Recipes
Chicken Casserole
Ingredients:
- 1 Large chicken
- 1 Cup condensed cream of chicken soup
- 1 Cup sliced mushrooms
- 1 Red pepper seeded and chopped
- Salt, pepper and a pinch of thyme
- ½ Cup cream
- ½ Cup sherry
- 2 Tablespoons butter or oil
- 1 Medium tin pineapple chunks, drained
Method:
- Sprinkle the chicken with salt and pepper and place in a large pot or casserole with a tight-fitting kid.
- Add a little water and a pinch of thyme, cover and cook very slowly until tender.
- Remove the chicken from the bone, discarding the skin, and place the chicken pieces in an oven-proof dish.
- Heat the soup, cream and sherry in a saucepan, stirring occasionally. Sauté the mushrooms in butter or oil, drain and add to the soup mixture with the red pepper and pineapple chunks.
- Pour this sauce over the chicken pieces, cover and bake in a 300o F. oven for 15-20 minutes. Serve with rice.
Delicious Duck
It’s cooked as the Chinese like it. Here is one of the most delicious ways of cooking duck, goose or chicken.
Ingredients:
- 1 large duck
- 1 Cupful thick honey
- 1 Tablespoonful soy sauce
- Salt and pepper
- 1 Dessertspoonful sherry
- 2 ozs. Butter
- 1 Glass red wine
First the stuffing:
- 1 Cup cooked rice
- 1 Cup pork sausage meat
- Grated peel of one orange
- 1 Small onion, grated
- 1 Egg
Method:
- Combine all the stuffing ingredients and put into the bird, securing with a skewer.
- Mix together honey, soy sauce and sherry, and rub this all over the breast and legs of the duck.
- Put duck into pan with the butter, and roast in a hot oven for the first half-hour. Then turn down to moderate heat. Roast for about 20 minutes for each one pound.
- Do not baste the bird until the soy and honey mixture has formed a crisp crust, and be very careful not to disturb it too much as the sin is the great delicacy of the dish.
- Half hours before the duck is ready, pour off the surplus fat and add the red wine and seasoning. This will make a rich gravy and will only need the addition of a little more wine and water when you boil it up on top of the stove after removing the bird to the serving dish.
More Stuffing Recipes.
Apple And Onion Stuffing
Enough for chicken, duck, goose and joint pork.
Ingredients:
- 3 Small cooking apples
- ¼ Teaspoon dried sage
- Pinch of thyme
- ¼ Grated lemon rind
- 4 Small onions
- Pinch of salt and pepper
- 4 ozs. Cooked potatoes
Method:
- Peel apples and chop very finely.
- Chop onions and cook for a short time.
- Mix all ingredients together and season well.
Nut And Pineapple Stuffing For Chicken
Ingredients:
- 4 ozs. Breadcrumbs
- 4 ozs. Chopped pineapple
- 3 ozs. Butter
- 4 ozs. Finely chopped nuts
- Little grated lemon rind
Method:
- Melt the butter and add grated breadcrumbs.
- Cook for 2 minutes.
- Add nuts, pineapples and lemon rind.
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