Recipe - Boston Chicken Squash

WALDINE VAN GEFFEN VGHC42A
1 cn Sliced carrots; (10 ounces)
undrain
1 cn Slices mushrooms; (4
ounces) undrain
1 cn Chicken broth; (14 ounces)
2 Ribs celery; cut 45 pieces
1 tablespoon Rubbed sage
12 teaspoon Poultry seasoning
1 tablespoon Chicken bouillon powder
3 tablespoon Bottled liquid margarine
or; melted butter or
Ar
3 English muffins; cut into
1 Cubes with crumbs
1 Bag unseasoned croutons; (8
ounces)
1 tablespoon Dry parsley; minced
2 tablespoon Dry minced onion

When you open the can of carrots, run the blade of a paring knife through
them right in the can so that you've reduced them to tiny bits without
mashing them. Empty it then into a Dutch oven. Add the mushrooms; set
aside. Empty the cam of broth into the blender and add the celery along
with the sage, poultry seasoning, bouillon powder and margarine. Blend a
few seconds on high speed, only until celery is finely minced. Meanwhile,
add the English muffin cubes, (crumbs too), croutons, parsley and onion to
the Dutch oven. Pour blender mixture over and stir to combine with rubber
bowl scraper until completely moist. Cover with a lid and bake at 350~
about 45 minutes to an hour or until piping hot. Refrigerate leftovers to
use within a week. Freeze to use within 4 months. Source: Ask Your
Neighbor.
Posted to EATL Digest 26 Sep 96

Date: Thu, 26 Sep 1996 18:59:30 0400

From: Simps c.simpson@WORLDNET.ATT.NET