Our favorite recipes (Wilshire Ward LDS, 1957)

Cut chicken in desired size. Roll in flour first then into egg and milk, beaten. Then into the following concoction: White flour, com flakes (squashed), dash of garlic salt, salt, pepper, pimento cheese. Put in a pan with about ¢ to 4" of butter. Don't roll in butter but baste with spoon. Pop into oven which has been pre-heated to 325°. Cook until bone in lower leg turns free. Do not turn while cooking but baste about twice, Takes about 45 minutes. - Grace Funk - BAKED CHICKEN IN CREAM 2 broiler-fryer chickens + C, Butter or ~ Flour Margarine Salt 14 C. Cream or Milk, or half-and half Method: Dredge chicken in the flour and salt. Place in buttered baking dish, one layer deep. Dot with butter. Pour cream over all. Cover; Refrigerate over night. About 1 hour before serving time place uncovered baking dish in 400° oven. Bake 15 minutes, or until well browned. Reduce heat to 350°, Cover dish and continue baking until chicken is tender, about 45 minutes longer. Cream will be absorbed in chicken while baking. If necessary add small amount of half milk, half cream during baking period. Makes 8 Servings. - Lily Hansen - LTS CHICKEN GOURMET + C. Butter or Margarine 1/8 tsp. Pepper 1 clove Garlic, minced Dash of dry Mustard ltsp. Salt 4 Chicken breasts or 4 tsp. Chili Powder Legs Methods 1. Melt butter or margarine in small saucepan; blend in garlic, salt, chili powder, pepper and dry mustard. 2. Place chicken breasts or legs in shallow baking dish with tight-fitting cover. (Use aluminum foil if no cover). 3. Pour butter mixture over chicken; cover baking dish. 4. Bake in moderate oven (350° F.) 40 minutes. Remove cover; turn oven regulator to slow (325°); bake, basting frequently, for 40 minutes, or until chicken is tender when pierced with 2-tine fork. 5. Place on heated platter; spoon sauce over chicken. - Kathryn Harley - SPRING CHICKEN HERB FRIED Combine 3/4 C. enriched flour, 1 tsp. Salt, # tsp. pepper, and 4 tsp. each of thyme, and marjoram in a paper bag. Shake only 2 or 3 pieces at a time; place on rack to dry. Save remaining flour mixture for gravy. Brown in hot fat (heat fat +" deep in skillet) till it sizzles a drop of water. Slowly brown meaty pieces first, then others. When lightly browned, remove from skillet (reserve drippings). Arrange chicken in shallow baking dish. Sprinkle with minced parsley and 4 tsp. Rosemary. Now finish in oven. Pour half of 1 can of condensed Consomme (save rest for gravy) into skillet and stir thoroughly. Pour over chicken. Bake uncovered in moderate oven (375°) about 45 minutes, or until chicken is tender. Make a rich herb flavored gravy with reserved flour and Consomme and drippings. Very delicious company fare. ~ Florence M. Lunt - COMPANY CHICKEN IN RING OR PIE SHELL + ¢. Butter Pepper C. Flour Paprika 1 tsp. Salt 3 C. diced cooked C. Chicken Stock Chicken C. Milk 4C. sliced stuffed 1 tsp. Lemon Juice Olives 2 Tb. chopped Pimentos METHOD: Melt butter, stir in flour, add salt, stock, milk. Cook over low heat till thick, stirring constantly. Add remaining ingredients. Heat. Serve in center of biscuit ring or nice flaky pie shells. - Ada Johnson - ESCALLOPED CHICKEN 6 C. cooked Chicken 1 C. blanched Almonds 6 C. cooked Rice 1 small can Pimentos hk C. Chicken Broth 2 cans sliced Mushrooms 3 C. Milk 1 tep. Salt 4 T. Butter 1/8 tsp. Pepper 3/4 C. Flour Method: Pour 1 C. chicken broth over rice. Make gravy by adding 3 C. milk to 3 C. chicken broth and thicken it with melted butter and flour. Season with salt and pepper. Put layer of rice, then chicken, almonds, mushrooms (which have been sauteed in butter), and pimentos. Repeat layer. Pour over enough gravy to make moist. Sprinkle with buttered bread crumbs and bake 1 hour at 350°. - Erma Call - LT?