October 6, 1955 Chicken and Rice, Baked Bravo 60 second Macaroni with Cheese and Variations, Variety Bars

Home Cooking welcomes Harry Wong, owner of  Lin Far Chinese Restaurant  demonstrating his favorite recipe for Chicken and Rice.

Select 3-pound frying chicken. Clean and cut into serving pieces. Cut white meat into slices to use with rice. Save dark meat for second meal. Put 1 pound long grain rice in kettle. Cover with half inch of water. Cover, cook on high heat until water is gone (you can tell this because rice stops steaming). Put chicken on top of rice. Cover, cook on low heat 20 to 25 minutes until chicken is tender. Season chicken to taste.


Editor's Note: Lin Far was located at 83 East Avenue in Rochester, NY.  The location today is a parking lot for Rochester Gas and Electric.  Just down the street was the Regent Theater.  You could have dinner and see a show within 50 feet.

Baked Bravo 60 second Macaroni with Cheese and Variations

1 box Bravo 60-second Macaroni
1/4 c. butter
3 T. flour
1 1/2 t. salt
1/4 t. pepper
1/2 t. dry mustard
1/2 t. paprika
2 1/2 c. milk
1 c. grated cheese
1 t. Worcestershire sauce

Cook macaroni as directed on package, rinse and drain. Melt butter, stir in flour, salt, pepper, mustard and paprika. When well blended, add milk, stirring constantly until thickened. Add cheese and Worcestershire sauce, stir until cheese is melted. Add drained macaroni and pour mixture into greased 2-quart baking dish. Bake at 400 degrees about 20 minutes until brown. Yield: 6 servings.

Note: Sprinkle with paprika and buttered crumbs before baking if desired.


Variations:

Baked Macaroni with Meat: Add 1 c. chopped cooked ham or corned beef, reduce salt to 1/2 t.

Baked Macaroni with Vegetables: Add 1 c. any leftover cooked vegetable with this macaroni.

Baked Macaroni with Tuna Fish: Add 1 c. canned flaked tuna fish.

Variety Bars

1 c. shortening
1/2 c. brown sugar
1/2 c. white sugar
2 eggs
2 t. vanilla
1 c. vanilla
1 c. flour
1/2 t. salt
1 c. quick cooking rolled oats
2 pkg. chocolate bits or about 3/4 pound
3/4 c. walnuts, chopped
3/4 c. coconut, shredded fine

Cream shortening and sugars. Add eggs and vanilla and blend well. Sift together flour and salt, add to creamed mixture. Add rolled oats, pour batter into a 13 x 9 inch pan. Bake at 350 degrees for 30 to 35 minutes. Remove from oven, cool 5 minutes. Melt chocolate bits, pour over baked layer, spread evenly. Sprinkle half of pan with nuts and other half with coconut. Cut into bars when chocolate is set (this requires several hours; do not harden in refrigerator, this makes chocolate dull).