June 1, 1955 Chicken Cacciatore, Plain Fried Potatoes -- 2 Ways, Caesar Salad

Chicken Cacciatore

2 to 2 1/2 pound frying chicken, cut in serving pieces or chicken parts
1/4 c. flour
1/2 t. salt
1/8 t. pepper
1/4 c. salad oil
8 small or 4 medium white onions
1 green pepper, cut into strips
2 c. fresh sliced mushrooms or 1 4-oz. can drained
1 clove garlic, minced
1 can condensed tomato soup
1/2 cup water
2 t. lemon juice
1/2 t. oregano

Combine flour, salt and pepper. Dust chicken with flour. Brown chicken in salad oil in large skillet; remove chicken. Brown onions, green pepper, mushrooms, and garlic in same skillet; blend in remaining ingredients. Add chicken; cover and simmer about 30 minutes or until chicken is done. Stir occasionally. Seerve over Bravo thin spaghetti.

Plain Fried Potatoes -- 2 Ways

Fried Uncooked Potatoes

Wash, pare and slice potatoes very thin. Heat shortening in skillet (bacon drippings are excellent). When shortening is hot lay in potatoes, sprinkle with salt, turn heat to medium. When potatoes are brown on bottom, turn and fry slowly on other side. DO NOT COVER. If desired, finely chopped onions may be fried with potatoes.

Fried Cooked Potatoes

Slice cooked potatoes in 3/4 inch slices and fry in shortening or bacon drippings until brown and crisp, turning occasionally. Season to taste. If desired, instead of slicing the cooked potatoes, dice them in about 1/2 inch cubes. Melt butter or margarine in skillet, add diced potatoes and stir in a little cream, about 2/3 c. for 5 large potatoes. Cook slowly until cream is absorbed and potatoes are light brown in color.

Caesar Salad

1 clove garlic
1/2 c. olive oil
1/4 t. salt
Dash pepper
1 T. Worcestershire sauce
1 head lettuce
1 head curly endive
1 bunch watercress
1/4 c. Parmesan cheese
1/4 c. bleu cheese
1 raw egg
1/2 c. lemon juice
2 c. crisp croutons

Peel garlic. Place in olive oil and allow to stand for several hours. Remove garlic before using. To 1/3 c. of the oil add salt, pepper and Worcestershire sauce.Break crisp greens into a salad bowl, add cheese. Pour seasoned olive oil over greens, break egg over mixture, add lemon juice, toss all together. Toss croutons in remaining garlic flavored oil. Let stand about 1 minute. Add to salad and mix lightly. Serve AT ONCE before croutons become softened.