Jewish Meals
By Mildred Grosberg Bellin
(Copyright, 1964, JTA, Inc.)
Chicken is one of most univers-
ally beloved of foods, and fried
chicken is one of the best loved
ways of eating it. Fried chicken
can be prepared in such a variety
of ways that there is at least one
for every taste. It can be sauteed,
fried in deep fat, or even oven-
fried. Today we suggest two of
these methods. The first is consid-
ered almost a classic of fried
chicken preparation. The second,
which belongs in the category of
oven-fried, is so easy to make that
it is a boon when there are a large
number of servings to be prepared.
With its crisp, crusty, matzo meal
coating it is fine for picnics, and is
equally delicious hot or cold. And
now, since the recipe directions
are detailed, let's begin at once
with the classic:
FRIED CHICKEN
1 cut-up frying chicken
1 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
1.2 teaspoon poultry seasoning
Vegetable oil for frying
All parts of the chicken, except the
liver, may be fried. Leave the chicken
damp. In a small paper bag, blend the
salt, flour, pepper and poultry season-
ing. Beginning with the larger pieces,
place one piece of the chicken at a
time in the bag. Close the top, shake
the bag well turtil the chicken is com-
pletely coated, then place each piece
on a rack for half an hour to set the
coating. If you wish to make gravy
later, reserve the flour. In a large skil-
let or electric frying pan put enough
oil to cover the bottom 1/4 inch deep.
Heat until a drop of water in the oil
sizzles. Adjust the heat to medium.
Put in the pieces of dark meat, skin
side down. Let them fry for five min-
utes, then add the pieces of white
meat. If several chickens are being pre-
pared at the same time, cook all the
dark meat pieces in the same pans,
and all the white meat pieces in sep-
arate pans. If the chickens are small
and very tender, proceed as follows:
When the bottom part of each piece is
a rich, deep brown, carefully turn it
over with tongs or two spoons. Do not
pierce the skin. Cook until the other
side is a rich, deep brown and the
flesh is tender. If the chicken is
larger, when all the pieces in the pan
are a light brown on the bottom turn
them over and brown lightly. Cover
the pan tightly, lower the heat, and
simmer for 20 minutes. Remove the
cover. Turn tne pieces over once more
and continue cooking for 10 minutes,
uncovered, to crisp the chicken. Re-
gardless of which method was used,
drain the pieces of chicken on paper
towels. The number of portions a fried
chicken will give depends on the size
of the pieces, the appetite of the diner,
and the amount of other foods served.
Allow from 14 to
chicken for each
one.
If you wish to make gravy to serve
over mashed potatoes, pour off all but
2 tablespoons of the fat in the pan.
To it add 2 tablespoons of the re-
served, seasoned flour. Stir over med-
ium heat until bubbling, then stir in
one cup of boiling water. Stir until
thickened, and season to taste. The
gravy should not be poured over the
chicken. Hot parve biscuits and honey
are traditional accompaniments. The
cooking oil can be used again. First
place a sliced raw potato in it, and
cook to absorb the flavors. Then strain
through a cheesecloth. Actually, very
little oil is used when the chicken is
fried.
*
*
OVEN-FRIED CHICKEN WITH
MATZO MEAL
1 frying chicken. cut into 8 pieces
6 tablespoons oil or vegetable
shortening
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
About 34 cup matzo meal
Wipe the pieces of chicken dry with
paper towels. Include the neck and
gizzard (pupick). Select a shallow
baking pan large enough to arrange
the pieces in it side by side without
touching. In the baking pan blend the
oil or shortening, salt, pepper, and
paprika. Completely coat each piece of
chicken with this mixture, then roll
in the matzo meal until well-coated.
Set on a rack for 30 minutes. Spread
the shortening mixture in the pan
evenly over the bottom. Arrange the
pieces of chicken on it, skin side up,
and bake, uncovered, for 30 minutes
at 350° F. Carefully turn the pieces
over with tongs or two spoons so as
not to pierce the skin. Continue bak-
ing from 15 to 30 minutes longer, until
tender. Serve hot or cold. One chicken
prepared in this manner serves from
2 to 4, depending on the size of the
pieces and the appetites of the diners.
Los Angeles Fund Drive
LOS ANGELES (JTA) — The
Greater Los Angeles Education
Center and Hillel H e b r e w
Academy has launched a campaign
for $750,000 to complete its new
building. The Academy, a complete
Hebrew-English day school, will
be located in Beverly Hills and
will have facilities for more than
500 children from all parts of Los
Angeles. It will have facilities
from day nursery and kindergarten
through primary and secondary
classes.
THE DETROIT JEWISH NEWS
Friday, August 14, 1964 25
Avon Horowitz to Wed
Herschell Sidney Blitz
MISS AVON HOROWITZ
A Feb. 13 wedding is planned by
Avon Nathalie Horowitz and Hers-
chell Sidney Blitz. She is the dau-
ghter of Mrs. Esther Horowitz
of N. Montmartre Ave., Oak Park,
and the late Sam Horowitz. Her
fiance is the son of Mr. and Mrs.
Joseph Blitz of Mendota Ave.
Occupational Therapy Department at Home for Aged Progresses
T h e occupational therapy de-
partment of the Jewish Home for
Aged was organized late in 1947
with a nucleus of five residents
and the aid of volunteers from the
Women's Auxiliary. The program
has developed into three-fold em-
phasis. The creative phase con-
sists of three work areas each
supervised by a professional Occu-
pational Therapist. It includes a
hobby shop located in the main
building, a large arts and crafts
department located in the infirm-
ary, and a woodwork shop.
For residents who cannot attend
the therapeutic work areas, a floor
program permits therapeutic ef-
forts in the direction of functional
rehabilitation under the direction
of a therapist. A variety of crea-
tive projects act as stimuli to bol-
ster one's ego, and satisfaction in
accomplishment. T h e woodwork
shop is considered the heavy craft
section, within the occupational
therapy department, where many
of the male population reveal for-
mer or new-found skills. Imagina-
tion and skillful techniques are
combined to aid in the develop-
ment of renewed interests and
functional activities. An average
of 90 residents can be seen daily,
busy and excited as they create
a wide variety of useful items, the
sale of which adds to their pin
money.
The sources of the many dedi-
cated volunteers, members of the
service group of the J.H.A. Wo-
men's Auxiliary are an essential
aid in permitting the staff thera-
pists to reach the many eager resi-
dents and day care participants
who seek direction toward a fuller
life through useful creativity.
becomes the earnings of the crea-
SAVE
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FOR ALL YOUR FLORAL NEEDS!
WEDDING & PARTY ESTIMATES — NO OBLIGATION
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NATHAN & IRVING'S
Kosher Meat & Poultry Market
We carry the largest selection of prime
and choice meats and poultry.
Call MILT SHORE — DI 1-9700
13330 W. 7 Mile Rd. — 2 Mks. E. of Schaefer
T N Grant
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WESLEY'S
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SHERBERT
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7/2C aGra.
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35c ea.
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3
No. 2 1/21 00
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Liquid Detergent
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