New recipe column with Millet cook

New recipe column with Millet cook

Dora Miner provides Poulet A L’Ail, Cabbage Pineapple Salad recipes

Editor’s note: The Pipestone Flyer has recruited Millet cook Dora Miner to submit a regular recipe column with a few comments.

Here’s your first one. I got this recipe from my sister. I once included it in a recipe book that my sister in law was doing for a family reunion.

She and her cousin decided that 20 cloves of garlic couldn’t be right so they put it down as two (not good).

Poulet A L’Ail

Chicken

Oil

Celery

Parsley

Tarragon

Cognac, brandy, or kirch (I have also used vodka or rye if I don’t have the other).

20 cloves garlic (yes, that’s right, 20 cloves).

Season chicken pieces with salt, pepper and nutmeg. In casserole put oil, one stalk of celery slivered lengthwise. Add parsley, tarragon, and 20 cloves of garlic. Pour 1/6 c. cognac brandy, or Kirch. Cover with foil, put on lid and seal with flour and water paste. Bake at 350 F. For approx. one hour. Serve with rice, veg., and/or salad.

Everyone loves pineapple

With Easter coming up this is a must around my family for any big holiday meal. I got this recipe from an old friend of my Mom’s. They are both long gone now, but the recipe lives on. Enjoy!

Cabbage Pineapple Salad

4 c. Cabbage

1/2 pkg. mini marshmallows

1 can drained pineapple tidbits

Dressing:

2 egg whites

2 tbsp. lemon juice

2 tbsp. vinegar

3/4 c. sugar

1 tbsp. Flour

1/2 pint whipping cream

Beat egg whites. Add remaining dressing ingredients except for cream. Cook in double boiler while beating. When it thickens remove from stove and cool.

Whip cream and add to dressing. Shred or chop cabbage & toss with pineapple & marshmallows. Toss with cooled dressing.

Dora Miner is a local housewife and cashier and submits recipes regularly to The Pipestone Flyer.

Stu.salkeld@pipestoneflyer.ca