HomeMy WebLinkAboutThe Goderich Signal-Star, 1978-11-30, Page 62Page 22
ntrees....using popularfowl
NEXT DAY TURKEY PIE
11/2 cups cubed cooked meat from left over turkey
1 11 oz. package of frozen peas and carrots
1 10 oz. can of cream of chicken soup
Biscuit topping
1 cup sifted pastry flour
2 tsp. baking powder
1/ tsp. salt
2 tbsp. shortening
1/2 cup grated cheddar cheese
one-third cup milk
In greased 11/2 quart casserole place layers of frozen
vegetables and meat. Spread soup over; rinse can
with 2 tablespoons of water and add.
Cover casserole and bake in a moderate oven, 375
degrees for 45 minutes or until vegetables are almost
cooked.
Meanwhile sift together flour, baking powder and
salt. Cut in 4hortening until mixture resembles coarse
crumbs. Stir in cheese. Add milk and mix lightly with
a fork to form a dough. Roll one-third to 1/2 inch thick
and cut in 2" rounds. Increase oven temperature to 425
degrees. Place biscuits on hot casserole mixture and
bake for 15 to 20 minutes or until biscuits are cooked
and lightly browned.
Makes 6 servings Sandra Westerhout
Clinton
-it-
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DECORATIVE
ACCESSORIES
-SAVORY APPETIZER ROLL
One-third cup flour
1/8 teaspoon salt
11/2 teaspoons sugar
2 beaten eggs
3/4 cup milk
1 tablespoon melted butter
21/2• cups chicken salad- sandwich filling
Olives
4 ounces cream cheese softened
Mix flour, salt and sugar; add eggs and milk and
beat until smooth. Stir in melted butter. Pour into hot
greased jelly -roll pan and bake 25 minutes at 350
degrees F. Turn out, spread with chicken filling. Place
olives along long side and roll up; chill. Beat cream
cheese and spread on roll. May be garnished with olive
slices or sprinkled with chopped parsley. Makes one
15 -inch roll. To serve: slice.
BRAISED DUCK WITH APPLES
1/4 cup seedless raisins
5 -to 6-1b. duck
1/4 cup butter
1 cup dry white wine (Muscade is a good choice)
salt and pepper
11/2 tbsp. Calvados brandy
6 to. 8 cooking apples, peeled, cored and sliced
Soak raisins in water until soft, drain and set aside.
Prick duck skin with fork and rub with salt. In large
ovenproof dish, melt half the butter, add duck and
saute over medium heat until evenly browned on all
sides. Pour wine over top, season to taste, add raisins
and cover dish. Cook in a 400 degree F. oven 45
minutes to 1 hour; or until duck is tender when pricked
and juices run clear.
Remove fat from surface of sauce, add Calvados
and return dish to oven to keep warm. Melt remaining
butter in a small heavy skillet, add apple slices and
saute over low heat until tender. Place duck on a
warmed serving platter and surround with apple
slices. Strain Sauce, pour over duck and serve at once.
Serves 4.
Mrs. Reg Bridle
Goderich
Entrees... is
SCALLOP CASSEROLE
7 oz. pkg. frozen scallops, defrost by placing in a bowl
of cold water - change once or twice.
1/2 cup melted butter or margarine
11/2 cups crushed soda biscuits
1/2 cup milk - you may need a little more
Freshly ground pepper or paprika
Combine butter and soda crumbs, arrange alternate
layers'biscuits and scallops in a greased casserole.
Pour on milk, sprinkle with pepper or paprika. Bake
400-425 degrees for 25 minutes. Serve with Kraft tartar
sauce - a must.
Mrs. Reg. Bridle
Goderich