November 1, 1954 Scalloped Chicken "Church Supper Special", Luchow's Famous Cheese Cake

Scalloped Chicken  "Church Supper Special"

 4 to 5 pound stewing chicken
2 quarts water
2 carrots, diced
1 onion, sliced
2 celery stalks, cut
4 t. salt

Cover chicken with water, simmer until partially tender, add carrots, onion, celery and salt, cook slowly until chicken is very tender. Cool in broth. When cold, remove meat from bones. Cut meat into cubes.

Dressing:

14 cups stale bread, cubed
2 t. salt
1 t. sage
1/2 t. pepper
2 eggs, well beaten
1 1/2 c. chicken broth

Combine all ingredients, mix thoroughly.

Special Sauce:

1 c. chicken fat or part butter or margarine
1 c. flour
1 T. salt
1/4 . pepper
6 eggs, well beaten
5 c. milk and any left over chicken broth

Melt fat in skillet. Blend in flour, salt and pepper. Beat eggs, add to milk. Pour liquid slowly into flour mixture, cook over low heat until thickened, stir frequently.

Topping:

2 c. bread crumbs
1/4 c. butter, melted

Combine bread crumbs and butter.

Putting the Casserole Together:

Place dressing in bottom of 10 x 14 x 2 1/2 inch pan or 2 8 x 8 x 2 1/2. Spoon half the sauce over the dressing. Spread chicken evenly over sauce, pour remaining sauce over chicken. Sprinkle with topping. Bake at 350 degrees for 1 hour. To serve cut in squares. Serves 18 to 20.

Luchow's Famous Cheese Cake

2 c. graham cracker crumbs
1 1/2 t. cinnamon
3/4 c. melted butter
6 eggs
1 1/2 c. sugar
1/4 t. salt
1 T. grated lemon rind
3 T. lemon juice
1 t. vanilla
3 c. heavy cream, whipped
1/2 c. flour
2 1/4 pounds smooth cottage cheese (7 cups)

Mix crumbs, cinnamon and butter smoothly. Measure 1 cup of crumb mixture and set aside. Press remaining mixture on bottom and sides of 12 inch spring form pan. Use hand to make smooth, even lining. Cover with waxed paper and chill shell in refrigerator 1 hour.

Beat eggs until light. Sift sugar gradually into them, beating until very light and fluffy. Add salt, lemon rind, juice and vanilla. Fold into whipped cream.

Mix flour and cheese; put through sieve. Fold into egg mixture. Fill pie shell. Sprinkle remaining cup of crumbs evenly on top. Bake in moderate oven 350 degrees about 1 hour. When done, turn off heat, let cake remain in oven 1/2 hour or longer, until cooled. Serves 12 to 16.