- 81. POULTRY TETRAZZINI
- Melt butter. Add flour, salt, pepper and blend well. Add turkey or chicken broth and cook over medium heat, stirring constantly, until thick. Add ...
Ingredients: 10 (broth .. cheese .. cream .. flour .. mushrooms ...)
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- 82. POULTRY
- Place skinned and boned chicken in a casserole. Cover with Swiss cheese slices. Mix soup with wine and pour over chicken. Cover with coarsely ground ...
Ingredients: 5 (crumbs .. slices .. soup ...)
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- 83. SAUCE FOR RIBS, POULTRY & SEAFOOD
- Combine and boil for 15 minutes: 1/3 c. vinegar 1/2 c. catsup 1/2 c. canned fruit juice (pineapple or orange) 1/4 c. minced onion 2 tsp. salt 1/4 ...
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- 84. SAUCE/GLAZE FOR POULTRY
- Melt butter in saucepan; add remaining ingredients. Stir until smooth and baste every 20 minutes or so.
Ingredients: 6 (jelly .. ketchup .. mustard .. sauce .. vinegar ...)
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- 85. SIDE DISH FOR POULTRY, BEEF, OR PORK
- Spray dish to keep from sticking. In a mixing bowl place drained sweet potatoes and fold in pie filling. Pour mixture in baking dish and bake ...
Ingredients: 2 (potatoes ...)
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- 86. STUFFINGS FOR FISH, MEAT, POULTRY AND GAME
- Mix the ingredients in order given. Makes 3 cups. Mix sausage and crumbs, then add seasonings. Makes 3 cups.
Ingredients: 18 (crumbs .. fat .. juice .. meat .. mushrooms .. parsley ...)
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