HomeMy WebLinkAboutThe Citizen, 1992-11-25, Page 37Chicken Supreme
To add flair to a special meal try
this easy to make casserole.
1/3 cup All-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
21/2-3 lbs. chicken parts
4 tbsp, butter or margarine
10 oz. condensed cream of
mushroom soup
10 oz. sliced mushrooms,
drained
1/4 cup white wine (or apple
juice)
1 medium carrot cut in thin
strips
Combine flour, salt, pepper and
paprika together in paper bag.
Shake to mix well.
Add damp chicken parts, 3 at a
time. Shake to coat.
Melt butter in frying pan. Add
chicken. Brown well. Transfer to
casserole or small roaster.
Empty soup into medium-sized
bowl. Add drained mushrooms and
wine. Stir well. Pour over chicken.
Cover. Bake in 350°F (180°C) oven
for 1 hour.
Peel carrot. Cut into 2 or 3-inch (5-
7 cm) lengths. Cut into very thin
strips. Add to chicken. Continue to
cook covered for 15 minutes or until
chicken is tender. Serve with brown
rice. Serves 4.
- Joan Caldwell, RR 3, Blyth.
Glazed Rum Carrots
(Serves four)
1 lb. small fresh carrots
salt and pepper
pinch coriander seed
1 tbsp, rum
2 tbsp, sugar
2 tbsp, butter
Peel and dice carrots. Place car
rots in pot and add water to just
cover. Add rest of ingredients. Boil
until water has evaporated, leaving
carrots glazed. Stir while cooking to
prevent from sticking.
- Sheila Gunby,
RR 1, Dungannon.
Chicken Dinner
1 cup long grain rice
1 cup water
1 pkg. onion soup mix
Mix above ingredients and put in a
small roaster. Add chicken pieces
(whatever you desire), approx. 3 lbs.
on top then add:
1 cup mushroom soup
mixed with 1 can of milk
Bake covered in 300°F oven for 1
1/2 hours. Garnish with parsley if
desired.
- Helen Klemke, Centralia.
Turkey with Herb Sauce
(4 servings)
1 pkg. (approx. 1 1/4 lbs.)
fresh turkey breast slices
1/4 cup flour
1/4 tsp. salt
2 tbsp, oil
Coat turkey with combined flour
and salt. Cook turkey on both sides
in hot oil over medium-high heat 4-6
minutes or until turkey loses pink
colour.
1 - 8 oz. pkg. light
neufchatel cheese, cubed
1/3 cup milk
1 garlic clove, minced
1 tsp. grated onion
1/4 tsp. dried oregano
leaves, crushed
1/8 tsp. pepper
Combine neufchatel cheese and
milk; stir over low heat until smooth.
Stir in garlic, onion and seasonings.
Serve over turkey.
- Phyllis Ott, Listowel.
Chop Suey - Spanish?
With spaghetti instead of rice, this
is sure to be a preference for many.
2 tbsp, cooking oil
1 lb. ground beef
1 cup chopped onion
1 cup chopped celery
1/4 cup chopped green
pepper
10 oz. condensed tomato soup
10 oz. condensed vegetable
soup
1 tsp. sugar
1 tbsp, vinegar
1 cup ready-cut spaghetti, raw
1/2 cup bread crumbs
2 tbsp, butter or margarine
Heat oil in frying pan. Add beef,
onion, celery and green pepper.
Saute slowly until meat is brown and
vegetables are limp. Remove from
heat and drain off fat.
Add tomato and vegetable soup,
sugar and vinegar. Stir to mix.
Cook spaghetti according to pack
age directions. Drain. Stir into meat
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mixture. Scrape into 1 1/2-quart
(1,5L) casserole.
Stir crumbs and butter together in
small saucepan over medium heat
until butter melts. Sprinkle over
casserole. Bake uncovered in 350°F
(180°C) oven for 30 minutes until
bubbly hot. Serves 6.
- Joan Caldwell, RR 3, Blyth.
Sweet Potato Timbales
2 lbs. sweet potatoes
1 tbsp; butter
3 eggs
1/2 cup milk
1/2 tsp. dried marjoram
salt and pepper
3 tbsp, red currant jelly sprigs of
marjoram if available
Scrub potatoes and roast whole in
400°F (200°C) oven for 40 to 50
minutes or until tender. Alternatively,
boil whole in salted water for about
35 minutes. Peel, slice and puree in
food processor. In saucepan, melt
butter; add puree and cook over low
heat, about 3 minutes. Whisk eggs
in milk in big bowl. Gradually whisk
in puree. Stir in marjoram and salt
and pepper to taste. (Recipe can be
prepared ahead to this point, cov
ered and refrigerated up to 1 day.
Bring to room temperature before
proceeding.)
Divide 3/4 of the mixture among 6
greased (6 OZ./175 ml) custard cups.
Make well in each and spoon in
some of the jelly. Cover with remain
ing puree, smoothing top. Set in
shallow pan in oven. Add enough
boiling water to pan to come halfway
up sides of cups. Bake for 20 min
utes at 325°F (160°C) and 20 min
utes at 400°F (200°C) or until cake
tester inserted at side comes out
dry. Remove moulds and let cool 3
minutes. Carefully run thin-bladed
knife around edge of each, set a
plate over top and invert. Tap gently,
then lift off mould. Garnish each with
sprig of marjoram if using.
Makes 6 servings.
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