The Brussels Post, 1973-03-07, Page 6FROZEN CHICKEN CASSEROLES
Chicken broilers make tasty casseroles which can be enjoyed the same day that they are
prepared or frozen for later enjoyment. Home economists, recommend "Chicken Tetrazzini",
"Sweet and Sour Chicken" and "Chicken in Tomato Sauce" for freezing.
Freezing Chicken Casseroles
World Day
of Prayer
" The. Women's World Day of
Prayer Service was held in Mel-
ville Chkirch on Friday after-
noon, Arrangements for the
meeting had been made in co-
operation with the four churches
of the village convened. by the
key woman, Mrs. Gerold Ryan,
Walton. About 65 women were
present.
Mrs. James Mair was the lea-
der for the service assfsted by
Mrs. John Pennington, Mrs.
James Smith, Mrs. Don Nolan and
Mrs. Mack Stephenson.
Mrs. Nora Moffatt was
organist and accompanied Mrs.
W.C. Kerr and Mrs. Winnifred
Edgar for a pleasing duet.
Mrs. C.A. McCarrol spoke
on the theme for the day -
"Alert in our time" with a plea
for a revitalized attitude toward
prayer and our Christian work.
Dessert Euchre
100F Lodge Hail.
Mon., March 12
1:30 p.m.
Admission 50c
Dessert and Prizes.
Sponsored by
Morningstar Rebekah
Lodge No. 315
Everyone Welcome
5'
Through the Red Cross Home-
maker Service trained homemak.
ers are available in many parts of
Canada to maintain the family's
routine and to make sure chil-
dren are cared for when a parent
is ill or convalescing.
Brussels Royal Canadian Legion Pipe Band
DANCE
SATUADAY, MARCH, lith
LEGION 'TALL — Music by
GRAI1IT'S ORCHESTRA.
Admission OA per couple
Also Draw 1st Portable TV; 20.d Tape ite,
corder; 3rd Transistor. Radio
PR.OottIDS for BAND UMP*011111g.
tI' 7, 1973
The LOSS Chorus
Monster Auction
and
Bake Sale
Saturday , March 10th
MSS Gymnasium
Listowel, Ontario
Auction from 1 p.m. to .5.
(off display from 10t00 fon.)
Bake Sale 10 a.m.- #o 5 parrii
Proceeds for Chorng Tour to Toronto and Otta.wa,
Atittitilleett Graharit, jaCkS011(
QUEEN'S HOTEL
BRUSSELS
Friday and. Saturday
The Tex Noble Show
S
J
K
C
B
B
J
I
lip
Rc
Gc
L
Ar
Cu
Ro
Re
M
M
Do
Da
Casseroles which can be pre-
pared ahead of time and frozen
for later use are a tremendous
boon to the busy housewife, This
month home economists, offer
recipes for three tasty chicken
casseroles suitable for freezing
and reheating as well as some
hints for successful preparation
of main dishes for freezing.
It is best to use freshly cooked
food, which is slightly under-
cooked to allow for the longer
heating time necessary after
thawing. Sauces thickened with
ordinary wheat flour tend to se-
parate but canned cream soups
or sauces thickened with corm'
starch are satisfactory for freez-
ing. Toppings such as bread
crumbs or cheese should be
omitted until it is time to re-
heat the food to serve.
To ensure optimum quality
and safety, casseroles should be
cooled rapidly in very cold water
or a cold place before freezing.
Special attention should be
given to packaging. Freeze cas-
seroles in quantities suitable for
one meal. If you line the bak-
ing dish with aluminum fOil be-
fore adding the food, once the
casserole is completely frozen it
will be easy to unmold; then
rewrap it in moisture-vapor
proof paper and return to the
freezer.
When ready to serve, it is
not necessary to thaw frozen
casseroles. Simply unwrap,
place in greased baking dish,
cover and bake 11/2 to 2 hours
at 350 degrees F for a six-
serving quantity or 1 1/4 hours
for a three-serving quantity. Un-
cover and add the topping during
the last ten minutes of cooking.
Casseroles will retain their
flavor and appearance for at
least three months when kept
at a temperature of 0 degreeS F.
• After this time, the quality of
the food may decline but it will
be Still safe to eat if it has
been kept frozen.
Broiler chickena are in ainple
Supply these days so take advan-
tage of these and a free after-
noon or evening to prepare One
Or all of the freezer casseroles
suggested by the home econo-
mists. "Chicken in Tomato
Sauce'', Chicken Tetraztini" or
"SWeet and Sour Chicken" may
be a meal-saver at a later date
When your time is at a premium.
0111CktisT IN titoliikto,
3 cups sliced
itettiS
1 cut-up chicken brdiler (abed
3 pbtilid4
1/4 -Cup fat
1 clove •garlic, crushed
1 l0 ounce can tomatoes
BRUSSELS
1 '7 1/2-ounce can tomato sauce
1 medium onion, cut in rings
11/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon tarragon
2 tablespoons chopped parsley
Saute mushrooms in 1
tablespoon fat. Remove mush-_
rooms from pan. Add remaining
fat and garlic and brown chicken
about 15 minutes. Drain excess
fat. Add next six ingredients.
Cook uncovered until chicken is
tender (about 45 minutes). Add
mushrooms and parsley. 4 serv-
ings.
Freezing: Cool, package and
freeze cooked chicken. To serve
reheat, covered, 2 hours at 350
degrees F. for a 4-serving quan-
tity or 1 1/4 hours for a 2-
serving quantity.
CHICKEN TETRAZ ZINI
1/2 cup chopped onion
1 clove garlic, crushed
1 cup (4 ounces) sliced mush-
rooms
2 tablespoons butter
1/8 teaspoon pepper
1/4 teaspoon celery salt
1/2 teaspoon salt
1/8 teaspoon thyme
1 10-ounce can condensed
cream of mushroom soup
1/2 cup light cream
2 cups diced cooked chicken
2 cups cooked spaghetti
(4 ounces uncooked)
1/4 cup diced pimiento
1/2 cup grated medium cheddar
cheese
Saute onion, garlic and mush-
rooms in butter until onion is
transparent. Remove from heat.
Combine seasonings and Mush-
room soup and add to vegeta-
bles. Stir in remaining ingre-
dients, except cheese, 6 servings.
Freezing: package and freeze
unbakeci. To serve, reheat
covered about 1 1/2 hours at 350
degrees F for a 6 serving quan-
tity or 1 1/4 hours for a 3-serv-
ing quantity. ' Uncover, top with
cheese and heat 5 minutes more.
Serving now: Place in-baking
dish. Bake 30 minutes at 350
degrees F, uncover, top with
cheese and heat 5 minutes more.
SWEET AND SOUR CHICKEN
1 , cut-up chicken broiler
' (about .3 Pounds)
Dash salt, pepper and nutmeg
2 tablespoons fat
1/2 cup chopped onion
1 14-ounce can pineapple tidbits
3/4 cup syrup from pineapple
2 tablespoons cornstarch
1/4 cup brown sugar
1/2 teaspoon salt
1/4 cup vinegar
1/4 cup soy sauce
2 cups chicken bouillon
1 cup long grain rice, uncooked
1 cup celery, sliced diagonally
1 cup green pepper cut in
chunks
green pepper rings
Season chicken, brown in hot
fat about 15 minutes. Remove
chicken, drain all except 1 table-
spoon fat from pan. Add onion
and saute until 'transparent.
Drain pineapple, save syrup.
Combine syrup with next five in-
gredients, add to onion. Stir
and cook until thick and clear.
Place chicken in greased baking
dish. Combine bouillon and rice;
add celery, green pepper and
pineapple, and add to onion mis-
ture. Pour over chicken, cover
and bake at 350 degrees Funtil
chicken is tender and rice is
cooked (about 1 hour). tarnish
with green pepper rings.
Freeing: Omit green pepper
rings. Cool package and freeze
cooked casserole. To serve,
reheat covered 2 hours at 350
degrees F for •a 4-serving
quantity or 1 1/4 hours for a
2-serving quantity.
ENTERTAINMENT:
-AT THE
NEW AMERICAN HOTEI,,
BRUSSELS;, ONT.
Friday and Saturday Nigh
!THE ALLEY CATS of Wingham
Coffee Shop and •Dining Room Now Opei
WE FEATURE:— Turkey — Spareribs
and Sauerkraut Fish and Chips