Show M n V n r vt W a v an f rik g L Pass the Savory Chicken Pic Pie See recipes below Chicken Favorites When you want to put variety In Inthe inthe inthe the menu or combine interesting flavors or stretch the meat nicely the 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 chi chicken ken can I be combined with so many foods I that give you I rc nice substantial meals so ideal for rl cooler weather Why not try chicken with 1 dumplings for an anC anc 19 I old-fashioned old savary savory sa- sa c. c C vory vary favorite r- r I Or a tender tenter eras eras- cruty cm cru ty pie with pieces of chicken and vegetables in nice rich gravy You'll find the bits of leftover chicken go nicely into tarts chow mein or chicken All these will keep menu interest at a high pitch and help supply valuable protein protein protein pro pro- tein minerals and vitamins to the diet Chicken Pie Serves C G 6 1 chicken for stewing 1 onion 4 C carrots 3 or 4 celery leaves 3 or 4 sprigs parsley 4 1 cup sliced cooked mushrooms l V t cups peas cooked 2 tablespoons chopped pimIento 6 G boiled boned potatoes cut into quarters 2 egg yolks 34 cup chicken stock 2 Z cups flour 3 teaspoons baking powder 1 teaspoon salt 6 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 pars pars- ley When tender tender tender ten ten- der remove skin from pieces of chicken and place in a baking dish with up cut-up carrots peas 4 mushrooms pimiento pimiento pi pi- and pota- pota to Strain and thicken the gravy using all the stock Cover Ingredients ingredients ingredients In the casserole with it Sift Silt 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 Knead gently for a few seconds seconds seconds sec sec- then roll roIl out to fit top of cas cas- serole 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 1 Serves 6 1 cup diced celery 1 small onion sliced 1 medium green pepper sliced 2 Z cups chicken stock 1 teaspoon salt 2 teaspoons soy sauce Vi cup sliced mushrooms 2 Z cups shredded cooked chicken Ys fa cup water waterS 3 S tablespoons cornstarch Steamed white rice 1 No 2 4 can Cl Chinese nese 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 welcome welcome welcome wel wel- come casserole quick stew or hash stuffed into green peppers Dont Don't let your bacon drippings get rancid Refrigerate them and use in place of butter for seasoning vegetables Sweet cake and cookie crumbs may be used for dessert if combined into a souffle or mixed with ice cream creaIn Cl Chicken Serves G 6 4 tablespoons fat 4 tablespoons flour Dour flourA A 4 teaspoon salt teaspoon white pepper H teaspoon celery salt 2 cups milk milka Vt a cup sliced mushrooms 1 tablespoon fat 2 cups cooked diced chicken 1 cup cooked spaghetti cut into Winch inch inch pieces 1 cup grated cheese 2 tablespoons melted butter buttercup 94 cup crumbs Prepare white sauce from first six ingredients Remove from heat Saute mushrooms mushrooms mushrooms mush- mush rooms in one tablespoon of fat Add with chicken and spaghetti to white sauce Pour into a greased r casserole and sprinkle top with cheese melted butter and crumbs Bake in a hot oven for 25 minutes Chicken Stew with Dumplings Serves G 6 3 to 4 pound stewing hen 2 cups boiling water 2 teaspoons salt Vi teaspoon pepper 2 cups sliced carrots canots 1 cup peas 14 cup flour Dour 1 cup water 1 tablespoon chopped parsley Place disjointed chicken into saucepan with water salt and pep pep- per Cover and cook slowly until tender from 2 2 to 3 hours Remove chicken and skim fat from stock Add carrots carrots' and peas and cook for 10 minutes Mix flour with water to toa toa toa a smooth paste and stir into broth Cook until clear and thickened Add chicken parsley and dumplings Dumplings 1 cup flour i teaspoon salt 2 teaspoons baking powder 1 tablespoon chicken fat melted 1 egg beaten i H i cup milk Sift Silt together dry Ingredients then thel combine with melted fat egg and milk Drop by spoonfuls on top ol oi chicken Cover closely Cook fox for 15 minutes without lifting the cover Chicken Turnovers Serves 6 Pastry 3 cups chopped cooked chicken 1 cups gravy IVi Hi tablespoons chopped parsley 3 tablespoons chopped stuffed olives 1 teaspoon salt Make pastry from three cups cup flour one cup lard and 4 teaspoon salt with enough water to hold to gether Combine remaining ingredients ingredients ingre ingre- to a smooth paste Roll pastry pasta into six inch 6 squares and place 4 cup filling on each square Turn Tum up corners and pinch pastry er Bake on cookie sheet in hot 42 degree oven 30 minutes Released by F Feature atur If It you dont don't have quite enough meat to make hambur hamburgers ers 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 for desserts Left over bacon or frankfurters frankfurter can be used with hard-cooked hard eggs chopped and mixed with mayonnaise mayonnaise mayon naise for sandwich spread Leftover sausage is fa s excellent fox for flavoring vegetables vegetable or soups soup |