Chicken Paprika
"Especially for Connie"
1 frying chicken
6 T. shortening
1 onion, minced
1 green pepper, minced
1/2 lb. mushrooms, sliced
2 c. tomato juice
1 1/2 c. boiling water
2 T. sugar
1 t. salt
1/4 t. pepper
1 t. paprika
3/4 c. uncooked rice
Cut chicken into serving pieces, dust with flour, salt and pepper, brown in fat. Add remaining ingredients except rice. Wash rice well and place in mounds around chicken. Cover and bring to steaming point. Turn to low and continue cooking until rice is tender -- about 45 minutes. Remove chicken to serving platter, pour over sauce and arrange mounds of rice around chicken. 6 servings.
Brazil Nut Chiffon Cake with Penuche Frosting
2 1/4 c. flour
1 1/2 c. sugar
3 t. baking powder
1 t. salt
1/2 c. salad oil
5 egg yolks
2 T. grated orange rind
3/4 c. orange juice
1 c. egg whites
1/2 t. cream of tartar
1 c. grated toasted Brazil Nuts
Sift together flour, sugar, baking powder and salt. Make a well in this mixture and in order add salad oil, egg yolks, orange rind and orange juice. Beat with 150 spoon strokes. In a large bowl beat egg whites and cream of tartar until whites form very stiff peaks. DO NOT UNDERBEAT. Gently fold mixture into egg whites, then fold in Brazil nuts. Pour into ungreased 10 inch pan. Bake at 325 degrees 55 minutes. Increase heat to 350 degrees and bake 10 to 15 minutes longer. Invert until cool. If desired frost with Penuche Frosting.
Penuche Frosting
1/2 c. butter
1 c. brown sugar
1/4 c. milk
2 c. confectioners sugar (about)
Melt butter in saucepan. Add brown sugar. Bring to a boil over low heat; boil 2 minutes, stirring constantly. Cool to lukewarm. Gradually add confectioners, beating until thick enough to spread. If frosting becomes too stiff, add small amount hot water. Frost top and sides of cake.
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