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Popular Potter Recipes 
Herb-Fried Chicken 
Cut 3 to 3% pound chicken in serv- 
ing pieces. Sprinkle with % tsp. 
thyme and % tsp. marjoram. Let 
stand % to 1 hr. Roll in flour and 
fry in % inch hot fat long enough 
to brown on both sides. Remove each 
piece as it browns and place in shal- 
low baking pan. Sprinkle with % 
tsp. rosemary, 1 tbsp. dried parsley, 
1 tsp. salt, 4% tsp. pepper. Pour % 
cup hot water into frying pan and 
stir thoroughly. Pour over chicken. 
Bake uncovered in 375° oven about 
45 min. 
Hamburger Gourmet 
In large mixing bowl combine 2 
lbs. ground chuck beef, 1 medium 
minced onion, which has been lightly 
saute’ed in 1 tbsp. bacon fat, % green 
pepper finely minced, % tsp. celery, 
4 tsp. garlic powder, 2 tsps. chives, 1 
tsp. dried parsley, % tsp. dry must- 
ard, a pinch each of marjoram and 
thyme, a generous sprinkle of papri- 
ka, and 1 tsp. each of salt and pepper. 
Shape mixture into 6 patties about 
3%, in. thick. Sprinkle lightly with 
seasoned flour, brush with olive or 
salad oil, and place under broiler 
about 3 in. below flame. Broil 4 to 
6 min. Serves 6. 
Blended Herb Sauce 
Melt 4 tbsps. butter in small sauce- 
pan over medium flame. Add 1 
minced shallot. Saute’ gently 3 min. 
Add 1 tsp. celery, % tsp. each of 
parsley, chervil, fennel, marjoram 
and thyme, and a pinch of sage. 
Cover with white wine or cidar vine- 
gar. Simmer 10 min. Add salt and 
pepper to taste. Blend in 2 tbsps. 
olive oil; stir well. Yield: Approxi- 
mately 1 cup. Serve hot over boiled 
beef, roast veal, chicken or fish. 
Sauce Be’arnaise (Cold) 
Reduce to % volume, over a hot 
flame, 1 cup of dry white wine, mixed 
with 1 tbsp. tarragon vinegar, 1 tbsp. 
finely chopped shallots, % tsp. pars- 
ley, % tsp. tarragon, pinch of chervil, 
3 or 4 peppercorns, bruised, no salt. 
Let cool, strain through fine sieve 
into saucepan, and beat in 3 egg 
yolks, added one at a time, beating 
well after each addition, alternately 
with as much butter melted to luke 
warm as the sauce will hold, or until 
consistency of cream cheese. Serve 
with any kind of meat cooked in any 
style, fish or fish fillets. 
Yogurt French Dressing 
Blend 1 tsp. celery seed and 1 
minced garlic clove with 1 cup fresh 
yogurt and % cup French dressing. 
Mix well. Serve immediately as 
dressing for coleslaw, cucumbers, po- 
tato or mixed-green salad. Serves 4 
generously. 
Hints and Suggestions 
USE HERBS SPARINGLY. Herbs 
should be used to heighten, not to 
overcome natural flavors. 
Add herbs to soups and stews dur- 
ing last half hour of cooking. The 
delicate flavor and aroma of herbs 
may be lost by long cooking. 
In uncooked food such as tomato 
and vegetable juice cocktails, add the 
herbs at least 3 or 4 hours ahead of 
time — even overnight — to get their 
full flavor. To avoid straining, tie 
them in a cheesecloth bag and re- 
move before serving. 
Rub inside of poultry lightly with 
herbs before roasting, except when 
using herb stuffing. 
Start with %4 tsp. of dried herbs in 
a dish for four. 
For salads, mix favorite herb, or 
Potter Salad Herbs with French 
dressing, or sprinkle over salad 
greens. If mayonnaise is used, blend 
herb with dressing before serving. 
Did you know that vinegars will 
“tenderize’”’ meats? Moisten steaks 
or chops in a tablespoon or more of 
your favorite herb-flavored vinegar 
before cooking, making sure that the 
entire outside of the meat is thor- 
oughly moistened. 
_Did you know that Paprika is far 
richer in Vitamin C than any of the 
citrus fruits? 
