—
———

MISCELLANEOUS "LEFT-OVER" DISHES

CREAMED CHICKEN

2c. cut up cooked chicken 2 Tbsp. chopped celery and
or turkey leaves
1 can cream of chicken 2 Tbsp. chopped onion
soup 1 Tbsp. chopped red pepper
1/2 can thick Northern (or green) |
Dairies milk or 1 hard cooked egg, chopped
Northern Dairies cream finely

1 Tbsp. chopped parsley
(dried or fresh)

Heat all ingredients through and when hot serve in pastry
patty shells or cream puff shells. Wonderful way to use left-
over chicken or turkey.

Lucille Pasiuk

SHEPHERD'S PIE

2c. minced cooked meat 1/2 c. mashed potatoes
salt and pepper l egg, if desired
]1 tsp. grated onion

1. Mix meat, seasonings and gravy, heat.

2. Worcestershire sauce, tomato catsup or parsley may
be added.

3. Warm leftover potatoes, beat well, add seasonings
and Northern Dairies milk if necessary to make proper con-
sistency.

4. Butter a baking dish, add the meat mixture and put a
layer of potatoes on top.

9. Bake in a hot oven until potatoes are browned.

Mrs. Irene Switzer

LEMONADE
8 lemons 1 oz. Epsom Salts
4 oranges 3 qt. boiling water
4 0z. citric acid 8 lb. white sugar

2 oz. tartaric acid

Grate lemons and oranges. Squeeze juice. Mix all in-
gredients together, allow to set for about half an hour. Strain
and keep in covered jars in refrigerator.

Mrs. Lelia Tindell

321 | ~7- Paemce George, B. C.