HALIBUT BEAUFORT (continued)

In the meantime, clean the green pepper and slice into paper thin
rings. Slice onion thinly and break into rings. Heat the salad
oil, put in the green pepper and onion rings, and sprinkle with
the sugar.

Stir gently over medium heat for 4-5 minutes, just enough to
heat and soften them slightly. Salt and pepper to taste.
Pour over cooked halibut, and serve. Serves 6.

CHICKEN CHOW MEIN Frances Matheson
1 1/2 c. chicken broth 1 can bean sprouts
1c. cut-up cooked chicken 1 pkg. fried noodles
2c. (green & red peppers, 1 onion
green onions, celery), 1 tin mushrooms or fresh
mixed

Simmer in butter, cut up chicken and mixed vegetables. Add
chicken broth, cover and cook until vegetables are tender
(don't overcook). Then add bean sprouts and fried noodles,
turn low, and simmer. Putin casserole. Then simmer in
butter the onions and mushrooms, drained. Spread on cas-
serole and put in very low oven to keep hot.

CHICKEN IN WINE Mrs. H. Deichmann
One young chicken, cut up.

Rub with lemon juice, salt and pepper. Roll in flour and saute'
in 1 Tbsp. butter and Tbsp. olive oil, or more.

Add:

1/2 c. mushrooms 1 oz. brandy

Cook 5 minutes. 1c. white wine

Add: 1llarge, fresh tomato
2 chopped green onions (sliced)

1/2 c. chicken broth
1 Tbsp. parsley

Cover and cook slowly for 2 hours. Add: 1/2 tsp. tarragon at
end of cooking.

A nice, easy dish, distinctive flavour.

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-14- Port Coquitlam, B. C.

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