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HomeMy WebLinkAboutThe Huron Expositor, 1970-10-01, Page 121/2 cup chicken bouillon 1/4 teaspoon dry mustard 1/8 teaspoon pepper 1 cup (4 ounces) grated cheddar cheese 2 cups broad noodles (4 ounces uncooked) 2 cups diced cooked chicken 2 cups frozen peas 2 tablespoons chopped pimento 1/4 cup buttered bread crumbs. Saute onion in..utter until transparent (about '5 minutes). Add soup, bouillon and season- ings; bring to boil, stirring until smooth. .Add cheese and stir until melted. Combine noodles with sauce, Add chicken, peas and pimento. . Turn, into greased baking, dish and sprinkle with buttered crumbs. Bake at .350 degrees F until brown (about 30 minutes). 6 servings. To freete casserole for later use: Omit topping and do not bake. Chill quickly and freeze until solid; unmold, wrap in alum- inum' foil and return to freezer. To serve, replace in greased dish, cover and bake at 350 degrees F 1 to 2 hours, depending on depth and type of casserole.' Uncover and add topping during last 10 minutes of cooking. (If freezer- to-oven dish is used, the food may be left in it during storage.) Storage time, 3 months. ' CHICKEN AND MUSHROOM SCALLOP 3 tablespoons butter 3 tablespoons.flour 3/4 teaspoon salt 1/8 teaspoon pepper OVEN-FRIED CHICKEN WITH CHEESE SAUCE. Ever tried chicken with eheese sauce? It makes a highly nutritious dish of unusual flavor. The chicken parts are first browned on top of the stove then baked in a shallow pan, Basting them with a blend of milk and butter makes them delightfully crisp. While the chicken is baking the home economists make a cheese sauce, savory with mustard, paprika and parsley. At serving time the creamy sauce is poured over the chicken. blend in flour , and seasonings. Gradually add combined bouillon and cream. Stir and cook Until smooth and thick. Aild cheese and stir until melted. Combine * sauce with chliken. Saute mush- rooms in remaining tablespoons butter and sprinkle with lemon juice. Add mushrooms to chicken mixture. Turn into greased bak- ing dish, sprinkle with bread crumbs and bake. at 350 degrees F until lightly brown (about 30 • • minutes), 6 servings.. OVEN-FRIED CHICKEN, WITH CHEESE SAUCE cup_tiour 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon paprika 3 whole chicken breasts or 6 whole legs Oil - , 3 tablespoons melted butter 3 tablespoons milk\ Mix first four ingredients, coat chicken and brown in oil about 15' minutes. Arrange skin 0 . side up in a single layer in shallow baking pan. Spoon butter and milk over chicken and bake at 350 degrees F until tender ,(45 to 60 minutes), turning once or twice to crisp evenly. CHEESE SAUCE 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika 1/2 teaspoon dry mustard 2/3 cup skim milk powder 2 cups water 1 cup (4 ounces) grated cheddar cheese 2 tablespoons chopped pars- ley. Melt butter, blend in flour, seasonings and skim milk pow- der. Gradually add water mix- ing thoroughly to blend all in- •, gredients. 'Stir and cook until smooth and thick. Add cheese and parsley and stir until cheese melts. 8 servings. • • It's all NEW by PRINCESS TWIN-TUB — big washing in small space — This is a compact laundromat with spe- cial appeal to people who want their own laundry appliance right in their own place. And who want to eliminate those nuisance trips to the coin -laundry. The Princess has two tubs. One,for wash- ,ing. One for spin-drying. Each side has 'its own motor. You can wash a big 12- lb. family• load in one tub, while you spin-dry another load in the over. Washes just like the big machines. Spin- dries everything until it's iron-ready for you. Takes little space. It's only 32" high, 31W' wide and 11/1/2 " deep. It has big quiet casters that roll up to the sink to do a laundry. No extra plumbing needed. Just connect it to your tap and turn on. $ 199.95 FRANK KUNG LTD. Phone' 5274320 Seaforth o 'c Golly Gee! Milk Tastes Good Way Deep Down! Kids love milk ... nat- urally! Milk has that nat- ural-tasting delicious- ness, that cool, thirst: quenching goOdness anytime, at any meal. Milk, like cheese, eggs and other dairy prod- ucts, is good for a young- ster, tool In every deli. cious drop there are health-giving nutrients. Enjoy more milk! Call us for delivery. Dairy products are available at GERALD'S SUPERTEST STATION Sundays, Mondays, Everyday — Maple Leaf MAPLE LEAF DAIRY • PHONE 527-0810 SEAFORTH 11111111/111, GERALD'S SUP ER ,EST Box 249, Corner Main Street and Hwy. 8, Seaforth, ]Ontario -- Telephone 5274010 Them are more than 1000 Damn dealers at ross Canada and the U.S.A. MetierOlt NtsSAN T - 12:-,THE• Hippo EXPOSITOR, SEAFORTN, ONT., OCT I, I970 hicken and c Cheese Are Always In Season HOME IMPROVEMENTS p is ho need to sing the Ot the pressure cooker is y users.witr. will cook a qriet •f foods and take a shorter e ttrrdo-so than will more con- ventional methods. While this is an asset in the cooking of most meats, some vegetables may •,easily be overcooked. To avoid this and have good flavor and color in the cooked vegetables, careful timing is necessary. The pressure cooker takes a few minutes to arrive at the timing stage of 15 pounds pres- sure. During this interval, the vegetables are actually cooking and require a very short cooking under pressure. This applies to such .vegetables as diced turnips, carrot and parsnip fing- ers. The size, shape and state of maturity of the vegetables must all be considered. From the following table it can be noted that the pressure sauce- pan cooks vegetables such as Pressure Cooker Aids Vegetable Use Any time is apple• pie time. Delicious pies may be made from fresh or canned apples. They may be one-crust with lat- tice or crumb topping, deep dish or two-crust. • They may be all apple or apple combined with other fruits . The flavor may be changed- slightly by different spices. So apple pies need never be dull. . . It .take s about --five cups of sliced apples to •make a full nine inch pie. When other fruits are combined with apples the proportion may vary according to the flavor desired. In the pear- apple pie, approximately equal quantities of both fruits are used, but where apple is com- bined with cranberries a balance of flavor is achieved by incor- a,ting mom apple. The home economists 'of Canada Agricul- ture state that these pies are superb• when covered with a crumb topping. • In the "Continental Apple Pie" recipe a mixture of eggs and cream is poured over the sliced apples before the delic- ately spiced crumb topping is added. Cinnamon or pastry spice are equally good in the topping.. The "Pear-Apple Crumb Pie" uses canned pears 1 teaspoon prepared mustard 1 cup chicken bouillon 1/2 cup light cream 3/4 cup grated cheddar cheese 2 cups diced cooked chicken 2 cups sliced mushrooms (about 1/2 pound) 2 tablespoons butter 2 teaspoons iemon juice 2 tablespoons buttered bread crumbs Crumb Topping Adds To Apple Pie Melt 3 tablespoons butter, • • • 0 AL,UMINUM SIDING WINDOWS — AWNINGS — RAILINGS DOORS — UNIT STEPS HOLMES & MacLEAN Datsuns came first, second, third and fifth in the, 1970 East African Safari Rally. Nine out of nineteen cars to finish were ours, We won the Canadian Winter Rally. We won the 10,000 miles Around Australia Rally. We won our class in the last Shell 4000. We won the Canadian National Rally Championship in 1967 and 1969, and we're way out in front again this time. We've proved our car a winner time after time, year after year. Here's why. Not just for glory We did it to see what Datsun could do under extreme driving conditions. We wanted to rest our car to its limits, under the worst possible conditions against the best possible competition. And as:a,resuit of the results, today all Datsun drivers get superb performance, ironclad durability, smooth handling and up to 35 miles to the gallon. • With the arrival of the first frosty fall days the season for much of the Canadian-grown fresh produce comes to an end. Happily. though, there is no sea- son for two such favorite foods as cheese and chicken. Canadian cheddar knows no peer and there is a flavor to suit all tastes. Be- cause there is no waste, cheese provides economical eating. Chicken also gives excellent value when compared with other meats. Declaring an "open sea- son" on these two foods home ec- onomists went hunting for some ways to combine chicken with cheese. These casseroles and main dishes are the results of considerable recipe testing. In- cidentally, each is considered a good source of protein so together they present a "protein plus" dish as well as an unusual flavor combination. The "Chicken" and Cheese Casserole" makes an excellent dish to freeze, so the time-con- scious homemaker may make one for now and freeze one for later. It may be 'stored satis- factorily up to three months In the freezer. The cheese is in- corporated into a canned soup sauce then combined with cooked noodles before the diced cooked chicken and frozen peas are added. With the recipe the home economists included directions for freezing. "Chicken and Mushroom Scallop" also uses diced cooked chicken which is stirred into a bouillon-flavored sauce in which cheese has•been melted. Sauteed fresh mush- rooms are added before sprink- ling with bread crumbs and bak- ing. For an unusual flavor com- bination try the "Oven-Fried Chicken with Cheese Sauce". Chicken legs or breasts are coated then browned in oil on top of stove before placing them in a shallow baking pan. During baking, the chicken pieces' are basted with butter and milk and become crispy. At serving time they are accompanied by a smooth, cheese sauce containing chopped parsley. CHICKEN ' AND CHEESE CASSEROLE 1/2 cup chopped onion 2 tablespoons butter 1 10-ounce can condensed cream of celery soup and ginger is the spice which brings out the flavor best."Apple and Cranberry Crumb Pie" calls for fresh cranberries and the home economists suggest cin- namon as the spice in the top- ping for this pie. For additional apple' pie recipes and many interesting ways to use apples write for yblit' 'free copy „„of ' the' new ,,PAilbleisn' book, publication-1402r available from the Information Division, Canada Department of Agriculture, Ottawa. CRUMB TOPPING for a 9- inch pie, mix one-half cup all- purpose flour, one-quarter cup brown sugar and one-quarter teaspoon spice. Cut in one- quarter cup butter .until mix- ture resembles coarse bread crumbs. CONTINENTAL APPLE PIE 1-unbaked 9-inch pie shell 1/2 cup .sugar 1 tablespoon cornstarch 1/2 teaspoon pastry spice or cinnamon .5 cups sliced apples 2 beaten eggs 1/2 cup whipping cream Crumb Topping Bake pie shell at 400 degrees F for 10 minutes. Mix ' sugar, cornstarch and spice. Sprinkle 2 tablespoons of mixture over bottom of pie shell and stir re- mainder into, apples. Arrange apples in pie, shell, and pour combined eggs and cream over top. .Use pastry spice or cin- nainon in the Crumb Topping, and sprinkle topping over apples and bake at 350 degrees F until apples are tender (35 to 40 min- utes).6 servings. , PEAR-APPCE)CRUMB PIE' 1 unbaked 9-inch pie shell 1/3 cup' sugar 2 tablespoons flour 1/4 teaspoon ginger 128-ounce can• pears, drained 2 cups diced peeled apples 1 tablespoon lethon juice 1 tablespoon butter, Crumb Topping Mix sugar, flour and ginger. Slice pears and add to apples and lemon juice. Combine with sugar mixture, turn into pie shell and dot with butter. Use ginger as spice In Crumb Topping and sprinkle topping over pie. Bake at 450 degrees F for 10 minutes, turn oven control to 350 degrees F and continue baking until'' brown (25 to 30 n1111060. 6 servings.' APPLE AND CRANBERRY CRUMB PIE 1 1/2 cups cranberries 1 cup sugar . 1 1/2 tablespoons quick-cooking tapioca Dash salt 4 cups thinly sliced apples 1 unbaked 9-inch pie shell Crumb Topping PUt cranberries through food chopper or blender. Mix sugar, tapioca and salt; combine with cranberries, and apples and turn into pie shell.. Use cinnamon as spice in Crumb Topping and sprinkle over pie. Bake at 450 degrees F for 10 minutes turn oven control to 350 degrees F. and continue baking until apples are tender (20 to 80 minutes). 6 Servings., beets, potatoes and squash in a much, shorter time than other , methods, Home OCOTIGAISIS vide this table of cooking times for various vegetables but it should be used only as a guide. It is best to follow the manufact- urers' directions that come with the individual pressure cooker. PRESSURE COOKING TIMES FOR VEGETABLES Beets (medium sized) about • 1 1/2 inch in diameter 8 min. Carrots (whole) . • 3 min. Carrots (fingers) 1 min. Cauliflovier (whole) 3 min. Onions (whole) 4 min' Parsnips (whole) 4 min. . Parsnips (fingers) 1 1/2 min. Potatoes (small or cut in halves) 9 min. Squash Acorn (halves) 4 min. Butternut (pieces) 7 min. Hubbard (pieces) 5 min. Turnip, (diced) 1 min. 527e0032 or 527-0421 1t• Still welcomes the competition Here's what the competition's got to beat 96 horse overhead camshaft engine. Dual barrel carb. Alternator. Independent rear suspension. Unit-bOdy construction. Lots of no-Cost extras. Like bucket seats, front disc brakes, door-to-door carpet, and flow-through ventilation. And of course, the complete safety package including telescopic shock-absorbing steering column, headrests, harnesses, and four-way flashers is standard. The only options are a radio and 3-speed automatic transmission. We want to be fair Without the untiring efforts of the competition we wouldn't be where we are today. Out front. We want to thank them, because the harder they fry, the harder we have to try. And that's good for everybody. the more-for-your-money car Suggested retell price, earl of elhtry Toronto Plus local freight and Mandan, licence, provincial tas if egOticlbte. DATSUN 1600 from 2215 • • 4 0 e •