The Williamston cook book

CHICKEN WIGGLE 1 3 to 4 lb. hen cooked 1 box spaghetti 1 can mushrooms 1 can tiny peas 1 can pimentoes Combine chicken stock and evaporated milk to make about 1 qt. of liquid. Add salt and pepper to taste. Cook spaghetti about 15 minutes in chicken stock. Add other ingredients and keep over hot water. Serve in individual patty shells. Serves 8-10. Mrs. J. H. Thomas, Greenville Service League Cook Book. BARBECUE CHICKEN 1 young chicken about 3 or 1 tbsp. salt 3% lbs. Barbecue Sauce %4 cup vinegar 1 tsp. salt 1 small pod red pepper (or 2 tsp. sugar more) 1% stick butter Split chicken on back and rub well with lard (or butter) and salt; place skin up in a roaster (lid on) and add % cup water. Cook until tender and brown. Turn chicken over so as to brown both sides. Combine sauce ingredients in a pan and let come to boil, then pour over chicken. Baste the chicken often with the sauce. Set oven around 375 degrees for the first hour, then 425 degrees. Cook around two hours. Mrs. Harry Barnhill: BARBECUED CHICKEN Barbecue Sauce: 14% to 2% pound young chicken (broiler); 1 teaspoon salt 1/3 cups fat 14 teaspoon pepper 4 cup hot water 1 tablespoon paprika 1/3 cup lemon juice or 1 tablespoon sugar vinegar 1 medium onion, chopped 1 tablespoon Worcestershire fine sauce 1 cup tomato puree or catsup Blend salt, pepper, paprika and sugar in saucepan. Add onion, tomato or catsup, fat and water. Heat to boiling. Remove from heat, add lemon juice and Worcestershire sauce. Cut chicken in half or quarters. Arrange in shallow baking pan. Brush with hot barbecue sauce, cover and bake in moderate over 350 degrees, until about half done. Uncover, continue cooking and baste frequently with hot barbecue sauce until chicken is tender and browned. Total cooking time 1 to 14 hours, depending upon size. Mrs. John A. Ward, Jr. CHICKEN CHOW MEIN 1 5 to 6 lb. hen 1 small sweet pepper, chop- 8 cups chicken stock ped 5 cups chopped celery 1 clove garlic o cups chopped onions 2 oz. soy sauce 4 cans bean sprouts 1 can mushrooms 1% cup flour or cornstarch Cook chicken until very tender in enough water to make eight cups of stock. Salt chicken to taste while cooking. When cool chop fine, put back in stock. Add all the above ingredients except bean sprouts and. flour. Cook slowly for about one and one-half hours. Add bean sprouts and cook half an hour longer. Then thicken with the flour. Serve over noodles and rice. Serves about 16. Mrs. Lee Reynolds. CHILI CON CARNE 14% cups red kidney beans lg t. paprika or No. 2 can kidney beans 3 whole cloves 1 large sliced onion 1 bay leaf 1 chopped green pepper lg teaspoon cayenne pepper 1 pound ground beef 1-2 tablespoons chili powder 1 T. fat melted 2 tablespoons butter 1 No. 2 can tomatoes 14% teaspoons salt Soak chili beans overnight and cook,in boiling salted water, until tender, or use canned beans. Fry onion, green pepper and beef in the fat until beef changes color. Add tomatoes, seasoning, butter, and salt. Simmer about 2 hours adding water if necessary. Just before serving combine sauce with equal amount of beans. If the beans are cold let stay in the skillet with the sauce until they are heated through thoroughly. Catherine York. CHICKEN CROQUETTES Mix 2 cups of ground chicken with 1 cup of thin sauce, 1% teaspoon salt to each cup of sauce, 1 teaspoon lemon juice to each 2 cups of chicken. Chill. Make into croquettes, dip in beaten eggs, roll in cracker crumbs, and fry in deep fat a few at a time. Mrs. Henry Griffin. BAKED HAM Temperature: 300 F Time: 10 to.12 lb. ham—25 min. per lb. Larger hams =—20°min- pere Diets hams—30 min. per lb.