Muncie Times, Muncie, Delaware County, 2 November 2006 — Page 30

Page 30 • The Muncie Times • November 2, 2006

COOKING

Chicken Pot Pie 1 Large Fryer 1 stick butter or margarine 3 tbsp flour 3 c chicken broth 1 c. milk 1 can mixed vegetables drained 1 can English peas drained 1 tsp. Pepper Salt to taste Pastry dough Stew chicken until tender; remove bones and dice meat. Melt butter in skillet; stir in flour. Ad broth and milk. Cook over medium beat, stirring constantly until medium sauce is made. Place chicken mixed vegetables and peas in a large , deep casserole. Add sauce, black pepper and salt; mix well. Cover with latticed pie crust. Bake at 350 degrees until crust is golden brown and mixture is bubbly. Yield 10-12 servings Diced turkey with mushrooms and rice 3/4 c rice, cooked 1 med onion minced 2 tbsp butter 2 tbsp flour 1 1/2 c turkey broth 12 c liquid from peas 2 c diced turkey 1 can peas 1 tsp pepper 1 tsp salt 1 lb mushrooms 1 c buttered crumbs Place rice in casserole. Cook onion in butter; add flour, turkey broth and liquid from peas. Boil for 3 minutes; add turkey, peas, seasonings and mushrooms. Arrange over rice; top with crumbs. Bake at 350 degrees for 30 minutes. 6 servings Chopped Liver 1 pound chicken livers 2 tablespoons chicken fat drippings 1 small onion, chopped fine 1 hard cooked egg yolk large

1 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon dry mustard Heat the chicken fat drippings in a frying pan. Add chopped onion, brown, and remove to a bowl. Wash the chicken livers and pat dry, and put into the frying pan. Cook for about 10 minutes, turning 3 or 4 times. Chicken livers should be cooked until they are done in the center, but not hard. Transfer chicken livers to the bowl and chop fine. Mash the egg yolk and add to the livers. Mix thoroughly. Add salt, pepper, dry mustard and chicken drippings from frying pan. Mix until smooth. Serve as an appetizer on crackers or in portions of 1 tablespoon on lettuce leaves. Potato Pancakes 3 cups grated raw potato 2 beaten eggs 3 tablespoons grated onion 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons cracker meal (very fine cracker crumbs) 1/2 cup cooking oil Put the eggs into a large bowl with grated potato, onion pepper and salt. Add cracker meal and mix well. Heat half the oil. Drop mixture into hot oil in tablespoonfuls. Brown on both sides. Use remaining oil as needed. Serve hot. Turkey Pilaf 2 tablespoons butter or margarine 1 small onion chopped 1 small clove garlic minced 1/4 pound mushrooms sliced 1 cup uncooked rice 1 can (13 3/4 ounces) chicken broth 1 /2 cup dry white wine 1/2 teaspoon salt 1/4 teaspoon TABASCO pepper sauce 1/4 teaspoon dried oregano leaves 3 cups cubed cooked turkey 1/2 cup chopped parsley

1/2 cup chopped pecans (optional) In large skillet melt butter. Add onion and garlic; cook 5 minutes or until tender. Add mushrooms; cook 5 minutes. Add rice and brown slightly. Add chicken broth, wine, salt, TABASCO sauce and oregano. Cover; cook 10 minutes longer or until all liquid is absorbed. Just before serving, stir in pecans, if desired. Country Captain 1 cup flour 1 teaspoon salt 1 (21/2 to 3 pound) broiler fryer chicken cut up 2 tablespoons vegetable oil 1 large clove garlic minced 1 large onion sliced 1 medium green pepper chopped 1 1/2 tablespoons curry powder 1/2 teaspoon dried thyme leaves 1 can (28 ounces) tomatoes, undrained 1/2 teaspoon TABASCO pepper sauce 1/2 cup raisins Hot cooked rice Combine flour and salt; coat chicken pieces with flour mixture. In large skillet heat oil brown on all sides; remove and set aside. In same skillet cook garlic, onion, green pepper, curry and thyme 5 minutes or until vegetables are tender. Stir in tomatoes and TABASCO sauce. Return chicken to skillet. Cover simmer 25 minutes or until chicken is done. Stir in raisins. Served over cooked rice. Bread Pudding with Fruit Sauce 4 cups 2 day old bread cut in cubes 1 quart hot milk 3 eggs 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 teaspoons vanilla, or 1 teaspoon almond extract

2 tablespoons butter, melted Fruit Sauce Stir bread cubes into the hot milk and set aside. Butter a casserole or baking dish. Break the eggs into it and beat slightly. Stir in the sugar, salt, bread milk mixture, cinnamon, nutmeg, extract, and butter. Set in a pan of hot water and bake at 350 degrees for about V hour. Serve warm or cold, with Fruit Sauce. Serves 6 Fruit Sauce: Crush fresh peaches, raspberries, or strawberries and sweeten to taste with sugar. Flavor with vanilla or almond extract or a liqueur such as kirsch or cognac. Bavarian Meatballs and Pears

1 cans (16 oz) Bartlett pear halves 1 1/2 pounds ground beef 1/4 cup bread crumbs 1/3 cup milk 1 egg 1/3 cup minced onion 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoon oil 1/4 up cider vinegar 14 teaspoon cloves 1 tablespoon flour Drain pear halves, reserving syrup. Combine ground beef, bread crumbs, milk, egg, onion, salt and pepper. Mix well and shape into 2inch meat balls. Heat oil in skillet. Brown meat balls slowly on all sides. Add reserved pear syrup, vinegar and cloves. Cover and simmer 25 minutes. Add pear halves; simmer 10 minutes longer or until meat is done. Remove meat balls and pears to platter and keep warm. Slowly stir flour mixed with 2 tablespoons water into pan. Cook until thickened. Pour over meat and pears. Makes 6 servings.