Show d Y S fl Yr r r r r I r rG G JS Jr r r r rr S eI d t y 4 r fd Jf Jr L' L rl y e 11 r k St Y r r. r d' d fJ n J rl 1 rh i r d L Sf EM sS d r. r n ir i ih f r J p 1 a Pass the Savory Chicken Pie See recipe below Chicken Favorites When you want to put variety In Inthe inthe inthe the menu or combine interesting flavors or stretch the meat nic nicely ly the he thing to do is to serve chicken You'll 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 nice substantial f fit meals so ideal for 1 cooler weather Why not try chicken with dumplings for tor an old fashioned saC savory savory sa sa- sa- sa C l vory favorite f Or a tender crusty crusty crusty crus crus- ty pie with pieces of chicken and vegetables in nice rich gravy You'll find the bits of ot leftover chicken go gO nicely into tarts chow mein or chicken All these will keep menu Interest at a high pitch and help supply valuable protein protein pro pro- tein minerals and vitamins to the diet Chicken Pic Pie Serves G 6 1 chicken for lor stewing 1 onion 4 carrots 3 or 4 celery leaves 3 or 4 sp sprigs parsley V cup sliced cooked mushrooms 1 14 cups peas cooked 2 tablespoons chopped pimiento 6 boiled potatoes cut into quarters 2 egg yolks fi 34 cup cap chicken stock 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 6 G tablespoons shortening Cut up chicken and stew in enough salted water to cover with the onion onion onion on on- ion carrots celery leaves and parsley pars pars- ley When tender tender tender ten ten- der remove skin from pieces of chicken and place In a baking dish with cut up r carrots peas mushrooms pi- pi and pota pota- I ito Ito to Strain and thicken the gravy using all the stock Cover ingredients lents lents in the casserole with it Sift Lour flour with baking powder and salt and cut In the shortening Combine egg gg yolks with the stock and add to dry ingredients Mix lightly with a fork Knead gently for tor a few tew seconds sec sec- seconds then roll out to fit top of pf cas cas- serole Cut vents in crust Wet edges lof of casserole and attach crust to It Brush top with milk Bake In a hot degree oven 30 to 35 minutes Chow Mein lein Serves G 6 1 cup diced celery I 1 small onion sliced 1 medium green ireen green pepper sliced 2 Z cups chicken stock 1 teaspoon salt alt 2 teaspoons soy sauce 34 cup sliced mushrooms 2 cups shredded cooked chicken f fM M cup water 3 tablespoons cornstarch Steamed white rice 1 No 2 VA 24 4 c can n 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 Yesterdays Yesterday's roast makes a we welcome welcome wel wel- 1 come casserole quick stew or hash stuffed into green peppers Dont Don't let your bacon drippings get rancid Refrigerate them and use Ue in place of butter for tor seasoning vegetables Sweet cake and cookie crumbs may be used for dessert if It combined 0 Into a souffle or mixed with ice cream LYNN I CHAMBERS CHAMBERS' ERS ERS' MENU Diced Pineapple In Grapefruit Juice Chicken Chow Mein Salad of Assorted Vegetables Hard Rolls Butter Lemon Sherbet Cookies Beverage Recipe given Chicken Serves G 6 4 tablespoons fat lat 4 tablespoons flourS flour 21 S teaspoon salt 14 teaspoon white pepper pepper teaspoon celery salt 2 cups caps milk H cup sliced mushrooms 1 tablespoon fat 2 cups cooked diced chI 1 cup cooked spaghetti cut Into J Inch 4 pieces 1 cup grated cheese 2 tablespoons melted butter buttercup 33 fi cup crumbs Prepare white sauce from first six ingredients Remove from froma heat a Saute U mushrooms mushrooms mush mush- h nm rooms In one tablespoon of fat Add with chicken and spaghetti to white sauce Pour into a greased t casserole and sprinkle top with cheese melted butter and crumbs I Bake in a hot oven for 25 5 minutes Chicken Stew With Dumplings I Serves 6 3 to 4 pound stewing hen 2 cups boiling water 2 teaspoons salt saltY Y teaspoon pepper 2 cups sliced carrots 1 cup peas J 4 cup flour 1 cup water 1 tablespoon chopped parsley Place disjointed chicken into saucepan with water salt and pepper pep pep- per Cover and cook slowly until tender from Irom 2 to 3 hours Remove chicken and skim fat tat from stock Add carrots and peas and cook for tor 10 minutes Mix flour with water to toa a smooth paste and stir Into broth Cook until clear and thickened Add chicken parsley and dumplings Dumplings 1 cup flour M teaspoon salt 2 teaspoons baking powder 1 tablespoon chicken fat melted 1 egg beaten fi 4 cup cap milk Sift SUt together dry ingredients then combine with melted fat egg and milk Drop by spoonfuls on top of chicken Cover closely Cook for tor 15 minutes minutes without li lifting n the cover Chicken Turnovers overl Serves 6 Pastry 3 5 cups chopped cooked chicken 1 14 cups gravy 1 14 tablespoons chopped parsleyS parsley S 3 tablespoons chopped stuffed olives 1 teaspoon salt Make pastry from rom three cups flour one cup lard and 4 teaspoon salt with enough water to hold hoId to to- gether Combine remaining ingredients Ingredients Ingre ingre- toa smooth paste Roll pastry into six inch 6 squares and place cup filling on e each ch square Tu Tun Turn n up corn corners ers and pinch pastry er cookie sheet In hot dec degree e oven 30 30 minutes Released by Fea Features ture If It you dont don't have quite enough meat to make k hamburgers you can extend what you have with mashed potato thus making pot potato to burgers juice left leftover over from canned fruit can be saved and thickened with cornstarch to make a clear sauco sauce for tor desserts Leftover bacon or frankfurters can be used with hard-cooked hard eggs egg chopped and mixed with mayonnaise mayonnaise mayonnaise mayon mayon- naise for sandwich spread Leftover sausage is excellent for tor flavoring vegetables or soups soup 1 |