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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - March 7, 1973, Lethbridge, Alberta 1ft THE UTHBRIDGf HEKAID Wedneitloy, March 7, 1973 the grab bag MAUREEN JAMIESON WITH meat prices taking off into the wild blue yonder, chicken looks better than ever these days. On your next shopping spree, why not scoop up a couple of extra birds and pop one or two casseroles in the freez- er? Any of the tasty recipes given below, prepared ahead of lime and frozen, eaii be a tremendous boon on a busy day or when unexpected com- pany descends on your un- prepared head. If you plan to freeze, slight- ly undertook to allow for Hie longer heating time neces- sary after thawing. Sauces thickened with reg- ular flour have a tendency to separate, so it is best to iise canned cream soups or sauces thickened with corn- starch for freezing. Toppings like bread crumbs and cheese should be omitted until tlie dish is reheated. When making your casser- ole, line the baking dish with aluminum foil before adding the. food. Once the eassero'e is completely frozen, xinmold from dish, rewrap, covering the tinfoil with moisture-proof paper and return to the feez- cr. When the need arises, simp- ly unwrap the frozen casser- ole, place in greased baking dish, cover and bake for 2 hours at 350 degrees for a four- or six-serving quantity or Hi hours for a tvro- or three-serving quantity. Uncover and add topping during the final 10 minutes of cooking. A casserole will retain fla- vor and appearance for at least three months when kept Bt zero degrees. After that time, the quality may pos- sibly decline, but providing it has been kept frozen, it will still be safe to eat the casserole. Chicken in Tomato Sauce 2.cups Ib) sliced mushrooms Vi cup fat 1 cut-up broiler chicken (about 3 Ibs) 1 clove garlic, crushed 1 19-oz can tomatoes 1 can tomato sauce 1 medium onion, sliced I'.i tsp salt 3.4 tsp pepper 'A tsp tarragon 2 tbsp chopped parsley Saute mushrooms in I tab- lespoon fat and remove mush- UNIVERSITY OF TORONTO MIDSUMMER EXAMINATIONS 1973 ere MARCH 15 for Theory Examinalio and APRIL 1 lor Piacticol ElDmmotinnl. 1ft all Theory Examlnalioni w held on May 10, II, 12 and Procflc ExaminatEont will conducted durii June. Mrs. M. Gelser Hi! sm Ave. A Lcttibrldgt, Alberta rooms from pan. Add remain- ing fat and garlic and brown chicken about 15 minutes. Drain excess fat. Add next six ingredients ami copk un- covered until chicken is ten- der (about 45 Add mushrooms and p a r s 1 e y. Serves four. Chicken Teirazzini cxip chopped onion 1 clove garlic, crushed 1 cup (4 oz) sliced nvjsti- roonis 2 tbsp butter 's tsp pepper '4 tsp celery salt Vi tsp salt 1 10-Oi can condensed cream of mushr o o in soup Vs tsp Unyme cup light cream 2 cups diced cooked chicken 2 caps cooked spaghetti (4 oz uncooked) 'A cup diced pimiento Vi cup grated medium cheddar cheese Saute onion, garlic and mushrooms in butter until on- ion is transparent. Remove from heat. Combing ssason- ings and mushroom soup and add to vegetables. Stir in all remaining ingredients except cheese for freezing. Serves six. To freeze; Package and freeze unbaked. To serve, heat covered about hours at 350 degrees, uncover, top with cheese and heat fivo minutes longer. To serve immediately: Place in baking dish and bake for 30 minutes at 350 degrees, uncover, top with cheese and heat five minutes longer. Sweet and" Sour Chicken 1 cut-up broiler chicken (about 3 Ibs) Dash salt, pepper, nut- meg 2 tblsp fat Vi cup chopped oiu'on 1 14 oz. can pineapple tidbits ?i cup syrup from pine- apple 2 Iblsp cornstarch V4 cup brown sugar 'A tsp salt V4 cup vinegar cup soy sauce 2 cups chiclsen bouillon 1 cup long grain rice, un- cooked 1 cup celery, sliced diag- onally 1 cup green popper cut in chunks green pepper rings Season chicken, brown in hot fat about 15 minutes. He- move chicken, drain all ex- cept 1 tablespoon fat from pan. Add onion and saute ur.til transparent. Drain pine- apple, save syrup. Combine syrup with next five 'ingredi- ents and add to onion. Stir and cook until thick and clear. Place chicken in greas- ed baking