Loading...
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 .". General Store. Olde Tyme Quality .& Savings FEATURING SCHNEIDER MEATS OUTLET FOR GRAND BEND DRY CLEANERS 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 .. POWERBIAST OTC E SANbBLA'STfNG CONCfETE ,�R'EAK/NG VARNA, ONT.. 519-482-9161