October 27, 1954 Chicken Continental, Hollandaise Sauce, Rich Cream Sauce, Chocolate Brownies

Chicken Continental

4 Swanson'c Chicken Breasts
1/2 c. water
1 1/2 t. salt
2 packages frozen broccoli
Hollandaise Sauce
Rich Cream Sauce
3/4 c. almonds, blanched and slivered
1/4 c. butter
1 c. heavy cream, whipped (optional)
1/2 c. Parmesan cheese

Cook chicken breasts with 1 t. salt in the water until chicken is tender. Remove from liquid. Cool. Slice each breast in several pieces. Cook broccoli with 1/2 t. salt until tender. Drain. Place broccoli stalks in bottom of greased casserole 7 x 11 x 1 1/2 inch. Arrange chicken slices over broccoli. Cover with hollandise sauce. Spread the cream sauce over the hollandise sauce. Brown the slivered almonds in the butter and sprinkle over the top of white sauce. Place in oven until heated through. Remove from oven, top with whipped cream and sprinkle with Parmesan cheese. Place under broiler until brown (about 5 minutes). Serves 8.

Hollandaise Sauce

1/2 butter or margarine
2 egg yolks
1 T. lemon juice
1/4 t. salt
F. G. cayenne pepper

Cut butter into three pieces. Pit one piece in top of double boiler with egg yolks and lemon juice. Cook, stirring constantly, until butter melts, add second piece of butter, keep on stirring until mixture thickens, add last piece of butter. Remove from heat, beat until mixture is smooth and glossy. Season with salt and pepper.

Note: You must use a double boiler for making this sauce. Do not let the water in bottom of double boiler boil for mixture will separate. Stir constantly.

Rich Cream Sauce

2 T. butter or margarine
2 T. flour
1/2 t. salt
1 c. light cream
1/2 c. sherry wine

Melt butter in saucepan over low heat. Add flour and blend well, add salt and cream, stir constantly until thickened. Remove from heat, add sherry.

Chocolate Brownies

4 squares chocolate
1 c. shortening
2 c. sugar
4 eggs
1 c. flour
1/2 t. salt
2 t. vanilla
1 t. baking powder
2 c. walnut meats

Melt chocolate and shortening together. Add sugar, mix well. Add well beaten eggs. Sift flour with salt baking powder, stir into mixture. Add vanilla and nut meats. Pour into 2 well greased 8 or 9 inch square pans. Bake 350 degrees about 35 minutes. Cool. Cut into squares.

Trudy's Tip: Brownie's may be frozen. When cool, package each in cellophane or package in freezer boxes collectively by separating each layer with double thicknesses of cellophane.