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CHICKEN POT PIE Florence Marshall
3 to 4 1b. boiling chicken Water to cover fowl

1c. sliced onion 1/4 c. flour

1c. chopped celery 3/4 c. water

6 oz. mushrooms (optional) 1 tsp. salt

1/4 c. olives 1/4 tsp. pepper

Wash chicken and cut in pieces, removing pieces of fat. Put in
pot with water to cover meat. Add salt and boil till tender at

a medium heat. Add onion and celery when half cooked.
Remove meat when tender and thicken the gravy with flour
mixed with water; boil till thick.

Add pepper and mushrooms, and lay chicken pieces in gravy
and keep hot. Serve with steamed rice and hot biscuits. Use
the olives to garnish the top of pot pie on the platter.

A great favorite at our house.

CHINESE STYLE

SHREDDED CHICKEN Mrs. M. Mc Larty
3 lb. chicken 3 Tbsp. Soya sauce
2 Tbsp. cooking oil 2 Tbsp. cold water
1c. celery, cut thin 1 Tbsp. cornstarch
on diagonal 1 can Chinese noodles, heated
5 oz. can water chestnuts, 1 egg
sliced Dash salt and pepper
1c. fresh mushrooms 2 green onions,
1c. chicken stock chopped

* Buy whole chestnuts, slice them yourself as others are too
thinly sliced.

Cut all chicken meat (raw) from bones (use 2 large chicken
breasts in place of whole chicken, if you prefer.) Cut meat
into slivers. Heat oil in large heavy skillet. Drop in chicken
pieces and fry quickly until lightly browned. Add celery, water
chestnuts, mushrooms and stock. Cover and cook 5 minutes.
Stir in Soya sauce. Combine water and cornstarch, and stir
into sauce gradually. Bring to boiling. Put hot noodles on hot
platter. Pour chicken mixture over and put in warm place.

Quickly beat egg, salt and pepper together with a fork and pour

into same skillet chicken was cooked in.

Cook like a thin pancake until golden on both sides. Lift out and

quickly cut into thin strips. Sprinkle over chicken. Sprinkle

ereen onions over all. Serve immediately. Serves 4 to 6.
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-15- Port Coquitlam, B. C.