Natchez recipes

One hen (about 5 lbs.), one bay leaf, one onion, one bunch celery tops, salt and pepper to taste, simmer slowly until chicken is tender, remove meat from bone, cut into one-inch squares, leaving enough white meat to have slices to put on top. One cup butter, three-fourths cup flour blended slowly, add five cups chicken broth and one cup milk until well blended; one cup celery cut fine, two cups mushroom soup and one cup pimientos, add to chicken broth, and let stand 1 hour. Cook two-thirds pound macaroni or noddles, place layer of macaroni, layer of sauce and cover with one layer of grated Parmesan cheese in casserole. Put whole slices of chicken breasts on top, sprinkle cheese. Serve hot. (One button garlic cooked in hen if desired.) Mrs. Adrian Boyd -POULTRY^ CHICKEN CROQUETTES One large hen steamed, boned and cut into small pieces; two sets brains, boiled tender; inside part of celery stalk cut fine, one cup cream sauce. (To make cream sauce, one pint milk, two tablespoons flour, one tablespoon butter, yolk of one egg, salt and pepper to taste. Cook in double boiler until thick. } Add chicken, mashed brains and celery. Roll cracker crumbs fine on biscuit board, shape croquettes and roll in cracker crumbs. (To shape croquettes, take large spoon, shape with hand like cone). Fry in deep fat and drain on brown paper. Serve with mushroom sauce. Mrs. Walter Careen CHICKEN BAKED IN CREAM ^ Choose chickens to weigh two or three pounds each. Rinse each piece well and wipe thoroughly dry, then dip in flour seasoned with salt and a little pepper and arrange in casserole. Cover with cream of mushroom soup, blended with equal amount of water. Cover the casserole closely and set in oven. Bake slowly, keeping the heat to 325 degrees for about 2 hours. Just before serving, remove the cover and brown. If gravy is too thick, thin with warm milk. CHICKEN LOAF Cook one four-pound chicken. Cut meat into small pieces and add two cups day old bread crumbs, one cup cooked rice, one and one-half teaspoons salt, two tablespoons of pimiento, cut in small pieces, three cups chicken stock, and four well beaten eggs. Pour into well greased loaf pan and bake in oven at 350 degrees for an hour. Serves eight to ten. SAUCE FOR LOAF: Cook until thick, one-fourth cup butter, one-fourth cup flour, two cups chicken stock. Add one box mushrooms, one-fourth cup milk, one-eighth teaspoon paprika, one-half teaspoon lemon juice and a little chopped parsley. If fresh mushrooms are not available, canned can be added to sauce with same results. Mrs. James S. Giles, Clermont CREOLE CHICKEN One fat hen, one cup chopped parsley, one cup cut up celery leaves, one cup of strained tomatoes, one onion, one small pod garlic, two teaspoons flour, one can mushrooms. Boil hen until tender. Remove from broth and cut up. Skim two tablespoons fat from broth and in it fry onion and garlic. Brown celery, parsley and flour in same fat. Add strained tomatoes, one pint broth. Add cut chicken and season with salt and pepper to taste. Remove garlic pod. Simmer one hour and add mushrooms. Serve hot over steamed rice. P I ES - PIE CRUST (Hot Water)