Al2 - Sunday, September 11, 1983 - North Shore News |

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CHICKEN WITH WILD RICE

FROM LS | _— os,

C 7 LIGORICE ALLSORTS a : BERRYLAND © FANCY

at CLUB BARS axe of RABIN — FRENCH FRIES $148

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| MCCAINS @ STRAIGHT CUT OR CRINKLE CUT 1 hg PRG.
JACOB @ MILK, FRUIT, DARK, ORANGE OR WAFER seeen

CRACKERS PIZZA rn ana S249

A perfect casserole for a potlech supper, a new peewense
netghbor, or a holiday buffet’ One cup of wild rice

goes a long wav to make this luxuriously different

" CHRISTIES @ PREMIUM PLUS, PLAIN AND SALTED .

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Serves 6 stock Bone chicken and cut into HOMESTEAD @ SESAME WHITE ..................... oe

3. whole chicken breasts, halved. large picces Rinse the wild mee and oN as iy : ;
skinned cook as directed (use additional . oo ' , se

3 cups chicken stock chicken stock if desired). Melt : . : A

1 cup uncooked wild rice butter until foamy, add flour. and :

3 tablespoons butter cook and stir for 3 minutes QUAKER @ UFE, a 550 g PKG:

t cup heavy cream chicken stock Cook and ste ante
2 tablespons Madeira on sweet thickened (ool to room tempera
sherry ture and blend in cream = and
t cup canncd waters chestnuts, Madeira or sherry Combine
Adrained and thinly sheed cooked nee and water chestnuts In
1,2 cup freshly grated Parmesan a9 buttered casserole
cheese

| PRICES EFFECTIVE SEPT. 13-17, 1963. oe

WE RESERVE THE RIGHT. TO LIMIT QUANTITIES |

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MCVITIES oe cen eb ec ceeceeseees > 250g PKG.
e Ve oy : Las , ,

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Jayer chicken
breasts and rice mixture making 2

Preheat oven to 325 degrees layers Pour sauce over and sprinkle
Poach chicken breasts instock until with cheese Bake uncovered for
tender Remove and cool. reserve IS munutes Cover and bake for 1s

_ 4 vos +
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PURR oo cece errr retest rertaneseerdesres 10 g TH:

rind S ‘

GREEWFTELDS |

minutes more

+ ,

ee ae ee ee ee ee 398 mil TIN 4

3 tablespoons all-purpose Nous Gradually add 2? cups reserved |

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