Tag: Chicken

Chicken Breasts Baked in Cream

Chicken Breasts Baked in Cream

by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from Betty Crocker’s New Dinner for Two Cook Book (1964)

About the Recipe

Chicken is a staple in our household, but even our favorites can start to get old. I had some chicken breasts in the freezer so I went on a search through my books! Betty Crocker (almost) never fails, and this recipe looked simple enough for a Friday evening. Fair warning though – it takes 2 hours to bake! The cook time on this in total is about 2.5 hours all told.

I made a few adjustments on this one – I substituted olive oil for the shortening and used fat free half and half instead of proper cream. Removing all of the fat from this dish meant getting rid of some of the richness. We ended up with a (more cholesterol friendly) baked chicken, rich in flavor but not in fat. Oh – and as with most recipes, the amount of onion and garlic is just a suggestion. Go to town, with Betty’s blessing I’m sure.

About the Book

I found this book in a giant antiques mall in Virginia on a recent road trip with the husband. There was a whole section just of antique and vintage books and I was in heaven! If you’re in the area (or even just slightly out of the way), the Factory Antique Mall in Verona, VA is well worth the trip.

All of the Betty Crocker books in this time period and format are worth the purchase. The mid-century illustrations are so fantastic, and the recipes, for the most part are excellent. This one is dedicated to small families or “the career girl enjoying her first apartment.” In particular, this recipe comes from the section dedicated to when company comes. The recipes and menus feel like they’re adapted for when you were planning for two… and then surprise! company comes. All in all, this book is wonderful. Snag it if you find it.

The Recipe!

Ingredients:

2 whole chicken breasts (about 2 lb.)
3 T shortening
1/3 cup chopped onion
1 small clove garlic, minced
3/4 cup chicken broth
3/4 cup cream (20% butterfat)
1 1/2 t salt
1/8 t pepper
2 t Worcestershire sauce

Pan Gravy:
2 T fat
2 T flour
1 cup liquid (water, meat stock, or bouillon cube broth)

Directions:

Heat oven to 300*F (slow). Cut chicken breasts in half crosswise, making four serving pieces. In a heavy skillet, brown breasts in shortening until golden. Add remaining ingredients. Cover tightly. Bake about 2 hr. or until tender. Just before serving, remove chicken from skillet; keep warm while making Pan Gravy

Pan Gravy:
Remove meat to warm place. Pour off clear fat (not drippings); measure amount needed into small saucepan. Measure liquid into roasting pan; stir and scrape all of brown drippings loose from pan — heat mixture if necessary; set aside.

Add flour to fat in saucepan; stir together until smooth. Cook over low heat, stirring steadily until it is bubbling.

Take pan off heat. Gradually stir in liquid and drippings from roasting pan. return pan to heat; bring to boil, stirring constantly. Boil 1 min. Season and serve.

Chicken Legs, Pierre

Chicken Legs, Pierre

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from The Family Circle Fish and Poultry Cookbook (1955)

About the Recipe

There are a few things in this recipe that I find interesting enough to try again and to play with in the future. Because the chicken gets browned in the pan first, when the tomatoes (from the can! Don’t use fresh, the juice is important!) get poured into the hot pan, the effect is to de-glaze all of the goodness from the browned chicken. Basically you end up starting your sauce with a warm, flavorful base.

Once the chicken is added back into the pan and covered, effectively you’ve browned the chicken to keep it moist and then poached it for the rest of the cooking time. The result is fall-off-the-bone tender chicken legs in a nicely blended, slightly spicy sauce. On that note – add some more hot pepper sauce, you won’t regret it!

This is an easy to execute, delicious chicken recipe. While it’s on the stove poaching, use that time to whip up some mashed potatoes, which will soak up that additional pan sauce with the chicken. Yum!

About the Book

This is my first Family Circle cookbook, and what a fantastic little resource! Right from the start, the book kicks off with fantastic mid-century illustrations on how to carve poultry. The book itself is divided into sections based on what kind of bird or fish you’re planning on cooking. Do you have some duck? There’s a section for that! Some oysters? There’s a section for that, too! Grouper? Oh yes, a section for that as well.

I can see this becoming a regular for mundane and interesting recipes a lot in the future. In addition to the usual suspects (chicken a la king, poached salmon, etc.) there are some weird ones that make mid-century cooking so much fun (see: turkey pancakes). My brother Jon (in the photos below) gives this book a big thumbs up!

The Recipe!

Ingredients:

8 chicken legs
1/4 cup flour, seasoned with salt & pepper
3 T butter or margarine
1 can (about 1 lb.) tomatoes
1/2 cup water
2 T brown sugar
2 T vinegar
2 T Worcestershire sauce
1 t salt
1 t chili powder
1 t dry mustard
1/2 t celery seeds
1 clove of garlic, minced
Few drops bottled hot-pepper sauce

Directions:

1. Dust chicken legs with seasoned flour.

2. Melt butter or margarine in large heavy frying pan with tight-fitting cover; brown chicken over medium heat on all sides; drain on absorbent paper.

3. Combine remaining ingredients in same pan.

4. Bring to boiling; reduce heat; return chicken to pan; cover.

5. Simmer chicken 40-45 minutes, or until tender when pierced with 2-tine fork.

6. Serve with pan sauce.

Stewed Chicken and Drop Dumplings

Stewed Chicken and Drop Dumplings

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from 250 Ways to Prepare Poultry and Game Birds (1940)

About the Recipe

This recipe is super basic. Neither Becky nor I had ever had chicken and dumplings, so this was a little bit of a crap shoot, and we weren’t totally sure what we were aiming for, aside from this black and white photo.

You can see from our photo, we did take just a little bit of liberty to add some carrot into the mix for the broth. Next time I give this a go, I would put a lot more love into the broth – some more root vegetables, throw in some dill, other herbs, some garlic – there’s a lot of room to grow from this recipe. The good news is, it’s really easy and so perfect to just throw on the stove and go on a busy workday. Definitely a winner as a basic recipe.

For more recipes from my Weekend at Becky’s click here!

About the book

This was another book from the big box from Becky and her mom. It’s a Culinary Arts Institute book, which means it’s going to be good. I have a few booklets like this one at home, and I’m really excited to add it to the collection. In addition to having some great recipes, it’s also a primer on how to cut / debone / split / truss / roast EVERYTHING that’s a bird and that you can eat. If you’re a fan of eating birds, this is a great book to have on your shelf.

The Recipe!

Ingredients:

1 stewing chicken
1 small onion
Salt
Pepper
1 cup sifted flour
2 t baking powder
1/2 t salt
Sprig parsley, minced
1/2 c milk

Directions:

Clean chicken and cut into serving portions; place in kettle and partly cover with water. Add onion, salt and pepper and cook until tender, 2 1/2 to 3 hours.

Mix flour, baking powder, salt, minced parsley, and milk to a thick batter and drop from spoon into boiling chicken broth, cover tightly and cook for 20 minutes without raising lid. Place chicken on platter and surround with dumplings.

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Chicken Tetrazzini

Chicken Tetrazzini

by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from Betty Crocker’s Dinner in a Dish Cookbook (1965)

About the Recipe

This is one of those recipes that all of a sudden starts to come together and smell amazing as you’re cooking it. It was so quick and simple (don’t let the roux scare you!) and super tasty and comforting on a chilly northeastern night.

Becky and I substituted frozen peas for the mushrooms to great success. I would actually say that you can sub in any veggie here that you’d like and it’ll be equally as tasty. We also added some extra mozzarella to the top. because – why not? And finishing it off in the broiler is definitely the perfect finishing touch.

For more recipes from my Weekend at Becky’s click here!

About the book

When I got to Becky’s house this time around, I was presented with a big, silver-wrapped box. Inside that box was a cornucopia of vintage cookbooks, this one included. I was so excited to see this particular book mixed in with the rest. I’ve been eyeing these Betty Crocker books for awhile and I’m so excited to have it.

Any Meal in a Dish book is good to have on your shelf – this one is great. If the recipes don’t get you, the gorgeous mid-century modern illustrations will. If nothing else, if you see this book give yourself a few minutes to thumb through and enjoy.

The Recipe!

Ingredients:

1/4 cup butter
1/4 cup all purpose flour
1/2 t salt
1/4 t pepper
1 cup chicken broth
1 cup whipping cream
2 T sherry
7 oz. spaghetti, broken into small pieces, cooked and drained
2 cups cubed cooked chicken or turkey
1 can (3 oz.) sliced mushrooms, drained
1/2 cup grated Parmesan cheese

Directions:

Heat oven to 350*F. Melt butter over low heat. Blend in flour and seasonings. Cook, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil 1 min. Add sherry. Stir in spaghetti, chicken, and mushrooms. Pour into a square baking dish, 8x8x2″. Sprinkle with Parmesan cheese. Bake 30 min. or until bubbly in center. If desired, brown top by placing briefly under broiler. Garnish with parsley and green olives, if desired.

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Potato Kugel (Meat)

Potato Kugel (Meat)

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Grandma’s Kosher Recipes (1968)

About the Recipe

The same way that every Italian family has its own red sauce, every Jewish family has its own kugel recipe. Full disclosure – this is not my family’s recipe, but it is really freaking good.

This is the kind of recipe that could be adapted for any occasion. Do you need it to go with a kosher milk meal? Just use oil instead of smaltz. Do you need it to be kosher for Passover? Substitute the flour for potato starch or a very fine matzo meal and you’re set! This versatile dish is perfect for every table.

For more recipes from my Weekend at Becky’s click here!

About the book

This book belonged to my great-aunt Martha on my mom’s side of the family. It came to Becky by way of her mom. How it got into Becky’s mom’s hands? No idea. But there we go.

Dinners with Aunt Martha and Grandma Koppelman (Abigail or Gail to those who knew her) were full of warmth and joy. Making this dish and smelling the potatoes and smaltz as it cooked brought me back to Grandma and Grandpa’s house in Salisbury, MD.

Two days ago was Grandma’s yartzeit (anniversary of her death). While she passed away 4 years ago, she’s still present in every family meal and gathering. To the Holt sisters in heaven – Abigail, Edith, & Martha – we remember you.

About the glassware

We made the kugel in a vintage Pyrex 232 lasagna pan. It’s one of those great dishes that was passed from person to person and ultimately mother to daughter and no one can quite remember where in the family it came from.

The Recipe!

Ingredients:

5 potatoes
1 onion
salt & pepper
3 T smaltz (chicken fat) or oil
3 eggs
1/2 cup flour
1/4 cup oil for pan

Directions:

Grate potatoes and 1 onion, add salt and pepper, melt chicken fat and add, beat eggs and add, then flour. Mix well. Pour oil in bottom of pan and pour kugel in. Bake 1 hour or until brown at 375*F. Serve hot.

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Do-It-Yourself Casserole

Do-It-Yourself Casserole

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Easy Ways to Delicious Meals, A Campbell Cookbook (1970)

About the Recipe

I’ve been making casseroles for years and years, and had never quite been able to articulate what’s been clearly printed in this book – the perfect proportions for a fantastic casserole. And the cardinal rule in vintage cooking applies – when a note says “very good,” you give that recipe a go!

Becky and I used some diced rotisserie chicken, and added some additional spice (Penzy’s Galena Street Rib & Chicken Rub) with our cream of chicken soup. I also added some shredded sharp cheddar cheese on top under the breadcrumbs. This is really a recipe that you can play and have fun with.

For more recipes from my Weekend at Becky’s click here!

About the book

My cousin Becky was my introduction to the wonder that is the Campbell’s Soup Cookbooks – and they are wonderful. This one belonged to her great-aunt Sylvia and there are little check marks and notes all over it.

About the glassware

This little Spice o Life Corning Ware dish belonged to my cousin Doris (Becky’s Grandma). Growing up, her whole house was a treasure trove of lovely old things. It’s easy to see where the love of keeping these little treasures alive came from in my family.

The Recipe!

Ingredients:

1 can (10.5 oz) cream of celery, chicken, or mushroom soup
1/2 cup milk
1 to 1.5 cups cooked or canned meat, fish, or poultry (diced)
2 cups cooked medium noodles
1/2 cup cooked peas or green beans
2 T buttered bread crumbs, slightly crushed corn flakes, or herb-seasoned stuffing mix

Directions:

Combine ingredients according to the proportions listed above to create a variety of casseroles.

In 1 1/2-quart casserole, blend soup and milk. Stir in meat, noodles, and vegetable. If desired, season with a bit of finely minced onion or chopped parsley or a dash of herb such as thyme or sage. Top with crumbs, crisp cereal, or stuffing. Bake at 350*F for 30 minutes.

NOTE: Two cups cooked rice may be substituted for noodles if milk is increased to 3/4 cup.

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Polynesian Buffet Chicken

Polynesian Buffet Chicken

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from …from the 17th annual Bake-Off The Pillsbury Busy Lady Bake-Off Recipes (1966)

About the Recipe

I love a good chicken recipe, and this one is definitely a winner. I actually cut this recipe in half, which was more than enough for my husband and I for dinner and leftovers. Even halving the recipe though there was way too much batter for my 4+ lbs. of chicken thighs.

That said, it was a crunchy, delicious recipe with a lovely seasoning balance. I’ll definitely make it again.

For more recipes in the Pillsbury Challenge, click here!

About the book

It’s 1966 and America has launched into Hawaii MANIA! There are at least 6 of the recipes in this book of only 100 that are Hawaii’n / Polynesian / tropical island themed. The rise of Elvis’s tropical movies surely had something to do with it.

This book is also notable for the launch of the bundt pan with the prize winning Tunnel of Fudge cake. Which, while I would have loved to make it required an ingredient that’s fairly difficult to find in my local stores. I’ll keep it on the back burner for now, but if you’re a nerd about kitchen history like I am read more about the cake and the bundt pan here.

About the glassware

Once again, I love a chance to get out my Corelle Butterfly Gold platter. It seemed like the right color combo for this tropical dish.

The Recipe!

Ingredients:

2 broiler-fryer chickens, cut into serving pieces
1 cup flour
1-2 t salt
1 t pepper
1-2 t paprika
1-2 t cinnamon
1-2 t ginger
1-2 t nutmeg
16 oz. can crushed pineapple, undrained
1 egg
2 c shredded coconut
1/2 c butter, melted
8 oz can pineapple slices, cut into quarters

Directions:

Line two 13×9 baking pans with foil; brush with butter; Wash and drain chicken; sprinkle generously with salt.

In mixing bowl, combine flour, salt, pepper, paprika, cinnamon, ginger, nutmeg, crushed pineapple and egg; beat until well blended. Dip chicken pieces in batter. Place in pan. Sprinkle with coconut; drizzle with melted butter.

Bake at 350*F for 40 minutes. Remove from oven; top with pineapple quarters. Bake 40 minutes longer. If chicken browns too rapidly, cover with foil.