HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 47Spicy Chicken and Rice
lbs, skinned chicken thighs or breasts
2 onions chopped
2 green peppers, seeded and chopped
2 c, canned tomatoes
1/2 c, tomato paste
3/4 tsp. garlic powder
1 tbsp. parsley flakes
1 tsp. thyme
1 tsp. curry powder
1 c. cooked rice
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. water
Brown chicken in non-stick skillet. Remove chicken
and set aside. Add onion, peppers and garlic powder.
Cook about 4 minutes. Add tomatoes, tomato paste and
spices and .stir until well combined. Add water and
chicken cook, covered about 40 minutes or until
chicken is tender. Serve over the hot rice.
Joanne Pickering
Lakeside
Glorified Chicken
1 chicken cut up in pieces
1 can cream of chicken or celery soup
place in roasting pan, and on top add slices of oniun,
salt and pepper. Place lid on pan and bake at 350 deg.
for 11/2 - 2 hours.
Carmel Sweeney
Zurich
Sausage Loaf -
1 lb, sausage meat
1/2 c. plus 2 tbsp, corn flake crumbs
1/z tsp. salt 1 egg
1/8 tsp. accent .1 c, milk
1 c. cheese (old & grated); cheez whiz is nice)
Mix together and bake 1 hour.
Mrs, Cassie Lovie
RR 3 Parkhill, Ont.
Stuffed Meat Loaf
Mix together:
1 lb. ground beef
1 small chopped onion
1 tsp. salt
1/2 tsp. sage or poultry seasoning
1/2 c. oatmeal
1 egg
1/4 tsp. pepper
1/2 c, of mushroom soup, or tomato or celery
Mix well and press out flat on a sheet of foil paper.
Spread with following dressing:
1 c. bread crumbs
1/2 c. oatmeal
1 tbsp. chopped onion
1 egg
1 tsp. poultry seasoning
A little milk to make it moist. Spread this on top of
meat and roll up. Use a little flour on hands if meat
sticks. Roll the foil around the loaf and bake 1 hour at
350 degrees.
Laura Cookson
St. Marys
Ckrts
ti.
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