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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.


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.  

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.

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.

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.

Stuffed Mushrooms (12-15) Chicago Tribune 12/29; Lobster Thermidor – Lorraine Agerholm

Stuffed Mushrooms (12-15) Chicago Tribune 12/29; Lobster Thermidor – Lorraine Agerholm

Audrey de Vere Hunt
Chicago Tribune, mushrooms, lobster

Stuffed Mushrooms (12-15) Chicago Tribune 12/29

INGREDIANTS

12-15 Mushrooms Large

Remove Stems and mince

3 thinly sliced green onions.

¼ cup butter

½ cup fine French bread crumbs

3 tbsp crumbled blue cheese

1 tbsp minced parsley

1 tbsp lemon juice

½ tsp salt

Directions

Sautee green onions in butter and ad the rest of the ingrediants. Place filling in caps. Place in shallow pan and sprinkle with paprika. Bake at 400° for 8 minutes.

Lobster Thermidor – Lorraine Agerholm

INGREDIANTS

Recipe for 3 cups of Cream sauce

6 tbsp butter

6 tbsp flour

¼ tsp pepper

1 4 oz. can sliced mushrooms drained

Paprika

1 tsp salt

3 cups milk

½ tsp mustard dry

1/3 cup dry sherry

3 egg yolks

Directions

Make cream sauce of butter, flour, pepper, salt, and milk. Add mustard and paprika. Add sherry. Mix egg yolks and a little hot sauce and add to main sauce. Add lobster and mushrooms. Bake in water lined pan 400° for 15-20 minutes.