Tag Archives: Chicken

Vintage Recipe: Better Homes And Gardens Chicken Divan

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This is from the Better Homes and Gardens Chicken and Turkey cookbook. My mom made a similar recipe back in the day, so I’m excited to try this one.  I’m going to try to stick to the actual recipe, but may make some small modifications.  Here’s the recipe from the actual cookbook.

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I diced a large chicken breast and cooked it to brown.

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I arranged chicken with sauce cheese and broccoli.

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Added whipped cream, mayonnaise, cheese and paprika and put under the broiler.  This was the end product.

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The Verdict:

The good:  Flavors are ok, was easy to prepare.

The bad:  Very casserole like, nothing spectacular, hard to make a good plate presentation

Overall score:  ⭐️⭐️

 

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Vintage Recipe: Better Homes And Gardens- Chicken Croquettes

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A great suggestion was given to me by my friend Brian, he stated that I should start featuring recipes from the vintage cookbooks that I’m starting to collect.  (Duh…. Why didn’t I think of that?!?!). So, here’s my first one.  Chicken Croquettes!  While I was visiting Pennsylvania, my sister and her husband took me to a local diner that served chicken croquettes.  I was telling her, I haven’t croquettes in probably 20 years- no joke!  So I ordered them, they were juicy and crunchy and what I remembered.  So, I thought selecting this recipe would be a fun way to start. This recipe is from The Better Homes and Gardens series book titled, “Chicken and Turkey Cookbook” from 1976.

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These are oven baked croquettes, so they will be a little healthier and less messy.  I am going to try to stay as close to the original recipe, making small changes as needed.  I never made croquettes or made anything from this cookbook… So hold on…here we go!

Here’s the complete recipe from the book:

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I had some chicken legs, thighs and a breast.  I removed the meat from the bones and put in a food processor and made my own ground chicken. It’s about two cups.

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I melted the butter, added the flour and mixed in the milk, chicken broth and brought to a boil.imageNext I added the ground chicken, parsley, rosemary and salt and mixed well. (Lawdy!!! This isn’t pretty….. atleast it smells good)

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I covered and placed in the fridge to “chill for several hours”. Next we move onto making the croquettes.  I’m struggling with the instructions here as my gut is telling me that this is going to be a mess.  I understand we need to make breadcrumbs, but cutting them into 1/2″ cubes?!!?  I’m picturing rolling these things in that boxed cubed stuffing mix and they’re going to come out looking like some target that should be shot at in a 1980’s video game.  I can’t do cubes- I just can’t- we’re doing breadcrumbs.

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Now to make the cranberry-claret sauce.  I will admit I have no clue what the heck claret is.  So- off to Google I go.  (I guess I should have stayed in the vintage era and pulled out a  Encyclopedia Brittanica-nah I’m good.)

According to Wikipedia, Claret is a red wine from the region of Bordeaux, France.  I’m certainly not heading out to pick up a Bordeaux after all we’re using canned cranberry sauce for goodness sake- so red wine it is!

I mixed the cranberry sauce with the red wine and slowly heated.  (reserving a glass of red wine for the chef.)

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I also included a “Corn in Tomato Cup” salad in the picture and rice pilaf.  The corn in tomato cups recipe is from the the Better Homes and Gardens- Lunches and Brunches cookbook.  This recipe makes 8 tomato cups, but I think one will be sufficient.  If you’re interested in this salad recipe, please reply to this post and I’ll provide it to you.

The Verdict:

The Good: The taste is actually pretty good, the cranberry claret sauce works well with the croquette.  The corn in a tomato cup although odd in appearance is actually tasty.

The Bad:  I was hoping for more of a rounded croquette, this reminds me of a crab cake.  Maybe the bread cubes might have made a difference, but I don’t think so.  Presentation leaves much to be desired. 30 minutes is not enough time to cook or brown the croquettes- minimum 45+.

The Ugly:  Very mushy when rolling the croquettes in the breadcrumbs  I gave up using the egg after the first few as it was too mushy.  It’s like rolling paper mache into a ball.  Thank goodness I saved a glass of “claret” for the chef.

This could be a good recipe with a few more modifications.  Will I try it again- possibly.

Enjoy!

 

Chicken Gorky

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Here is a great recipe that certainly has it’s Russian roots.  Using very simple ingredients and a little over an hour of your time, you can have a wonderful dish that people will rave over. Here’s what you’re going to need:

Ingredients

  • 2-3 boneless, skinless chicken breasts
  • 1/4 cup chopped onions
  • 1 large clove of garlic
  • 2 tablespoons tomato paste
  • 3/4 cup chicken broth
  • 1 tablespoon flour
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 tablespoons feta cheese
  • 1 1/2 cups sour cream
  • 2-3 oz Vodka

I start by cleaning my chicken and removing any leftover pieces of skin and cut the breasts into two pieces.

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Brown the chicken in the olive oil and butter with the onions. While the chicken and onions are browning, heat 2-3 oz of Vodka. (a easy way to heat your vodka is to pour your vodka in a smaller glass and place inside some very hot water)

Once chicken is browned add the garlic, salt and pepper and sauté for 1 minute then pour in your heated garlic.  If you can catch the flame and get your Vodka to flambé -even better.  Cook for an additional minute.

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Remove chicken from the pan and dredge it in flour and set aside. Add the tomato paste and chicken broth to the pan with the onions and mix well.  Slowly add in the sour cream and feta cheese and bring to a boil, stirring constantly to prevent burning.

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Add your chicken back to the pan and slowly simmer for 20 minutes.

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Place your chicken into a casserole dish and pour the sauce over the chicken and bake in a preheated 350 degree oven for 20 minutes until the top is brown.  Once the chicken is finished cooking, I like to add a teaspoon of fresh or dried dill over the chicken to add an additional layer of flavor.

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I usually serve the chicken over pasta, but it will also work really will over rice.

The dish shows the Corningware Spice of Life “Le Marjolaine” casserole dish with the Corningware casserole trivet.

If you’ve tried this recipe, I’d love to hear your feedback.

Enjoy!