Quaker recipes

SPANISH STEAK 242 pounds round steak 1 pint sliced tomatoes (2% inches thick 1 cup grated cheese Y2 pint sliced onions 12 cup butter Salt and pepper Put steak in roaster, add layer of onions, then tomatoes, butter, pepper and salt. Cook 142 hours. Take from oven and put grated cheese on top and brown. Serve hot, with milk or water gravy. My mother’s recipe, Mrs. ARTHUR LYON BARBECUED CHICKEN 2 pounds chicken 1 teaspoon sugar ¥3 cup onion, chopped 1% cup butter (optional) ¥4 cup catsup 1 teaspoon salt | 12 cup vinegar 2 teaspoons Worcestershire Y2 cup water sauce Brown chicken thoroughly. Pour above ingredients over chicken and cook in oven about 2 hours at 325°, or can be cooked on top stove. BARBECUED CHICKEN IN OVEN 24% to 3 pounds chicken 34 teaspoon salt Y% cup vinegar Y2 cup catsup 1% cup Wesson Oil Very few drops of Tabasco 1 teaspoon Worcestershire sauce sauce 1 clove garlic, minced, if 1 teaspoon grated onion desired, I don’t use it 12 teaspoon dry mustard Cut chicken and salt as for frying, preferably leaving in refrigerator over night. Arrange pieces of chicken in roasting pan so they do not overlap, then brush with Wesson oil. Bake in 475° oven for 20 minutes, turning pieces after 10 minutes. Combine all other ingredients and mix well. Heat and pour over chicken. Reduce heat to 325° and bake for 1 hour, basting occasionally. STELLA Hiatt (Mrs. Wade) FRIED CHICKEN 1 chicken, young, about 2 Ibs. Flour to dredge chicken 2 teaspoons salt 4 to 6 tablespoons shortening 12 teaspoon pepper 1 tablespoon butter Dredge chicken in flour, pepper and salt mixed. Have pan of shortening hot. Put in dredged chicken and fry carefully, turning frequently. While this process is going on, add butter. Be careful not to let fat get too hot, so that chicken will not be dark. It should be a golden brown. When done, remove chicken. Then stir into the fat in the pan one tablespoon flour and add slowly nearly a pint of milk, stirring carefully until it boils. Season this gravy to taste. SMOTHERED CHICKEN Select a 2 pound young chicken, dress in the usual way, split down the back, wash and drain. Dredge with 2 teaspoons salt, “% teaspoon pepper, place in pan, dredge with 3 tablespoons flour, dot over with butter, place in oven until well browned. Add 2 cups hot milk, cover, and allow to cook slowly until tender. If the milk has cooked away so that there is not sufficient sauce left in the pan, an additional 12 cup milk thickened with 1 tablespoon flour might be added. ) BARBECUED CHICKEN BREASTS 8 or 10 pieces chicken breasts 1 teaspoon chili powder 4 tablespoons catsup 14 teaspoon red pepper 3 tablespoons water 14 stick butter (melted) 1 tablespoon lemon juice Salt 4 tablespoons white sauce or Pepper cream of mushroom soup Dash of Tabasco 2 tablespoons vinegar 12 to 15 drops liquid smoke 1 teaspoon dry mustard (optional) Mix well all ingredients except chicken to make sauce. Add chicken and marinate at least 30 minutes(over night is better). Place in well oiled double paper bag and place on sheet of aluminum foil that has been cupped on edges to make a form of shallow pan. Bake 15 minutes at Uy and one hour at 350°. (Whole chicken or any part may be used. ) WILLIAM MCLENDON, Traffic Representative Western Maryland Railroad, Atlanta, Georgia CREAM CHICKEN 144 cups diced cooked chicken 3 tablespoons fat 1 stalk celery 2 tablespoons flour Salt and pepper to taste % cup milk 1 egg yolk 1 cup chicken broth For White Sauce