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HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 32TURKEY. OK CHICKEN CASSEROLE 1/2 •c turkey Or chicken fat or margarine. 'h 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; 2// chopped green pepper snipped parsley 2 c chicken broth 2 c cooked rice Melt _chicken or turkey fat 'in large saucepan over low heat. Blendin 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. Freezesweh. Serves 15. ' Mrs. Wilma McMichael Clinton CHICKEN OR TURKEY DRESSING Saute 2 onions; chopped, in margarine or chicken fat. Add 1 loaf bread, cubed, until absorbed. Combine 2 eggs and .1'4 c milk. Mix with bread until cooked.. Serve hot. Wilda Bach Seaforth 11ACARONI AND TUNA SALAD 4 c cooked macaroni 3 tbsp. french dressing; 2 tsp, worchestshire sauce 1 tin. tuna drained, broken into pieces ▪ c celery '7� c chopped green pepper. • c diced onion. '4 c grated carrot 1 hard boiledegg salt and pepper to. taste Cook macaroni. Drainand. rinse. Add. french: dressing and 'Worcestershire sauce and mix to separate macaroni. Addother ingredients. Add salad'd dressings last. Toss ;lightly and chill. for an hour before serving. Mrs. Roy May barry Listowel • ' Boiled mustard To eat with hart. 1' egg • '/. c vinegar 1 tbsp. dry mustard tumeric and salt . • c brown sugar V2 c water 1 tbsp. flour . Thin with sweet milk. Boil together, bottle and refrigerate, Hil da Bach, Seaforth, Olde Tyme Quality Bic ' Savings. FEATURING SCHNEIDER, MEATS OUTLET FOR GRAND BEND DRY CLEANERS. Pape 8 Christmas Cookbook CHICKEN .11r 6 chicken breasts, skinned and boned; spit and pepper to taste 2/a c butter 1 clove garlic •, .crushed 1 tbsp, chopped! chives 1 tsp, chopped parsley, ail -purpose flour 1 egg beatgn 11/2 .c fine bread crumbs, Mix butter,, garlic, chivesand parsley thoroughly. Chill well, Then place chicken 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 onfirmly and fry in hot oil 8 • 10 minutes. Serves 6 if you're not big eater. 1 don't use the chives and 1 use garlic salt to suit our own"."taste. It is really good; Marilyn Higgins, Brussels• SAUCE FOR HAM 2 tbsp. brown sugar 1 tbsp. mustard 4/1 a catsup 1 c :pineapple juicer 1 c Water.• Pourover ham and. heat. Hilda Bach, Seaforth POWERBIAST SANDBLASTING CONCRETE BREAKING VARNA, ONT, 519-482-9161