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HomeMy WebLinkAboutThe Citizen, 1992-11-25, Page 38Curried Turkey in Patty Shells 1 pkg. patty shells 2 tbsp, butter or margarine 1 tbsp, onion, chopped 1 clove garlic, minced 1/2 cup chopped celery 1 medium unpeeled apple, cooked 4 tsp. curry powder 2 tbsp, all purpose flour 1 cup chicken broth 3/4 cup milk 2 cups cubed cooked turkey or chicken 1/3 cup raisins 1/3 cup slivered almonds toasted, divided 1 tbsp, lemon juice Prepare patty shells according to pkg. directions. In large skillet, melt butter over medium heat. Saute onion, garlic and celery 3 minutes longer. Stir in flour. Add broth and milk. Cook and stir until thickened. Add turkey and heat. Stir in raisins, 1/4 cup almonds and lemon juice. Spoon into patty shells and sprinkle with remaining almonds. Makes 4 - 6 servings. To toast almonds place on baking sheet. Bake at 350°F for 3 - 5 min­ utes. - Bonnie Gropp, Brussels Savoury Vegetable Rice 2 tbsp, butter 1 clove garlic, minced or 1 green pepper 1 onion chopped 1 cup long grain rice 2 cups water 2 tbsp, chicken bouillon, liquid 1 cup frozen veggies 1/2 tsp. pepper Melt butter in saucepan. Saute garlic, peppers and onion until ten­ der. Add remaining ingredients. Bring to a boil, cover and simmer over medium heat until rice is tender and liquid absorbed, 20 - 2'6 min. Garnish as desired. Substitute: 2 chicken cubes or instant chicken bouillon packets. - Annie Shantz, Ayton. Sweet Mustard Glaze for Ham Yield: 250 ml (1 cup) 1/2 cup Dijon mustard 1/3 cup cider vinegar 1/3 cup brown sugar, packed 1/2 cup dark corn syrup 1 tsp. thyme 1 tbsp, dry mustard In a small sauce pan, stir all ingre­ dients together until thoroughly mixed. Bring to a boil over moderate heat. Reduce heat, simmer uncov­ ered for 5 min. Remove glaze from heat, transfer into a bowl, and let cool to room temperature before using. Note: The glaze if stored covered in the refrigerator will keep several weeks. Use for cured hams, barbe­ cued cured chops or ham steaks. Carrot Casserole 12 medium carrots, cooked until tender 1/4 cup butter \ Cream 1/4 cup flour > sauce 2 cups milk / Add: 1 tbsp, dry onion soup mix 1 tsp. salt 1/4 tsp. dry mustard 1/8 tsp. pepper 1/4 tsp. celery salt 1/2 lb. velveeta cheese Mix all together and top with 2 cups buttered bread crumbs. You may add cooked broccoli and cauliflower and less carrots. - Mrs. Helen Stonehouse, Belgrave. Turnip Casserole 3 pups mashed turnip 2 eggs, well beaten 2 tbsp, brown sugar salt and pepper to taste 4 tbsp, butter, melted 3 tbsp, flour 1 tsp. baking powder 1/2 cup buttered cracker crumbs Grease a 1 quart casserole dish. Combine turnip and butter, add eggs and beat well. Add flour, sugar and baking powder, salt and pepper. Mix well and turn into casserole. Top with crumbs. Bake at 375°F for 25 minutes. Note: May be cooked the day before and heated slowly the next day. Recipe can be doubled and extra be put in freezer. - Jo Landon, Blyth. Broccoli Casserole 1 cup minute rice 1 -10 oz. cream of chicken soup 1/2 cup shredded cheese 1 small onion, minced 2 cups leftover turkey or chicken, chopped. Mix altogether and bake at 350°F oven for 35-45 min. Excellent way to use leftover turkey. - Marie Park, Goderich. new recipes every month in the Rural Living section of Christmas & Country Flowers & Gifts • We cater to all your floral & gift needs. Fresh flowers arriving daily. • Gourmet gift baskets made to order. We deliver Blyth 523-4820 ’Rural Voice THE MAGAZINE OF THE AGRICULTURAL INDUSTRY plus more features on living in the country as well as features on the agricultural Industry Subscribe today Only $16.05 per year (includes GST) Mail to: The Rural Voice Box 429,136 Queen Street Blyth, Ontario N0M 1 HO Page 14