Show MN at M N KNI K pass the savory chicken pie see recipe below chicken favorites when you want to put var ety in the menu or combine interesting flavors or stretch the meat nicely the thing to do is to serve chicken you 11 find chicken prices doing a favor to your budgets these days and what s even nicer chicken can be combined with so many foods that give you 4 nice substantial d it t meals so ideal tor for cooler weather why not try chicken with dumplings tor for an old fashioned sa 9 vory favorite 7 or a tender crus ty pie with pieces of chicken and vegetables in nice rich gravy you U 11 find the bits of leftover chicken go nicely into tarts chow mem mein or tet chicken all these will keep menu interest at a high pitch and help supply valuable pro tem minerals and vitamins to the diet chicken pie serves 6 1 chicken for stewing I 1 onion 4 carrots 3 or 4 celery leaves 3 or 4 sprigs parsley vt cup sliced cooked mushrooms 1 cups peas cooked 2 tablespoons chopped pimiento 6 boiled potatoes cut into quarters 2 egg yolks cup chicken stock 2 cups flour 3 teaspoons baking powder IL 1 teaspoon salt 6 tablespoons shortening cut up chicken and stew in enough salted water to cover with the on ion carrots celery leaves and pars ley when ten der remove skin from pieces of I 1 chicken and place in a baking dish with cut cutup up carrots peas mushrooms pi liento and pota to strain and thicken the gravy using all the stock cover ingrodi ants in the casserole with it sift flour with baking powder and salt and cut in the shortening combine egg yolks with the stock and add to dry ingredients mix lightly with a fork ork knead gently tor for a few sec see ands then roll out to fit top of cas serole derole cut vents in crust wet edges of casserole and attach crust to it brush top with milk bake in a hot degree oven 30 to 35 minutes chicken chow mein serves 6 scup 1 cup diced celery I 1 small onion sliced I 1 medium green pepper sliced 2 cups chicken stock 1 teaspoon salt 2 teaspoons soy sauce cup sliced mushrooms 2 cups shredded cooked chicken cup water 3 tablespoons cornstarch steamed white rice I 1 no VA 2 can chinese noodles combine celery onion and green pepper with stock in sauce pan cook until the mixture steams then simmer for 20 minutes add salt soy sauce mushrooms and chicken combine water with cornstarch add to mixture stirring until thickened serve on mounds of rice sprinkled with chinese noodles LYNN SAYS are you smart about leftovers yesterday yesterdays s roast makes a wel come casserole quick stew or hash stuffed into green peppers don dont t let your bacon drippings get rancid refrigerate them and ase in place of butter for seasoning vegetables sweet cake and cookie crumbs nay be used for dessert if combined into a souffle or mixed with ice yearn ream 1 k LYNN CHAMBERS MENU diced pineapple in grapefruit juice chicken chow mem mein salad of assorted vegetables hard rolls butter lemon sherbet cookies beverage recipe given 1 chicken serves 6 4 tablespoons tat fat 4 tablespoons flour teaspoon salt teaspoon white pepper teaspoon celery salt 2 cups milk vi cup sliced mushrooms I 1 tablespoon fat 2 cups cooked diced chicken 1 cup cooked spaghetti cut into ya inch pieces I 1 cup grated cheese 2 tablespoons melted butter cup crumbs prepare white sauce from first six ingredients remove from heat saute mush mh rooms in one tablespoon of fat add with chicken and spaghetti to white sauce pour into a greased casserole and sprinkle top with cheese melted butter and crumbs bake in a hot oven for 25 minutes chicken stew with dumplings serves 6 3 to 4 pound stewing hen 2 cups boiling water 2 teaspoons salt ya teaspoon pepper 2 cups sliced carrots I 1 cup peas cup flour 1 cup water I 1 tablespoon chopped parsley place disjointed chicken into saucepan with water salt and pep per cover and cook slowly until tender from 2 to 3 hours remove chicken and skim tat fat from stock add carrots and peas and cook for 10 minutes mix flour with water to a smooth paste and stir into broth cook until clear and thickened add chicken parsley and dumplings dumplings I 1 cup flour teaspoon salt 2 teaspoons baking powder 1 tablespoon chicken fat fate melted I 1 egg beaten va cup milk sift together dry ingredients then combine with melted fat egg and milk drop by spoonfuls on top of chicken cover closely cook for 15 minutes without lifting the cover chicken turnovers serves 6 pastry 3 cups chopped cooked chicken 1 cups gravy 1 tablespoons chopped parsley 3 tablespoons chopped stuffed staffed olives 1 teaspoon salt make pastry from three cups flour one cup lard and 34 teaspoon salt with enough water to hold together combine remaining ingredients to a smooth paste roll pastry into six 6 inch squares and place cup filling on each square turn up corners comers and pinch pastry er bake on cookie sheet in hot degree oven 30 minutes released by feature features if you dont don t have quite enough meat to make hamburgers you can extend what you have with mashed potato thus making potato burgers juice left over from canned fruit can be saved and thickened with cornstarch to make a clear sauce saute tor for desserts leftover bacon or frankfurters can be used with hard cooked eggs egg s chopped and mixed with mayon naise tor for sandwich spread leftover sausage is excellent for or flavoring vegetables or soups |