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Salient: Victoria University of Wellington Students' Newspaper. Vol. 32, No. 3. 1969.

Entertaining with chicken on a budget

page 11

Entertaining with chicken on a budget

Entertaining, be it for a twosome a dinner party, or a group outing, is an enjoyable part of student life.

In the case of a dinner party, one of the most often-asked questions is "What shall I serve, and how much will it cost me?"

An answer can be given in one word?"Chicken-little".

Chicken is the ideal dish for entertaining, and, important for the budgetminded, it is both economical and adaptable.

When cooked with onions, garlic, tomatoes and peppers and surrounded by rice, it goes a lot further and makes a delicious nad colourful dish which would grace any table.

The success of any party depends as much on good organisation as the food served.

A mere fifteen minutes spent working out the guest list, menu and shopping list two days beforehand, and a "work" list made out for the day, will make all the difference to the evening.

The relaxed host or hostess who isn't plagued with too many last minute details can lavish attention on guests, assuring success.

A menu which can be either prepared in advance, or left in the oven to cook unattended is ideal for the occasion.

This menu will give you a guide to the most suitable type of food.

The main course and dessert are oven-cooked, while the appetiser and salad ingredients are prepared in advance, and "assembled" just before serving.


Fruit Appetiser

Chicken Provencal Rice Green Salad

Baked apples with walnuts and raisins

Coffee (Serves 4)

Fruit Appetiser:

Peel a ripe melon and cut into cubes. Arrange in well chilled grapefruit glasses and sprinkle with finery chopped crystallised ginger and a little lemon juice,


Marinate pineapple cubes in French dressing to which toasted sesame seeds have been added and serve on a lettuce leaf.


Chicken Provencal:

1 3 Ib Tegel meat chicken, no. 7.

2 onions

2 green and red peppers

1 Ib skinned and quartered tomatoes

1 clove garlic, crushed butter, seasoning

½ pint chicken stosk

Joint the chicken and roll in seasoned flour. Fry in butter until golden brown.

Remove from pan and keep warm, Add more butter to the pan and fry first the sliced oniohs and garlic and then the peppers. Arrange in a casserole together with the chicken. Put a tablespoon of flour in the pan and when all the remaining fat is absorbed, add hot chicken stock (made from the chicken giblets).

Stir well and when the stock thickens, pour it over the Chicken and vegetables, put the lid on the casserole and place it in a moderate oven at 350°F for about 1 1/2(hours. Add the tomatoes and a little more stock if necessary. Taste for seasoning.


The rice can be cooked in the oaen. Put 4 oz rice in a greased casserole, pour over 1 pint of boiling water, add a teaspoon of salt, put on lid and bake in the oven for 30 minutes.


Tear a lettuce into pieces and serve with a French dressing, Sprinkle with chopped chives.

Baked Apples With Walnuts And Raisins

Wash and core four apples. Cut a ring around the outside centre of the apples. Cut off the tops and put a knob of butter in each apple. Fill walnuts and raisins, and finwith brown sugar, chopped ally top with a slice of lemon. Replace apple top. Add a tablespoon of water to the pan for each apple to prevent burning. Bake in the oven for 30 minutes.