HomeMy WebLinkAboutThe Goderich Signal-Star, 1981-11-04, Page 36Popo e
Exciting new
chicken dishes
CHICKEN SAVORYARD BREASTS
4 chicken breast (8 halves)
1 cup dry white wine or chicken stock
3 dried shallots, chopped or 1/2 cup chopped onion
2 a bay leaf
2 tbsps. butter.
2 tbsps. all-purpose flour
1 or 2 egg yolks
1 cup 18 percent cream or 1 cup evaporated, or whole milk
salt and pepper to taste
1 cup grated swiss cheese
You may prepare the chicken and the sauce and
refrigerate them separately overnight. If you bone the
chicken breasts as soon as you get them home, it will save
time.
Place chicken breasts in a large frying pan with a lid.
Add wine or stock, onion and bay leaf and bring to boil,
then lower heat and cover. Simmer 20 minutes.
(This step takes less time in a pressure cooker or
microwave oven.)
- Drain breasts, strain 1 cup stock from pan and set aside.
Place breasts in a shallow oven dish, overlapping slightly.
Melt butter in a heavy saucepan, add flour and stir over
medium heat until bubbly but not brown.
Pour some of the hot mixture into egg yolks, then return
to pot, stirring constantly. Do not allow to boil. Season to
taste.
Pour savoyard sauce over breasts, pushing some of it
under them. Top with Swiss cheese. Place under broiler
until bubbly and golden, or bake in a 400 degrees F. oven,
10 mins.
Good with reheated rice, a green salad and buttered
whole wheat bread. Serves 4 or 5.
(Savoyard means there's Swiss cheese in the recipe.)
Margery Moffat
!Ingham
JAPANESE CHICKEN WINGS
3 lbs. chicken wings
1 cup flour
1 cup butter
Cut wings in half. Discard tip wing. Dip in slightly
beaten egg then in flour. Fry in butter until deep brown
and crisp. Put in shallow roasting pan and pour sauce over
wings.
3 tbsp. soya sauce
3 tbsp. water
1 cup white sugar
/ cup vinegar
1 tsp. accent
1/2 tsp. salt
Bake at 350 degrees
wings during cooking
over.
SAUCE
for one-half hour. Spoon sauce over
Taste good warmed up if any left
Betty Daer
Clinton
CHICKEN IN WINE SAUCE
3 chicken breasts, split
1 tsp. salt
3 tbsp. flour
1 cup sour cream
1 can of mushroom soup.
1/2 cup satterne wine
1/2 cup unblanched, sliced almonds
Small Jar pimientos
1 tsp. paprika
Place chicken pieces in flat baking dish; sprinkle with
1/ tsp. salt.
Combine flour, N cup sour cream and stir until smooth;
add remaining salt, sour cream, soup and sauterne and
pour over chicken.
Sprinkle with almonds, pimiento and paprika; bake at
325 degrees F about 11 hours or until chicken is tender.
Serves six.
Arlene Whiteman,
Goderlch
1 egg
4 cups bread crumbs
1/2 envelope Lipton onion soup mix
1h cup popping corn
Beat egg, add other ingredients. Mix well. Stuff turkey
and put in oven at 375 degrees F. After 3 hours, get the H—
out of your kitchen because that popcorn is going to blow
the turkey right out of the oven! ! !
Pat Martin
Gederich
BREAD STUFFING FOR
TURKEY
a �D