HomeMy WebLinkAboutThe Goderich Signal-Star, 1978-11-30, Page 55From India,
Japan, Java,
China, Italy
Ireland...
CHICKEN CURRY
1 cup chopped onion
1 cup chopped, peeled apple
1 clove garlic, minced
1/4 cup butter or margarine
2 tablespoons flour
3 teaspoons curry powder
2 tablespoons tomato paste
11/2 cups chicken broth •
Two-thirds cup beer
3 cups cubed, cooked chicken
(31/2 ib. broiler -fryer)
Saute onion, apple and garlic in butter until tender.
Stir in flour, curry powder and tomato paste.
Gradually stir in chicken broth and beer. Cook over
low heat, stirring constantly, until sauce thickens. Stir
in chicken. Heat through and serve over hot fluffy.
rice. Makes 6 servings.
Sukiyaki
featuring chicken
CHICKEN SUKIYAKI
Sauce:
1/4 cup soya sauce
1/2 cup water
2 tablespoons orange juice
1 tablespoon sugar
1/2 teaspoon salt
Combine ingredients, bring to boil and cool. Divide
sauce in half.
3 pounds chicken legs
or 3 whole chicken breasts
2 tablespoons oil
11/2 cups diagonally sliced celery
8 small onions, thinly sliced
8 green onions, 1 -inch pieces
3 cups sliced mushrooms
(about 3/ pound)
Bone legs or breasts, remove skin, and cut chicken in
2 x 1 x 1/2 -inch pieces. Cook half the ingredients at a
time. Saute chicken in oil 1 to 2 minutes, add celery
and cook 1 minute. Add remaining vegetables and
sauce and continue cooking about 7 minutes more.
Repeat with remaining ingredients. Serve im-
mediately with rice. 8 servings.
Page 15
IRISH STEW
2 pounds stewing lamb
2 teaspoons salt
1/8 teaspoon pepper
1 clove garlic, crushed
1/2 teaspoon thyme
4 cups water •
1 onion, sliced
6 medium carrots, cut in 1 -inch pieces
6 medium potatoes, cut in eighths .
1-3 cup flour
Trim fat from meat and cut meat in 11/2 -inch pieces.
Add seasonings and water. Cover and simmer
(boneless stewing lamb 3/ to 1 hour; bone -in stewing
lamb 1 to 11/;hours). Add vegetables and cook until
Meat and vegetables are tender, about 1/2 hour longer.
Combine flour with a little cold water and .blend into
stew. Cook until thickened, (about 5 minutes).
DUMPLINGS
2 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/ cup shortening
1 cup milk
Sift dry ingredients. Cut in shortening until mixture
resembles coarse bread crumbs. Stir in milk to form
soft dough. Drop by spoonfuls on top of hot stew. Cover
and cook without lifting lid for 15 to 20 minutes. Makes
9 to 12 dumplings.
PARSLEY DUMPLINGS - Make as DUMPLINGS but
sift 3/ teaspoon thyme with dry ingredients and stir in
1-3 cup chopped fresh parsley.
CURRIED DUMPLINGS Make as DUMPLINGS but
sift 1 teaspoon curry powder with dry ingredients.
Maybe served with "Irish (Lamb) Stew".
Japanese-style cooking is an excellent way to en-
tertain at a party. Chicken Sukiyaki combines boned
chicken with vegetables in a superb soya -orange
sauce and is served over steaming rice. Use chicken
breast or the less expensive legs in this dish.