Cookbook
(Continued from page 7) ,
Chicken-Crab Meat Casserole
Rosemary
Provide a pleasing foil for this creamy casserole
with an accompaniment of crisp pink and green
spicy preserved watermelon rind.
Yi cup butter
2 tablespoons finely chopped onion
7 tablespoons flour
teaspoon salt
yt teaspoon paprika
1 teaspoon rosemary, crushed
2 cups chicken broth
2 cups thick sour cream
S cups cooked chicken pieces
2 6(2-oi. cans crab meat, drained and
flaked (bony tissue remored)
IVi cups aroc'ado chunks
Lemon juice
1 cup coarse fresh bread crumbs, browned
in 2 tablespoons butter
1. Heat the cup butter and onion in a sauce
pan until onion is golden. Blend in a mixture of
the next four ingredients. Heat until bubbly.
Remove from heat and add the chicken broth
gradually while stirring.
2. Bring to boiling, stirring constantly, and boil
1 to 2 min. Remove from heat and blend in the
sour cream in small amounts, then the chicken
and crab meat.
3. Drizzle avocado with lemon juice to prevent
discoloration. Blend into the mixture. Turn into
a 2-tjt. baking dish. Top evenly with the browned
bread crumbs.
4. Set in a S50F oven for 25 to 30 min., or
until thoroughly heated. Remove from oven and
garnish one corner of the dish with a small
bunch of water cress. Serve immediately.
8 to 10 servings
Fresh Artichokes
with Hollandaise Sauce
Remove about 1 in. from tops of fresh artichokes
by cutting straight across with a sharp knife.
Cut off stems about in. from base and remove
lower outside leaves and discard. With scissors, -clip
off tips of remaining leaves. Soak artichokes
20 to 30 min. in salted cold water; rinse and
drain. Cook, uncovered, in boiling salted water
to cover in a large sauce pot or kettle. Cook
about 30 min., or until a leaf can easily be pulled
out. (Cooking time depends on size of vege
tables.) If necessary, add more boiling water to
keep artichokes covered during cooking. Drain
artichokes and cut off stems at base. Serve im
mediately in heated sauce dishes and accompany
with Hollandaise Sauce. '
Ripe Olive Butter for Asparagus
Heat Ys cup butter and clove garlic, crushed,
about 5 min. over low heat. Mix in 2 teaspoons
lemon juice, a few grains black pepper, and V4
cup ripe olive rings. Arrange cooked fresh as
paragus spears in a heated serving dish, sprin
kle with seasoned salt, and top with the ripe
olive butter.
Parsleyed New Potatoes with Flair
Cook small new potatoes about 20 min., or until
tender; peel immediately. Pour seasoned parsley
butter over potatoes and turn to coat well.
Serve witti dowis oi crisp Dacon one, ana thick
sour cream mixed with chopped chives.
Hollandaise Sauce
2 egg yolks
2 tablespoons cream
teaspoon salt
Few grains cayenne pepper 1
2 tablespoons lemon juice or tarragon vinegar
y cup butter
1. In the top of a small double boiler, beat the
egg yolks and cream together with a wire whisk
until thickened and light colored. Blend in salt
and cayenne pepper.
2. Set double boiler top over hot (not boiling)
water. Add the lemon juice gradually, beating
constantly. '
3. Place over low heat; cook, beating constantly
with the whisk, until sauce is the consistency
of thick cream. Remove double boiler from heat,
leaving top in place.
4. Add butter teaspoon at a time, beating
constantly. Beat with whisk until butter is thor
oughly melted and blended into mixture. Serve
hot. About 1. cup sauce
Note: If necessary, this sauce may be kept
warm 15 to 30 min. by setting it over hot water.
Cover tightly. Stir occasionally.
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