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Continued from pg. 1
Ford called the slaugh
ter of 658 calves in Curtiss
Wis., by members of the
National Farmers Organ
ization Tuesday "a waste
ful protest, although I
understand the frustra
tions of the Wisconsin
farmers."
A meeting of livestock
producers in Washington
D. C. to make recommen
dations to the President
will be held "in a rela
tively short period of
time", Ford said.
In the meantime, he
urged Nebraska livestock
producer s to counsel other
producers in the "hopes
that the Wisconsin inci
dent won't be repeated."'
Referring to his 31
point program for controll
ing inflation, given before
a joint session of Congress
on Oct. 8, Ford said he did
not include mandatory,
hard-line recommenda
tions because he "wanted
to keep voluntary options
open as long as possible."
Ford also promised to
continue what he called a
bipartisan foreign policy
"aimed at peace for our
selves and the world as a
whole."
Ford arrived at Lincoln
Air1 Park West at 3:05
p.m., and one of his first
actions was to present
Nebraska Gov. J. James
Exon with a "Whip Infla
tion Now" (WIN) button.
Exon was on hand to greet
Ford, but left immediately
after doing so, a protocal
suggested by the Secret
Service.
Lincoln Police estima
ted the crowd at between
4,000 and 5,000 persons,
of which over 100 were
demonstrators from var
ious groups.
Republican candidates
appearing at the rally
included Rep. Charles'
Thone, who is opposed by
Democrat Hess Dyas in
the first Congressional
district, and Mrs. Haven
Smith, who is opposed by
Wayne Zieba'rth in the
third district.
Republican state candi
dates on the flatbed truck
from which Ford spoke
included Sen. Richard
Marvel, who is trying to
unseat Exon; Secretary of
State Allen Beerman; Lt.
Gov. Frank Marsh, who is
a state treasurer candid
ate; and attorney general
candidate Paul Douglas,
who is currently Lancaster
County Attorney.
Chicken a good inflation fighter
President Gerald Ford's plea to fight
inflation by being less wasteful is hardly
an incentive for most college students to
watch their budget. Most of us simply
don't have the resources to live
extravagantly, even if we want to.
Toothpicks this week shows the advan
tages of chicken as a versatile main
dish, one which can be prepared ahead
of time, and is a valuable low-cost
alternative to red meat as a protein
source. ;.
oren richordson
toothpicks
First of all, when buying chicken for
these recipes, be sure to note the type of
chicken specified. A broiler will not do
for frying. Neither is a frying chicken
appropriate for stewing. It is very
difficult to cook a broiler to tenderness
on top of the stove. The meat is apt to be
tough and stringy. Packages of chicken
are marked according to type of contents
and their purposes: frying, broiling or
slewing.
oven fried chicken
Broiler
seasoned flour
',4 cup butter
Preheat the oven to 350 degrees. Disjoint the
chicken and wipe it dry. Dredge it in seasoned
flour. The flout may be seasoned with any spices
you choose, usually salt and pepper are
oHonnais HfAt ths chicken to the DOint or
fragrance in a heavy skillet with the butter and
saute the chicken lightly. Remove the chicken
from the skillet, place in a baking pan and place
in the oven. Baste tne chicken with the drippings
from the skillet and let it bake until tender, about
30-35 minutes, basting with added fat If
necessary and turning occasionally
PAN-FRIED CHICKEN
Yound chickens (about V lb. per person)
Seasoned flour or cornmeal
Oil and butter
Disjoint the chicken and dredge it in the seasoned
flour or corn meal. Melt in a skillet a mixture of
"oil and butfe7a1t6lv?ndfof eacaitenrcften two.
or more tablespoons of fat. When the fat has
reached the point of fragrance, add the chicken
and cook and turn it in the hot fat until brown.
Reduce the heat and continue cooking the
chicken, turning frequently until done, probably
20-30 minutes, according to their size. Cook only
until tender, as continued cooking will only dry
and toughen the meat.
CHICKEN (OR TURKEY) STEW OR FRICASSEE
5 pounds of stewing chicken
3 cups water
1 sliced carrot
2 ribs celery with leaves
1 small sliced onion
3 or 4 peppercoins
t Place the cut up chicken in a stewing pan and
bring the water to the point of boiling with the
vater, carrot, celery, and the onion. Simmer the
chicken about 15' minutes to remove the scum.
Continue simmering, uncovered, until the
chicken is tender, about two hours or more. Do
not boil the chicken at any time. At the end of the
first hour of cooking add the peppercorns.
Remove the chicken and strain the stock. If a very
concentrated gravy is desired, boil the stock
before thickening until the stock is reduced to 1 Vt
cups. Thicken it with a small amount of flour to
make the gravy. Pour the gravy over the chicken
and serve with noodles, dumplings or boiled rice.
. Garnish with parsley.
I . . . . i i "" r k I T- f T I I f I
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Oct. 2 1-26 Oct.28-Nov.2
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m m j r r a
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Second Semester
Oct. 21 - Kov. 1 '
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LINCOLN, NEDRAbKA
1 4 D I IN . D D Ul .. IXJjZZZJm
page 10
daily nebraskan
thursday, October 17, 1374