Chicken a la King

Ingredients

• Melt 3 tablespoons butter.
• Cook in it 1 tablespoon chopped onion
• 2 tablespoons green pepper.
• When softened and yellow
• add: 3 tablespoons flour
• 1/2 teaspoon salt.
• Stir until flour is absorbed.
• Add 1 cup chicken broth
• 1/2 cup tomato pulp.
• Stir until mixture boils.
• Add: 1 teaspoon horse-radish
• 1 teaspoon lemon juice
• 1-1/2 cups chicken. Cut in fine pieces.

Method

1. 1

   Melt butter.

2. 2

   Cook in it chopped onion and green pepper.

3. 3

   When softened and yellow, add flour and salt.

4. 4

   Stir until flour is absorbed.

5. 5

   Add chicken broth and tomato pulp.

6. 6

   Stir until mixture boils.

7. 7

   Add horse-radish, lemon juice, and chicken.

8. 8

   Serve.

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 4. The excerpt below is the record exactly as published.

CHICKEN A LA KING 2 cups of cooked chicken Few grains paprika (cut in strips) 1 cup pimiento, shredded 2 cups chicken stock 2 egg yolks, beaten l/2 cup butter slightly 1/2 cup flour 1 teaspoon salt l/2 cup heavy cream 1/8 teaspoon pepper l/4 cup milk, scalded (or to taste) Melt butter. Add flour, chicken stock, cream and milk, and paprika. Bring to boil and cook about 5 minutes. Remove from heat and add chicken, egg yolks, pimiento, salt and pepper. Serve at once on toast or patty shells. Mrs. Coleman Carter. DEVILLED CRAB 1 can crab meat 1 teaspoon salt 2 hard cooked eggs 2 tablespoons bread crumbs 2 tablespoons butter 1 green pepper 2 tablespoons flour 1 onion 1 cup milk l/2 teaspoon Worcestershire 1 teaspoon pepper Sauce 1 teaspoon mustard Little lemon juice Make cream sauce first then add other ingredients. Cook slowly approximately 20 minutes. Annie Laurie Bullard. STUFFED PEPPERS Boil peppers in salt water for 5 minutes. Cut in halves, remove seeds and stuff with the following mixture. 1 small onion 1 cup toinatoes or tomato 1 cup cooked ham juice 1 cup bread crumbs 1 tablespoon butter Salt to taste Bake in a moderate oven about 25 minutes. Stuffs about 8 peppers. Mrs. Frank Jones. MEAT LOAF 1/2 pound ground pork 1 teaspoon baking powder 1 pound ground beef 1 egg Bread crumbs, 3 biscuits 2 tablespoons butter 1 finely chopped onion 3/4 cup sweet milk Salt and pepper to taste A little catsup, if you like Combine ingredients and bake in moderate oven until brown. Mrs. L. A. Warren. 10 AMERICAN CHOP SUEY 1 box long spaghetti 3 small onions 1 pound hamburger 1 No. 2 can tomato juice 4 medium sized peppers Salt and pepper to taste Cook spaghetti in salted water, then drain. Fry hamburger in a little fat until brown. Fry peppers in a little fat until tender. Fry onions in a little fat until tender. Blend together all ingredients. Add tomato juice and bring to boil. Serve while hot. Mrs. Oliver L. Croom. JUMBO SHRIMP 2 pounds raw shrimp 1 egg 1-1/4 pound cracker meal Deep fat, Wesson Oil Peel and clean shrimp and roll in meal, dip in batter of egg and milk. Roll again in meal. When rolling curve so ends makes holders. Fry in deep fat 3 minutes. Mix sauce stuff and serve with french fries and corn sticks. SAUCE 4 cups catsup 4 tablespoons horse-radish 3 tablespoons mayonnaise. Mrs. F. J. Broadwell, Jr. CHICKEN A LA KING Melt 3 tablespoons butter. Cook in it 1 tablespoon chopped onion, 2 tablespoons green pepper. When softened and yellow add: 3 tablespoons flour, l/2 teaspoon salt. Stir until flour is absorbed. Add 1 cup chicken broth, l/2 cup tomato pulp. Stir until mixture boils. Add: 1 teaspoon horse-radish, 1 teaspoon lemon juice, 1-1/2 cups chicken. Cut in fine pieces.

Cook this with the app: pantry check, scaling, and the assistant.