HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 13FILLETS OF TURKEY WITH RICE
Breast fillets
Egg and crumbs
1 cup white stock
1 cup rice
6 tbsp, oil
*/2 tsp. onion juice
Salt and pepper
2 tsp. butter
' 1 tbsp, grated cheese
Skin the breast of a plump turkey, and,
slice. The slices should be nearly halt an
inch thick, and as nearly uniform in size
as possible. Dip in beaten egg, then in
crumbs, again in the egg, and once more
in the crumbs. Set in the refrigerator. Put
the white stock into a saucepan, add rice,
onion-juice and one-half tsp. salt, and
simmer slowly until the liquid is
absorbed. When the rice is tender, add
butter and grated cheese and season with
salt and pepper. Cover and let it stand at
the side of the fire until the fillets are
ready. Heat salad oil or cooking fat slowly
in a frying pan to 375° - 390°F, mound
the rice in the centre of a hot dish and
arrange the fillets about it.
Gloria Vodden
London
FISH FILLETS WITH HERBS
1 pkg. frozen fish fillets
1 tsp. salt
1/8 tsp. pepper
6 slices butter, ’/♦” thick
3 cups bread crumbs
’/♦ tsp. sage
% tsp. rosemary leaves
*/3 cup melted butter
Cut fish into serving pieces. Place in
greased pan and top with pepper, salt
and butter slices. Combine remaining
ingredients and sprinkle over fish. Bake
25-30 minutes at 350° or until crumbs are
browned. Yeild 4 servings.
Nancy Jardin
RR1, Belgrave
BAKED SALMON CASSEROLE
1 lb. tin of salmon (retain the juice)
1 T. flour
1 T. butter
1 onion thinly, sliced
1 raw potato, thinly sliced
In buttered casserole place layer
salmon, a bit of flour and butter, a layer
of onion, a layer of potatoes, repeat
layers, add enough milk to the salmon
juice to cover the layers, dot with a bit
more butter. Bake at 320° for 1 hr.
Phyllis Nott
Clinton
CABBAGE CASSEROLE
(6 servings)
1 pound ground beef
1 cup diced onion
1 teaspoon salt
1/8 teaspoon pepper
1 tbsp, brown sugar
% cup rice
1 tsp. salt
1 10-ounce can tomato soup
1 soup can of water
1 tbsp, lemon juice
3 cups shredded cabbage
Lightly brown ground beef, and onion
in skillet; drain excess fat. Add salt,
pepper, rice, tomato soup, water, brown
sugar and lemon juice. Mix well. Place
shredded cabbage in a greased 2 quart
casserole. Pour meat mixture over raw
cabbage. Do not stir. Bake covered for 1
hour at 350°F.
Mrs. Robert Mitchell
R.R.2 Dublin
UNCLE VIC’S TURNIP LOAF
Dice and boil two large turniops til very
soft. Mash. Add % c. sugar, dash salt
and pepper, */< lb. butter, 2 eggs beaten
with a bit of water. Add about 1 c. all
purpose flour (enough to make a cake-like
consistency) Put in greased pans and
bake in 375° oven 1 hour to 1 */2 hours.
Top will be brown. This freezes well.
Susan White,
Seaforth
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Christmas Cookbook Page 13