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HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 38BEEF STROGANOFF 1. Cut 1 Ib. round steak'/: inch thick into, 3 x 1 inch strips. Brown strips in 2 tbsp, hot shortening in frying pan. 2. Add;' cup cut-up onion 1 tsp salt 1/4 tsp pepper Blend in 2 tbsp. flour then add 1'/2. cups Tomato Juice or Soup and Water and 1 - 4 oz. can of mushroom stems and pieces (drained) Cover - Cook over low heat for 1 hour until meat is tender. 3. Stir in mixture of 1/2 cup Evaporated Milk, and 1 tbsp. Lemon Juice. Heat until Steamingbut do not boil. Serve over Spaghetti, noodles or rice. Note Ioften use stewing beef or hamburger instead of steak and it is just as delicious. This can be made ahead and frozen. Sheila Prescott R.R.1, Alfred SOUR CREAM CHICKEN CASSEROLE 4 or 5 chicken breasts cut in half 1 pint of sour cream 1 large .can of cream of Mushroom soup 1 envelope of onion soup mix 1 tablespoon of Lemon Juice 1 teaspoon of dill seed Paprika, salt' and pepper Method -Place chicken breasts, skin side up in large casserole buttered dish and dot each piece with butter then sprinkle chicken with paprika, salt and pepper. Mix. together sour cream, mushroom :soup, onion soup mix, lemon juice and dill seed. Pour this mixture over chicken and bake 1 hour covered in 350• oven and '/x hour uncovered. Optional You can parboil potatoes and quarter dem and put them in the sauce on top. MMM Good Jim May 120 Jarvis St: Seaforthoh. HOME-MADE CHICKEN COATING • 3/4 cup flour 1 tsp. dry hot mustard 1 tbsp paprika 1 tsp. pepper , 11/2 tbsp. salt '/ tbsp. celery seed. Place in plastic bag and shake tog. Rinse chicken pieces in cold water, wipe dry and place in bag, shaking until thoroughly) coated. Bake in moderate oven on cookie sheet, until pieces are golden brown and tender. Doris Jeffery Staffa Pape 12 Christmas Cookbook OLD FASHIONED TURKEY PIE 1 cup sliced carrots or 1 cup diced turnips 2 or 3 cooking onions peeled and quartered 1 cup frozen peas or broccoli 1 cup turkey broth 1'/4. cups turkey gravy or 1 can cream of chicken or celery' soup (10oz) - 1/3 cup skim milk powder 11/2 cups turkey pieces Cook the vegetables in turkey broth until they are just tender. Add the gravy or soup, milk powder and turkey pieces to the, vegetables -broth mixture. Taste and 046, seasonings as desired: e.g. 1 to 2 tbsps: chopped parsley, or 'h tsp celery salt, basil or curry powder. Pour this into a greased casserole and bake at 400° for 10 minutes. Meanwhile prepare the biscuit topping. BISCUIT TOPPING 11/2 cups all purpose flour '/a cup, skim milk powder 21/3 teaspoons baking powder. 1/2 cups.. shortening .. 6. to 8 tbsps water Stir together the flour, skim milk ;powder, B. powder and salt. Cut in shortening until no lumps of fat are evident. Add water slowly, working it in with a fork until the dough is soft and forms a ball around the fork. Turn the dough onto a floured board and Knead lightly for half a minute.' Roll or pat dough lightly to a thickness of inch. Cut dough into eight 2 inch rounds or shape to fit: the top of your casserole. Place topping on turkey mixture. 6 to 8 servings Marilyn Higgins Brussels TORTIERE TRADITIONAL FRENCH- CANADIAN PORKPIE 1'/z lb ground pork 'h c minced onion 1 tsp dehydrated garlic (or 1 clove minced) 1'/%: tsp salt 1/4; tsp pepper 2 tsp sa voury 2 tsp parsley flakes 1 beef boullion cube '/a cup water Cook in heavy sauce pan until all pink is. gone from meat. Refrigerate overnight. Remove excess fat. •Add 1 cup fine breadcrumbs Put in unbaked pie shell. Add. top crust. Bake at 400• for 15 minutes, reduce heat to 3500 and continue baking for 30-40 minutes; until crust is golden. brown and done. Yvonne Reynolds RR2 Kippen. CHINESE CASSEROLE 1 to 11lbs hamburger, 1 onion chopped 1 can cream of chicken soup 1 can mushroom soup 1 can rnushrooms sliced 1 cup water (see note below) 1 cup diced celery '/: cup minute rice 3 tablespoons soya sauce 1 tin Chinese noodles 1 tin bean sprouts (note: Use the juice from the mushrooms and add water to make 1 cup). Use '/4 of the noodles i the casserole, and the. remainder on fit. Fry the hamburger and t onions. Add remaining ingredients. Bake at 350° for 14 of an hour. Mrs. Barbara Anderson Belgrave TWIN LOAVES 1'/2 lbs ground beef 'h lb ground pork % cup finely chopped onion 2 tbsp chopped celery 2 tsp salt ,/. tsp pepper '/. tsp dry mustard '/. tsp poultry seasoning or sage 4 slices soft bread 1 cup warm milk 2 eggs TOPPING Breadcrumbs % cup chili sauce Method -Mix meats: add onion, celery and seasonings: Cube bread and soak •in • warmed milk. Break in the eggs and beat. all. Combine both mixtures and form into 2 loaves. Roll loaves in about 1/2 cup dry bread crumbs and place in square cake pan. Spoon '/2 cup chili sauce over the loaves. Add cup water in pan. Bake in moderate oven .1 hour. Serves 9-10 (or more) Is nice sliced and cold also. Agnes Glassier. TUNA AND RICE CASSEROLE IN MIROWAVE In a Targe casserole (with glass lid) place 2 T butter and melt 4 cups cooked rice or cooked macaroni 1 can celery soup or mushroom soup 1 can (8oz) tuna "drained" and flaked or salmon 1 cup tomatoes and 2 T. sugar (' tsp cut up onions if preferred) salt Pepper Cover with glass lid. Reheat 5 mins' in micro. Stir. Sprinkle with parsley flakes. Reheat 3 mins. Let stand 5 minutes. • Winona Martin Brussels