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.
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