HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 14BEEF STROGANOFF
1. Cut 1 lb. round steak 1/2 inch thick into 3
x 1 inch strips. Brown strips in 2 tbsp. hot
shortening in frying pan.
2. Add 1/4 cup cut-up onion
1 tsp salt
% tsp pepper
Blend in 2 tbsp, flour then add 11/2 cups
Tomato Juice or Soup and Water and 1 - 4
oz. can of mushroom stems and pieces
(drained) Cover - Cook over low heat for 1
hour until meat is tender.
3. Stir in mixture of 1/2 cup Evaporated
Milk and 1 tbsp. Lemon Juice. Heat until
Steaming but do not boil. Serve over
Spaghetti, noodles or rice.
Note - I often use stewing beef or
hamburger instead of steak and it is just as
delicious. This can be made ahead and
frozen.
Sheila Prescott
R.R.1, Alfred
SOUR CREAM CHICKEN CASSEROLE
4 or 5 chicken breasts cut in half
1 pint of sour cream
1 large can of cream of Mushroom soup
1 envelope of onion soup mix
1 tablespoon of Lemon Juice
1 teaspoon of dill seed
Paprika, salt and pepper
Method-Place chicken breasts, skin side up
in large casserole buttered dish and dot
each piece with butter then sprinkle
chicken with paprika, salt and pepper. Mix
together sour cream, mushroom soup,
onion soup mix, lemon juice and dill seed.
Pour this mixture over chicken and bake 1
hour covered in 350* oven and 1/2 hour
uncovered.
Optional You can par boil potatoes and
quarter them and put them in the sauce on
top. MMM Good
Jim May
120 Jarvis St.
Seatoith
••••••11111110,
HOME-MADE CHICKEN COATING
3/4 cup flour
1 tsp. dry hot mustard
1 tbsp. paprika
1 tsp. pepper
, 11/2 tbsp. salt
1/2 tbsp. celery seed.
Place in plastic bag and shake tog. Rinse
chicken pieces in cold water, wipe dry and
place in bag, shaking until thoroughly 1,
coated. Bake in moderate oven on cookie
sheet, until pieces are golden brown and
tender.
Doris Jeffery
Staffa
Page 12 Christmas Cookbook
OLD FASHIONED TURKEY PIE
1 cup sliced carrots
or 1 cup diced turnips
2 or 3 cooking onions peeled and quartered
1 cup frozen peas or broccoli
1 cup turkey broth
1% cups turkey gravy
or 1 can cream of chicken or celery soup
(10oz)
1/3 cup skim milk powder
11/2 cups turkey pieces
Cook the vegetables in turkey broth until
they are just tender. Add the gravy or
soup, milk powder and turkey pieces to the
vegetables -broth mixture. Taste and add
seasonings as desired: e.g. 1 to 2 tbsps
chopped parsley, or 1/4 tsp celery salt, basil
or curry powder. Pour this into a greased
casserole and bake at 400° for 10 minutes.
Meanwhile prepare the biscuit topping.
BISCUIT TOPPING
11/2 cups all purpose flour
1/2 cup skim milk powder
2 1/2 teaspoons baking powder
1/3 cups shortening
6 to 8 tbsps water
Stir together the flour, skim milk
powder, B. powder and salt. Cut in
shortening until no lumps of fat are
evident. Add water slowly, working it in
with a,fork until the dough is soft and forms
a ball around the fork. Turn the dough onto
a floured board and Knead lightly for half a
minute. Roll or pat dough lightly to a
thickness of 3/4 inch. Cut dough into eight 2
inch rounds or shape to fit the top of your
casserole. Place topping on turkey mixture.
6 to 8 servings
Marilyn Higgins
Brussels
TORTIERE
TRADITIONAL FRENCH—
CANADIAN PORK PIE
11% lb ground pork
% c minced onion
1 tsp dehydrated garlic
(or 1 clove minced)
11/2 tsp salt
1/4 tsp pepper
2 tsp sa voury
2 tsp parsley flakes
1 beef boullion cube
1/2 cup water
Cook in heavy sauce pan until all pink is
gone from meat. Refrigerate overnight.
Remove excess fat. Add 1 cup fine
breadcrumbs Put in unbaked pie shell. Add
top crust. Bake at 400* for 15 minutes,
reduce heat to 3500 and continue baking
for 30-40 minutes, until crust is golden
brown and done.
Yvonne Reynolds
RR2 Kippen
CHINESE CASSEROLE
1 to 11/2 lbs hamburger
1 onion chopped
1 can cream of chicken soup
1 can mushroom soup
1 can mushrooms sliced
1 cup water (see note below)
1 cup diced celery
1/2 cup minute rice
3 tablespoons soya sauce
1 tin Chinese noodles
1 tin bean sprouts
(note: Use the juice from the mushrooms
and add water to make 1 cup). Use 3/4 of
the noodles in the casserole and the
remainder on top. Fry the hamburger and
onions. Add the remaining ingredients.
Bake at 350° for 3/4 of an hour.
Mrs. Barbara Anderson
Belgrave
TWIN LOAVES
1% lbs ground abeef
1/2 lb ground pork
1/4 cup finely chopped onion
2 tbsp chopped celery
2 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
1/2 tsp poultry seasoning or sage
4 slices soft bread
1 cup warm milk
2 eggs
TOPPING
Breadcrumbs
1/2 cup chili sauce
Method-Mix meats: add onion, celery and
seasonings. Cube bread and soak" in
warmed milk. Break in the eggs and beat
all. Combine both mixtures and form into 2
loaves.
Roll loaves in about 1/2 cup dry bread
crumbs and place in square cake pan.
Spoon 1/2 cup chili sauce over the loaves.
Add 1/2 cup water in pan. Bake in moderate
oven 1 hour. Serves 9-10 (or more) Is nice
sliced and cold also.
Agnes Glassier
TUNA AND RICE CASSEROLE
IN MICROWAVE
In a large casserole (with glass lid) place
2 T butter and melt
4 cups cooked rice or cooked macaroni
1 can celery soup or mushroom soup
1 can (8oz) tuna "drained" and flaked or
salmon
1 cup tomatoes and 2 T. sugar
(1/2 tsp cut up onions if preferred)
salt
pepper
Cover with glass lid. Reheat 5 mins in
micro. Stir. Sprinkle with parsley flakes.
Reheat 3 mins. Let stand 5 minutes.
Winona Martin
Brussels