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Now’s the Time to Eat Chicken—lt’s Plentiful
ATLANTA, Ga. —The U.S.
Agricultural Marketing Service
says that broiler-fryers con
tinue to be in plentiful supply at
southeastern food stores. And,
since this economical,
nutritious food lends itself to a
whole world of gourmet dishes,
now is a good time to use one of
your favorite chicken recipes—
or try something different.
When shopping for broiler
fryers, AMS home economists
suggest that you consider the
cooking method to be used
before deciding what size bird
to buy.
When broilers are to be fried,
Groups
Fighting
Willie’
MACON—Ten years ago a
group of Cooperative Extension
Service agronomists, county
agents, farmers and chemical
industry representatives got
together down in Albany, Ga.
They gave unwanted weeds a
name, “Willie,” and declared
him “Public Enemy No. 1.”
And to facilitate the battle
they would wage against un
wanted vegetation, they
organized the Georgia Weed
Control Society.
Back then weed control with
chemicals was one of Georgia’s
fastest-growing agricultural
practices. It still is.
On February 20 and 21 at the
Macon Hilton Hotel the Weed
Control Society will hold its 10th
annual meeting and take an up
to date look at the “War on
Weeds.”
Officers, directors and
committee chairmen will arrive
Tuesday afternoon and plan
strategy that evening.
President Larry Prince, Tifton,
will call the meeting to order at
9:15 a.m. Wednesday, and
Agriculture Commissioner
Thomas T. Irvin will make his
keynote address at 9:30. He will
discuss Georgia’s new pesticide
use and application law, which
became effective January 1.
More than a dozen other
features are planned for
Wednesday, including “Weeds
in the Sunshine,” a talk by
Wayne Currey, Extension
Service weed specialist at the
University of Florida, and a
report on “Practical Weed
Control in Burke County” by
County Extension Chairman
Bill Craven, Waynesboro.
A relatively new practice in
agriculture, “Pesticide Im
pregnation on Fertilizer,” will
be discussed by Gerald Sim
mons, agronomist with Custom
Farm Services, Albany.
Another, “Liquid Fertilizer as a
Carrier for Herbicides,” will be
the topic of Fred Cook, Cook
Fertilizer Company, Montrose.
During the afternoon Wed
nesday Charles Swann, Ex
tension agronomist-weed
control, University of Georgia,
will bring the group up to date
on changes in herbicide
recommendations for 1973.
James F. Miller, also an
Extension agronomist in weed
oontrol, and one of those present
when the Weed Control Society
was organized, will give a
progress summary at 2:45 p.m.
Beginning at 3 o’clock there
will be five-minute reports by
herbicide industry represen
tatives on new products or
treatments their companies
have developed during the past
year.
A ladies program has been
planned and wives of Society
members are invited to come to
Macon for the 10th anniversary
meeting.
Adjournment will be around 4
pjn. Wednesday.
Youth Music
Workshop is
Scheduled
DAHLONEGA- North
Georgia College and the Nor
theast Georgia Music Teachers
Association will sponsor a
workshop for elementary grade
music teachers here Saturday.
Dr. Sally Monsour, director of
music education at Georgia
State University, will conduct
the workshop.
According to Michael M.
O’Neal, NGC’s coordinator of
music, the emphasis of the
workshop will be on practical
lesson suggestions and planning
music lessons around topics of
interest to children.
The workshop will be con
ducted in the North Georgia
Union Building in
Meeting Room A. Registration
fee for teachers is $4 and for
students $3. For further in
formation contact O’Neal.
roasted or stewed, allow’ about
l -pound per serving. When they
are to he broiled or barbecued,
allow about *4 to bird for each
serving.
CHICKEN SUPREME
*4 cup flour
fi whole chicken breasts, boned
*4 cup butter
3 tablespoons chopped onions
3 1 cup light cream
4 ounces slivered almonds
1 8-< unce can whole mushrooms
Salt and pepper
l/ 2 cup dry white wine
Mix flour with salt and
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pepper. Dredge chicken breasts
in flour and saute in butter until
golden brown. Remove from
pan. Add remaining flour to
butter and stir in cream. When
sauce begins to thicken, add
onions and cook in covered pan
until tender. Add wine and
mushrooms to sauce and pour
over chicken breasts. Sprinkle
slivered almonds over the top
and bake in a 300 degree F. oven
for 20 minutes. Serves 6 to 8
people.
CURRIED CHICKEN
2 lbs. broiler-fryer, cut up
2 cups water
1 apple, peeled and finely
chopped
one-lhird cup onion, finely
chopped
1 i cup raisins
3 tablespoons chopped nuts
2 teaspoons curry powder
1 tablespoon parsley, finely
chopped
1 teaspoon salt
1 teaspoon monosodiurn
glutamate
*s teaspoon pepper
h 4 cup flour
4 cup light cream
*'4 teaspoon ginger
Place chicken pieces in a deep
kettle or large skillet. Add
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water, apple, onion, parsley,
salt, monosodiurn glutamate
and pepper. Bring mixture to a
boil; reduce heat, cover pan and
simmer for 40 minutes. Remove
chicken from pan and remove
neat from bones in large
pieces.
Reduce amount of broth to 2
cups. Blend flour and cream
until smooth and add to broth,
stirring constantly. Add raisins,
nuts, curry powder and ginger.
Cook, stirring constantly, until
thickened. Add boneless
chicken and heat to serving
temperature. Serve with rice.
THE FORSYTH COUNTY NEWS-FEBRUARY 15, 1973-
SOY GLAZED
CHICKEN AND RICE
4 half chicken breasts, boned
and skinned
l 4 teaspoon garlic salt
h 2 teaspoon paprika
2 teaspoons flour
1 tablespoon oil
1 10*'2 -07. can chicken broth
2 tablespoons soy sauce
3 cups rice, cooked
1 tablespoon catsup
1 tablespoon wine vinegar
I teaspoon honey
I I cup water
1 tablespoon cornstarch
1 7-07. package frozen Chinese
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PAGE 9
pea-pods
2 hard-cooked eggs, coarsely
chopped
Cut chicken breasts into half
inch strips. Toss with garlic
salt, paprika and four. Brown
lightly in heated oil. Add broth;
cover and simmer chicken until
tender, about 5 minutes.
Combine soy sauce, catsup,
vinegar, honey, water and
cornstarch. Add to contents of
pan. Cook and stir until sauce
toils and is clear. Add partially
defrosted pea-pods; cover and
cook about 5 minutes. Serve
over rice and top with egg.
Makes 5 servings.