yom 60 - Wednesday, March 20, 1991 - North Shore News Fryers should be best bargain WE SHOULD be seeing some reduced fryer prices very soon — it’s that time of year. There’s no better dinner bargain than a whole, simmered fryer. To simmer: Place bird in a deep keule with lid. Cover with cold water and add: Celery, including tops (good use for the limp stuff) 2-3 bay leaves } tablespoon chicken granules I chopped carrot chopped onion (as much as you have in the leftover department) 2 teaspoons dried Italian season- ings Bring the pot tc boiling and lower the heat to simmering. Cook until the fleshiest part of the breast is tender (about 25 minutes, depending on the size of the bird). Turn off the heat and fet chicken cool in the broth. Remove and refrigerate. Strain. broth and refrigerate. When cold, skim off fat. The broth is an essential ingredient in some of the following recipes. Otherwise, use it for soup base or gravy base — it freezes very well. Chicken Noodle Casserole Cubed meat from a 3-pound cooked chicken 44 cup finely diced onion 1 cup celery 2 tablespoons butter 1 tin cream of mushroom soup 1 tin mushrooms, drained % tin broth 2 tablespoons soy sauce 1 cup cashew nuts 1% cups ary Chinese noodles (reserve ¥2 cup) Butter a deep casserole and add chicken. Cook onion and celery in butter until limp. Add soup, broth and soy sauce and simmer until hot. Stir into chicken and add nuts and one cup noodles. Top with remaining noodles and bake at 350° about 20 minutes or until bubbly. eee There are more combinations of chicken-nocdle than any cook needs to know. The major prob- lem is that, although they all taste fairly good, they all look drab. What do you expect if you mix chicken, noodles, mushrooms and sauce together? The next problem is that you need some crunch. The above in- gredients are great if you've lost your teeth but not inspiring otherwise. You may like this: Chicken Noodle Bake 2 cups cooked chicken, diced 2 cups cooked egg noodies i tin mushrooms, drained 2 tablespoons grated onion 3 tablespeons butter 2 tablespoons fieur 1 small carton 10 per cent cream 1-402. jar pimentos, diced 4% cup slivered aimoads (or more!) VY Ib. Velveta cheese, diced About 2 cup chicken vroth tin dry, french-fried onien rings In a deep casserole, combine chicken, hot noodiscs and mushrooms. Saute the onion in the butter until limp. Add flour, stir to blend and add cream. Toss with chicken mixture. Stir in pimentos, almonds and cheese. Level off. Lift the mixture here More Pyplacz From page 89 Beat these ingredients together well, then mix the second set of ingredients into the dry ingredients above. Let dough sit for several hours. Di-ide dough in parts for pie crusts — the recipe will make al least two -- and roll out on lightly Toured surfice. Filling: 2 ¢. cottage cheese Barbara NicGreadie SUDGET BEATERS and there while you pour over chicken broth. Top with onions. Cover with foil and bake 35 minutes at 350°. Remove foil and bake another 10 minutes to re- crisp the onions. eee One of our favorite family dishes is chicken salad. it hardly justifies a recipe. I take half of the chicken meat, reserving the rest, and the broth for soup. Mix the chicken with equal amounts of diced celery and toasted, slivered almonds. Moisten with real mayonnaise and season with salt and pepper. Good on sandwhiches, too. eee Another easy chicken dish is even easier now, since the appear- ance of tinned crushed tomatoes. | use chicken thighs for this since I like to keep track of bones. Chicken Cacciatore In a deep kettle, brown: 8 meaty chicken thighs, dredged in flour 1 large green pepper, diced 1 large onion, diced 1 28-0z tin crushed tomatoes 1 tablespoon mixed dry Itatian herbs Y2 teaspoon granulated garlic salt to taste % teasnvon white sugar Add green pepper and onion to browned thighs. Cook gently until limp. Add remaining ingredients and simmer until chicken is fork- tender — about 45 minutes. Serve over hot, cooked spaghetti and garnish with cracked pepper, chopped parsley and lots of Parmesan cheese. This serves four but it’s so easy to multiply the ingredients that you can make it for a crowd. If you like, you can toss in tin- ned mushrooms, black olives, green olives or anything else fan- cy. If you prefer, add a package of frozen peas just before serving and serve with steamed rice, Tak- ing this version one step further, add two cups diced ham and a pound of raw cleaned clams (cook just until the clams open). Toss in a cup of targe, cooked shrimp and heat briefly. Serve over saffron tice. These ingredients will stretch the recipe for six to eight. family recipes 1c. supar 3 exes cinnamon Mix eves, sugar, cottage cheese, and} tsp. cinnamon and beat in- to a smooth custard. Pour custard into pie shells, Top with mix of lo. sugar, PS. flour and Fo tbsp. burner. Bake in 350 Fo oover for 45 minutes. PUBLIC Need Extra STORAGE ne , Storage Space? Second Month Free* i | i BRING THIS COUPON TO: NORTH VANCOUVER 1775 Main St. 929-7165 * Store almost ae, * 3 * Compare our low rates ¢ Personal or Business Storage * On-site managers © Gate controlled access Offer expires Apnl 28, 1991, Subject te availability. New rentals only. Does nut include deposits of fees, Limit anc space per customer, N®N039] b New at Y. Franks, when you purchase a Jenn-Air Downdraft Cooktop or Grill Range, receive a Convertible Cooktop Cartridge FREE! {A value of over $200!) 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