I missed you guys! I have been down with a horrible case of the summer flu. I have no idea where I got this one but, both me and my Sue Chef were out for a week. Why is getting sick in summer always so much worse than getting sick in winter?
I had been hoping to get this recipe up last week but I couldn't stand sitting in front of my computer long enough to get it typed. There are countless recipes for Chicken A La King, this one is a little different and it's delicious so I went with it.
I'm not sure what year it's from but it's part of The Omaha Bee-News Cooking Schools Edna M. Ferguson program.
Chicken A La King
2 cups cooked chicken
1 can mushrooms
3 small green peppers
1/2 cup cream
1/2 cup ground almonds
salt and pepper
2 cups white sauce
Cut up the chicken into fairly good sized pieces, removing all skin and bone. Remove the seeds from the peppers and boil until tender in salt water. Then remove their skins and chop with the pimentos.
Put all the ingredients in the white sauce. Add the egg and cream. Cook a moment or two longer and serve on toast.
* I have never been able to find fresh pimentos so I used a glass jar of the chopped kind. I made a medium white sauce and it worked well. The ingredients for that are
4 tablespoons butter
4 tablespoons flour
2 cups milk
Melt the butter. Whisk in the flour, let it cook for a minute or two, until it begins to bubble. Slowly whisk in the milk.
Cook until thickened.
Have a great week!
This weeks recipe was an easy choice. I had 3 pints of strawberries left over from my brothers visit this weekend, and I got a new cookbook, so I combined the two and got this. The cake is extremely simple to make, so if you have been afraid to make a homemade cake this would be a great one to start with. With some amazing fresh berries I got from Spooner Berry Farm in Olympia, I ended up with the perfect summer treat.
Wartime Fruit Shortcake
1/4 cup shortening
3/4 cup granulated sugar
2 eggs, separated
1/2 cup milk
1 1/2 cups pastry flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 375 degrees.
Grease 2 layer cake pans.
Cream together the shortening and sugar, add the yolks and mix until fluffy.
Sift together the flour, baking powder and salt.
Alternately add the dry ingredients and the milk, mixing between each addition. Be sure to scrape down the bowl as needed.
Whip the egg whites to peaks and fold them into the batter.
Spread into the cake pans and bake.
Once the cakes have cooled layer them with the chopped fruit and some whipped cream.
The recipe doesn't say what size pans to use so I used 9-inch rounds. I liked the finished product but 8 inch-round or squares would work well too, I think.
This recipe is one that while I was cooking it I couldn't help my imagination running wild, creating a story for who may have made this recipe when the book was new. It decided on a group of young wives, alone except for each other, deciding to go out together to a movie, Casablanca or Cat People, and then coming back to one of their apartments for iced tea and cake and to enjoy time together sharing their latest letters from their husbands. One of the reasons I love old cookbooks is because of the history they carry. The pieces of history they represent and allow us to share in.
Have a great week.
After all those pies I wanted to do something totally different, so I decided to go with a 60's backyard BBQ.
1 1/2 pounds ground beef
3/4 cup soft breadcrumbs
1/3 cup milk
1/4 cup ketchup
1 medium onion, finely diced
1 tablespoon yellow mustard
2 teaspoons Worcestershire sauce
2 teaspoons horseradish
1 1/2 teaspoons salt
Using your hands, mix together all the ingredients. For into six even balls, then flatten them into patties. Grill about 7 minutes on each side.
* I would advise after you form the patties you refrigerate them to firm them up a bit. My husband had a really hard time grilling these because they kept falling apart. Placing them in the freezer for a few minutes would be a quick fix for that.
1/2 cup mayonnaise
2 tablespoons milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chopped salad greens
1 cup grated Swiss cheese
1/4 cup sliced pimento stuffed green olives
2 hard boiled eggs, chopped
2 tomatoes cut into wedges
Combine the mayonnaise, milk, mustard, salt and pepper in a small bowl and set aside.
Toss together the salad greens, grated Swiss, olives and boiled eggs. Coat this with the dressing. Garnish with the tomato wedges.
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