How to make your
next bazaar “best of all”
Once a year you are called on to fix dinner for
•your family, friends and everyone in the county. It’s
the church supper, of course. A feverish, but thor
oughly satisfying time when you, your neighbors
ana friends gather to plan — and suddenly start
baking for wnat seems like hundreds of people.
Some of your church members will recall the
days when they gave a church supper after two days
of cooking — and even the bread was baked in the
church kitchen. Nowadays with freezers, bread can
be baked weeks in advance. But for that all
important day, here is a prize-winning main-dish
recipe: Chiclcen ’n Dressing Casserole. Naturally,
tart cranberry sauce is the perfect “go-with” — and
you’ll appreciate the make-ahead ease of the rhu
barb salad. The dessert is up to youl
CHICKEN AND DRESSING CASSEROLE
Senior Winner in Pillsbury’s 7th Grand National Bake-Off
by Mrs. Michael Peterson, Denver, Colorado.
Adapted by Ann PiUabury
6 to 8 cups cooked, diced stewing chicken (2 large
chickens. If desired, diced turkey may he used
with a canned chicken broth in the Custard)
1W cups chopped celery
I cup chopped onion
M cup chopped parsley
1 cup butter
12 cups cubed day-old bread
(about two 14b. loaves)
2 teaspoons salt
lb teaspoon pepper
1 teaspoon poultry seasoning
Cook chicken and dice. ^Reserve broth and fat
for Chicken Custard. If desired, grind skins and re
serve for custard.
Cook celery, onion and parsley in butter in a
heavy skillet or kettle about 5 minutes. Add cubed
bread; toss lightly with fork. Add salt, pepper and
Eoultry seasoning. Sprinkle with J* cup chicken
roth. Divide mixture into two greased 12 x 10-inch
or 23i quart casseroles. Prepare Custard.
«
CHICKEN CUSTARD
Bruwn 2 cups dry bread crumbs (about 10 slices)
in J» cup butter; set aside. Melt 2 cups chicken fat
or butter in large kettle (at least 4 to 5 quarts).
Blend in 2 cups flour. Gradually add 2 quarts
chicken broth and 2 cups milk. Add 4 teaspoons salt.
Continue cooking, stirring constantly, until mixture
is very thick.
Blend a little of the hot mixture into 8 slightly
beaten eggs, then add to remaining hot mixture in
kettle. Cook over low heat 3 minutes. Stir in ground
chicken skins. Pour half the custard over bread mix
ture in the two casseroles. Cover with diced chicken.
Pour remaining custard over chicken. Sprinkle
with browned bread crumbs. Bake at 350° for 20 to
25 minutes until chicken is thoroughly heated or
crumbs browned. Serves 25.
RHUBARB GELATIN SALAD
W cup water
¥> cup sugar
4 cups diced rhubarb
2 packages strawberry gelatin
l ¥2 cups cold water
2 tablespoons lemon juice
W teaspoon salt
H teaspoon cinnamon
2 3-ounce packages of cream cheese
Bring water and sugar to a boil. Add the rhubarb
and simmer until tender. (Or start with this amount
of your canned rhubarb). Drain rhubarb. Add
enough water to the drained syrup to make 2 cups.
To this, add 2 packages strawberry gelatin. Stir In
18 cups cold water, the lemon juice, salt and cinna
mon. Reserving one cup of the rhubarb, combine
the rest with the gelatin. Chill in a ring mold. When
chilled, soften the cream cheese; blend in the cup
of rhubarb. “Frost” over salad and return to re
frigerator. Serves 10 to 12.
I
FUDGE PIE
I Vi cups finely rolled vanilla wafers
Us cup softened butler
M cup sugar
Thoroughly blend together the crumbs, soften
butter and sugar. Pour into a 9-inch
firmly into an even layer against
sides of plate. (Press with an 8-inch pie plate, if
desired). Chill.
Filling
bounce package semi-su>eet chocolate morsels
20 graham crackers, very finely rolled
(about Hi cups)
I bounce can condensed milk
Vi cup chopped nutmedts
Us teaspoon salt
Us cup milk
Melt chocolate in top of double boiler. Combine
with remaining ingredients. Spread mixture into
chilled crumb crust. Bake in a moderately hot oven
(375°) 30 minutes. Garnish with butter icing.
Easily transportable dessert for the bazaar, it
costs about 95 cents to make, but don’t forget to add
in the cost of the pieplate. Caution the buyer —
this pie is very rich and should be sliced into 8 or
10 servings!
SEMI-SWEET SUGAR BALLS
1 6-ounce package (l cup)
semi-sweet chocolate mortals
Vi cup sugar
3 tablespoons light com syrup
Vi cup orange Juice
2Vi cups (approximately 5 dosen) finely crushed
vanilla wafers
1 cup finely chopped nuts
Colored sugars; chopped, tinted coconut
Melt semi-sweet chocolate morsels over hot (not
boiling) water. Remove from heat. Stir in sugar
and com syrup. Gradually blend in orange juice.
Add crushed vanilla wafers and nuts; mix well.
Chill until firm. Form into 1-inch balls. Roll in
colored sugar or coconut. Let balls ripen in a cov
ered container for several days. Candy will keep
3 to 4 weeks in a covered container. Makes about 4
dozen balls. For a special serving, wrap the chilled
dough around maraschino cherries witn stems.
What a basket for t. e bazaar! Holi
day Fruit Pudding wrapped and rib
boned for lucky buyers — chocolate and
lemon balls in see-through containers
... a defrosting loaf of your favorite
bread. In the square plastic box: Can
died Citrus Peel — a very special recipe.
Next to it: Coffeecake Special glazed
with Mocha Butter Frosting.
