The Brussels Post, 1979-11-15, Page 8Varna
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Olde Tyme
Quality & Savings
FEATURING SCHNEIDER MEATS
OUTLET FOR GRAND BEND DRY CLEANERS
TURKEY OR CHICKEN CASSEROLE
1/2 c turkey or chicken fat or margarine
c flour
3 tsp, salt
1/4 tsp. pepper
3 c milk
4 c cooked turkey or chicken, cut up
2 cans sliced mushrooms (drained)
4 tbsp. chopped pimento
2/3 chopped green pepper
snipped parsley
2 c chicken broth
2 c cooked rice
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. Freezes'well. 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 11/2 c milk.
Mix with bread until cooked. Serve hot.
Hilda Bach, Seaforth
MACARONI AND TUNA SALAD
4 c cooked, macaroni
3 tbsp. french dressing
2 tsp. worchestshire sauce ,
1 tin, tuna drained, broken into pieces
1/2 c celery
1/4 c chopped green pepper
1/4 c diced onion
'A c grated carrot
1 hard boiled egg
salt and pepper to taste
Cook macaroni. Drain and rinse. Add
french dressing and .worcester 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 Barry
Listowel
Boiled mustard
To eat with ham.
1 egg
1/4 c vinegar
1 tbsp. dry mustard
tumeric and salt
1/4 c brown sugar
1/2 c water
1 tbsp. flour
Thin with sweet milk
Boil together, bottle and refrigerate.
Hilda Bach, Seaforth
CHICKEN KIEV
6 chicken breasts, skinned and boned
salt and pepper to taste
1/3 c butter
1 clove 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 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 .on firmly and
fry in hot oil 8 - 10 minutes. Serves 6 if
you're not big eater.
I don't use the chives and I 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
% c catsup
1 c pineapple juice
1 c water
Pour over ham and heat.
H il.da Bach, Seaforth
SANDBLASTING
CONCRETE ,BREAKING
VARNA, ONT.
519-482-9161
Page 6 Christmas Cookbook