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.
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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
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