Cedar Rapids Gazette (Newspaper) - December 27, 1974, Cedar Rapids, Iowa
Creamed chicken s the cargo in these roll boats — a last minute super
Chicken Boats Stand Ready for Guests
When those unexpected guests drop in. or one of (he kids asks a few ravenous friends in to feed, you’ll lie ready with this main dish emergency meal. Chicken Deluxe Boats.
Prepared, convenience foods go together with the greatest of ease — making you the culinary genius. Mix cream of chicken soup, canned chicken and water chestnuts to fill individual boats. Cut off the top and scoop out French rolls for the "boats.” Fill each with the savory mixture prepared on top of the range. For the sophisticated palates, add an extra touch of elegance, just a bit of dry white* wine The chicken mixture may be- prepared ahead of time and frozen, or reheated as the occasion demands. To round out the quick and easy meal, serve Chicken Deluxe Boats with a fresh and crisp salad and a simple dessert.
Canned cooked chicken is very tender and w ill break into bits while being cooked, unless treated very carefully. So use a light hand and large spoon, and fold rather than stir (hic ken into creamed mixture.
Do not discard the roll tops. They can be buttered and baked to be enjoyed with chicken boats, or dried for bread crumbs.
Chicken Deluxe Boats
6 enriched French rolls
1 can (IO12 oz.) cream of chicken soup
2 tbsps. enriched flour
I tbsp, instant minced onion I tbsp. Worcestershire sauce l4 tsp. pepper
I can (7 oz.) boned chicken or I cup cooked chopped chicken I can (5 oz.) water chestnuts, drained and chopped I can (2 oz.) mushroom stems and pieces, undrained 1*2 cup sliced pimiento stuffed olives 14 cup dry white w ine, optional
Cut tops off rolls. Hollow out insides. Bake in preheated 400 degree oven about IO minutes. In medium saucepan combine soup, flour, onion, Worcestershire sauce and pepper; stir until smooth Add remaining ingredients and cook until thoroughly heated and onion is soft. Simon filling into rolls. Serves 8.
By Abigail Van Buren
DEAR ABBY. I ve been dab mg this attractive, well-to-do bachelor for about six months. (I’m a widow ) My problem is that I’m the giver and he’s the taker.
I have bought him several nice gifts just to let him know I’m thinking of him, but he has not bought me a thing. He spends a fortune on himself, so ifs not that he doesn’t like to shop. And he has great taste.
Whenever he gets a gift from me he seems pleased and says something like: "I really should give you something. but you know how busy I ani ” Or. “I saw something in a store window yesterday and would have bought it for you. but the store was closed ”
I can afford to buy anything I need. but it would mean so much to get a little gift from him Why can't he get around to buying me something when he knows how happy it would make me?
DEAR WAITING: Same
UMM hate ta shap far gifts far wadies. Others are thoughtless And same are Just plain cheap. After Christmas, let me knaw what yau gat in yaur stacking besides yaur leg. and I II give .van a reading an this attrthe, well-ta-dn, busy bachelor
Fruit Dessert Is Versatile
By Aileen Claire
NEA food Editor
Fruit may appear in many guises during a meal. A Baked Spiced Fruit Ambrosia certainly whets the taste buds of dessert fans. However, this dish also may be served with a meat dish
Baked Spiced Fruit Ambrosia
I can (I pound 4 ounces)
I can (I pound I ounce)
Vi cup maraschino cherries
I teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons pumpkin pie spice, divided ,
l1^ cups all-purpose flour 1/3 cup sugar
4 teaspoon salt
14 cup butter or margarine I can (3l£ to 4 ounces) shredded coconut
Drain canned fruits, reserving cup of one of the syrups. In a large bowl combine the reserved syrup with the fruits, lemon peel and juice and I teaspoon of the pumpkin pie spice; mix well. Spoon into a buttered 12x8x2-inch baking dish. Combine flour, sugar, salt and remaining I teaspoon pumpkin pie spice. With a pastry blender cut in butter until mixture resembles coarse crumbs; stir in coconut. Spoon evenly over top of fruits. Bake in a preheated 400-degree oven for 40 minutes or until hot and topping is browned. Serve hot as a meat accompaniment or warm as a dessert. Makes IO to 12 portions.
. . . dreaming about vacations you can't afford to take.
thl«« Ut bl ON -All # I VT a bf Ie* Awfitoi Itaw
( RDI TDN ADVICE
Cube leftover lettered toast to make croutons lor soups and salads. The cubes are then ready to be used for a special dinner or salad party. Store in plastic bags in the freezer and use only the desired amount at the time. Croutons may be quickly recrisped by placing on baking sheet in a preheat^ SM degree oven for about Kl minutes.
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U.S. Professor’s Daughter Flees Chile
SANTIAGO, Chile (AP) -The 18-year-old daughter of a State University of New York professor has flown to Spain and freedom after being jailed in Chile for alleged Marxist subversion.
Government authorities said Beatriz Castedo Mira, daughter of Prof. Leopoldo Castedo of the Stonybrook, N Y., campus of the state university, and three other women left for Spain on Wednesday after receiving safe conduct passes out of Chile.
The four hold Spanish nationality and had been detained at various times since September. All were accused of having links to the clandestine revolutionary left movement, known as MIR.
Miss Castedo, who is also Chilean by birth, was picked
up Dec. 5 after a gun battle between security forces and alleged MIR militants. One suspect was killed
Her father, who lived in Chile for 20 years, compiled the standard reference work used here by students and researchers, “The History of Chile.” Her mother, Pilar Mira. is a well-known Chilean pianist.
Reliable sources said the government had evidence that
Miss Castedo had been a member of MIR since the age of 15 and that she helped forge false documents for the militants.
The other women were identified as Ofelia Nistal, 25, a dentist; Maria del Carmen Ncira, 30; professor of art, and Aranzazu Pinedo, 25, a drama student.
The women were placed aboard a regular Spanish airline flight to Madrid.
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