Chicken with Crabmeat Stuffing (4) M.J. 10/68

Chicken with Crabmeat Stuffing (4) M.J. 10/68

Audrey De Vere Hunt
Milwaukee Journal, crab, chicken

Chicken with Crabmeat Stuffing (4) M.J. 10/68

2 chicken, 2½ lbs each split in halves

2 tbsp soft butter

1 tsp salt

¼ tsp pepper

¼ cup melted butter

¼ cup sherry

¼ cup catsup

½ cup canned, sliced mushrooms

½ tsp garlic salt

STUFFING:

½ cup light cream or milk

4 slices white bread, cubed

1½ cooked crabmeat, firmly packed

¼ cup melted butter

2½ tsp cayenne pepper

1 tsp salt

1 tsp prepared mustard

½ tsp poultry seasonings

½ tsp dried thyme

*Add cream to bread cubes and toss until all cream is absorbed. Then add crabmeat. Add melted butter to remaining ingredients and add to the bread and crabmeat mixture. Toss lightly.

Preheat oven to 350°. Rub chicken with soft butter, salt and pepper and sprinkle with paprika. Place halves skin side up in baking pan, bake 35 minutes. Combine melted butter, sherry, catsup, mushrooms, and garlic salt. Spoon over two tablespoons of butter mixture on each half. Cook 10 minutes longer. Turn over, fill breast with crabmeat stuffing. Spoon one tablespoon of butter mixture over stuffing. Bake 30 to 35 minutes or till tender basting with remaining butter sauce occasionally.

Chicken Cacciatore

Chicken Cacciatore

Audrey De Vere Hunt
chicken

Chicken Cacciatore (4)

1 3lb Broiler-fryer cut up

½ cup flour

½ cup cooking oil

1 medium onion sliced and separated into rings

½ cup chopped green pepper

2 cloves garlic, minced

1 (1 lb.) can tomato, cut up

1 6 oz can tomato paste

1 4oz can sliced mushrooms, drained

1 tsp salt

¼ tsp. dried oregano leaves

1/8 tsp pepper

1 bay leaf

Shake chicken, a few pieces at a time in flour. Brown on all sides in skillet, removing pieces as they brown. Add onion rings, green pepper, and garlic to skillet. Sauté until tender. Do not brown. Drain. Stir in tomatoes, paste, mushrooms, salt, oregano, pepper and bay leaf. Return chicken pieces to skillet, spooning sauce over. Cover and simmer about 30 minutes or until chicken is tender. Remove bay leaf.

Frieda Schulz’s Macaroni & Cheese

Frieda Schulz’s Macaroni & Cheese

Audrey De Vere Hunt
macaroni

Frieda Schulz’s Macaroni & Cheese

Ingredients:

2 cups elbows

1 stick butter

1 small pack Velveeta

2% milk

Pepper

2-quart casserole dish

Preheat 325°

Boil and drain the elbow noodles. Layer macaroni first on the bottom of a buttered 2-quart casserole dish. Dot with butter, put layer of Velveeta and pepper well. Repeat- end with a layer of macaroni. Fill with milk until you can see it. Cook ½ hour covered, ½ hour uncovered.

Chicken Casa Ladera (6) – Tribune Edith Head 4/69

Chicken Casa Ladera (6) – Tribune Edith Head 4/69

Audrey De Vere Hunt
chicken, Chicago Tribune

Chicken Casa Ladera (6) – Tribune Edith Head 4/69

2 broiler fryers, cut in serving-size pieces
1 1/2 tsp. salt
1/2 tsp. paprika

¼ tsp. black pepper
3 tbsp. butter 
½ lb. fresh mushrooms 
½ lb Italian sausage

½ lb. Chicken Livers

½ cup ripe pitted black olives
1 cups chicken builion 

½ cup white wine

Sprinkle chicken with salt, paprika, and pepper. Brown in melted butter in dutch oven. Remove chicken. Saute mushrooms for a few minutes. in pan drippings. Fry sausage and livers separately. Drain off fat. Return all ingredients to dutch oven. Ad olives, simmer boilion and white wine for a few minutes. Pour over chicken and other ingrediants.

Cover and bake at 350° for 50 minutes. Serve with rice.

Can be made with beef using beef bouilion and red wine.


Königsberger Klopse and Red Cabbage

Königsberger Klopse and Red Cabbage

Audrey de Vere Hunt
ground beef, German, cabbage

Königsberger Klopse

 

1 lbs ground chuck

2 onions chopped

Salt & Pepper

 

To this mixture add 2 slices of wheat bread which have well soaked in water and drained.  Then until the add of a lot of flour form a ball.  This is easlity done by putting flour into the hands and rolling into balls. Boil these from 15 -20 miutes in salt water. Serve with cream sauce.

 

White sauce:

1 tblsp flour

4 tblso butter

2 cups milk

½ cup juice from meatballs

1 egg yok

Speck

Nutmeg

 

Red Cabbage (sweet sour)               Inga

¾ cup vinegar

“          “ sugar

“          “water

1/8 lb. Oleo (replaced with ¼ lb. butter)

½ can cranberry sauce

Salt and pepper

 

Shred cabbage and simmer 3 hours.

Beef Chunks in Burgundy (6) Meade Book 9/69

Beef Chunks in Burgundy (6) Meade Book 9/69

Audrey de Vere Hunt

Beef Chunks in Burgundy (6)

 

1 ½ beef chunks or round cut in 1” cubes

2 tsp. salt

Ground ground pepper

2 tblsp fat for browning

1 cup chopped onion

1 cup sour cream

1 cup grated chedder cheese

½ cup burgundy or red wine

1 minced clove garlic

¼ tsp each thyme, marjoram, basil

1 can cream of mushroom soup

 

Brown beef with salt in fat. Add onions. Transfer to casserole dish and add remaining ingrediants. Cover and bake 325° for 2 hours (2 hours is absolutely wrong!!!!!!!!!).

Easy Manicotti

Easy Manicotti

Audrey de Vere Hunt
ground beef, pasta

Easy Manicotti

1 package Manicotti shells

1 lb. ground beef

1 cup small curd cottage cheese

2 garlic cloves

1 tsp. salt

Chopped parsley

1 envelope 1 ½ oz spaghetti sauce mix (see diy below)

1 can 1 lb. tomatos

½ cup water

2 slices Mozzerella cut in fourths

Directions:

Cook noodles in boiling salted water about 20 minutes until almost tender. Brown meat in skillet. Pour off excess fat. Add cottage cheese, garlic, and salt. Fill each noodle loosely. Arrange on 3 quart baking dish, greased. Combine contents of spaghetti sauce mix, tomato, and water. Pour over mannicoti. Top with cheese, bake 350° for 25 to 30 minutes.

DIY Spagetti Sauce Mix:

1 beef boullion cube, crushed (or 1 teaspoon beef boullion granules)

2 teaspoons cornstarch

1 teaspoon sugar

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon onion powder

½ teaspoon garlic powder

dash of black pepper

Shrimp Jambalaya (4-6) Trib (1968)

Shrimp Jambalaya (4-6) Trib (1968)

Audrey de Vere Hunt
creole, Chicago Tribune, shrimp

Shrimp Jambalaya (4-6) Trib (1968)

1 large onion chopped fine

1 cup uncooked rice

2 tbsp butter

3 cups beef bullion

1 can (1 lb. 4 oz) tomatoes

2 tbsp chopped parsley

1 small clove garlic minced

1 tsp salt

¼ tsp thyme

1/8 tsp pepper

1/8 tsp cayenne

1/8 tsp chili powder

½ bay leaf crunched

1 lb cooked shrimp

½ lb cooked ham cut into ½” chunks

Saute onion for 5 minutes in a large skillet. Add rice, bullion, tomatoes, and seasonings. Bring to a boil. Reduce head, cover, and simmer for 30 minutes. Add shrimp and ham. Simmer 10 minutes longer or till heated through and liquid is absorbed.  

Chicken Marsala VG 3/71; Potatoes French Graton Savoyard (6) Sunset Mag 7/71

Chicken Marsala VG 3/71; Potatoes French Graton Savoyard (6) Sunset Mag 7/71

Audrey de Vere Hunt
chicken, potatoes, Sunset Magazine

Chicken Marsala VG 3/71

Chicken Quartered and Brown 4 tbsp butter  
1 pint Marsala
½ clove garlic peeled and chopped
1 tsp. dried herbs – marjoram, basil, rosemary
3 whole cloves
1 ½ tsp. salt
½ tsp. pepper
½ tsp. paprika
4 tbps. Grated gruyere cheese

After brown chicken ad Marsala, garlic, herbs, cloves, salt and pepper in casserole. Cover and bake 325/hour. Baste frequently. Uncover dish and let brown 30 minutes. Sprinkle top with paprika and cheese. Continue to bake 20 minutes.

Potatoes French Graton Savoyard (6) Sunset Mag 7/71

1 ½ lb new potatoes peeled and cut 1/8” to 1/16’ slices
1 ½ cups grated swiss cheese
2 tbsp. butter
1 cup chicken or beef broth

Spread 1/3 potatoes in shallow 1 ½ quart baking dish. Sprinkle with salt and pepper and ¼ cup cheese. Cover with another 1/3 potatoes, ¼ cup cheese. Cover with another 1/3 potatoes ¼ cup cheese and salt and pepper. Top evenly with remaining potatoes and sprinkle with salt, pepper, 1/16 tsp nutmeg and remainder of cheese. Dot with butter. Pour the brother over. Set pan on high heat till broth bubbles. Set in 375 oven immediately. Bake uncovered 1 hour.

Ruth Ellen Church – Chicken Sausage Turnovers (8) Trib 10/69

Ruth Ellen Church – Chicken Sausage Turnovers (8) Trib 10/69

Audrey de Vere Hunt
Chicago Tribune, chicken, sausage

Ruth Ellen Church – Chicken Sausage Turnovers. (8) Trib 10/69

Ingredients:

2 packages frozen patty shells 

8 Chicken Thighs

Salt, pepper

¼ cup butter

½ cup chicken broth

½ lb. fresh mushrooms diced fine

¼ cup flour

1tsp salt

¼ tsp pepper

1 cup half n half scalded

½ cup white wine

8 pork sausage links cooked

1 egg yolk

2 tbs. cream

Directions:

Defrost 8 patty shells in refrigerator for at least 8 hours. Season thighs with salt and pepper. Brown in butter in large heavy skillet. Add broth. Cover and simmer 30 minutes or ‘til tender. Remove chicken and cool. Simmer mushrooms in droppings for 3 minutes. Blend flour and seasonings into drippings and broth. Add half n half and wine, cook till thickened and cool. Remove bones, skin, and cartilage from chicken leaving meat in a whole piece.

Place a sausage in each thigh. Roll each patty shell in a lightly floured pastry cloth onto a 6” square. Place about 2 tbsp gravy in center of pastry and top with stuffed thigh. Fold pastry over chicken and place seam side down on jelly rolly pan. Brush each turnover with egg yolk mixed with cream. Bake 400° for 30 minutes. Serve gravy separately.

Shrimp Creole (6 cups) 6/69

Shrimp Creole (6 cups) 6/69

Audrey de Vere Hunt
shrimp, creole

Shrimp Creole (6 cups) 6/69

½ cup chopped onion

½ cup celery

½ cup green pepper

2 clove garlic minced

3 tbsp salad oil

1 lb can tomatoes

1 8 oz. can tomato paste

1 ½ tsp salt

½ tsp pepper

1 tsp Worcestershire sauce

1/8 tsp tabasco

1 tbsp cornstarch

2 tbsp water

1 ½ lbs cleaned raw shrimp

Directions:

Cook onion, celery, green pepper, and garlic in oil until tender. Add tomatoes, tomato paste, and seasonings. Bring to boil and simmer for 30 minutes. Blend cornstarch and water and stir into tomato mixture. Add shrimp, cover, and simmer for 15 minutes.

Tarragon Herbed Chicken (3-4) VG

Tarragon Herbed Chicken (3-4) VG

Audrey de Vere Hunt
chicken

Tarragon Herbed Chicken (3-4) VG

1 fryer chicken cut up

2 tbsp. butter

2 tbsp. flour

1 cup rich chicken broth

1 ¼ cup hot water

1 cup chopped onion

1 clove garlic crushed

1 tsp tarragon leaves

¼ tsp white pepper

2/4 cup sour cream

Season chicken with salt. Brown in butter. (take chicken out of pan- audrey’s input). Blend flour with pan drippings. Stir in chicken broth, water, onion and garlic. Return chicken to pan. Cover and simmer 1 hour. Add tarragon and white pepper and cook 5 minutes longer. Stir in sour cream in pot- do not boil.

Very Good -- Beef Stroganoff

Very Good -- Beef Stroganoff

Audrey de Vere Hunt
steak

Very Good – Beef Strogonoff

1 ½ lbs sirloin steak

Garlic

2 tbsp flour

½ tsp salt

¼ tsp pepper

4 tbsp butter

½ cup minced onion

1 cup chicken broth (or 2 bouilon cubes dissolved in hot water)

1 lb fresh mushrooms

1 cup sour cream

1 tbsp flour

1/3 cup water

Rub steak with garlic, pound with flour and seasonings. Cut pieces one by one and one-half inches and brown in butter. Push meat aside and brown onions. Add chicken broth and mushrooms. Simmer one to one and one-half hours. Add sour cream. Blend flour and water. Add to thicken.

May be cooked ahead and sour cream added later.

Chicken A La Ollie Chicago Tribune 3/69

Chicken A La Ollie Chicago Tribune 3/69

Audrey de Vere Hunt
chicken, Chicago Tribune

Chicken A La Ollie Chicago Tribune 3/69

1 frying chicken, cut up

3 tbsp Olive oil

1 tbsp each: poultry seasoning, parsley flakes

½ tsp each: oregano, seasoning salt, garlic salt, salt, sage, paprika, salt

¼ tsp Pepper

1 cup Dry Sherry

1 cup sliced fresh mushrooms

Cook chicken skin side up in olive oil in heavy fry pen until brown. Turn over and season with half of all seasonings. Cook for ten minutes, turn and season other side. Cook for ten minutes. Place in dutch oven. Pour ½ cup of wine into pan; scrape seasonings from bottom of pan. Pour over chicken. Add seasoning, sherry, and mushrooms. Simmer 45 minutes longer, covered.

Scallopine of Veal Marsala & Mushrooms – VG 3/1974, Chicken Liver Pate – VG 6/1971

Scallopine of Veal Marsala & Mushrooms – VG 3/1974, Chicken Liver Pate – VG 6/1971

Audrey de Vere Hunt
chicken, veal

Scallopine of Veal Marsala & Mushrooms – VG 3/1974
Ingredients
1 lb. thin veal cutlets
¼ lb. butter
¼ bouillon cube
¼ c Hot water
¼ c Marsala wine
4 or 5 mushrooms
¼ t snipped parsley & salt
Pinch of pepper and oregano
Flatten veal. Cut into 2” portions. Coat with flour. Saute. Add rest of butter as need. To butter in skillet add bouillon cube, hot water and stir until clinging brown pieces dissolve. Add veal, mushrooms. Add rest of stuff and cook one minute over high heat. Add wine. Serve at once.

Chicken Liver Pate – VG 6/1971
½ lb. Chicken liver or calf liver
¼ Melted butter
1 t Salt
¼ lb. Fresh mushrooms
¼ c Red table wine or Vermouth
1 slice onion
Freshly ground pepper
Saute the livers in part of the butter til `tender. Add the onion then too if you wish. Put everything into the blender and whirl it to a smooth paste. Mushrooms are not cooked. Chill.

Hungarian Whitefish with Mushrooms and Sour Cream - Chicago Tribune 11/69

Hungarian Whitefish with Mushrooms and Sour Cream - Chicago Tribune 11/69

Audrey de Vere Hunt
Chicago Tribune, sole

Hungarian Whitefish with Mushrooms and Sour Cream - Chicago Tribune 11/69

INGREDIANTS

4 boneless whitefish fillets

¼ cup butter

Salt, paprika

1 cup sliced mushrooms

1 can cream of mushroom soup

1 cup sour cream

Directions

Butter a shallow baking dish. Place fillets in and dot with butter. Sprinkle fish with salt and paprika. Sprinkle mushrooms over fish fillets. Bake at 350° for 15 minutes. Combine soup and sour cream. Heat just till mixture bubbles. Spoon sauce over fish and bake 15 minutes more. Sprinkle top with paprika.

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