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 TIME FOR ALL YOUR FLORAL NEEDS! WEDDING & PARTY ESTIMATES — NO OBLIGATION INCORPORATED 4 vremed7.d7c- - ritistry T in _ infeJewels SAVE MONEY O ft":zez,& KE 3-2857 20010 JamesCouzens Drive Detroit 35, Michigan For a Complete Line of Personalized Invitations. Napkins, Matches, Ceramics, Announcements, etc. \ I SHOWN BY APPOINTMENT IN YOUR HOME! MAX HOROWITZ /". co.irpega eq...0,,ateae„ Phone:342-5666 _ 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 INVITATION HOUSE The ONE and ONLY ... 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