April 27, 1956 Sunday Chicken Dinner, Special AuGratin Potatoes, Spicy Sour Cream Cake, Creamy Frosting

Sunday Chicken Dinner

Frying Chicken
1 t. thyme
1 t. marjoram
1 t. celery salt
1 t. salt
1/4 t. pepper
1/2 c. flour
1/2 c. shortening
Paprika
1/2 c. hot water

Sprinkle chicken with thyme, marjoram, celery salt, salt and pepper. Roll in flour. Brown slowly in hot shortening. Place chicken in shallow baking dish. Pour hot water into skillet; stir and pour over chicken. Bake UNCOVERED at 400 degrees for 45 minutes or until tender. 4 to 6 servings.

Special Au Gratin Potatoes

4 medium potatoes
1/4 c. butter
Salt and pepper
Chopped parsley
1/2 c. grated sharp cheese
1/2 c. light cream

Pare potatoes and cut lengthwise as for French Fries. Place in center of large piece of aluminum foil (use double thickness if not heavy foil). Shape foil to form baking dish. Dot potatoes with butter, sprinkle with salt and pepper and parsley. Pour cream over them. Bring edges of foil up to cover potatoes, seal all edges tightly. Place on shallow pan, bake with chicken at 400 degrees for 45 to 69 minutes. Sprinkle with extra parsley before serving.

Spicy Sour Cream Cake

1/2 c. butter
2 c. brown sugar
3 egg yolks, slightly beaten
2 c. cake flour
1/4 t. salt
1 t. soda
2 t. cinnamon
1/4 t. cloves
1/2 t. allspice
1/2 t. nutmeg
1 c. sour cream (Dairy)
3 egg whites, stiffly beaten

Cream butter, add sugar and mix well. Add egg yolks and mix thoroughly. Sift dry ingredients, add alternately with sour cream, mixing well after each addition. Fold egg whites into batter. Pour into 2 greased and floured 8" cake pans. Bake at 350 degrees for 30 minutes.

Creamy Frosting

(This smooth creamy frosting recipe was sent in by half a dozen of our viewers. I hesitate to give credit because I do not know which one of you sent it in first. Many thanks to each and every one though, it's delicious.)

1 c. milk
3 T. flour
1 c. granulated sugar
1/2 c. shortening (part butter)
1 T. vanilla

Cook milk and flour together until thick, sdtirring constantly. Cool at room temperature until cold. Cream sugar and shortening with electric mixer, add vanilla. Add cooled mixture and whip until light, fluffy and thick.