Well I'll be darned...
Oct. 25th, 2007 01:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ar_wahanThe recipe I said last night that I'd post for sapphirescarlet isn't a Peg Bracken recipe, after all! It's from the same era, though (1960s, and something my mother made a lot). I thought it was actually baked with the rice, because we always had rice with it, but the rice was cooked separately.
Still, there is a very similar Peg Bracken recipe. So, I will give you both!
sapphirescarlet isn't a Peg Bracken recipe, after all! It's from the same era, though (1960s, and something my mother made a lot). I thought it was actually baked with the rice, because we always had rice with it, but the rice was cooked separately.Still, there is a very similar Peg Bracken recipe. So, I will give you both!
Chicken Parisienne
4 chicken breasts
1/2 pint sour cream
1/2 cup cooking sherry
1 can cream of mushroom or cream of celery soup
4 oz can mushrooms with liquid
Paprika
Place chicken skin side up in a large casserole. No need to grease the pan. Combine sour cream, cooking sherry, soup and mushrooms plus liquid in a bowl. Mix well and pour over chicken. Sprinkle with paprika and place in 350 degree oven for 1 1/4 hours.her 45 minutes (for 1 1/4 hours total).
NOTE: This is the original 1960s newspaper-clipping version. Today's chickens are bigger than back then, I think. I'd crank the oven up to 375, or leave the chicken in longer. (See how Peg Bracken leaves a similar dish in for 1 1/2 hours?)
4 chicken breasts
1/2 pint sour cream
1/2 cup cooking sherry
1 can cream of mushroom or cream of celery soup
4 oz can mushrooms with liquid
Paprika
Place chicken skin side up in a large casserole. No need to grease the pan. Combine sour cream, cooking sherry, soup and mushrooms plus liquid in a bowl. Mix well and pour over chicken. Sprinkle with paprika and place in 350 degree oven for 1 1/4 hours.her 45 minutes (for 1 1/4 hours total).
NOTE: This is the original 1960s newspaper-clipping version. Today's chickens are bigger than back then, I think. I'd crank the oven up to 375, or leave the chicken in longer. (See how Peg Bracken leaves a similar dish in for 1 1/2 hours?)
Saturday Chicken, from Peg Bracken's The I Hate To Cook Book
4-6 servings
1 disjointed fryer (or any 6 good-sized pieces of chicken)
1 can condensed cream of mushroom soup
1 cup cream (don't cheat and use milk; the cream makes a lot of difference)
salt and garlic salt
paprika
chopped parsley
Take your chicken and salt and garlic salt it a bit, then paprika it thoroughly. Next, spread it out, in one layer, in a shallow baking pan. Dilute the soup with the cream, pour it over the chicken, and sprinkle the chopped parsley prettily on top. Back it, uncovered, at 350 for one and a half hours.
And -- BONUS RECIPE! Peg Bracken's variation of Saturday Chicken, which she dubbed ...
Sunday Chicken
2 tablespoons butter
3 teaspoons curry powder
1 apple, chopped fine
1 onion, chopped fine
2 -1/2 to 3-pound fryer* (or any 6 good-sized pieces of chicken)
can of condensed cream of mushroom soup
1 cup cream
salt, paprika
First, melt the butter in a little saucepan, and saute in it the curry powder, apple, and onion, until the onion is transparent. Then add to it the soup and the cream. Now, salt and paprika that chicken and spread it out, in one layer, in a shallow buttered backing pan. Pour the sauce over it. Bake it, uncovered, at 350 for one and a half hours.
*Presumably cut up, although she doesn't say so. Tsk tsk. Where was her copy editor?
4-6 servings
1 disjointed fryer (or any 6 good-sized pieces of chicken)
1 can condensed cream of mushroom soup
1 cup cream (don't cheat and use milk; the cream makes a lot of difference)
salt and garlic salt
paprika
chopped parsley
Take your chicken and salt and garlic salt it a bit, then paprika it thoroughly. Next, spread it out, in one layer, in a shallow baking pan. Dilute the soup with the cream, pour it over the chicken, and sprinkle the chopped parsley prettily on top. Back it, uncovered, at 350 for one and a half hours.
And -- BONUS RECIPE! Peg Bracken's variation of Saturday Chicken, which she dubbed ...
Sunday Chicken
2 tablespoons butter
3 teaspoons curry powder
1 apple, chopped fine
1 onion, chopped fine
2 -1/2 to 3-pound fryer* (or any 6 good-sized pieces of chicken)
can of condensed cream of mushroom soup
1 cup cream
salt, paprika
First, melt the butter in a little saucepan, and saute in it the curry powder, apple, and onion, until the onion is transparent. Then add to it the soup and the cream. Now, salt and paprika that chicken and spread it out, in one layer, in a shallow buttered backing pan. Pour the sauce over it. Bake it, uncovered, at 350 for one and a half hours.
*Presumably cut up, although she doesn't say so. Tsk tsk. Where was her copy editor?
