Show Menus That That Mean Mean Health By ANNETTE ANTHONY Dinner Chicken ken and Rice nice St Pickled Peaches MS is Rolls Currant Jam St Sliced Cucumber S Salad IAd Fruit Cantaloupe Dessert Coffee Escalloped Chicken and Rice 3 tablespoons butter or chicken fat tat 3 tablespoons flour 1 cup up milk Yi z cup chicken stock or cream 2 tablespoons chopped pimientos 1 1 tablespoon chopped green pepper ft l cup diced cooked chicken 1 2 cups boiled rice i teaspoon salt Melt butter and add flour when blended tended add milk mUk and Dond stock and cook until creamy sauce forms torms Add seasonIngs season- season logs Ings and chicken Mix well and pour Into nto buttered shallow baking dish Cover with rice and bake 20 minutes In moderate oven Boiled Rice 1 i cup up rice 8 cups water 1 teaspoon a nIt gait Carefully wash rice Add salt alt to water Ater and boll boil slowly add rice Boll Boil quickly 20 minutes Pour Four Into strainer and rinse rice with warm arm water This removes surplus starch and will prevent sticky rice Serve plain or with chicken fowl or meat nOI Boiled ed Chicken 4 pound chicken 0 IS cups water 1 teaspoon teaspoon teaspoon tea tea- spoon salt nIt Carefully wash clean and cut lup up chicken Add Acid rest of ot Ingredients Cover and boll boil slowly 1 1 l'S lS t hours or or until chicken la Is very tender when tested with I fork lork Remove Remote chicken and let stock cool and chill chU Fruit Cantaloupe Dessert 1 cantaloupe 1 large peach peeled I 1 I cup black cherries z j cup diced pine pine- apple H cup sugar 2 slices lime Thoroughly chill chili nil all Ingredients IngredIent Cu CUt CulI t cantaloupe In halves and fill with rest real I of ot fruit attractively arranged Sprinkle I with sugar and Dond add lime Juice Garnish with mint leaves |