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Show USE CANNED GIBLET GRAVY FOR ELEGANT PARTY FLAIR I i : V t ; - U 7 Planning is half the battle especially where holiday dinner parties are concerned. Actual meal preparation MIGHT have been your Waterloo, but convenience foods come to your rescue. Take this exquisite meal for four . . . with packaged herb-seasoned herb-seasoned stuffing and canned giblet gravy you can turn chicken breasts into gourmet fare. i For the unusual touch, spark stuffing with apple and white ) raisins before rolling up on boned chicken breasts. Serve this enchanting fare with Giblet Gravy Elegante canned giblet gravy ' laced with Madeira . . . accented with currant jelly, cloves and mustard. ! Complete this festive menu with frozen Italian green beans, ' molded cranberry salad, and packaged golden twist rolls. Frozen f blueberry strudel and coffee sweetly end the meal. ! CHICKEN ROLLS AND GIBLET GRAVY ELEGANTE 2 whole chicken breasts, split 1 can (10 ounces) giblet j , (about 1 to 2 pounds) gravy ' 1 cup prepared herb-seasoned 2 tablespoons currant jelly stuffing 1 tablespoon Madeira Vi cup chopped apple teaspoon dry mustard : 2 tablespoons white raisins Dash cloves cup butter or margarine Parsley sprigs Remove skin and bone from chicken; flatten with meat hammer or edge of heavy saucer. Combine stuffing, apples, and raisins; place in center of each chicken piece. Roll up; tuck in ends and , fasten with toothpicks or skewers. In skillet, brown chicken in butter. Cover; cook over low heat 15 minutes or until tender. Meanwhile, in saucepan, combine gravy, jelly, wine, musti.rd, and cloves. Heat; stir now and then. Serve with chicken. Garnish with parsley. Makes 4 servings. I i ! . A |