Florence Morning News Newspaper Archives Sep 16 1973, Page 60

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Florence Morning News (Newspaper) - September 16, 1973, Florence, South CarolinaA celebrity Cooke Eileen Fulton i love cooking Chicken for Danny by Eileen Fulton in conversation with Helen Dorsey i m sentimental about say Eileen who Usa in lbs Tva the world turns actually it s kind of a chinese italian dish made with Parmesan cheese water chestnuts and slivered i m sentimental especially about anything that has to do with my husband Danny fortunate and our music. Music brings Back memories of restaurants where we both have been particularly a Small italian restaurant called Santa Lucia located on Manhattan s West Side. It s no longer in existence unfortunately. I m sentimental about food too. I love to eat and cookes specially since i be found so Musiy different tastes. For in stance herbs Are a Delight to toss into a Crisp Green salad and it s fun to see what a splash of wine can do to a sauce to get a special flavor. I m particularly fond of pre paring Chicken because there Are so Many ways to make it. One of my favorite recipes is Chicken and almonds. Actually it s kind of a chinese italian dish made with Parmesan cheese Walcer chestnuts and slivered almonds. Danny is ital Ian and his Mother is such a fantastic Cook particularly her wonderful homemade pasta. Warning the surgeon general has determined that cigarette smoking is dangerous to Yow health. Eileen s Lemon Chicken 1 boiler Fryer Chicken about 3 ibt., Cut to serving skinned 3 Margarine 3. Meanwhile prepare Lemon sauce melt remaining Margar Ine in Skillet. Blend in flour. Stir in Chicken Stock gradually. Cook and stir constantly until mixture comes to boil. 4. In bowl beat egg Buttermilk Lemon juice and Lemon Rind until Well blended. Gradually stir into Chicken Stock mixture. 5. Cook stirring constantly Over Low heat until thoroughly heated and slightly thickened. Add Salt and White Pepper to taste. 6. Spoon portion of sauce Over Chicken in serving dish. Garnish with minced Parsley. Serve remainder of Lemon sauce spooned Over hot cooked Rice. Makes 3-4 Servings 2 cups water or Chicken Slock of Teaspoon dried tarragon Pinch thyme 6 Peppercorns bruised piece of Carrot or Parsnip Small Bay Teal 1 Tablespoon flour 1% cups strained Chicken Slock Legg v cup Buttermilk 1vi Teaspoons fresh Lemon juice v4 Teaspoon finely grated Lemon Rind Salt White Pepper minced fresh Parsley hot cooked Rice 1. Brown Chicken on both sides in 2 Tablespoons Margarine. 2. Place Chicken in Saucepan with water tarragon thyme Peppercorns Carrot and Bay Leaf. Bring to boil. Cover Sim Mer until Chicken is tender Aboul 30 minutes. Strain Chick in place in heated serving dish. Reserve Chicken Slock. Eileen s Chicken and almonds 1 cleaned broiler Fryer Chicken 2vi -3 ids. Salt freshly ground Pepper cup butter 1 Clove garlic pressed or garlic flakes 2 Tablespoons minced onion 1 Tablespoon Tomato Paite 1 Tablespoon flour Ivi cups Chicken Stock 2 Tablespoons Sherry 1v4 Teaspoons dried tarragon leaves 2 Tablespoons slivered almonds oven browned or lightly sauteed in butter until Golden can water chestnuts 5 drained Cut in several pieces cup sour Cream 2-3 Tablespoons freshly grated Parmesan cheese 1. Cut Chicken into serving pieces. Skin with a Sharp knife skin May be left on if 2. Season Chicken liberally with Salt and freshly ground Pepper. Melt Butler in Skillet Brown Chicken on All sides. Remove Chicken set aside. 3. Add garlic onion Tomato paste and flour to pan drip pings blending with a wire whisk. Add Chicken Stock Sherry tarragon almonds and water chestnuts. Stir. 4. Add Chicken. Cover Cook Over medium heal 30 minutes or until Chicken is Lender. Re move Chicken and arrange in Bollom of a shallow baking dish. 5. Cook and stir sauce Over medium heat to reduce volume slightly. Sir in sour Cream. Nut boil or sauce will curdle. Taste to Correct seasonings. 6. Spoon sauce Over Chicken. Top with grated Parmesan cheese. Run under hot broiler until Golden. Serve at once. Makes 3-4 family if. 197

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