More Leftovers

From a cookbook sent all the way from the other side of the Mississippi River!  (Missouri, actually) by my oldest sister.  It’s an advertising cookbook for a dairy, the Prairie Farms Cookbook, and it was put together in 1941 by our old friend at the Chicago Culinary Arts Institute, Ruth Berolzheimer.


Creamed Chicken with Macaroni

3 T. butter
1 T. flour
3 oz. cream cheese
1 small pimiento, chopped
1 c. milk
1 c. chicken broth
2 c. diced cooked chicken
1 ½ c. cooked macaroni
1 t. salt
dash pepper

Melt butter, add flour, cream cheese, pimiento and seasonings.  Blend.  Combine milk and chicken broth and add gradually to first mixture, stirring constantly.  Heat to boiling and cook for 3 minutes.  Add chicken and macaroni, pile into buttered baking dish and bake in moderate oven (350°F.) 25 to 30 minutes.  Serves 8 (according to Mrs. Berolzheimer, who has obviously never met my family).

Chicken and Asparagus

2 T. butter
1 T. flour
salt
pepper
paprika
2 c. cream or evaporated milk
1 egg, beaten
2 c. diced cooked chicken
2 c. cooked asparagus tips, cut into 2-inch lengths
2 T. chopped pimiento

Melt butter, add flour and seasonings.  Add cream; cook until slightly thickened, stirring constantly.  Pour over egg and blend.  Add chicken, asparagus tips and pimiento and heat thoroughly.  Serve on hot toast.  Serves 4.

Chicken a la King

1 T. butter
1 T. flour
dash white pepper
¼ t. salt
½ t. paprika
1 c. milk or diluted evaporated milk
¼ c. cream
1 c. cooked chicken, cut into pieces
2 olives, chopped
1 pimiento, chopped

Melt butter in top of double boiler, blend in flour, add pepper, salt and paprika.  Add milk and cream gradually, stirring constantly until thickened.  Beat well.  Add chicken, olives and pimiento.  Cook for 15 minutes and serve on toast, baking powder biscuits, in patty shells, or bread croustades.  Serves 2.

(Olives must be a Chicago addition.  Downstate we prefer peas).

The last recipe on the page – in a chapter devoted to entrees – is something I have never run across before, at least under this name.

Farmers’ Chop Suey

1 c. shredded lettuce
½ c. sliced radishes
½ c. diced cucumbers
¼ c. diced green pepper
½ c. shredded carrots
2 recipes Sour Cream Dressing

Have all ingredients cold.  Combine and toss together in a salad bowl.  Serves 6 to 8 (where on earth did these people come up with their serving size suggestions, one wonders).

Sour Cream Dressing

2 T. sugar
¼ t. salt
dash white pepper
1 c. sour cream
2 T. lemon juice

Mix sugar, salt and pepper, add cream and pour in lemon juice slowly.  Makes 1 cup (two servings of this would drown the salad given above by, modern standards).