Thursday, March 2,1978-THE BULLETIN~9
KEEP THESE TESTED JEWISH RECIPES
Orange Chicken Fiesta
1 env. Onion Soup Mix 1 (6 oz.) con frozen orange juice concentrate, thawed: Itbsp. cornstarch.......
1 tsp. poultry seasoning ■:::<-.■ :^'r.^:.:y::..-_^
' 4 lbs. cutHip chicken
~ Preheat oven to 375 degrees F. Combine onion soup mix, -orange juiceconcentrate, cornstarch and poultry seasoning; set ' askle.
> Trim excess f of from chicken pieces, pat dry and,arrange, skin side up^ in a singlelayer in 13"x9"x2" baking pan. Pour seasoned orongeK>nion mixture evenly over chicken. Cover and bake for 1 hour., ' ' ,
vUncover and bake 15 minutes, basting chicken occasionally: with .sauce. ..Serves 6. .
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COURTESY OF
*«»a N O T- H I IS G.«.T-0 QIVC-^A R G £«0,«'*»rO 0*«S M A tl-Li
680 Taylor Street Office 688-2541
General'Coiiso—*Container Traffic—>Car koading
Distribution
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g Soperb Chicktn anil iice S
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I Farfei Chicken Casserole g
n; 3 tbsps. chicken fat or pareve S
;:2-:^.'nargarine. v'B'
g . 1 large onion, diced B B 10-1/2 oz. con condensed clear B chicken soup, undiluted
1 cup liquid from cooked r
D vegetables ■ S
1/2 tsp. salt ^ ^ B
-2 Dashi white pepper B
g 2 to 3 cups diced cooked B
g chicken or turkey B
B 2 cups cooked sliced carrots H
B 1 cup cooked diced celery - B
H 1-1/4 cups matzo^forfel S
B . ^Saute onion In the fat until tender. Add soup, vegetable Ikiiild S g and seasonings. Arrange chicken, vegetables, matzo farfei and 2
aj'" '°^®!;:V2A2-f-i^^^ In hot oven 2
:<425 degrees F.) 330 minutes. Serves 6 to fi. B
B ' Good for Passover use as'well I B
;|: COMPLIMENTS OF «
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m Suite 680—999 W. Broadway Phone 736-6426 B
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Carried Chicken
1/2 tsp. salt 1/8 tsp. pepper 2 cups:water
1/2 cup chopped celery 1 cup pared and: chopped carrots 1 cup unc.oolced rice ; 3 tbsps. parve com oil margarine
1 enveloped 3/6 oz.) onion soup mix 1 broiler-fryer, cut into serving pieces
'Melt njargarlne in skillet and cook chicken until brown oh all sides. Remove chicken and cook celery arid'carrots until tender: Mix -rice and dry onion soup mix and spraod over the bottom dt a greased shallow baking pan. Arrange chicken pieces over rice mixture and distribute/carrots and celery over all Addwater; cover and bake 1 hour at 350 degrees until thicken is tender. Serves 4.
5 diMp^ B
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H hond made jewellery, and sculpture ^^^^^^^^^^^ g
g 131 water St., #203 gaslight square 681-0721 ^
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\ Super Ckicken Solid ^ ^ |
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^2 cups cut>tqf> cold cooked chicken (large^^^c^ ^
B Add: B B 1 cup cuTHip celsry (1/2" pieces) - : ^'■''''^'^^.^■■■i^.
g salt and pepper to lasie ^
^ - ^Mayonnaise- (1/2- ci^). Xlarefiilly fold in 2 or 3 cut-up hard-
g cooked eggs and 1/2 c(4> salted almond halves. g
B- Chill thorou^ly.A>'range.;a mound:in each lettuce cup and garnish I \
B\ with olives or little sweet pickles and pa^^^ . B
g Tomato Flower Cups: ',J^
g Cut tomatoes almost through into; 6 sections so they will open |^
S like flowers. Fill with Chicken Salad. Ganiish with sieved hard- ps g cookedeggs. .2
COMPLSMINTS OF
684-7211
In « baking dish, place: 2 Kosher frozen fryers, quartered Dot with : 2 tbsp. margarine Siprinkle with: salt and pepper to taste
Bake 15 minutes at 425 degrees.
in a sauce pan^ combine:
1 1/2 cups orange juice 1/2 cup white raisins 1/4 cup chopped chutney
12 blanched almonds 1/4 tsp. cinnamon 1/4 tsp. curry
Simmer .until blended and pour over ctiicken. Reduce oven to.^ 350 degrees and bake for 1 hour. Serves four.
To serve, you may garnish with two sliced bananas and accomr-:' pany the platter with small dishes ofV coconut, nuts; chutney;' pineapple.:'-'
COMPLIA^ENTS OF
OF VANCOUVER LTD. 2774 W. Broadway
736-6791-2 9
S Simple Chicken Klew
4 large chicken breasts
1 tsp. salt
1/4 tsp. pepper
1/2 cup parve margarine
Itbsp. lemon juice
1 tbsp. Chopped chives 1 egg, beaten -1 cup bread crumbs ' deep fat for frying -
ruii. scin and bones from chicken breasts. Blend margarine with lemon juice and chives. Mold the mixture into four obiofigs 8nj^9hill thoroughly. §prifikle salt and pepper on chicken Wrtip ea^ breast around one block of margarine mixture: Fasten With^toothpicks. Roll; in beaten egg and then in crUmbs. Chill J^Tii* *»our fry in deep fat at 350 degrees for 10 to is minutes. Serve at once; This js a^classic ^rmet dish made easy and kosher. It is rich, but delicious. Serves 4. . . /
COMPLIMSNTS OF
thermoshell
B 946 MAIN ST.
Voncouve? Heotiia^ S@rvicd8 Sranela 2751 Underhiii Ave., iymaby, @.C, fhm@ 2@f•
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1 broiler>fryer chicken, cut into ':pieces • 1/4 cup flour 3 tbsps; corn oil 1 (16-oz.) can. tomato puree 1/4 cup: Rogers Golden G>rn Syrup
1 /4 cup finely chopped onion 2. tbsps. chopped, parsley 1 clove garlic, minced 1 bay leaf
1/4 tsp. dried oregano teoves 1 tsp. salt Dash of pepper
Coat chicken pieces with flour. Heat corn oil in large skillet over .medium heat.'tlrown chicken on all 3ldes;:AAbc together tomato puree,; Rogers Golden Com Syrup, onion; parsley, garlic, bay leaf, oregano, salt :ond pepper. Pour over chicken. Heot to boiling. Reduce heot; cover ana simmer, stirring occasionally, 20 to 30 minutes until tender. MakosA servings.
COMPLIMENTS OF
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1 tbsp. chopped ? candied ginger ,
Dash of pepper sauce Hot cooked rice Parsley, chopped
Box 2150, Vancouver; B.C. V6B 3V2
For Ybu» Free r-^ — , : JROGERS' (lECIPE B^OK
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1 Pineapple Ginger; Cliickeii 1
B, ' T 2-1/2 to 3-lb. broiler fryer, 2 tbsps. Ik)uid honey B cut up Jgl" Salt and pepper 1/4 cup margarine
am 4 tSpS. flour
2-2 2/3 cup barbecue sauce g:1(19-oz.) can chunk pineapple B ~ In |uice, undrained
n \Seas6n/^hicken with salt and pepper; brown in margarine. m. Drain, off excess icrt. Gradually add fbur to barbecue sauce g mixing until well blended; Drain pineopple reserving (ulee: odd = juice; honeyi ginger and pepper sauce to borbecue sauce mlxt^ B Pour over chlcken.vCover ond^
B^i: simmer unc^yert^ until chicken Is tended Arrange
B ' chkJcen and^^ with sauce. Sprinkle with;
chopped parsley,.!! desired. 4fo6serv/ngs.
COURTESY OF
PIILTIT ITS.
Home of Famous Panco Brond Poultry Producte^
FRYERS, CHICKEN; roWL^^g KOSKER^RODUCTS I
_ 7466 King George Highwar ft
North Surrey, B.C. - Piionc |96-3a]ll H
ItsJion Chicken
i brt»ller^chicken;^^^^ 2 tbsps. chopped onioii
V1/2 tsps. sail, dhfid^ 1 clove garlic
1 can (6 oz.) sliced^mushreoms 1/2 tsp. paprike -
2 tbsps. parve margarine or olive oil l can;(1 lb.) tomatoes
Sbrinkle chicken with 1/2 teaspeonful salt, margarine or oil in skiiiei - and brown chicken on sJr^™ R^n^e chicken pieces. Add shsHct or liduidtrom canned mushrooms into skilly particles from bottom of pan. Coyer end cook remaining salt, chicken, mushrooms, and tomatoes. COYer and simmer 40 minutes. Serves 4,
COURTESY OF
HARiOH SCOTT LTD. 1
Gallery of the Arts ' g 671 Howe St. 685-1934 B