HUNGARIAN SPATZLE

4 eggs, beaten
1 1/4 ce milk
2 tspe salt

Blend eggs, milk, salt.

(baby dumplings)

83

Lillian DeBoer

4 ce flour
1 tsp. baking powder
4 oZ margarine or 1 stick

Add flour, baking powder, beat

thoroughly. Bring 3 quarts water to boil with 2 tablespoons
salt. With teaspoon, drop small portions of batter into boiling
water, dipping spoon into water frequently to prevent sticking.
Cook just until tender, about 10 minutes. Pour into colander
and rinse lightly with cool water. Drizzle with melted butter;

toss lightly and serve hot.

ALMOND CHICKEN

1 1/2 ce raw chicken

€ teed

1/2 ce water chestnuts
1/2 c. frozen peas

1/2 ce browned almonds

Lana Verdonk

1/2 ce mushrooms
1 ce. celery

1/2 tspe salt

1 T. soy sauce

1 ce. water

Brown almonds in 1 tablespoon butter. Brown chicken in 2
inch strips in hot oil and cook tender. Add remaining

ingredients, except almonds.

just before serving.

TURKEY OR CHICKEN MEAT PIES

2 Ce cubed ccoked turkey or
chicken

1 T. flour

1 ce chopped onion

1 ce sliced carrot

1/4 ce sliced celery

1/4 tspe thyme, optional

Simmer 5 minutes. Add almonds

Linda DeJong

1/8 tspe pepper

1/4 ce butter

1 can cream of mushroom soup
1 ce cooked cut green beans
Pastry for 2 crust pie

Milk

Toss turkey or chicken with flour. In saucepan, cook
carrots, onions, celery with thyme and pepper in butter until
tender. Stir in mushroom soup, turkey mixture and green beans.
Pour into 9 inch pastry lined pie pan. Roll out remaining
pastry, cut into 1/2 inch wide strips. Crisscross over filling
to form lattice top. Brush pastry with milk. Bake at 350° F.
for 15 minutes or until crust is lightly browned. If you don't
care for flavor, leave out the thyme and add 1/2 teaspoon salt.