Alz2 - Sunday, September 11, 1983 - North Shore News

Al3 - Sunday, September 11, 1983 - North Shore News

. SOLFAARA

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284 mi tins.

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CHICKEN WITH WILD RICE

¢

A perfect casserole for a potlech supper, a new
neighbor, or a holiday buffet One cup of wild rice
goes a long wav to make this luxuriously different

FROM

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Mt CLUB BARS ~~
JL 008 © sau, rrr, oxen, onan om WAFER...
' GRACKERS

" CHRISTIES @ PREMIUM PLUS, PLAIN AND SALTED .

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BERRYLAND © FANCY
FRENCH FRIES

MCCAINS @ STRAIGHT CUT OR CRINKLE CUT

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Serves 6 stock Bone chicken and cut into i HOMESTEAD @ SESAME WHITE ....................... 695 @ LAR” BD a OTR ree
3 whole chicken breasts, halved. large pieces Rinse the wild mice and
skinned

cook as directed (use additional
3 cups chicken stock chicken stock if desired). Melt
1 cup uncooked wild rice butter until foamy, add flour. and
3 tablespoons butter cook and = stir for 7° minutes

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3 tablespoons all-purpose flour

t cup heavy cream

2 tablespons Madeira oF sweet
sherry

{ cup canned water chestnuts,
drained and thinly shoed

1,2 cup freshly grated Parmesan
cheese

Prehcat oven to 325 degrees
Poach chicken breasts instock until
tender Remove and cool. reserve

Gradually add 2? cups reserved
chicken stock Cook and stir unta
thickened Cool to room tempera
ture and blend ino cream = § and
Madeira oot sherry Combine
cooked mee and water chestnuts In
a buttered casscrole Jayer chicken
breasts and rice mixture making 2
layers Pour sauce over and sprinkle
with cheese Bake uncovered for
IS munutes Cover and bake for 14
minutes More

LSD STONGE,

TUG CRACK

' CAT FOOD

PURR oo ccc cere ree ener ente
BK yo . Co

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“ned anwaeee 388 mil TIN

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| PRICES EFFECTIVE SEPT. 13-17, 1983 oe

WE RESERVE THE MIGHT TO LIMIT QUANTITIES :

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