July 26, 1955 Luncheon For The Bridge Club Chicken Divan "A Quickee", Skillet Sweets, Pineapple and Cranberry Sauce, Peppermint Ice Cream Roll with Chocolate Sauce

Menu

Chicken Divan

Skillet Sweet Potatoes

Pineapple and Cranberry Sauce

Small Rolls

Peppermint Ice Cream Roll

Chocolate Sauce

Chicken Divan "A Quickee"

1 10-oz. package frozen broccoli
1 5-oz. can boned chicken
1 . light cream
1/2 c. soft cheese spread

Cook broccoli in unsalted water according to directions on package. Heat chicken in liquid from can. Add cream to cheese spread and heat. To serve: Place a layer of broccoli on eachplate, then a layer of chicken, top with cheese sauce

Skillet Sweets

1/4 c. butter
1/4 c. brown sugar
3 c. drained sweet potatoes

Melt butter in skillet, stir in sugar til blended. Split sweet potatoes and add to syrup mixture; cover and heat through, about 5 minutes. Serves 4 or 5.

Pineapple and Cranberry Sauce

Serve ring of pineapple on plate with chicken and sweets, on lettuce with garnish of cranberry sauce. Add a radish rose and a couple stuffed olives.

Peppermint Ice Cream Roll with Chocolate Sauce

4 eggs, separated
3 T. cold water
1 c. sugar
1 t. canilla
1 c. cake flour
1 1/4 t. baking powder
1/2 t. salt
1 quart peppermint ice cream

Beat egg whites until stiff but not dry. Beat egg yolks until thick and lemon colored. Add cold water and beat well. Add sugar gradually, beat until fluffy. Add vanilla.  Sift flour with baking powder and salt. Fold into the mixture. Fold egg whites into yolk mixture. Pour into jelly roll pan 10 1/2" x 15 1/2" lined with waxed paper. Bake at 350 degrees for about 25 minutes. Remove from oven, turn immediately onto towel which has been dusted with confectioners sugar. Peel off waxed paper, cut off crusts if necessary. Roll up in towel and place on rack until cool. Unroll, spread with softened ice cream. Reroll. Wrap in moisture-vapor-proof paper and store in food freezer.

To serve: Let stand in opened package about 15 minutes. Slice and serve with chocolate sauce.

Chocolate Sauce

1 c. chocolate bits
3/4 c. light corn syrup
1 T. buter
1/4 t. vanilla
1/4 c. milk

Combine chocolate bits and corn syrup. Melt over hot water or very low heat. Remove from heat, add milk, butter and vanilla. Mix until smooth. Serve hot or cold. If sauce becomes too thick on standing, thin with a little milk or cream.