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PoXtttKCfr- SECTION THE HERALD CHICKEN OVER NOODLES Preparation lime Looking lime 1 hour Serves 4 coarsely chopped tbsp olive oil chicken skinned and cut In serving pieces breasts and Ihighi deboned cup flour salt tap pepper cups fresh tomatoes chopped I garlic finely chopped cup pepper coarsely chapped cup while wine lb noodles cooked to slight tenderness In a large skillet brown on I oil In of olive oil Remove from pan saving oil Sprinkle chicken lightly with a combination of the flour sail and pepper Add remaining I olive oil to oil used saute onions Saute the chicken in oil until well browned on all sides Add tomatoes garlic and bell pepper and return the browned onions to the pan Cover and simmer all ingredients lor minutes over very tow heat Add the wine to be liquid in the pan over and simmer for appro mutely longer or until the chicken Is tender Serve over cooked noodle Bonnie Glen Williams I lb fryer chicken cut in 1 cup freshly squeezed orange Juice cup soy sauce cup packed sugar thin slices fresh ginger root 1 cup sliced celery cornstarch mined in cup Arrange chicken skin side up in single layer in baking dish Mix orange juice soy sauce and brown sugar pour over chicken Sprinkle ginger and celery around chicken Bake in preheated oven for minutes Remove chicken stir cornstarch mixture in to pan juices Put chicken skin side down back into baking dish Bake about 15 minutes longer until sauce thickens and chicken is tender when pierced Serve garnished with orange slices and parsley Mokes servings A family of ours served on a bed of rice and vegetable side dish Economical and lasty Hint freeze the fresh ginger lo use in other recipes Kobsa Elmore Drive Acton BREAST OF CHICK FN WITH WILD RICE margarine salt and pepper 4 whole cnlcken breasts skinned boned halved cup dry white wine medium onion chopped 4 cup sliced fresh mushrooms 1 cup dairy sour cream salt and pepper to taste In large skillet melt cup butter add chicken and cook until delicate ly browned turning occasionally Pour 4 cup wine over chicken and cover rook until tender about 15 to minutes In a saucepan melt re maining tablespoons butter add chopped onion cook until tender add mushrooms and cook about 1 minute Stir in remaining cup wine and cream remove from heat When chicken Is tender add sour cream sauce sail and pepper and heat thoroughly Serve on a bed of wild nee Pass extra sauce cup wild rice 4 salt cup chopped celery cup chopped onion 14 tbsp butter or margarine i cup fresh mushrooms cups chicken l sliced Wash wild rice drain place wild nee In 2ouart saucepan add water and cover Cook over low heat minutes or until rice lender or water Meanwhile saute chopped celery and onion in butler until lender add mushrooms and cook I tionul minute rice 2 cups broth and sliced water chestnuts put In casserole and bake for 1 hour at F If nee broth people Knocpfli Sargent Get Ho It lbs chicken breasts or I pkg onion soup mix jar B I Hussion dressing Ijar generous of salt pepper garlic powder Remove skin from chicken wash well under cold water Place chicken In bottom roast pan Sprinkle with soup salt pepper and and jam together and pour over chicken This can be done the night before Cover and bake for one hour in oven Beverley Court TURKEY TETRAZZIN1 for leftover turkey to cups leftover turkey large A tbsp 1 tbsp lemon juice lb spaghetti noodles 1 cup cream cup toasted almonds grated Parmesan cheese 4 lb fresh mushrooms sliced salt to taste flour cup chicken broth cup sherry In tbsp of the butter cook mushrooms lightly Sprinkle with lemon juice and salt to taste Boil spaghetti or noodles until tender Drain rinse hot water drain again Lightly mix mushrooms with spaghetti and spread In greased pan Melt remaining Ibsp butter and blend in flour Stir In chicken broth and stir cook until mixture boils Stir In cream season with salt freshly ground pepper and some freshly grated nutmeg Add sherry and almonds If sherry Is not used stir in cup milk or cream Combine with lurkey and spread over spaghetti Sprinkle lightly with Parmesan cheese and a little paprika Bake at until bubbling and lightly browned Makes about servings Louise Princess Anne Drive EILEENS MUSHROOM CHEESE BALL 1 ISO Philadelphia I 123 Philadelphia chopped green mL i 1 Worcheatenhire sauce Blend Philadelphia cream cheese in bowl with electric mixer until soft and Add chopped green onion garlic salt Worcheatershire sauce and mushrooms drained and chopped Cover all Ingredients in bowl with wax paper and chill far hours Then empty bowl on wax paper and shape into ball Roll ball In the parsley flakes Serve cheese ball with a variety of crackers Can also be served with fresh raw vegetables cut Into bile size servings This ball can be frozen for later use Over night thawing Eileen Acton AMARETTO CHEESE L Serves Quick and easy and oh so preisivc cup liqueur almonds sliced cheese and beat well with A food processor with the plastic blade makes this step quick and easy Pour In a mound on serving plaic rind almonds finely and over cheese Chill Servo ilh apple and pear Hedges Kloepper Mullen I locc Glen Williams cup celery cut diagonally In butter I Ibsp lisp salt V cud pecan halve breadcrumbs Grease ih quart casserole Boil celery until tender In enough- water lo cover Drain butler over medium heat in flour and add milk slowly to make cream sauce stir until thick and smooth Add salt and well drained celery Spoon into casserole Top pecans Cover with bread crumbs Bake n for is GERMAN GREEN BEANS Serves 4 We have these every holiday throughout the year and each time wonder why we save this recipe for holidays only 1 10 ox frozen green bean W onion finely chopped salt WUp pepper 1 cup mayonnaise vinegar Up sugar butter crumbled Cook beans according lo dlrec tions Drain Combine onion salt pepper mayonnaise vinegar sugar and but ler Stlrcarefullyintocookedbcans Sprinkle bacon over top Serve hot or refngerate overnight and serve cold Marcia Mullen Place Glen Williams