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About Griffin daily news. (Griffin, Ga.) 1924-current | View Entire Issue (Jan. 5, 1977)
Page 10-B — Griffin Daily News Wednesday, January 5,1977 Yam stuffing enhances chicken By CECILY BROWNSTONE Associated Press Food Editor There are lovely new ways to treat fresh vegetables. The fol lowing recipe, for example, uses yams along with other good things to make a delight ful stuffing for roast chicken. This stuffing is different from the usual version because the yams are diced and given brief skillet cooking rather than boiled and mashed. I s St ■ 1 * Associated Press Food Editor ■ I Q- ' ■ By CECILY BROWNSTONE I I Associated Press Food Editor I' COMPANY DINNER ■ ' Roast Chicken Cransauce B ' Yarns Broccoli ■ ' Chocolate Tart Coffee I < CRANSAUCE I < Scandinavian cuisine inspired R ! the flavoring. ■ * 1 pound (4 cups) fresh or I frozen cranberries cups sugar I < 2 cups dry red wine I < Grated rind of 1 orange I < 1 cinnamon stick I < Ve teaspoon ground cardamom I < In a large saucepan bring all I <the ingredients to a boil, stir- I <ring until sugar dissolves. Boil I t until cranberries pop open — 5 l_ -minutes or so. Chill. Makes 1 I -quart. I 1 n ’ I ' COME FOR DESSERT! London Sponge Tea or Coffee IXJNDON SPONGE Repeated by request. 1 cup sifted confectioners’ sugar 2-3rds cup sifted cornstarch 3 large eggs, separated v s teaspoon cream of tartar 2 tablespoons water M teaspoon vanilla On wax paper sift together 3 times Ms cup of the sugar and the cornstarch. In a large bowl beat together the whites, cream of tartar and water until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Add egg yolks and vanilla; beat just until blended. Fold in sugar-cornstarch mix ture, a little at a time, so no dry particles are visible. Bake in two ungreased 8 by IVi-inch round cake pans in a preheated 350-degree oven until top springs back when lightly touched — 30 minutes. Cool in pans on wire racks. I,oosen . edges and ease out. Fill and frost as desired. SPECIAL BREAKFAST Orange Juice Health Pancakes with Berries Beverage HEALTH PANCAKES Cholesterol watchers will ap- . preciate these. 1 cup flour 4 teaspoon baking powder 1 teaspoon baking soda 2 egg whites cup nonfat dry milk granules 1 tablespoon sugar Ms teaspoon salt 1 tablespoon white vinegar % cup water 2 tablespoons com oil On wax paper stir together the flour, baking powder and baking soda. In a medium bowl beat the egg whites until soft peaks form. Add dry milk, sug ar and salt; beat until milk granules are dissolved. Add vinegar and water; beat until frothy. Sprinkle with flour mix ture; fold in well. Stir in corn oil. Pour by *< cupfuls, well apart, onto lightly greased hot griddle (350 degrees if electric griddle is used). When bubbles appear over entire surface of pancakes, turn and brown other sides. Makes eight 4-inch pan cakes. Fried cream corn 6 or more cars com (cut and scraped from cob) 3 si. bacon 2 Tbs. butter 1 T. flour IV4 C. milk I T. sugar Salt and pepper Fry bacon until crisp. Drain on paper towel. Add to drippings cut com, flour, sugar, and butter. Cover and cook slowly about 10 minutes, stirring of ten. Add milk and sugar, cook slowly Mi hour. Add crisp bacon, salt and pepper to taste. 6 Servings. ROAST CHICKEN WITH YAM STUFFING to 4-pound roasting chicken Salt and pepper Butter or margarine 1 cup diced (’4-inch) pared yams 2-3rds cup chopped (medium fine) onion 2-3rds cup chopped (medium fine ) celery with leaves V, cup coarsely grated $ Mid-Winter Canned 11 "MW. —HI Jv A Vis 9 X Ji A 1 F SAVE 31c SAVE 51c DOMINO SUPERBRAND 1% MILK 68 t I BAG jT™ ■ B LIMIT ONE WITH tJ SI OH MORE ORDER - . . ADDITIONAL QUANTITIES AT REGULAR PRICE J J /”> p. QUANTITY RIGHTS RESERVED • NONE SOLD TO DEALERS y_f ij CATSUP Suice 4- 8 1 00 SRE AIK iaCOCKIAIL sag n si°o Po *1 00 n> S I OO isy to 2= s i BB I 1 * a I tj[ J 5 -' I J1 0 - I , THRIFTY MAID Jl3 ’ Chili Beans 4®isl.oo M M _ _ _ . \ sections /77YfT?\ JSALTINESiBk 3 “ rM A..|iMII:t , I'J..I-i Sfe 1 ; 4 •» 11 II ‘ < 1 1 ■I I Iju W MMBWWBBBMM Sauerkraut superbrand solids or quarters I ; L IHI Hr Margarine OIXIE darling enriched white sandwich loaf I Bread 2 loaves 79c D|X|E prestige HF Hr Ro,,s 3 WEXFORD THRIFTY MAID WITH MEAT BALLS GLASSWARE Spaghetti 3canssl.oo THRIFTY MAID LARGE OR MEDIUM THRIFTY MAID MEAT FOOTED GOBLET. SHERBET, 64-OZ PITCHER, Peas 4&ffisl.oo Ravioli WINE/JUICE GLASS, R».n7 IAR ANR COVER THRIFTY MAID . _ THRIFTY MAID ?? N n T 7 H RFv?RarF T WMHiFR CANDY DISH AND COVER OR T^®A ? D ulce ’’’ ™ T l°™c S u? UCe • 3Sn ° lsl(X) L 2 ; o^^ V .!fi AG A TUMB AE l U«. irSERVING Ctaq Apple Juice 233801.00 Green Beans... .4 1.00 ItUMBLER Dy 1 “t" I Vegetables 41.00 Beets 4 &Bis 1.00 carrot, packed down 1 cup small fresh bread cubes V, cup finely chopped parsley l z teaspoon poultry seasoning Sprinkle body and neck cav ities of chicken with salt and pepper. In a 10-inch skillet melt i- 2 tablespoons butter; add the yams, onion, celery and carrot. Cook over moderate heat, stir- ring often, for about 5 minutes. Add bread and cook, stirring often, about 5 minutes longer. Off heat, stir in the parsley, poultry seasoning and salt and pepper to taste. Stuff body and neck cavities of the chicken with the mixture; close cavities by sewing with a darning needle and heavy white thread or with small skewers and white string. Hook wing tips ( onto back; tie legs together with string. If you like, you may rub the surface of the chicken with softened butter or margarine. Place chicken, breast side up, on a rack in a shallow baking pan. Roast in a 350-degree oven (it does not have to be preheated) for about P-2 hours; cut string away from legs; baste chicken with drippings in pan; continue roasting until golden-brown and tender enough to have the leg twist easily out of the thigh joint —about hour longer. Makes 4 generous servings. Btysssa YAM-STUFFED ROAST small family it makes a delicious main course for a holiday dinner.
