The Rural Voice, 1994-09, Page 49and wine, adding more wine to taste.
Heat through. Place linguini on warm
platter. Pour clam sauce over top.
Sprinkle with parmesan cheese.
CHICKEN TETRAZZINI
8 oz (225 g) uncooked spaghetti
2 tbsp (30 ml) margarine or butter
2 cups (500 ml) sliced fresh
mushrooms or 2 cans of mushrooms
1 small onion, chopped
2 cans condensed cream of chicken
soup
1 soup can milk
2 tbsp (30 ml) dry sherry
2 cups (500 ml) cooked chicken
1/3 cup (75 ml) grated parmesan
cheese
1/4 cup (50 ml) chopped parsley
In Dutch oven, cook spaghetti, ac-
cording to package directions. Drain.
Meanwhile in 2 -quart saucepan, over
medium heat, melt margarine and
cook mushrooms and onions until
tender, stirring occasionally. Stir in
soup, milk and sherry. Heat through.
Return spaghetti to Dutch oven.
Add soup mixture, chicken, cheese
and parsley. Toss until spaghetti is
coated. Over medium heat, heat
through. Serve with additional cheese
if desired.
CHICKEN ROTINI WITH
BROCCOLI
1-1 1/2 lbs chicken breast, browned
and cubcd
6 cups rotini noodles, cooked, but
firm
2/3 cups broccoli pieces, cooked,
but firm
Prepare first three ingredients. Set
aside.
1 — 10 oz can cream of broccoli
soup
1 — 10 oz can mushroom stems
and pieces, with liquid
1 cup (250 ml) sour cream
*1 cup medium cheddar cheese,
grated
2 tbsp onion flakes
1 tsp pepper
pinch garlic salt
*Set aside 1/4 cup of the grated
cheese.
Combine ingredients in a large
bowl and stir well. Add pasta and mix
in well. Add chicken and broccoli. Put
into casserole dish or 9x13" pan.
Sprinkle with 1/4 cup cheese. Bake at
350°F for 45 minutcs.
CREAMY HERBED CHICKEN
WITH SPINACH SPAGHETTI
4 chicken breast fillets, sliced
2 tsp paprika
1 tsp cracked black peppercorns
8 oz pkg. cream cheese
1/3 cup grated fresh parmesan
cheese (optional)
1 cup water
1 small chicken stock cube,
crumbled
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
3 tbsp butter
1 lb spinach spaghetti pasta
Combine chicken, paprika and
peppercorns in bowl. Let stand 20
minutes.
Blend or process cheeses, water,
stock cub and herbs until almost
smooth. Melt butter in pan. Add
chicken mixture. Cook, stirring over
high hcat until well browned. Add
cheese mixture. Bring to boil.
Simmer, uncovered, for 5 minutes.
Cook pasta; drain. Serve with
creamy chicken.0
IFAINVIANI
FLESHERTON AND DISTRICT
FARMERS' MARKET est 1991
Saturdays 8 a.m. -1 p.m.
(May 21 - Thanksgiving)
Flesherton Arena Grounds
Hwy. #10 S. of the Village
For info call Ruth Perks 923-3079
SAVOUR THE FLAVOUR
FARM FRESH PRODUCE
at your local
FARMERS' MARKET
• Country Gifts • Creative Crafts
• And Much More!
Visit the Farmers' Market near you.
�riweM
R, "One of
the oldest
Markets
in Ontario"
since 1855
STRATFORD
FARMERS' MARKET
Every Saturday 7 a.m. -12 noon
at the Stratford Fairgrounds
For info call 271-5130
GOQERICH FARMERS' MARKET
Every Saturday morning 8 a.m. - 1 p.m.
(June 4 - Oct. 29)
South Side - Courthouse Park
For info call John Baker 524-4816
WALKERTON & DISTRICT
FARMERS' MARKET
N. N. Fridays — 3-7:30 P.M. (May - Christmas)
Walkerton Fairgrounds
* For info call Denise Cantlon 881-3912
Interested in starting a new farmers' market?
Need help with your existing farmers' market?
o Call FARMERS' MARKETS ONTARIO
Robert T. Chorney, 75 Bayshore Rd.,
R.R. 4, Brighton, Ont., KOK 1H0,
613-475-4769 Fax 613-475-2913
SEPTEMBER 1994 45