2 Tb. butter
1/2 c. coarse rye-bread crumbs
1 small onion, sliced
2 c. finely chopped cold turkey
1/2 c. finely chopped raw potato
1/2 tsp. salt
1/8 tsp. pepper
1 pt. milk
Melt the butter in a saucepan. When brown, add to it the rye-bread
crumbs and mix well. Then add the sliced onion, chopped turkey, potato,
salt, and pepper. Cook for a short time on top of the stove, stirring
frequently to prevent burning. Pour the milk over the whole, and place
the pan in the oven or on the back of the stove. Cook slowly until the
milk is reduced and the hash is sufficiently dry to serve. Serve on
buttered toast.
77. CHICKEN WITH RICE.--Left-over chicken may be readily combined with
rice to make a nutritious dish. To prepare chicken with rice, add to
left-over gravy any left-over cold chicken cut into small pieces. If
there is not enough gravy to cover the meat, add sufficient white sauce;
if no gravy remains, use white sauce entirely. Heat the chicken in the
gravy or the sauce to the boiling point. Then heap a mound of fresh
steamed or boiled rice in the center of a deep platter or a vegetable
dish and pour the chicken and sauce over it. Serve hot.
78. Baked Poultry With Rice.--A casserole or a baking dish serves as a
good utensil in which to prepare a left-over dish of any kind of
poultry, because it permits vegetables to be added and cooked
thoroughly. Baked poultry with rice is a dish that may be prepared in
such a utensil.
Line a casserole or a baking dish with a thick layer of fresh steamed or
boiled rice. Fill the center with chopped cold poultry, which may be
chicken, turkey, duck, or goose. Add peas, chopped carrots, potato, and
a few slices of onion in any desirable proportion. Over this pour
sufficient left-over gravy or white sauce to cover well. First, steam
thoroughly; then uncover the utensil and bake slowly until the
vegetables are cooked and the entire mixture is well heated. Serve from
the casserole or baking dish.