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Lethbridge Herald Newspaper Archives

- Page 74

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Lethbridge Herald, The (Newspaper) - February 22, 1975, Lethbridge, Alberta Best Chicken Stew super stows By Marge Editor IT FASCINATES me how I remember the food of my childhood. When I was very young there wasn't much money in any home and people made a little go a long way. Mother cooked many good things from the cheapest ingredients. I particularly loved her chicken stew. I asked her years later how she made It and she laughed. "I started with a tough old she said. "The kind only very long simmering could make edible. Even then It was usually pretty stringy. After It was simmered for hours I drained It well, then fried It In chicken 22- WKKXKI Mawinc. Ftb. n, ms fat and a little butter until it was golden, thickened the chicken stock to make a whole tureen full of gravy and threw In lots of split hot baking powder biscuits." So simple and so good: Strangely enough I've tried doing a stew this way and haven't found H as good as I remember. Maybe the stewing hens we get now aren't tough and stringy enough! But I still like chicken stew. And I still like it served with the gravy spooned over baking powder biscuits. Here's my favorite way of making ft along with recipes for several other kinds of stews. ISLAND LAMB STEW (leftover lamb) cup buffer OR margarine 1 cup sliced onions 1 cup sliced celery K cup chopped green pepper 11bsp. curry powder 3 cups diced cooked lamb Vi isp. crushed dry chili peppers 1 tsp. salt 2 Isp. sugar IB-oi. can tomatoes Hot cooked rke Chutney (optional) Heal butter or margarine in large heavy saucepan. Add onions, celery, green pepper and curry powder. Cook, stirring, until onions are transparent. Add all re- maining ingredients. Simmer, uncovered, about 45 minutes. Sam over rice with chutney. (Serves 4.) BEST CHICKEN STEW 'A cup (lour 2 fsp. paprika f 54 tsp. salt fsp. pepper Two to 3-lb. chickens, cut up 3 tbsp. butler 2 tbsp. cooking oil 4 large onions, sliced 4 cups chicken slock 1 tsp. dried leaf basil fsp. dried leaf tarragon 1 tsp. salt 10 medium carrots 6 stalks celery 11b. fresh mushrooms 2 ibsp. lemon iuke 1 cup light cream 2 egg yolks Baking Powder Biscuits (recipe follows) Chopped parsley ;