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Sugges tions
for entrees
CHICKEN BREASTS
Remove bone from breasts without breaking,
from skin. Stuff each breast with 3 tablespoons
chilled butter to which has been added garlic to
taste. Skewer or sew securely to retain as much
butter as possible. Dip in seasoned flour then in
beaten egg and milk. Redip in flour and egg
mixture and then roll in fine bread crumbs.,Fry
in deep fat (vegetable shortening) until golden
brown, about 15 minutes.
Earleen Spain
Goderich
Page 7
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The d ° ,s hand
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PORK SCALOPPINI
11/2 lbs. pork tenderloin
one-third cup flour
1 tsp. salt
t/8 tsp. papper
1/ cup butter
1 cup sliced mushrooms
1/4 cup dry white wine
1/4 cup water
1 tablespoon lemon_juice
2. tablespoons finely chopped onion.
1/ teaspoon marjoram
Cut tenderloin into 1/2 -inch slices, pound to 1/4
inch thick. Salt, pepper and roll lightly in flour.
Heat butter in large frypan (I use cast iron),
brown on both sides.
Add remaining ingredients. Simmer, covered,
for 15 minutes. Spoon sauce over pork. Yield 4-6
servings.
Maria Metcalfe
Goderich
DEVILLED HAM QUICHE
Pastry for two 9" one -crust pies
3 cans (41/2 oz. size) devilled ham
1/ cup plus 2 T. dry bread crumbs
2 cups shredded Swiss cheese (8 oz.)
two-thirds cup minced onion
8 eggs
4 cups light cream
11/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. cayenne
Heat oven to 425 degrees. Prepare pastry. Mix
ham and bread crumbs. Sprinkle ham mixture,
cheese and onion in two pastry line4r pie pans.
Beat eggs slightly, beat in remaining
ingredients. Pour into pie pans. Bake 15 minutes.
Reduce oven to 300 degrees and bake 30 minutes
longer or until knife, inserted in centre, comes
out clean. Let pies stand 15 minutes before
cutting. Wendy Kent
Goderich
come and discuss
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examine
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Ct,Ch111gL1�'s
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It
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placed before-December
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