Page 8 Advertisements Column 1

Press, Volume CIII, Issue 30364, 13 February 1964, Page 8

Sunshine gives RICE a WMMVOIH d@ EXCITING TASTE * DELICIOUS CHICKEN SINDIAN CURRY x! I risotto I RICE, RISONE, CHICKEN FLAVOURING & HERBS w < **‘B A 1O ’C ■ - * - * ■ Stek '"3 ■ ■ • B

Now serve H savoury rice _J.^_P IRECTIONS —rice that is MELT one tablespoon (1 oz.) of plUHip and perfect, butter in a frying pan, sauce- separate, savoury I pan or electric fry-pan. J an J Satisfying. ADD the “Rice Risotto" and fry A® VOU Serve it, until lightly browned, notice the Separate gccasionaiiy. ; r i ce grains, REMOVE from heat, add rich tlSOne. of the Chicken Flavour Sachet As yOU enjoy it, and~t,hen~~r cups (ij p_ts.£pf T ■ t as t e th e blended - - 0 - I. ~ ng-* —e - ■ ■■■'■— J spices and herbs, STIR to~mixj" then cover .'and ' ' and the Chicken simmer on a low heat for 15*20 1 qj- cuppy finvom* ■ P in "tes-, M delicious! Additional water may be 1 added if desiredi ' I CHICKEM HKD BICE HISOTTO | J ! Chop op spring chicken or use chicken, pieces and dip in I | V egg and flour. Melt 1 oz. butter in frying pan and fry . to* 1 ■ chicken until light brown, then add the “Rice Risotto” I and continue to fry until lightly browned. Remove frying I » I pan from heat and add the contents of the Chicken Flav ’ A meal or side ; dish in on ’y | cured sachet together with B 4 pints (4 cups) boiling I water, stir, cover frying pan and simmer for 20 minutes I *** ClI Ml Ml I IB** I I or until tender. ! I M V JlHllV* | > I I X CHICKEN RICE RISOTTO-CHINESE STILE j . . Melt 1 or butter in frying pan, add “Rice Risotto’’ and I *.j lb. chopped ham or bacon and fry until “Rice Risotto” . MH I K _ »—* | is slightly browned. Now add 2 or 3 eggs and stir into I mixture. Remove from heat-and add the contents of the I I"Chicken Flavoured sachet and 4 cups (to pints) boiling . j water. Stir, then simmer gently for 20 minutes or until I ■ tender - I M Ul I 1 k | X RICE RISOTTO DEVILLED EGGS I | When your Curry “Rice Risotto" is almost cooked, break ! I in 3 or 4 eggs on top of the “Rice Risotto" and continue I "IHI ' to cook for about 5’ minutes more. The eggs may be i T»ni I served whole on nests of “Rice Risotto” or diced and 1 ■ maed in carefully. Each serving may also be topped with I I b- MUCe I SERVES 4 TO 6 DELIGHTED PEOPLE — X DPT.