Gothic Gourmet

Front matter

Dedicated to Florence K. Wilson, former Dean, who inspired many of us to broader scopes of interest and greater depths of understanding.

The Gothic Gourmet contains recipes from alumnae of the Nursing School, and from our University friends. We thank all contributors for their willingness to share their "specialties" for the benefit of our scholarship fund. All profits from the sale of the Gothic Gourmet go to the Florence K. Wilson Scholarship Fund –– a project of the Duke University School of Nursing Alumnae Association.

Our special thanks to Dr. Fred McFalls, Assistant Professor of Anatomy at Duke Medical Center, for our art work; to Lynn Brice '61 for publicity and distribution; to Mrs. Banks Anderson for her "try this" suggestions; and to Mary Ann Edens Wingfield for the title.

Hor d'oeuvres

2½ cups boiled and peeled shrimp

1½ cups Miracle Whip Salad Dressing

1 medium size onion, diced (use grater)

2 hard boiled eggs, grated

1–2 T. Knox gelatin

Pull shrimp into tiny pieces and mix with the rest. Put in ring mold and refrigerate. May be frozen. Serve with crackers for spreading.

This recipe comes from Phyllis Hart.

5 pounds Tenderloin

10 oz Soy Sauce

3 oz brown sugar

2 cloves brushed garlic

3/4 qt Mazola oil

Tenderloin should be cubed to bite size, first removing fat from meat. Place in container with above ingredients and marinate not less than 24 hrs, 48 is much better. Turn occasionally. Remove meat with slotted spoon, retaining a little of the liquid. Cook in skillet for two minutes, high heat and serve in chafing dish. Sirloin or top round could be used if sprinkled with a tenderizer, but I have never tried it. Serves 25.

Combine ½ lb sharp cheese, coarsely grated, with 1 4-oz can tomato sauce, ¼ lb chipped beef, finely chopped and 1 clove garlic. Heat over water in double boiler until melted. Remove garlic. Add ½ beaten egg. Age for several days in refrigerator. Reheat and serve as dip with crackers Recipe doubled will serve about 30.

Chop and saute onion in butter. When brown add Worcestershire sauce, and catsup. Add cheese, grated. Stir well and then add drained clams and cook slowly to prevent sticking. Add sherry to thin.

Serve in chafing dish with potato chips or crackers.

½ cup of butter (¼ lb), or margerine

1 Roll of "Snappy" cheese

Cream butter and cheese together, Add

1 cup of flour, and mix thoroughly

Roll into small balls

Bake 5 to 10 min. in hot oven (450°)

Serve hot.

½ lb, butter

½ lb. cheese

½ lb. flour (about 2½ cups)

Soften butter, mix in cheese, then flour. Roll and cut. Put nut in center. Bake at 350° or 400° 10-20 minutes.

1 stick oleo

½ lb, ground sharp cheese (grated)

½ t. salt

1½ cups flour

½ t. cayenne pepper

Cream grated cheese and oleo. Add flour, salt and pepper. Mix well and form two long rolls (silver dollar size). Wrap each in waxed paper. Chill until firm in refrigerator. Slice thin and bake in the oven (350°) for 10 minutes. Bake as needed.

2 cups grated sharp cheese

½ cup butter

1 cup flour

1/8 t. salt

¼ t. dry mustard and paprika

Blend cheese and butter. Add remaining ingredients. Roll into marble size balls. Bake on cookie sheet 10 min. at 375°. Serve with drinks warm or cold. These can be rolled, put on cookie sheet and frozen the day before your party. Makes approximately 75-100 if they are marble size. This recipe was given to me at a coffee the day of my wedding.

Place large cake of cream cheese on plate. Criss cross top several times with knife, about half an inch deep. Pour ½ cup of soy sauce over cheese, then sprinkle with 2 T. sesame seeds. Spoon soy on bottom and sides of plate over cheese several times. Spread on crackers- Euphrates crackers are delicious.

Cut the crusts off of a loaf of sliced sandwich bread. Add milk or cream to one large package cream cheese to spreading consistency. Add either onion powder or a clove of crushed garlic. Spread on slices of bread, roll and wrap with bacon.

Put in 4 toothpicks to hold roll, then slice in four pieces. Bake at 400° for 12-15 minutes.

1 cup mayonnaise

½ cup chopped onion

½ cup Parmesan cheese

Mix ingredients, spread on lightly buttered slices of French bread. Place under broiler until brown. Mixture may be spread lightly on thin slices of French or Italian bread for hors d'oeuvres, or somewhat thicker, larger slices to be served with main course salads or soups. Serve hot.

½ lb Swiss cheese grated

2 eggs, separated

l scant t. grated onion

6 slices white bread

butter or shortening

Mix cheese with egg yolks and onion. (May use blender). Beat the egg whites lightly and add to mixture. If the mixture is too stiff, add 1 tablespoon of cream or evaporated milk. Spread the mixture liberally on one side of each bread slice and fry them golden brown - spreaded side first. Cut in triangles and serve hot. They may be made in advance and rewarmed.

Sift the dry ingredients and mix with the cheese. Stir in soft butter and eggs. Knead well, and roll flat. Cut into whatever shapes desired, and place in oven at 425° for 15 minutes. Serve with drinks.

1 pound of grated cheese. Beat for ten minutes with 2 eggs. Mix with one cup of corn meal. Form in small balls, and fry until brown in butter or margerine. Then cover, turn to simmer for fifteen minutes. Serve hot with cocktails, or with tea or coffee.

1 lb. fresh button mushrooms

¼ cup olive oil

½ cup wine vinegar

½ onion, grated or finely chopped

1 clove garlic, minced

If mushrooms are very small, leave stems on; if large remove stems and save for some other dish.

Cook mushrooms in small amount boiling salt water about 5 minutes. Drain well. Make a French dressing with remaining ingredients and marinate mushrooms for at least 12 hours. Serve with picks. Makes about 30 mushrooms.

Cut up flat filets of anchovies into 1 inch pieces (allow about 1/3 to 1/2 can per person.) Place in bowl with some diced green pepper, chopped spring onion, and some of the oil in which the anchovies were packed. Add lemon juice generously and mix. Serve on individual plates with a hot boiled potato sprinkled with dill weed. A dab of cold sour cream may be placed on top of the boiled potato if desired.

History: A boiled potato with salty fish is an old European principle. This is a deluxe version I dreamed up. Don't forget the white wine, and your dinner's off to a good start.

Soups

Wash hen, cut up. Combine with all other ingredients and simmer for 2 - 3 hours or until tender. Strain broth and season. Cool -- Lift off excess fat. Use chicken for salad or pie. For soup, use seven cups of broth. Add 1 cup diced celery, 2 sliced onions, ¼ cup raw rice (I use brown rice) and 1 cup cut-up chicken. Cover, simmer 20 minutes. Add salt and pepper to taste. Makes six servings.

This is the way my Grandmother made the best soup I ever remember tasting. My children like to add more chicken and a handful of egg noodles.

Melt butter in top of double boiler. Add leeks, carrots, celery, and lemon rind and smother until transparent. Add bay leaf, pepper and mustard. Pour in rich stock (or canned) and simmer for 20 min. Now be sure water in bottom of double boiler is not boiling, and whip in cheese, Make a cream sauce with 2 T. butter, 2 T. flour and 2 cups hot milk and whip this into mixture. Let stand ten minutes and strain, (through cheesecloth if possible). Add remaining seasonings. Serves 6.

6 cups good rich chicken stock

½ lb. lean pork, put through a fine chopper twice with several cloves of garlic, and then mixed with white pepper and a teaspoonful of accent.

Thin, white bean threads, enough soaked in water and cut to make 1 cup. (These come from the Chinese Grocery.)

Fungi - dried. Several varieties of these are available at the Chinese Grocery store. The large slat mushrooms are similar to those grown in America; a small variety, that grows on wood in the East, resembles and is called "rat's ears"; another wood-grown variety, tougher than the rat's ears and a little larger as a rule. Any of these should be soaked in water, picked over for wood bits, and broken or cut into convenient size. The small ones swell considerably so don't soak too many. Fresh mushrooms may be used also.

2 large white onions, diced; 3-6 fresh green onions cut into small slices.

Several cloves of garlic chopped finely.

Fish's gravy, for blending and giving salt, to taste.

White pepper to taste.

1 t. or so of Accent.

1 T. finely chopped ginger.

2 T. salt, pickled turnip. (This comes from the Chinese Grocery in tin cans. One can will last many months kept in the refrigerator.

Several plants of Yon-Sai, chopped fine. (Chinese parsley, available in China Town.)

Put chicken stock into large kettle and add white onions. Bring to boil and drop the ground pork gradually into the stock by rubbing it through the fingers. Stir meanwhile.

After several minutes boiling, add garlic, Fish's gravy, Accent, bean threads, turnip, ginger, mushrooms and white pepper. A few minutes before serving add the fresh green onion and the chopped Yon-Sai.

Cook 2 cups finely diced raw potatoes in salted water to cover until just tender. Melt 4 T. butter in skillet and cook in it 6 leeks or large spring onions, cut in 1" pieces, tossing lightly for a few minutes. Add 3 cups chicken bouillon and bring to a boil. Lower heat and simmer until leeks are tender. Add the potatoes to broth and season to taste with salt, pepper and a dash of nutmeg. (Use about 1 t. salt and about ½ t. freshly ground pepper.) Blend this mixture in blender, in two lots, if you have a blender, or put it through a sieve. Chill. When ready to serve, mix in 1½ cups sour cream and garnish with chopped chives. Serves 6.

Make soup stock with soup meat. Don't get worried that you don't have enough to go around ('cause a couple of extra's have been added to the usual number) sooo...

You add and add more vegetables and potatoes - result - Solid Soup.

"Schu"

Place soup bones (these should have ½ lb of meat on them) in 6 qts of boiling water. Add ¼ cup dried lima beans and 1 diced onion. Cook & hr. Add rice and barley and cook 1 hr.

Add diced vegetables (celery, carrots, string beans and another onion). Cool one hr. Add 3/4 of small can tomato paste, sugar, noodles and stir in one T. of Cream of Wheat.

Simmer another half hour.

Make cream sauce of first five ingredients. Put other ingredients in blender and "buzz", then add to the cream sauce and simmer.

The editor got this recipe from Mary Mattingly Walker '59, who got it from her mother.

Simmer, strain, and serve hot. Wonderful first course for a luncheon. Can be served instead of tea in the afternoon, topped with sour cream. I got this recipe from Mrs. Anderson, Sr., who got it from Mrs. S. D. McPherson, Sr.

TRY THIS…

Add lemon juice to canned mushroom soup.

Add curry to pea soup.

Add a little chopped okra to chicken and rice soup.

Add grated apple and skin and small onion to consomme for a new soup.

Soup Bone and Meat

3 large onions

3 carrots

3 large potatoes

3 sticks of celery

1 cup shredded cabbage

1 large can of tomatoes

4 cup dried navy beans

1 T. sugar salt and pepper

Worcestershire

1 can of corn when nearly done

Simmer altogether for several hours.

1 can meatless vegetable soup

1 can tomato soup

1 can clam chowder

1 can cream of vegetable soup

1 can cream of celery soup.

4 cans of milk.

Saute one onion brown in butter. 2 cups of shredded cooked fish. 1 cup of parsley chopped. Add to taste: pepper, salt, paprika, and tobasco. Mix together and heat.

TRY THIS …

To make soup simply add consomme and carnation milk to one of the following juices (made in blender):

Spinach and fresh grapefruit juice

Spinach, and unsweetened pineapple juice and ripe banana

Carrots and orange juice

Beets and lime juice and 1 t. honey

Lettuce and carrots

Lettuce and parsley and cucumber

2 lbs. frozen flounder filet

2 medium size onions

2 carrots, peeled and sliced thinly

2 potatoes, diced

2 stalks celery, whole

1 t. mixed sea-food spices (or pickling spices)

1 lb shrimp, peeled

juice of 2 lemons

¼-½ cup sherry

1 cup of coffee cream

½ stick of butter

salt to taste

Place all ingredients except shrimp, butter, and coffee cream in pot with 6-8 cups water, placing the mixed spices in a cheesecloth bag or a screw-top tea holder. Simmer covered for 45 mins. Remove fish, onions, celery, and bag of spices. Discard onions, celery, and spices. Mash ½ of the fish with a fork and return to pot; the other half may be given to the cat.

Add peeled shrimp and butter and simmer 15 more minutes. Correct seasonings; it may need more lemon juice, salt, and sherry. Immediately before serving, add coffee cream. Serves 8-10 generously.

History: This recipe is my own, but it is based on old principles. This can be the first course of an elegant dinner, and should be served with a chilled dry white wine.

Seafoods

2 T. chopped parsley

1 sm onion chopped

1 can (3 oz) or 12 button Mushrooms

3 T. salad oil

4 fillets of Flounder

½ cup buttered crumbs

½ cup dry white wine

Cook parsley and onion gently in oil, add mushrooms. Cook until tender. Add seasoning to taste and spread on baking dish. Lay over this the fillets. Sprinkle with crumbs and pour wine over this. Bake, uncovered, at 375° for about 30 mins. (until fish is tender and crumbs browned.) Serves 4.

Because my father is very fond of baked fish, I developed this dish to serve as a "specialty" for his visits.

Saute onion in butter or margarine. Add tomatoes, oregano, basil, paprika, 1 T. salt, sugar, pepper, and Tabasco sauce. Heat to simmering; add fish and heat. Spread rice over bottom of 2 qt shallow casserole. Spoon fish mixture over center of rice and edge dish with peas. Sprinkle peas with ½ t. salt. Cover with foil and bake 375° until well heated (20 mins.) Remove foil and sprinkle top with Parmesan cheese. Return to oven until cheese is softened. Serves 6.

1 lb deveined, cleaned shrimp

1 can cream of Mushroom soup

2 t. curry powder

1/3 cup raisins

1/3 cup sour cream

1/3 cup chopped onions

1 clove garlic

2 T. margarine

Cook onions in margarine for few minutes with chopped garlic. Add cream of mushroom soup (undiluted), curry, raisins, shrimp and sour cream. Heat to boiling point. Serve over rice.

Saute onions and garlic in butter; when brown add curry, soup, salt and pepper, and shrimp. Simmer slowly 20 mins. Just before serving add sour cream and lemon juice. Serve on green rice (see vegetable section.) Serves 8.

Prepare 3 lbs cooked shrimp (you may use canned shrimp, but not quite as good.) Mix in a large saucepan:

Cook until slightly thick stirring constantly.

Add:

3 green peppers, finely sliced

4 or 5 onions, finely sliced

2 cups cut up celery

the pineapple chunks.

Bring to a boil and let cook 2 to 3 minutes -- not more; remove from heat, add the cooked shrimp and let stand for at least 10 minutes to an hr. Just before serving, bring to a boil again, stirring constantly. Do not boil longer. Serve with hot rice (cooked until slightly soft -- but not mushy, each grain separate of course), or heated Chinese noodles -- I prefer the former. Serves 15.

I got this out of the newspaper. It makes a good luncheon dish.

Saute onion, green pepper, celery and garlic in margarine until tender. Add tomatoes and seasonings. Simmer 15 mins. Add shrimp and heat thoroughly. Serve on hot rice. Serves 4.

Chop seasoning coarsely. Brown slowly in butter. Add drained oysters. As the juice cooks from oysters, add mashed bread in sufficient quantity to absorb it. Add salt, parsley and tabasco. Season very highly. Take from pan--place in baking dish or shells. Sprinkle with cracker crumbs or bread crumbs--dot with butter. Brown and serve immediately.

For cocktail spread, grind partly cooked oysters -- (coarse grinder blade) This may be prepared ahead and allowed to stand.

Brown in ¼ cup butter:

½ cup chopped onion

2 cups chopped celery

Stir in:

3 T. flour

½ cup milk

3 cups hot drained boiled wild rice (may use up to ¼ regular white vice)

½ t. salt

¼ t. sage

1/8 t. each thyme and pepper (I usually add extra thyme)

Put mixture in baking dish (1lx7"). Dip 1 pt oysters in melted butter (¼ cup) and arrange on top of rice mixture. Sprinkle with ¼ cup cracker or dry bread crumbs and remaining butter. Broil until oysters curl - 10 mins. This is good topped with mushroom sauce, made from heating a can of mushroom soup or saute fresh mushrooms and add to white sauce. (6-8 servings.)

I brought this with me from Maryland -- a state famous for its seafood.

Combine green pepper, onion and celery. Remove all tendons from crab meat and flake. Remove black veins from shrimp and cut in small pieces. Mix crab and shrimp with vegetables. Add mayonaise and season with salt and pepper and Worcestershire sauce. Place in buttered clam shells or buttered baking dish. Cover top with buttered crumbs. Bake in moderate oven (350° until top is golden brown - about 30 mins. Serves 8.

Combine:

1 cup flaked crab meat

¼ cup diced celery

2 T. chopped onion (optional)

½ cup shredded cheddar cheese

Add:

½ cup mayonaise

Spread on buttered halved hamburger buns. Broil until hot and browned - about 10 mins. Enough for 8 burger halves. Serves 4.

Put in blender:

1 envelope gelatin

2 T. lemon juice

1 small onion sliced

Cover and blend 40 seconds on high. Turn off and add:

½ cup mayonnaise

¼ t. paprika

1 t. dill (dry)

1 lb can Salmon (drained)

Cover and blend a few seconds at high speed.

Add 1 cup heavy cream - 1/3 at a time. Then blend 30 seconds longer. Pour into a 4 cup mold and chill.

1 3 oz jar chow mein noodles

1can undiluted condensed cream of mushroom soup

¼ cup water

1 can chunk-style tuna (1 cup)

¼ lb cashew nuts (salted or unsalted)

1 cup finely diced celery

¼ cup minced onion

dash pepper

salt

Start oven at 325°. Set aside ½ cup chow mein noodles. In 14 qt greased casserole, combine rest of noodles with soup, water, tuna, nuts, celery, onion, pepper. Taste. Add salt if nuts are unsalted. Sprinkle reserve noodles over top. Bake, uncovered, 40 mins. Serves 5.

TRY THIS…

Rub fish with lemon juice before cooking.

To bake a shad, use plenty of lemon juice inside and out - salt and pepper and stuff. Wrap in heavy foil and bake at 250° for 5-6 hrs. Bones will be edible.

Use tarragon with fish.

Fruit, or lemon pie make good dessert after a fish dinner.

1 can condensed cream of chicken soup, undiluted

1 can condensed cream of mushroom soup, undiluted

½ cup skim milk

¼ cup water

8 ounces thin spaghetti

1/8 cup warm water

2 t. curry powder

4-ounce can whole mushrooms (with liquid)

½ T. scraped onion

¼ t. dried thyme

1/8 t. dried basil

1/8 t. dried oregano

1 can dietetic-pack tuna, slightly broken up

In saucepan, combine first four ingredients; stir until blended. Simmer mixture over low heat 10 minutes, stirring. Meanwhile, cook spaghetti (broken in halves) until tender, as directed on package. Combine warm water and curry powder; add to hot soup mixture, along with mushrooms, onion, thyme, basil, oregano. Simmer 10 minutes, stirring. Add tuna; heat. Place drained, cooked spaghetti in a 2-quart casserole. Pour soup mixture over spaghetti; toss lightly with fork. Brown in oven.

1# backfin crab meat picked over for shell or 141b cleaned shrimp

1 medium onion peeled and diced finely

½ cup of canned sliced mushrooms or 1 cup of fresh sliced mushrooms

2 cupsful of milk or thin cream

2 egg yolks lightly beaten with

a pinch of salt, one of Cayenne, one of white pepper and one of Accent

2 t. of dry Coleman's English mustard

1 t. of Worcestershire sauce

2 T. flour

½ Stick of butter

Bread Crumbs

Grated Parmesan cheese

Melt the butter and flour together stirring constantly. When well blended add slowly with constant stirring the 2 cupsful of milk till you have acquired a smooth white sauce. Cook five minutes. Remove from the fire, stir in the egg yolks and seasonings; add the grated onion, the mushrooms and the crab meat. Fold gently to avoid shredding the crab meat. Pile into lightly oiled shells or individual ramekins. Sprinkle with bread crumbs followed by Parmesan cheese. Bake at 325° till bubbling and the cheese is lightly browned.

The entire mix may be baked in a casserole.

If the casserole or the shells are not used immediately, they may be wrapped in freezer film or heavy foil and frozen till needed. Cooking will take correspondingly longer.

If shrimp are substituted for crab they should first be lightly poached and drained. To poach:

Cover shrimp with cold water to which has been added, one clove of garlic sliced, salt to taste, Accent, one clove, one bay leaf, a blade or two of mace and a few celery leaves or a stalk of celery sliced, white pepper or a pinch of Cayenne. Bring barely to the boil, remove from fire and allow shrimp to cool in the brew.

The shrimp dish may be improved, if one likes Sherry, by adding a dash of it to the white sauce.

Dr. Duncan C. Hetherington

Poultry

AUNT MARY'S PHEASANT

2-5 1b. pheasant cut in pieces (chicken may be substituted)

Salt Pork 3" x 2"

¼ lb. butter

sage leaves (another aunt uses bay leaves instead)

Grind salt pork and put in heavy pan to brown.

When browned add about % lb butter. Add generous amounts of sage. Put pheasant in -- there should be ½" - 3/4" fat. Brown at fairly high heat, then turn down and cook slowly until done. Season with salt and pepper to taste. You may add some water, however, this will take away from the flavor. The gravy is the fat remaining which will be flavored with pheasant. The gravy is called Delik. Serve with Polenta.

Polenta:

1 cup yellow corn meal

1 qt boiling salted water or stock

2 T. butter

Sprinkle corn meal slowly into boiling liquid stirring constantly until there are no lumps. Continue cooking over slow heat or in double boiler about 30 mins. or until corn meal leaves the sides of the pan easily. Add butter during cooking. Turn out on plate like a cake and cut in wedges.

Aunt Mary got this recipe from my grandmother who was from Italy. We eat it at big family dinners at Aunt Mary's after the men folks have had a good hunt. Not for the caloric or "lo fat" conscious person!

Gladys Shorrock Lewis '60 MSN '62

LAZY FRIED CHICKEN

(with my variation - a slight one at that)

Line flat pan with foil. Pour Crisco in it and add big chunk of oleo or butter. Place pan in oven (400°) and let oil get good and warm.

In the meantime shake the cut-up chicken pieces in a plastic bag which has flour and a heavy shakin of seasoned salt in it.

Take pan from oven; mix the oleo (butter) and Crisco together. Place chicken pieces skin-side down.

Bake 30 min. one side - Turn and bake 20-30 mins. the other side.

Comes out nice and brown and crispy. Makes me hungry thinkin about it.

P.S. Don't be too generous with Crisco or chicken will be greasy instead of crispy.

"Schu"

"EASY" FRIED CHICKEN

One 4 oz, pkg. of potato chips, crushed (2 cups)

(garlic salt, if desired) pepper, and paprika

One 2½ to 3 1b. frying chicken, cut up

1/3 cup of melted butter, or margarine

Combine crushed chips, and seasoning. Dip chicken in melted butter, roll in chip mixture. Place pieces skin side up, so they do not touch, in a greased shallow pan.

Bake in moderate oven 350° for approximately 1 hour, or until tender, - not necessary to turn.

Lavinia Morrison Pennoyer '35

CHICKEN WITH SOUR CREAM

8 chicken breasts - boned

8 slices of bacon

1 pkg. chipped beef

1 can mushroom soup

1/2 pt. sour cream

3 T. of sherry-optional

Lay chipped beef in square pan, wrap chicken with bacon and put on beef. Mix soup and sour cream and pour over chicken. Cover and bake at 300 degrees for 3 hours. Uncover and brown the last thirty minutes.

This is an old standby for buffets and parties when you don't want to spend time in the kitchen. Goes well with rice pilaf.

Nancy McKelvey Lusk '54

CHICKEN WITH SHERRY

1 broiler split down back

salt, pepper, paprika

1/3 cup Worcestershire sauce

2/3 cup Sherry

Salt and pepper chicken well on both sides. Put in pan, skin side up, and sprinkle with paprika rather heavily. Add a little broth or water, and put in oven at 300°. Baste after about ½ hr. At end of hour add sherry and Worcestershire and baste every few minutes for ½ hr. Now turn heat up to 375° and cook another ½ hr., basting frequently. The liquid should be almost used up and the chicken should be very brown, almost black.

Mrs. William Nicholson

MY "FAVORITE" CHICKEN

Chicken; 34 - 4 1b. either whole chicken or "favorite pieces"

Flour if desired

Salt and pepper to taste

fat for frying

sauce: oil, 2 T.

sauce:onion, one large

sauce:green pepper, one large

sauce:canned tomato, 1 number 2½ can (about 3 cups)

sauce:½ t. each paprika, thyme, dry mustard, whole cloves

sauce:curry powder, one t.

toasted almonds, 1/3 cup

Coat chicken lightly with seasoned flour and brown in fat. Remove and place in Dutch Oven or casserole. Meanwhile make sauce:

a. cook in 2 T. of oil the thinly sliced green pepper and onion (latter should be golden but not brown)

b. add tomatoes. Stir.

c. add other seasonings and simmer slowly for at least &½hr.

Pour sauce over chicken and cook for at least an hour either in oven or over low heat.

Serve with hot buttered rice. Top with toasted almonds.

Note: This recipe is as convenient as it is delicious. Chicken and sauce may be prepared ahead of time and stored in refrigerator. Finish cooking in oven while preparing rest of dinner. Serves 6.

(This dish waits for company; it improves on standing!)

Helen McLacklan

MRS. EAGLE'S SHERRY CHICKEN

Flour and brown cut up pieces of chicken and place in a casserole. Add:

1 cup chopped celery

1 cup sherry

4 coffee cream

Cover and cook in oven 350° for one hour or until tender. Mrs. Watt Eagle served this chicken dish at a lovely party she gave for us just before we were married. Broccoli Salad and Mexican Tomatoes (found in salad and vegetable sections respectively) were also included on the menu that night.

Nancy Walker Anderson '59

SIAMESE CHICKEN AND GARLIC

This is a very pleasant dish for people who like hot pepper and garlic. These ingredients can be varied as to amounts used, but the following is fairly standard.

Prepare about a pound (all meat) of "fryer" chicken by cutting into bite size pieces.

Chop finely for this amount about 2 bulbs (not cloves!) of garlic.

Cut diagonally into thin slices three or four very hot green peppers.

Cut into small slivers about a T. of fresh ginger (available at a Chinese grocery store.)

Place a little corn or peanut oil in a skillet over moderate heat. Add chicken and garlic and ginger and cook, stirring, for several minutes, until chicken pieces become separated. Add a teaspoonful of Accent, Tasting Powder or Ajino-moto. (They're basically all the same. Last two are available in the Chinese store.) Then add a teaspoon of Fish's Gravy Sauce (a salty fish extract, resembling Soy Sauce in appearance, available in bottles in the Chinese Grocery. It comes from China, Thailand or Malaya.) Next add about ¼ cup sugar, an equal amount of vinegar and the sliced pepper and simmer all for several minutes longer. Serve with hot rice in a small bowl.

Salt, or additional Fish's Gravy, sugar or vinegar may be added according to taste.

This recipe given me by a Siamese physician. If you have a business engagement scheduled soon after, or the day after eating this, cancel it.

Talmage Peele, M.D.

CHINESE CHICKEN IN CASSEROLE

(a very easy "Party" dish prepared the day before.)

Pieces of cut-up chicken

Half-and-half cream (enough pints to well-cover chicken)

Sprinkling of flour

3 or 4 slices of buttered bread

Dried mustard

Salt and pepper

Place pieces of chicken flat in a well-greased casserole, preferably a long, shallow type so each piece can brown nicely. Sprinkle lightly with flour. Butter 3-4 pieces of bread, cut off crusts and cut in triangles. Place them around edge of dish and also between pieces of chicken. Cover chicken entirely with cream made as follows: For each pint of half-and-half needed to cover chicken, use 2 heaping teaspoons of dried mustard. Mix by stirring cream into mustard a little at a time until smooth paste is formed. Then add rest of cream and stir well. Add salt and pepper to taste. Place in refrigerator over night.