September 15, 1954 Skillet Herb Chicken, Low Calorie French Dressing, Butterscotch Pie

Skillet Herb Chicken

1 2 1/2 to 3 pound broiler-fryer cut up
Seasoned flour
1/4 c. fat or salad oil
1 can cream of mushroom soup, undiluted
1/2 c. milk
1 onion, sliced
1/2 t. thyme

Coat chicken with seasoned flour as described below. Cook chicken in hot fat on medium heat until evenly browned. Add combined soup and milk; top with onion; sprinkle with thyme. Simmer, covered, basting often, 30 minutes or until chicken is tender. Serves 4.

Seasoned flour: For every 2 pounds chicken use 1/4 c. flour, 1 t. paprika, 3/4 t. salt, 1/8 t. pepper. Shake together in a bag. Add chicken 2 or 3 pieces at a time. Shake.

Low Calorie French Dressing (20 calories per Tb.)

3/4 c. water
2 t. cornstarch
1/4 c. lemon juice
3/4 t. salt
1 1/2 t. sugar
3 T. salad oil
1 t. horseradish
1 1/4 t. prepared mustard
1/2 t. paprika
1 clove garlic
1/2 t. Worcestershire sauce
1/4 c. ketchup

Blend water and cornstarch. Cook slowly over low heat, stirring until clear and thickened . . . about 5 minutes. Add remaining ingredients; beat with rotary beater until smooth and well blended. Chill. Makes 1 1/4 c.

Egg French Dressing: Add 1 finely chopped hard cooked egg (25 calories per T.)

Fruit: Substitute 1/4 c. canned pineapple juice for 1/4 c. water; omit sugar. Or add 1/3 c. diced orange, pear, apricot, grapefruit etc. (25 calories per T.)

Garden: Mince and add 2 T. onion, 3 T. cucumber, 2 T. green pepper (20 calories per T.)

Butterscotch Pie

2/3 c. butter
1/2 c. flour
1 c. light brown sugar
2 1/2 c. milk
1/2 t. salt
2 egg yolks
1 t. vanilla

Melt butter in double boiler, add flour and cook slightly. Add brown sugar and blend. Add milk and salt and cook until slightly thickened. Mix some of the hot milk with 2 beaten egg yolks, add to mixture in double boiler. Cook until thick and smooth, stirring constantly. Add vanilla. Cool, pour into baked pie shell (9 inch). Top with whipped cream or meringue.