The Goderich Signal-Star, 1981-11-04, Page 43Pogo 15
Chicken with difference
EASY CHICKEN TETRAZINNI
Ingredients
Four chicken leg quarters
2 - 3 onions
1 lb. fresh mushrooms
Butter for sauteing and frying
Flour to coat chicken
'/a cup Parmesan cheese
1 can mushroom soup ( condensed)
;12 cup cream
'h tsp. garlic or to taste.
Saute onion slices and mushroom pieces in butter and
garlic. Coat chicken with flour, brown in butter, onions,
etc. Add mushroom soup, cream, stir until a sauce forms.
You may add a little milk for thinner sauce. Simmer for %
hour on low, basting chicken with sauce.
Serve chicken quarters and sauce on a bed of spaghetti.
Sprinkle with cheese. Serve immediately with a chilled
wine such as Perle Blancheis and a tossed salad and
garlic bread. (I use my electric frying pan to cook the
chicken). Serves 4.
Laura Colwell
Goderich
CHICKEN AND SHRIMP CASSEROLE
2 boiler fryers
1lb. shrimp
' cup all-purpose flour
1 tbsp. salt
1tsp. pepper
1 cup vegetable oil
2garlic (minced), optional
1 large onion - diced (1 cup)
1 cup celery
1 small green pepper, cut in strips
1 lb. mushrooms
1 tsp. thyme
1 tsp. cayenne pepper, optional
1 bay leaf • F.
11b. can tomatoes
1 cup dry white wine
1 tbsp. tomato paste,
Shake chicken pieces in mixture of flour, 1 tsp. salt and
pepper. Brown chicken in oil in large skillet. Place in 10
cup casserole. Remove all but 2 tbsp. oil from skillet.
Saute onion and garlic until soft. Add celery, green
pepper and mushrooms. Saute until crisp and tender.
Add remaining salt, pepper and 2 tbsp. of remaining
flour mixture, thyme, cayenne pepper and bay leaf. Toss
to coat vegetables. Add can of tomatoes, tomato paste and
wine. Stir to mix. Bring to boil.
Pour over chicken in casserole. Cover. Bake in
moderate oven at 350 degrees F. for 25 minutes.
Add shrimp, pushing them down in liquid. Cover. Bake
for an additional 20 minutes or until tender. Uncover.
Gently stir to mix ingredients. Serve over rice. Garnish
vlith parsley, optional.
Shrimp may be omitted to make a less expensive but
tasty casserole.
Margery Moffat
Wingham
PAPRIKASH
Pork or chicken (cubed )
chopped onions
diced potatoes
grated carrots
black pepper (to taste )
salt (to taste)
paprika
flour
sour cream
Chop equal amounts of onions and meat. Fry onions in
oil until glassy looking. Add enough paprika to make
onions a deep red colour.
Cook until paprika is melted into onions making sure not
to burn the onions. Add the meat, cook slowly until meat is
cooked.
Sprinkle enough flour over meat and onions to thicken.
Add enough water to cover meat. Cook for approximately
1/2 hour. Add salt and pepper to satisfy your taste. Add
shredded carrots and potatoes. Cook for 3/4 hour.
Before serving add a container of sour cream. Cook for
10 minutes. Serve with dumplings.
(Note): This dish is very economical. It is a
Czechoslovakian dish. Exact quantities of ingredients are
not given because you can use as much as you like,
depending on size of family it is to be served to.
Jean Brown,
Clinton
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