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Hearty and Heavenly!
(Continued jrom page 41)
from pan. Wash rice thoroughly. Drain. Add to butter remaining in pan with sliced onion. Brown lightly over low heat. Return chicken to pan and add milk and wine. Cover and simmer gently 1 hour, or until chicken is tender. If necessary add more hot milk. Thicken sauce with a little flour if desired. Makes 6 servings.
POACHED COD WITH GOLDEN SAUCE
4 cod steaks
Vz teaspoon sweet marjoram Yz teaspoon thyme
1 teaspoon parsley, fresh or dried
Wash fish well. Tie in cheesecloth or parchment paper. Tie herbs in a piece of cheesecloth. Fill a saucepan with 2 quarts water. Add herbs and bring to a boil. Reduce heat to simmer. Add fish. Cover and simmer gently 15 minutes, or until fish flakes easily when tested with a fork. Serve hot with Golden Sauce. Makes 4 servings.
GOLDEN SAUCE
!4 cup butter •i tablespoons flour % cup milk Yi teaspoon salt Vs teaspoon pepper
2 egg yolks, slightly beaten a little grated lemon rind
2 tablespoons lemon juice
Melt butter in a saucepan. Blend in flour. Remove from heat. Gradually stir in milk. Add salt, pepper. Return to heat. Continue cooking, stirring constantly until thickened. Stir a little of the hot mixture into the egg yolks. Return to hot sauce. Continue cooking 1 minute longer, stirring constantly. Add lemon rind, then juice very gradually. Serve immediately over poached cod. Makes about 1 cup sauce.
PARSLEY DUMPLINGS
1/4 cups sifted flour
2 teaspoons baking powder J4 teaspoon salt
3 tablespoons chopped parsley 1 tablespoon shortening'
% cup milk Mix and sift together flour, baking powder and salt. Add chopped parsley. Blend in shortening with a fork or pastry blender. Add milk and stir until all flour is moistened. Drop from tablespoon onto gently boiling stew or stock or cook in a closely covered steamer 15 minutes. Makes 12 medium-sized dumplings.
STEWED CHICKEN BAYSIDE
1 1 lb. chicken
1 large onion, sliced
1 carrot, sliced
1 (8 oz.) package noodles, cooked and drained
Vi cup almonds, blanched and toasted
2 tablespoons flour
salt and pepper to taste dash of paprika 2 cups chicken broth, strained Vz cup cream Parmesan cheese
Remove pinfeathers from chicken. Wash well under cold water. Place in a large saucepan. Add 3 cups water, onion and carrot. Cover and simmer gently until chicken is tender, about 2 hours. Remove meat from bones in fairly large pieces. Place alternate layers of noodles, chicken, and almonds in a casserole. Start and end with noodles. Combine flour, salt, pepper and paprika. Stir in a little cold water to form a paste. Gradually stir in chicken broth and cream. Pour over chicken and noodles. Sprinkle with cheese. Bake in a moderate oven (350°F.) 20 minutes.
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