Cl2 - Sunday, De oer 19, 1982 - North Shore News

Vee ry

Nhat

Makes approximately 10 cups

1Y%cups chopped onion
1 cup chopped celery, leaves
included
cup butter
pound ground pork
sausage mcat
cup coarsely chopped
mushrooms
cups unseasonted coarse
bread crumbs ,
tablespoon salt
teaspoon freshly ground pepper
teaspoon sage
teaspoon thyme
teaspoon rosemary
teaspoon nutmeg |
cup white wine or chicken stock
large cpg, lightly beaten
cup chopped dried apricots

Saute onion and cclery in butter
until tender. In a separate skillet,
cook sausage and mushrooms.
Pour off the fat and add to onion
and celery, Combine this mixture
with the bread crumbs and add all
the seasonings. Moisten with the
wine or chicken stock, add the egg
and apricots and mix well. Stuff
the poultry just before roasting.

g

' penn et

Ae

— cece oo perro
De Og genre enon nar mene

Th re

”

4,

i att geet
« :

1 sheet

es
at

a ,
i .

N

EF We wil fedeem this coupon for
‘provided you receive it from your

IMPORTED FOODS
FOR THAT

pee Ate

iM

‘ i
' Ug...

P we gs . , oF eM get
eae ene ev eae

Set
CO ke er any

Lemon Juice

CAREME @ FROM CONCENTRATE........

woke ’

CARAMAA :

x

,
car’ . a

ty oa , ; nh ces

een ee heer eases eee oem ares ewe e

”™ .
a yet : *

Ce

ee re ae oy

FESTIVE OCCASION

eer

bocce ceeeecee see. 3976-7 2 .

ec

rpmamery

ee as

ro)