At the AGM and Potluck of June 10, 2015 several recipes stood out and were specifically requested.   


CURRIED CHICKEN CASSEROLE

Contributed by Jacqueline Ridout

  • 2 - 2 1/2 cups cooked chicken, cubed
  • 1 - 10 oz. can mushroom soup
  • 1/8 - 1/2 tsp. curry powder
  • 1/2 cup Hellman's mayonnaise
  • 1 - can water chestnuts, sliced thin
  • 2 - hard boiled eggs, diced
  • Soft bread crumbs, fried up in butter
  • Slivered almonds, toasted

Directions:

  1. Mix all ingredients together except crumbs and nuts. Can be refrigerate overnight covered in a 1 1/2 qt casserole.
  2. Sprinkle with crumbs & slivered almonds. Bake 350 degrees for 40 minutes or until bubbly.
  3. May be frozen.

Recipe from The Uncommon Cook Book III Art Gallery of Windsor


DEATH TO DIETERS CHICKEN LASAGNA

Contributed by Diane Marr 

This makes 2 lasagnas but very easy to cut in half for just one.

  • 3 cups fresh mushrooms sliced
  • 2 cups onion, chopped
  • 2 packages Knorrs Hollandaise Sauce, prepared according to package directions
  • 1 lb. Package lasagne noodles, cooked
  • 2 lbs. Chicken or turkey breast, cooked and thinly sliced
  • 2 12 oz. (341 ml) cans asparagus tips (do not use fresh or frozen)
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 3 cups Mozzarella cheese, shredded
  • 1 cup grated Parmesan cheese

Directions:

  1. Saute mushrooms and onion until soft.
  2. Using 2 9”x 12”pans, spread a small amount of Hollandaise sauce on the bottom and place a layer of noodles on top. Then cover with half of the chicken and sprinkle with salt & pepper to taste.
  3. Top with half of the mushroom & onion mixture, then half of the remaining Hollandaise Sauce and sprinkle with half of the basil and oregano.
  4. Top this with half of the Mozzarella and Parmesan cheese. Place all of the asparagus tips neatly in a layer over cheese.
  5. Repeat layers, ending with the cheeses. Cook uncovered in a 350 over for 35 min. or until hot and bubbly. Let stand for 10 minutes before cutting.

POLISH HUNTER STEW (BIGOS)

Contributed by Krystyna Girdauskas

This recipe can be made with meat of with leftovers. Below is my version. Feel free to add or change an ingredient. There are as manyversions of this recipe as there are Polish households! Well worth the time it takes to make it!

  • 2 thick slices of bacon
  • 1lb of kielbasa sausage of smoked sausage of your choice, sliced into ½ inch pieces
  • 1 lb smoked turkey thigh or leg
  • ¼ cup all-purpose flour
  • 3 cloves of garlic, chopped
  • 1 onion, diced
  • 2 carrots, diced
  • 1 ½ cups sliced fresh mushrooms
  • 4 cups shredded green or savoy cabbage
  • 1 (16 ounce) can or jar sauerkraut, rinsed and well drained
  • ¼ cup dry red wine
  • 1 tsp dried basil
  • 1 tsp dried marjoram
  • 1 tsp sweet paprika
  • ¼ tsp salt
  • 1/8 tsp ground black pepper
  • 1/8 tsp caraway seed, crushed
  • 1 pinch cayenne pepper
  • ½ ounce dried mushroom
  • 1 dash bottled hot pepper sauce
  • 1 dash Worcestershire sauce
  • 5 cups beef stock
  • 2 tbsp. canned tomato paste
  • 1 cup canned diced tomatoes

Directions:

  1. Preheat the oven to 350 °F.
  2. Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage islightly rowned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven. Add the smoked turkey to the Dutch oven.
  3. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut to the bacon drippings. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
  4. Add the flour, stir and cook for 1 minute. 
  5. Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
  6. Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the Dutch oven with the meat. Cover with a lid.
  7. Bake in the preheated oven for 2 ½ to 3 hours, until meat is very tender.
  8. Remove and shred the turkey meat and return it to the pot. Adjust seasoning and thicken with a little more flour if desired.