HomeMy WebLinkAboutThe Goderich Signal-Star, 1979-11-08, Page 46Page 12
From individuals
Main dishes
TURKEY CORDON BLEU
1/2 turkey breast, sliced 1/4" thick
6 slices Mozarella cheese
6 slices cooked ham
French or hot mustard
2 eggs, beaten slightly
2 tbsps. water
11/2 cups dry bread crumbs
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/8 tsp. garlic powder
1/4 cup vegetable oil
1/4 cup butter or margarine
1 cup dry white wine or dry vermouth
(Pound turkey slices paper thin. Place a slice
of cheese and ham on each. Rub . mustardon
ham. Roll and secure with toothpick.
Mix beaten eggs and water in a small bowl.
sa-lt,—pepper, thyme and
garlic powder in a pie plate. Dip each roll in egg
Mixture. Rolls may be made up to 8 hours ahead
and refrigerated uncovered.
Heat oil and butter in heavy frying pan. Cook
rolls 20 minutes on each side. Add wine or ver-
mouth and simmer uncovered 10 minutes, tur-
ning roll once or twice.
Serve immediately.
Mrs. William McMich el
. .Clinton
CHICKEN ALMOND VERMICELLI
2 chicken breasts (boned)
2 chicken cubes
11/2 cups boiling water
2 T. cornstarch
2 T. soy sauce
1 can mushrooms (drained)
.1 T. olive oil
1 cup celery sliced diagonally
1 large onion
1 - 10 oz. pkg. broccoli spears, cooked and cut
diagonally
8 oz. vermicelli
Cut chicken into 1/" width and.1" long strips.
Dissolve chicken cubes in water. Blend corn
starch and soy sauce to smooth paste and add to
bouillon.
In skillet, cook chicken in oil, stirring until no
longer pink (3-4 minutes). Remove chicken,
leaving liquid.
Put mushrooms ink same pan and cook until
lightly browned. Add celery and onion. Cook 2-3
minutes stirring frequently. Stir vegetables into
bouillon mixture. Stir in chicken and broccoli:
Bring to boil until liquid is clear and slightly
thick.
Meanwhile, cook 8 oz. vermicelli by package•
directions. Drain. Place on hot serving dish. Top
with chicken mixture. Garnish with toasted
slivered almonds.
Wendy Kent
Goderich
CHOPSTICK TUNA CASSEROLE
1 can mushroom soup
11/4 cups water
1 can chow mein noodles
1 can bean sprouts - drained
1 can mushrooms stems and pieces - drained
1 cup chopped celery
1/2 cup chopped green pepper
1 cup chopped onion
1 7 oz. can chunk style tuna
1 4 oz. pkg. blanched almonds - slivered
1 small bag potato chips
Combine soup and water. Add: 1 cup noodles,
bean sprouts, mushrooms, celery, green pepper,
onion, tuna and almonds and mix lightly.
Place in casserole and top with potato chips.
Bake in 350 degree over for 50 minutes.
By Agnes Cutt,
Goderich
MEAT BALLS
3 lbs. hamburger
Sprinkle in 1/2 to 3/ cup flour
1 large onion chopped fine
1.tsp. garlic powder
1 tbsp. prepared mustard
Legg
Mix all together and make balls (approx. 66)
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SAUCE
1 large bottle ketchup
Add 3/ ketchup bottle water
21/2 tbsp. white sugar
1 tsp. chili powder
1 tsp. Worth. sauce
1 onion chopped fine
2-3 bay leaves
1 tsp. garlic powder
Stir all together in large pot., Bring to boil then ,
turn to simmer about 21/2 hours. Add meatballs to
sauce when browned. Add extra water if too
thick.
By Ruth Jerry,
RR 5
Goderich
WILD RICE CHICKEN
CASSEROLE
2 - 13 X 9" baking pans
(temperature 350)
1 cup chicken fat, butter or margarine
1 cup flour
.1 T. plus 2 tsp. salt a
3 cups chicken broth
41/2 tups cooked wild rice
6 cups cooked cubed chicken
3 (6 oz. cans) drained mushrooms
1 cup chopped green pepper
1 jar (4 oz.) pimento
two-thirds cup sIiveredalmonds
41/2 cups milk -
Heat oven to 350 degrees; melt fat in large
saucepan. Blend flour, salt, pepper, mix into fat,
cook over low heat stirring until mixture is
smooth and bubbly.
Remove from heat, stir in milk and chicken
broth; heat to boiling, stirring constantly.
Boil 1 .minute. Add remaining ingredients.`
Pour into greased baking pans. Bake 90-45 min.
Serves 15-18 Iunch,10 dinner.
Wendy Kent
Goderich