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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