September 26, 1955 Chicken A La Cacciatora, Popovers, Roquefort Dressing, Apple Tapioca

Chicken A La Cacciatora

Recipe by Louigi, Chef

Lorenzo's Resturant 

Take: 3 broilers weighing about 2 lbs each, split in two.  Cut each broiler in 8 pieces. Put chicken in skillet with 1/2 c. olive oil and brown until partially cooked.

Then add: 1 large onion, diced
                1 large green pepper, diced
                1 clove of garlic, chopped fine
                1/2 lb. cut-up mushrooms
                1 bay leaf
                Few pieces of rosemary
                Salt and pepper to taste
                1 pinch or oregano

Then cook for 10 minutes, uncovered.

Then add: 1 small can of tomatoes (about 1 c.)
                Parsley, chopped fine
                1/2 c. of sherry wine

Cook about 10 to 15 minutes, covered. This makes about six servings.

Popovers

3 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt
1 tablespoon butter or margarine, melted

Beat all ingredients together until smooth with a rotary egg beater or an electric mixer. Pour batter into the greased unheated PYREX Custard Cups, filling them about one-third full. Bake until popovers are firm, crusty and golden brown.

Time: Bake about 35 minutes
Temperature: 400 degrees F., hot oven
Amount: 10 popovers.
Dishes: 10 pyrex 5-oz. Custard Cups

Note: There's a sort of cookery myth that popovers are hard to make. This probably goes back to the time when all popover recipes said, "Pour batter into sizzling hot cups." But here's the modern idea! Just put the popover batter into unheated PYREX Custard Cups. The Custard Cups can even be ice cold and popovers will be perfect. Mix the popover batter and store in the refrigerator overnight in the Custard Cups. In the morning pop the popovers into the hot oven -- PYREX Custard Cups and all. Be sure everybody has lots of butter for these shiny, crisp morsels. Popovers make a pretty fancy desert too. Just slice off their tops and fill with fruit or whipped cream, Put the tops back on like little hats.

A Roquefort Dressing To Remember

1/3 c. cider vinegar
1 T. paprika
1 1/2 t. salt
Dash red pepper
1/2 t. garlic salt
1/4 c. sugar
1 egg
1 c. salad oil
1/4 c. Roquefort Cheese

Combine all ingredients except oil and cheese. Blend well. Add oil slowly while beating. Blend in Roquefort cheese; broken into tiny bits with a wooden spoon. Keep dressing tightly covered in a cool place. Shake well before using.

Apple Tapioca

1/3 c. pearl tapioca
1 c. cold water
1 c. boiling water
1/2 t. salt
1/2 c. sugar (or maple syrup)
5 tart apples, pared and quartered

Soak tapioca overnight in 1 cup cold water. Next morning add 1 cup boiling water, sugar, and salt and cook until tapioca is clear, stirring frequently.

Arrange apple slices in well-buttered baking dish. Pour tapioca mixture over the apples and bake at 350 degrees for about 3/4 hour. Serve hot with butter or cold with cream.

Note: Pearl Tapioca available at Atlantic Supply.