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Lethbridge Herald Newspaper Archives

- Page 75

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Lethbridge Herald, The (Newspaper) - February 22, 1975, Lethbridge, Alberta Combine flour, paprika. 1% tsp. salt and popper in a flat dish. Roll chicken pieces In the mixture to coat all sides. (Save any leftover flour mixture.) Heat butter and OH hi large Dutch oven. Brown chicken pieces well on an sides, lifting them out as they brown. Add onions to drippings in pan and cook untl very lightly browned. Return chicken pieces to pan. Add chicken stock, basil, tarragon and 1 tsp. salt. Bring to a boN, turn down heat, cover tightly and simmer 15 minutes. Cat each carrot Into 3 or 4 pieces on the diagonal. Slice celery about 14-Inch thick on the diagonal. Quarter mush- rooms, sprinkle with lemon Juice, cover and refrigerate until needed. Add carrots to stew. Cover and simmer 20 minutes. Add celery, mushrooms and lemon juice to the stew. Cook about 20 minutes or until everything b very Lift chicken pieces and vegetables out on to large platter. Keep warm In oven. Combine cream and egg yolks, beating them together lightly with a fork. Add flour mixture left from coating chicken and stir until blended. Stir this mixture into the boiling liquid In the pan. Bring back to the boi. Pour some of this gravy over the chicken and vegetables and put remaining ki a gravy boat Surround the chicken and vegetables with split Baking Powder Biscuits. Sprinkle the chicken wHh chopped parsley. Spoon some of gravy over biscuits when serving. (Serves 6 to 8.) 2 cups sifted til-pur pout Hoot 4 tsp. baking powder 1 tsp. sail Vt cup shortening 1 cup milk (approt.) Heal oven to 450 degrees. Have ready an ungreased cookie sheet. flour, baking powder and salt Into mixing bowl. Add shortening and cut hi finely. Stir In enough milk with a fork to make a soft puffy dough that Is easy to handle. Bound up dough and knead gently on a floured board about 6 times. Roll out 14-Inch thick and cut with 2-Inch biscuit cutter Into 12 biscuits. Put on cookie sheet and bake 10 to 12 minutes or until golden. SPECIAL BEEF STEW 4 It. cubed slewing beef H cup Hour 6 tbsp. cooking oil 1 large onion, sliced g tsp. salt tt tsp. pepper 1 tsp. curry powder 1 dove garlic, minced Z cups wafer 3 tbsp. chm sauce 1 bay leal Hot cooked noodles RoM pieces of meat In the flour to coat on all sides. Heat oil ki large heavy saucepan or Dutch oven. Add meat and brown well on all sides. Part way through the browning add the onion, salt, pepper and curry powder. Continue the brown- Ing, stirring constantly. Add garlic, water, chill sauce and bay leaf. Bring to a boll, turn down heat, cover tightly and simmer until meat Is tender, about 2 hours. Serve wHh noodles. (Serves 8.) LAMB STEWWITH CURRY DUMPLINGS 3 Ib. Hawing lamb, cubed 1 tsp. sail 2 medium carrots, cut up 2 medium onions, cut up 2 stalks celery with leaves, cut up Boiling water SstaHaceleiy 6 medium carrots 1! small onions 3tbsp.ttour ttcwmMr V, cup chopped parsley Curry Dumplings (recipe lollows) Put meat Into large heavy saucepan or Dutch oven. Add salt, 2 cut-up carrots, 2 cut-up onions and 2 stalks cut-up celery. Cover with boiling water. Bring to a boil, him down heat, cover and simmer until meat Is almost tender, about 1 hour. Uft pieces of meat out of liquid wfth a stoned spoon. Strain cooking liquid, discarding vegetables. Chin liquid and lift Off and discard fat. (All these slaps can be done the day before you serve the stow If desired.) Return meat cooking liquid to Inge saucepan or Dutch oven. Add meat cubes. Cut the 6 stalks celery and the 6 carrots Into long slender sticks and peel the 12 onions. Add all these vege- tables to the stew, cover and simmer untl vegetables and meat are tender, about 30 minutes. Add the fkxir to the milk and sttr unol smooth. Stir this mixture Into the boning liquid gradually. Cook until thickened. Drop Curry Dumplings dough on top of stew and cook as directed h recipe. Serve knmedhnaly sprinkled wHh pars- ley. (Serves 6.) Cany cups titled Hour 2Vt tsp. baking powder ti tsp. salt 1 tsp-curry powder 1Vt tbsp. shortening H cup milk SM flour, baking powder, salt and curry powder Into bowl. Add shortening and cut hi finery. Add milk and mix lightly and quickly wHh a fork. Drop dough by large spoonfuls on top of meat and vegetables (try not to have them ki the liquid any more than Cover tightly and simmer 15 minutes (do not IHt cover during BLANOUETTE OF VEAL 2 Ib. shoulder ol real, cubed 3 eups boiling water 4 medium carrots 12 small onions OR 6 medium onions, halved 1 fwnlfe part ortW. chopped 1 cup chopped celery 2 tsp. salt H tsp. dried leal thyme 1 large boy leal 1 clove garlic 3 sprigs parsley 3 tbsp. butter 14 Ib. fresh mushrooms, sliced Vt cup lemon lake Zlbsp.ltovr to cup cold water i egg yolks 1 cup heavy cream Vmup chopped parsley Croutons (optional) Put veal n large heavy saucepan or Dutch oven. Add 3 cups Doling water. Bring to a bol. turn down heat, cover and simmer 30 minutes. CM carrots Into 4. lengthwise, then cut into 1-Inch lengths. Add to veal along with onions, leek, celery, salt and thyme. Tie bay leaf, garlic and parsley hi a smaU cloth bag end add. Bring back to Doling, turn down heat, cover and con- tinue simmering untl veal and vege- tables are tender, about 1 hour. LW out and discard bag of herbs. Heat butler hi large heavy skWet and add mushrooms. Cook over high heat, stirring, 3 minutes. Add to veal along wXh lemon juice. Bring to a turn down sod slnwiMr 5 Add flour to cold water end btend untt smooth. Stir Into boWng mixture and sknmer 5 minutes. Beat egg yolks and cream together wkh a fork. Stir hi a little of the hot liquid, then return the mixture to the pan. Heat but do not Dol. Serve Immediately sprinkled with ley and croutons. (Serves 6.) Note: To make croutons, butter slices of bread on both sides, cut the slices kilo small cubes, put them on a cookie sheet, and heat ki 375 degree oven, stkitog unM WMkentf MMUHw. Feb. 22, 1979 23 ;