HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 30TURKEY OR CHICKEN CASSEROLE
'/z c turkey or chicken fad or margarine
24 C flour
3 tsp. salt
% tsp. pepper
3 c milk
4 c cooked turkey or chicken, cut up
2 cans sliced mushrooms (drained)
4 tbsp.. chopped pimento
'/a chopped green pepper
snipped parsley
2.c chicken broth
2 c cooked rice I
Melt chicken or turkey fat in large
saucepan over low heat. Blend in flour, salt
and pepper. Cook over low heat, stirring.
till mixture is thick and bubbly. Remove
from heat and stir in broth and milk. Heat.
to boiling, stirring constantly. Boil and stir
1 minute. Stir in remaining ingredients.
Pour into ungreased, casserole. Bake
uncovered for one, hour. Sprinkle with•
parsley. Preezeswell. Serves 15.
Mrs. Wilma;:McMichaet
Clinton.
CHICKEN OR TURKEY DRESSING.
Saute 2 onions, chopped, in margarine or
chicken fat. Add 1 loaf bread, cubed, until.
absorbed. Combine2 eggs and 11/2 c milk.
Mix with bread until cooked. Serve hot.
Hilda Bach, Seaforth
MACARONI AND TUNA SALAD
4 c cooked macaroni
3 tbsp. frenal dressing
2 tsp. worchestshire sauce
rim tuna drained, broken into pieces
1/2 c celery
1/4 c chopped green pepper
% c diced onion
'/r c grated carrot
I hard boiled ,egg
salt and pepper to taste
Cook macaroni. Drain and rinse. Add;
french dressing and. worcestei'shire sauce
and mix to separate macaroni. Add other
ingredients. Add salad dressing last. Toss
lightly and chill for an hour before serving.
Mrs. Roy May harry
Listowel
Rolled mustard
To eat with ham:
1 egg
�/� c vinegar
1 tbsp. dry mustard'
tumeric and salt
'/. c brown sugar
Yr c water
I ,tbsp. flour.
Thin with sweet milk
Boil together, bottle and refrigerate.
Hil Bach, Seaforth
Varna
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Page 8 Christmas Cookbook
•
CHICKEN KIEV
6 chicken breasts, skinned and boned
salt andpepper to taste
'/a c butter
1 glove garlic , crushed
1 tbsp. chopped chives
1 tsp, chopped parsley
all-purpose flour
1 egg beaten
11/2 c fine bread crumbs
Mix butter, garlic, chives and parsley
thoroughly. Chill well, Then place chlaken
outer side down and pound until thin..Salt
and pepper. Place a piece of firm chilled'.
butter mixture in centre of each breast and
fold up .neatly, tucking in ends. Dip each'.
roll in flour, then into egg and lastly into
bread crumbs. Pat crumbs on firmly and.
fry in hot oil S-- 10 minutes. Serves 6 if
you're not big eater.
I. don't use the chives and 1 use garlic salt
to suit aur own taste. It is really good.
Marilyn Higgins, Brussels
SAUCE FOR HAM
2 tbsp. brown sugar
1 tbsp. mustard
3/4 c catsup -
1 c pineapple juice
1 c water
Pour over ham and heat.
k1. it da Bach. Seaforth ..
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