Show w 44 4 ay t amy y y w f v v L I 1 i S M ti 1 ari MOM MM M 9 ja W J 37 I 1 na KZ 4 TRIM t ANO t pass the savory chicken pie see recipe belda chicken favorites when you want to put variety in the menu or combine interesting flavors or stretch the meat nicely the thing to do Is to serve chicken find chicken prices doing a favor a borto to your budgets these days and even nicer chicken can be b a combined with so many foods that give you 1 substantial nice substantial lal meals so ideal for cooler weather why not try chicken with dumplings dump pilings lings for or an 19 old fashioned as C S vory very favo rt or a tender crusty pie with pieces of ct chicken and vegetables in nice rich gravy find the bits ol 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 minerals and vitamins to the diet chicken pie serves 6 1 chicken tor for stewing 1 onion 4 carrots 3 or I 1 celery leaves 3 or 4 sprigs parsley M U cup sliced cooked mushrooms 1 ah cups likeas peas cooked 2 tablespoons chopped pimiento 6 boiled potatoes cut into quarters 2 egg eee yolks cup chicken stock 2 cups flour bour I 1 teaspoons baking powder 1 teaspoon salt 6 tablespoons shortening cut up chicken chick e rl and stew in enough eno U gh salted malted water to t 0 over cover C with the onion oncel carrots caric its celery cel ery leaves and parley when tender der remove skin from pieces ot of chicken and place in a baking dish wl with th cutup cut up carrots peas J mushrooms pta olento and pot potato strain and thicken the gravy using all the stock cover ingrodi Ing redi I 1 prots jents in the tha casserole with it sift pour flour with baking powder and salt end and cut in the shortening combine gag yolks with the stock and add to dry ingredients mix lightly with a fork knead gently for a lew few seconds then roll out to fit top of casserole ser cle cut vents in crust wet edges of casserole and attach crust to it t brush top with milk bake in a hot degree oven 30 to 33 35 minutes minute chicken chow mein serves 6 1 cup cap diced dicea celery I 1 small email onion sliced I 1 ined medium luni green pepper sliced 2 cups caps chicken stock 1 teaspoon salt alt 2 teaspoons soy coy sauce ganca cup cop sliced mushrooms 2 cups shredded cooked chicken cup water 3 tablespoons cornstarch steamed white rice I 1 no 2 gan an chinese noodles noodle combine celery onion and green pepper with stock in sauce pan cook until the mixture steams then simmer for or 20 minutes add salt soy eoy sauce mushrooms and chicken combine water with cornstarch add to mixture stirring until thickened Ser serve merveon veon on mounds of rice sprinkled with chinese noodles LYNN SAYS sayat are you smart about leftovers yesterdays roast makes a welcome casserole cashe role quick stew or hash stuffed into green peppers dont let your bacon drippings droppings drip pings get rancid refrigerate them and use us in place ot of butter for seasoning leason lag vegetables sweet cake and cookie crumbs may be used for or dessert if combined into a souffle or mixed with ice cream LYNN CHAMBERS MENU diced dicea pineapple to in grapefruit JT juice u ice chicken chow mein salad of assorted vegetables Vegetable a hard rolls butter lemon sherbet cookies beverage re cipe given chicken serves 6 4 tablespoons tat fat 4 tablespoons flour ya teaspoon salt 9 teaspoon white pepper teaspoon celery salt fait 9 cups milk A cup sliced mushrooms mush roomi 1 tablespoon fat 2 cups cooked diced dicea chic 1 cup cooked spaghetti out cut into inch pieces I 1 cup cop grated cheese 2 table tablespoons melted butter batter cup cap rumba crumbs prepare white sauce from first six ingredients ingredient remove froni from heat saute mushrooms in one tablespoon of 0 fat add with chicken and spaghetti to white sauce pour into a greased casserole and sprinkle tp top with cheese melted butter and crumbs bake in a hot oven ovenar for 25 minutes chicken stew with dumplings Dump lings serves 6 3 to 4 pound stewing hen 2 cups boiling water 2 teaspoons salt vt N teaspoon pepper 2 cups cops sliced carrots I 1 cup cop peas H cup no flour ur 1 cup cop water I 1 tablespoon chopped parsley y place disjointed chicken into saucepan with water salt and pepper cover and cook slowly until tender from 2 to 3 hours remove chicken and skim 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 dump dumpling lings dumplings Dump lings I 1 cup cop flour K teaspoon salt 2 teaspoons baking powder I 1 tablespoon chicken fat melted I 1 egg beaten U cup milk sut sift together dry ingredients Ingred lenta then combine with melted fat egg and milk drop by spoonfuls on top ot of chicken cover closely cook tor for 15 minutes minute without lifting the cover chicken turnover serves serve 6 pastry 3 cups chopped cooked chicken 1 IH cups gravy 1 ak tablespoons tablespoon chopped parsley 1 2 tablespoons chopped tuned stuffed olives 1 teaspoon salt make mahe pastry from three cups cup flour one cup lard and teaspoon salt with enough water to hold together combine remaining ingredients to a smooth paste ron roll pastry into six fix 6 inch squares and place cup filling on each square turn up comers and pinch pastry together bake on cookie sheet in hot degree oven 30 minutes released by features feature if you dont have quite enough meat to make hamburgers you can extend what you have with mashed potato thus making potato burgers bur gerB juice left lef over from oe canned nned fruit can be saved caved and thickened with cornstarch to make a clear sauce for or desserts leftover leftover bacon or frankfurters frankfurter can be used with hard cooked eggs chopped and mixed with mayonnaise for or sandwich spread leftover sausage is 11 excellent tor for flavoring vegetables ar or soups |