Clinton News-Record, 1979-11-08, Page 29From individuals
Main dishes
TURKEY CORDON BLEU
1/2 turkey breast, sliced 1/4" thick
6 slices Mozarella cheese
6 slices cooked ham
French or hot mustard
2'eggs, beaten slightly
2 tbsps. water
1% cups dry bread crumbs
1 tsp. salt
1/ tsp. pepper
1/ tsp. thyme
Ys tsp. garlic powder
1/4 cup vegetable oil
1/4 cup butter or margarine
1 cup dry white wine or dry vermouth
(Pound turkey slices paper thin. Place a slice
of cheese and ham on each. Rub mustard on
ham. Roll and secure with toothpick.
Mix beaten eggs and water in a small °bowl.
Combine bread crumbs, salt, pepper, thyme and
garlic powder in a pie plate. Dip each roll in egg
mixture. Rolls may be made up tot hours ahead
and refrigerated uncovered.
Heat oil and butter in heavy frying pan. Cook
`rolls 20 minutes on each side. Add wine or ver-
mouth and simmer uncovered' 10 minutes, tur-
ning roll once or twice.
Serve immediately.
Mrs. William McMichael
Clinton
CHICKEN ALMOND VERMICELLI
2 chicken breasts (boned)
2 chicken cubes
11/2 cups boiling water
2 T. cornstarch
2 T. soy sauce
1 can mushrooms (drained)
1 T. olive oil
1 cup celery sliced diagonally
1 large onion
1 - 10 oz. pkg. broccoli spears, cooked and cut
diagonally
8 oz. vermicelli
Cut chicken into 1/4" width and 1" long strips.
Dissolve chicken cubes in water. Blend corn
starch and soy sauce to smooth paste and add to
bouillon.
In skillet, cook chicken in oil,stirring until no
longer pink (3-4 minutes). Remove chicken,
leaving liquid.
Put mushrooms in same pan and cook until
lightly browned. Add celery and onion, Cook 2-3
minutes stirring frequently. Stir vegetables into
bouillon mixture. Stir in chicken and broccoli.
Bring to boil until liquid is clear and slightly
thick.
Meanwhile, cook 8 oz. vermicelli by package
directions. Drain. Place on hot serving dish. Top
with chicken mixture. Garnish with toasted
slivered almonds.
Wendy Kent
Goderich
CHOPSTICK TUNA CASSEROLE
1 can mushroom soup
11/4 cups water
1 can chow mein noodles
1 can bean sprouts - drained
1 can mushrooms stems and pieces - drained
1 cup chopped celery
1/2 cup chopped green pepper
1 cup chopped onion
1 7 oz. can chunk style tuna
14 oz. pkg. blanched almonds - slivered
1 small bag potato chips
Combine soup and water. Add: 1 cup noodles,
bean sprouts, mushrooms, celery, green pepper,
onion, tuna and almonds and mix lightly.
Place in casserole and top with potato chips.
Bake in 350 degree over for 50 minutes.
By Agnes Cutt,
Goderich
MEAT BALLS
3 lbs. hamburger
Sprinkle in 1/2 -to 3/4 cup flour
1 large onion chopped fine
1 tsp. garlic powder
1 tbsp. prepared mustard
1 eMix all together and make balls (approx.'66)
Roll lightly in flour and brown in hot grease.
SAUCE
1 large bottle ketchup
Add 3/ ketchup bottle water
21/2 tbsp. white sugar
1 tsp. chili powder
1 tsp. Worch. sauce
1 onion chopped fine
2-3 bay leaves
1 tsp. garlic powder
Stir all together in large pot. Bring to boil then
turn to simmer about 21/2 hours. Add meatballs to
sauce when browned. Add extra water if too
thick.
By Ruth Jerry,
RR5
Goderich
WILD RICE CHICKEN
CASSEROLE
2 - 13 x 9" baking pans
(temperature 350)
1 cup chicken fat, butter or margarine
1 cup flour
1 T. plus 2 tsp. salt
3 cups chicken broth
41/2 cups cooked wild rice
6 cups cooked cubed chicken
3 (6 oz. cans) drained mushrooms
1 cup chopped green pepper
1 jar (4 oz.) pimento
two-thirds cup slivered almonds
_41/2 cups milk
Heat oven to 350 degrees; melt fat in large
saucepan. Blend flour, salt, pepper, mix into fat,
cook over low heat stirring until mixture is
smooth and bubbly.
Remove from heat, stir in milk and chicken •'
broth; heat to boiling, stirring constantly.
Boil 1 minute. Add remaining ingredients.
Pour into greased baking pans. Bake 40-45 min.
Serves 15-18 lunch,10 dinner.
Wendy Kent
Goderich
Smart Cooks Know...
Today more than ever
Goderich Frosted Foods
makes sense! !
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QUALITY FRESHNESS
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Read on and discover what we mean by
"Total Dollar Value"
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Take advantage of our operation at Goderich Frosted
Foods. Shop or phone ahead your order and just see if
we can't save you money. You'll be pleasantly sur-
prised. But more than that, you will receive total value
for your dollirs. We sell meats and frozen foods at
very competitive prices and we do it without com-
promising quality or freshness. That could be why we
supply over 90% of the eatting establishments in the
Goderich area alone. Whether you need small quan-
tities or prefer to buy in bulk put "Goderich Frosted
Foods" at the top of your shopping list.
How may we serve you...
FROM THE FREEZER
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Our recipe We always stock a large selection of
all types of meats and fowl, fish and
seafood'. Plus quality is tops.
French fries are a popular item and
we carry a vast selection. Everything
from Beefeaters to Super
Shoestrings.
You can plan your meals around our
complete selection of Frozen
Vegetables. Buy in 2 and 5 Ib.
bags...any quantity.
We don't compromise on dessert
either. Brand name frozen pies,
cakes, apple and cherry turnover,
donuts...you name it!
SHOP BY PHONE OR IN PERSON.
❑ OVER THE COUNTER
Always a selection ofpopular cuts of
meats, fowl, assortedluncheon_
meats and Pine River cheese. All
butcher shop fresh.
❑ CUSTOM BUTCHERING
Yes we do custom butchering, check
out our prices on SIDES! FRONTS!
HINDS! cut, wrapped and frozen.
❑ LOCKER. RENTALS.
If you want bulk price but don't have
the bulk storage, freezer' -space is
available at low monthly rental
rates.
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JUST OFF THE PARKING LOT BEHIND BECKERS - OPEN DAILY
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