 lemon
1/4 c. broth or water
2 strips bacon
Salt and pepper

Cut chicken into serving pieces. (If using whole chicken, simmer back, giblets and neck and use broth in recipe.) Coat with flour blended with seasonings. Brown well in shortening. Place in casserole, add nutmeg, lemon rind and broth. Place strips of bacon on top. COVER. Bake at 350 degrees about 50 minutes or until fork tender. Serves 4.

Stuffing Balls

2 c. fine, stale bread crumbs
2 T. butter
1 t. chopped parsley
1 t. thyme
1/2 t. grated lemon rind
1 egg yolk
1/4 c. milk
Salt and pepper

Blend ingredients, add salt and pepper to taste. Roll into 20 1-inch balls. Fry to a golden brown in fat used for browning chicken. Place on top of chicken 20 minutes before chicken is tender. Serves 4.

Baked Frozen Vegetable

See chart September 21, 1955.

Applesauce Nut Bread

"Slice thin for tea time . . . slice thick for children's lunches."

1 large orange
1/2 c. seedles raisins
1 c. applesauce
2 c. flour
2 t. baking powder
1 t. soda
1 c. sugar
1/2 t. salt
1/2 c. chopped nuts
1 egg
3 T. melted butter

Squeeze juice from orange. Using medium blade put rind through food chopper with raisins. Add orange juice, rind and raisins to applesauce. Sift together flour, baking powder, soda, sugar, and salt. Add fruit mixture and nuts. Mix thoroughly. Beat egg, add with melted butter, stirring only until blended. Pour into greased loaf pan 8 1/2" x 4 1/2" x 2 1/2". Bale at 350 degrees 50 to 60 minutes. Cool on wire rack.

Note: You can bake this bread with the chicken.

Chocolate Pudding Pie

24 graham crackers
2 1/2 squares melted chocolate
1 c. sugar
1/2 c. butter
4 eggs, separated
1/2 c. chopped nuts
1/2 t. vanilla
1/8 t. salt

Roll crackers to make crumbs. Press half of them into 9" pie plate. Melt chocolate. Cream sugar and butter together, add egg yolks, one at a time, beating well. Add cooled, melted chocolate, stir in nuts, vanilla and salt. Fold in stiffly beaten egg whites. Pour into pie plate, top with remaining cracker crumbs. Chill for 4 to 5 hours or overnight in refrigerator.