TARRAGON CHICKEN AND RICE STUFFING

I clipped this Tarragon Chicken & Rice Stuffing recipe from a magazine. It is dated June 1975. I can not recall the magazine though. It had a plethora of marvelous recipes as I have many from this magazine in the same batch. When I pick a recipe to add here, I sort through them and see what peeks my interest and what may be good & useful for you to use as well. This recipe seemed easy, yet has flavor. ENJOY!

TARRAGON CHICKEN & RICE STUFFING

1 egg

2 cups cooked rice

1 1/2 cups cooked chicken cut in 1/2 inch chuncks

1 1/2 cups chopped tomatoes

1/4 cup olive oil

1 3/4 teaspoons tarragon leaves, crushed

1 1/2 teaspoons salt

1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. In a large bowl lightly beat egg; add rice, chicken, tomatoes, oil, tarragon, salt & pepper, stirring until combined. Spoon into desired vegetables. Bake, uncovered, until vegetables are tender and stuffing is hot, about 25 minutes. Bake any extra stuffing in a small covered baking dish along with the stuffed vegetables. Makes 4 portions.

PLATE-SIZE YEAST PANCAKES (From the Loban Family)

Here is another Tombstone Epitaph recipes from days gone by. A hearty pancake indeed. Breakfast is important. Did you eat breakfast today?

6 eggs, lightly beaten

2 pounds flour (8 cups)

1/2 gill yeast (1/4 cup)

1 teaspoon salt

Milk to make thick batter (about 6 cups)

Stir flour, yeast, salt and milk into the eggs. Drop the batter by large spoonfuls onto a hot griddle. When bubbles appear, turn the cakes. Cook until golden brown. Butter them and send them hot to the table after the family is seated. Serve with a topping such as greengage plum preserves.

These pancakes can be served for breakfast or made later in the day for serving at an afternoon tea.

When I used to make pancakes for my children, I would take a bananna and some honey or maple syrup and mix it well in a blender, then add this mixture to the pancake mix. They loved it. :)

MEXICAN POTATO SALAD

Here is a tasty potato salad they will all love. This is from my postcard 'Mexican Cookin' booklet. Enjoy!

3 cups diced cooked potatoes

2 tablespoons chopped onions

1 tablespoon minced green bell pepper

3/4 cup finely diced celery

1 hard-boiled egg

1 tablespoon hot chili sauce

5 tablespoons oil

2 tablespoons vinegar

1 teaspoon salt

1/4 teaspoon pepper

Combine ingredients in the order given. Chill and serve on lettuce leaf. Serves. 6.