Waldensian cookery

salt and pepper to taste 4 pimentos, chopped 1% cup celery % cup peas Mix and bake at 325 degrees for 50 minutes or until done. Then make the following sauce to pour over it. Sauce: Heat just before serving one can of mushroom soup. Stir in gently the two remaining egg whites which have been beaten until stiff. —Mrs. L. R. Burris, Sr. POLENTA RING WITH CHICKEN LIVERS To make Polenta—Bring 2 quarts of water in large saucepan and two teaspoons salt to boil, add two cups yellow corn meal, stirring constantly with wooden spoon to prevent lumping, cook over medium flame for about 45 minutes or until it forms crust at bottom and sides of pan. When done, place Polenta in a well buttered two quart ring mold, and keep warm by placing ring in hot water. Chicken Livers and Mushroom Filling: 1 pound mushrooms, sliced 1% pounds chicken livers, coarsely diced 4 tablespoons of butter 3 slices lean bacon, diced % cup dry white wine or use chicken bouillon cube diluted in 1 cup of water 14 teaspoon sage or two leaves of fresh sage, chopped salt and pepper to taste Place bacon in a Skillet, and saute until crisp, add butter, livers and mushrooms. Saute until done over medium heat. Just long enough to brown livers, about 2 minutes, season to taste, add sage and wine. Cook for 2 or 3 minutes longer. Place Polenta ring in platter place mushrooms and livers in center and pour pan juice over Polenta. Serves 6. —Mrs. John D. Guigou Waldensian Cookery POULTRY 49 INDIA CHICKEN CURRY 1% cup finely chopped onion % cup finely chopped celery % cup fat 1/3 cup flour 2 cups chicken stock 1 cup tomato juice % cup Worcestershire sauce salt and pepper 1 teaspoon curry powder 4 cups diced cooked chicken 4 cups hot cooked rice Lightly brown onion and celery in hot fat. Add flour and blend. Add stock. Cook until thick, stirring constantly. Add tomato juice, Worchestershire sauce, seasonings and chicken. Heat thoroughly. Serve over cooked rice or make ring mold of rice and fill center with curry mixture. Serves 10. —Mrs. Mary M. Garrou 50 DRESSINGS and STUFFINGS Waldensian Cookery Dressings and Stuffings WALDENSIAN SAUSAGE DRESSING FOR TURKEY, OR CHICKEN Y loaf of day old bread or as much as needed 6 hard boiled eggs 1 pound Waldensian sausage 1 can cream chicken soup 1 big onion 3 medium stalks celery sage salt pepper Cook giblets, neck and Waldensian sausage until tender. Reserve stock for later use. Remove meat from neck and grind in food chopper with giblets and sausage. Add cream of chicken soup to broth, add eggs, chopped onion, celery, bread, sage and seasoning. Mix well. Yields large portion. —Mrs. John Stephen Perrou CHICKEN DRESSING Soak 3 slices bread in milk 5 sage leaves or 14 teaspoon ground pinch parsley 1 small onion 1 section garlic Grind all spices together in meat grinder 2 raw eggs 1%4 pound ham ground with cooked chicken livers Mix all ingredients. Stuff hen and bake. (Double recipe for turkey) —Mrs. James Henry Pascal STUFFING For Chicken or Turkey 2 pounds finely ground veal salt and pepper to taste 1 clove garlic, finely chopped 2 tablespoons chopped parsely 2 pounds finely ground fresh pork 1 teaspoon poultry seasoning 1 tablespoon chopped onion several strips of boiled ham Have your butcher grind pork and veal together. Mix well with the seasonings and spread half of it on the chicken making sure that all the cavities of fowl are filled where the bones were removed. Lay thin strips of boiled ham on this, and finish by filling the chicken with the rest of the stuffing. Sew the chicken up to original shape. Wrap it up in cheese cloth and tie securely. Follow directions for baking any good sized fowl. SAUSAGE AND CHESTNUT STUFFING (Especially good for Turkey)