The Rural Voice, 1986-02, Page 52RURAL LIVING
Bulletin:
CKNX's Gaunt
in the kitchen
by Phyllis Coulter
Murray Gaunt is known for his
personal involvement in the
agricultural industry at many
levels. He was the 1983 winner of
the Huron Federation of
Agriculture's annual award to a
person making the most outstand-
ing contribution to agriculture in
the county and further afield. For
the past year, he has been chair-
man of the Broiler and Hatching
Egg and Chick Commission. He is
probably best known to many beef
producers for his role as a beef
commissioner under the Red Meat
Plan set up by former Minister of
Agriculture and Food Dennis Tim-
brell.
People in almost every com-
modity recognize Gaunt as an
agricultural broadcaster. His
authoritative voice at CKNX,
Wingham as farm news editor
since 1982 and as assistant farm
editor from 1959 to 1962, has add-
ed another dimension to
agricultural reporting in the area.
The popular Huron -Bruce MPP
from 1962 to 1981, Gaunt is also
known as a very competitive tennis
player in the Wingham area.
Gaunt, a Wingham Lion's Club
member, and his wife, Pat, have
two children: Steve, a university
student and Stephanie, a high
school student.
With all these accomplishments,
one thing Murray Gaunt has not
gained recognition for is his cook-
ing talents. He claims there is good
reason for this — he doesn't cook,
with the exception of boiling eggs
from time to time. But in good
spirit, he consented to share one of
his favourite recipes with the
readers of The Rural Voice. He
made the recipe with confidence
and a little assistance from Pat
5O THE RURAL VOICE
Murray Gaunt, farm editor for CKNX
whispering directions from the far
corner of the kitchen.
Broccoli and Chicken Casserole
3 or 4 chicken breasts cooked until
it leaves the bone
1 package of frozen broccoli,
cooked 10 minutes
Line casserole dish with broccoli,
then chicken.
Mix together in a small bowl:
1/2 cup mayonnaise
1/2 tablespoon lemon juice
2 cups bread crumbs.
Spread mixture over chicken.
Cover with mixture of:
1 can mushroom soup
1 teaspoon curry powder
1/2 cup grated cheese
Bake in 350 degree oven for 30
minutes.