April 20, 1956 Party Chicken, Mushroom Sauce, Maple Syrup Cake

Party Chicken

4 chicken breasts
1/4 c. flour
1/2 t. salt
1/4 t. paprika
1/8 t. pepper
2 c. stale bread crumbs
1/2 t. salt
1/4 t. poultry seasoning
1 T. chopped onion
2 T. butter
1/4 c. hot water
1/2 c. melted butter
Chopped parsley
Mushroom sauce

Split breasts just enough to fold. Combine flour and seasonings in paper bag; add chicken and shake. Fill cavity of each chicken breast with stuffing made by combining bread crumbs, salt, poultry seasoning, butter (2 T.) and hot water. Hold stuffing in by skewering opening with toothpick. Dip chicken in melted butter; place in baking dish, drizzle any remaining butter over top of chicken. Bake at 325 degrees uncovered for 45 minutes, turn and bake 35 to 45 minutes or until tender. Sprinkle with chopped parsley. Serve with mushroom sauce. 4 servings.

Mushroom Sauce

1/2 pound fresh mushrooms, cut in half
1/4 c. minced onion
2 T. butter
2 T. flour
1/2 c. heavy cream
1/2 c. sour cream
1/2 t. salt
1/4 t. pepper

Coom mushrooms and onion in butter until tender but not brown. Cover and cook over low heat 10 minutes. Push mushrooms to one side of skillet. Add flour, stir in creams and seasonings. Heat slowly almost to boiling, mix with mushrooms. Serve at once.

Maple Syrup Cake

from Helene Gorges

1 egg, well beaten
1 c. maple syryp
1 c. sour cream
2 1/3 c. flour
1 t. soda
1 1/2 t. ginger
1/2 t. salt
4 T. melted butter

Blend together egg, maple syrup and sour cream. Sift together soda, ginger and salt. Add the liquid mixture into the dry ingredients. Add butter and mix only until smooth. Pour into greased and floured ring mold. Bake at 350 degrees for about 30 minutes. Serve with whipped cream flavored with maple syrup.

March 14, 1956 Dairy Council Day with Jan Stevens Cheese Rice Hot Dish, Mushroom Sauce, Applesauce Souffle (Pudding)

Cheese Rice Hot Dish

2 c, milk
3 eggs
3 c. cooked rice
1 c. grated cheese
1/3 c. pimiento
1/3 c. green pepper

Combine milk and slightly beaten egg with cooked rice and grated cheese. Fold in chopped pimiento and green pepper. Pour into 7 x 11 baking dish. Set dish in pan of hot water. Bake in moderate oven (350 degrees) for 1 1/2 hours. Serve with mushroom sauce.

Mushroom Sauce

4 T. butter, melted
2 T. flour
2 cans condensed mushroom soup
1 c. cream

Blend melted butter and flour. Add mushroom soup and cream. Cook over low heat until smooth and thickened. Keep hot in double boiler.

Applesauce Souffle (Pudding)

12 graham crackers
1/4 c. butter, melted
1/4 c. sugar
3 eggs
1 c. V.B applesauce
2/3 c. condensed milk
1/4 c. lemon juice
1/8 t. salt
1/2 t. vanilla

Roll graham crackers to a coarse crumb. Add melted butter and sugar. Mix well. Press about 3/4 of mixture in greased 7 x 11 pan. Reserve remaining crumbs for topping. Separate eggs, beat whites until stiff. Beat egg yolks slightly, add applesauce, condensed milk, lemon juice, salt and vanilla. Fold in stiffly beaten egg whites. Pour into crumb lined dish. Sprinkle remaining crumbs on top. Bake with main dish at 350 degrees for 35 to 40 minutes or until knife when inserted in the center of the mixture comes out clean. Cool before serving. 6 servings.

Suggested Menu: Cheese Rice Hot Dish, Crisp Vegetable Salad, Rolls, Milk and Applesauce Souffle.