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POULTRY

Baste roasting chicken with white table wine; turkey, goose or
duck with red table wine. O Combine wine with the stuffing.

O Add % cup white table wine to frozen chicken a la king while
cooking.

Curried Chicken with Almonds (6 servings)

Ys cup seedless raisins 1 tbsp. curry powder
Y, cup Canadian dry white table wine 1% cups diced cooked chicken
10% -0z. can condensed cream of ¥4 cup blanched chopped
chicken soup almonds
1 cup water 6 cups hot, cooked rice

Soak raisins in the wine for 15 minutes. Combine soup, water,
curry powder In saucepan. Stir well over low heat until mixture
reaches boiling point. Blend in raisins and wine. Add diced
cooked chicken, chopped almonds. Mix well, heat to boiling
point, and serve over hot, cooked rice.

Chicken with Cabbage (6 servings)

3% pound chicken 3 tbsps. butter
Y lemon 3 cups shredded raw cabbage
1 cup Canadian white table wine 1 onion, finely chopped
Y, cup water (or more) Y, tsp. freshly ground black pepper
1% tsps. salt 1 tbsp. lemon juice

Rub chicken with half a lemon, then cut into serving pieces.
Place in kettle, add wine, water, salt. Bring to boil, reduce heat
and simmer, covered, for 1 hour, adding a little more water,
from time to time, if necessary.
Heat butter in large skillet. Add
cabbage and onion. Sauté in
butter, over medium heat, for Uh
5 minutes. Reduce heat. Add

pepper, lemon juice. Add |
chicken pieces from kettle. |

Cover skillet and simmer over
low heat for 15 minutes.

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