Found this in a Betty Crocker International Cookbook (1980), from a free little library in Baltimore Maryland. This recipe clipping was folded inside! Will put use to my almond extract asap!
by kp_pj
2 Comments
icephoenix821
*Image Transcription: Newspaper Clipping*
—
#*FOOD* BALTIMORE, WEDNESDAY, MARCH 23, 1977
Members who worked on the anniversary cookbook are: Dottie Arnold, Janet Onion, Carol Gallagher, Barbara Orem and Rev. Robert G. Hawkins.
The two recipes featured here prepared especially for us by members of the Mothers’ Club—”Chicken With Peppers, Tomatoes And Olives,” and “Sponge Roll”—are from the “St. Mark Mothers’ Club 30th Anniversary Cookbook.”:
##CHICKEN WITH PEPPERS, TOMATOES AND OLIVES 2½ to 3 pounds chicken, cut into serving pieces ¼ cup olive oil 2 large onions, cut lengthwise in half, then into ¼ inch strips 1 teaspoon chopped garlic 3 small sweet red or green peppers cut lengthwise into ¼ inch strips ½ cup finely chopped lean smoked ham 6 medium tomatoes, peeled and finely chopped 6 pitted black olives, cut in half 6 pitted green olives, cut in half
Sprinkle chicken with salt and pepper and brown in oil quickly and evenly without burning. As they become rich brown transfer to plate. Add onions, garlic, peppers and ham to remaining fat and cook stirring frequently for 8 to 10 minutes until soft but not brown.
Add tomatoes, raise heat and cook briskly until most of liquid evaporates. Return chicken to skillet and coat evenly with sauce. Cover tightly and simmer over low heat for 25 to 30 minutes or until chicken is tender but not falling apart. Stir in olives and taste for seasoning. Transfer entire contents to serving bowl or deep platter and serve at once.
##SPONGE ROLL 4 eggs, separated ¾ cup sugar ¼ cup teaspoon almond flavor 1 tablespoon orange rind ¾ cup sifted self-rising flour
Beat egg yolks until thick and lemon colored, gradually beat in ¼ cup sugar, stir in almond flavor and orange rind. Beat egg whites until frothy, add remaining sugar, beat until stiff but not dry. Fold egg yolk mixture into whites. Sift flour over egg mixture, fold in gently. Turn into wax paper lined 10½”×15½” baking pan or cookie sheet. Bake at 375 degrees 12 minutes, turn onto towel dusted with powdered sugar. Remove wax paper, starting at narrow end, roll cake up keeping towel on as rolled, cool. Unroll, remove towel, spread with filling. Reroll and chill until ready to serve. Cut in 1 inch slices.
2 Comments
*Image Transcription: Newspaper Clipping*
—
#*FOOD*
BALTIMORE, WEDNESDAY, MARCH 23, 1977
Members who worked on the anniversary cookbook are: Dottie Arnold, Janet Onion, Carol Gallagher, Barbara Orem and Rev. Robert G. Hawkins.
The two recipes featured here prepared especially for us by members of the Mothers’ Club—”Chicken With Peppers, Tomatoes And Olives,” and “Sponge Roll”—are from the “St. Mark Mothers’ Club 30th Anniversary Cookbook.”:
##CHICKEN WITH PEPPERS, TOMATOES AND OLIVES
2½ to 3 pounds chicken, cut into serving pieces
¼ cup olive oil
2 large onions, cut lengthwise in half, then into ¼ inch strips
1 teaspoon chopped garlic
3 small sweet red or green peppers cut lengthwise into ¼ inch strips
½ cup finely chopped lean smoked ham
6 medium tomatoes, peeled and finely chopped
6 pitted black olives, cut in half
6 pitted green olives, cut in half
Sprinkle chicken with salt and pepper and brown in oil quickly and evenly without burning. As they become rich brown transfer to plate. Add onions, garlic, peppers and ham to remaining fat and cook stirring frequently for 8 to 10 minutes until soft but not brown.
Add tomatoes, raise heat and cook briskly until most of liquid evaporates. Return chicken to skillet and coat evenly with sauce. Cover tightly and simmer over low heat for 25 to 30 minutes or until chicken is tender but not falling apart. Stir in olives and taste for seasoning. Transfer entire contents to serving bowl or deep platter and serve at once.
##SPONGE ROLL
4 eggs, separated
¾ cup sugar
¼ cup teaspoon almond flavor
1 tablespoon orange rind
¾ cup sifted self-rising flour
Beat egg yolks until thick and lemon colored, gradually beat in ¼ cup sugar, stir in almond flavor and orange rind. Beat egg whites until frothy, add remaining sugar, beat until stiff but not dry. Fold egg yolk mixture into whites. Sift flour over egg mixture, fold in gently. Turn into wax paper lined 10½”×15½” baking pan or cookie sheet. Bake at 375 degrees 12 minutes, turn onto towel dusted with powdered sugar. Remove wax paper, starting at narrow end, roll cake up keeping towel on as rolled, cool. Unroll, remove towel, spread with filling. Reroll and chill until ready to serve. Cut in 1 inch slices.
LOVE a good sponge roll! Thank you for posting!