|
| Fourth of July Lunch on Porch
Chilled Tomato Bouillon
Small Watercress Sandwiches
Chafing Chicken A La King
Toast
Watermelon
Lemonade
Coffee
|
| Chilled Tomato Bouillon
2 beef bouillon cubes
1 cup of hot water
3 cups of tomato juice
1 green pepper, finely chopped
2 tablespoons of lemon juice
1 teaspoon of Worcestershire sauce
1 teaspoon of sugar
1/2 teaspoon of salt
1/8 teaspoon of powdered cloves
1/8 teaspoon of pepper
1/2 garlic, peeled
Combine bouillon cubes with water in 2 quart enamel or glass saucepan. Add tomato juice and all ingredients except garlic. Cover and bring to boiling point. Reduce heat and simmer 8 minutes or until green pepper is tender. Strain soup. Add garlic. Let cool. Chill about 3 hours. Remove garlic and discard. Serve in chilled cups. Makes 4 servings |
Hot Tomato Bouillon: Serve hot after straining soup. Omit garlic.
Jellied Tomato Bouillon: Follow above recipe. While bouillon is simmering, soften 1 tablespoon of unflavored gelatin in 1/4 cup of cold water. Let stand 5 minutes. Add to strained hot bouillon. Stir until gelatin is completely dissolved. Let cool. Chill in refrigerator about 5 hours, until set. Beat lightly with fork before serving in chilled cups. Garnish each serving with slice of lemon or sliced scallions, chives, or parsley. Makes 4 or more servings
Small Watercress Sandwiches
1/2 cup of butter or margarine, softened
1/2 cup of finely cut water cress
1 teaspoon of grated onion
1 tablespoon of finely cut chives
3/4 teaspoon of Worcestershire sauce
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 loaf of fresh sandwich bread
Combine all ingredients for filling. Slice loaf of bread as thinly as possible. Cut in rounds with 1 1/2 inch cutter. Spread half of rounds with watercress mixture. Cover with plain rounds. Place on platter and cover with waxed paper, then with damp towel. Chill for 1 hour. Makes 3 dozen tea sandwiches. Omit onion and chives for plain watercress sandwich. Or substitute grated cucumber for onion and chives.
Chicken A La King
2 chicken breasts
2 cups of thick white sauce
4 tablespoons of butter or margarine
2 green peppers, cut fine
1 pound of mushrooms, sliced or two 6 ounce cans of sliced mushrooms
1 canned pimiento, cut fine
1/4 cup of dry sherry
1/2 teaspoon of salt
1/4 teaspoon of white pepper
Heat about 2 cups of water in saucepan to a simmer. Add chicken. Cover, and simmer about 20 minutes or until chicken is done. Drain, and cut meat in bite size pieces. While chicken cooks, prepare White Sauce. Then heat butter or margarine in saucepan or chafing dish. Add peppers and mushrooms and sauté for 10 minutes. Add chicken, white Sauce, pimiento, sherry, salt and pepper. Mix and heat to boiling point. Serve on toast, split English muffins, biscuits or corn bread. Makes 6 servings
Turkey a La King: use same recipe, substituting turkey for chicken. Omit pimiento and add 1/4 cup of diced black olives or cooked peas. Sprinkle top with 1/2 cup of slivered toasted almonds for Turkey a la King Amandine.
More meal plans |
| |
Follow us:
Facebook
Blogger
Twitter
|
Basic-Recipes.com
| 
|