Huntington Chicken

Ingredients

• 2 cups macaroni
• 3 tablespoons pimento
• 1/2 tablespoon butter
• 1/2 tablespoon flour
• 1 cup hot chicken broth
• 1/2 cup cream, scalded
• 2 cups diced cooked chicken
• 1 cup grated cheese
• Salt and pepper

Method

1. 1

   Cook macaroni.

2. 2

   Make cream sauce of butter, flour, and cream.

3. 3

   Add cheese, pimento, chicken broth and mix.

4. 4

   Add chicken and macaroni and seasonings.

5. 5

   Pour into buttered casserole.

6. 6

   Bake at 350° for 30 to 45 minutes.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 21. The excerpt below is the record exactly as published.

HUNTINGTON CHICKEN 2 cups macaroni 3 tablespoons pimento, ¥2 tablespoon butter chopped ¥Y2 tablespoon flour 1 cup hot chicken broth Y2 cup cream, scalded 2 cups diced cooked chicken 1 cup grated cheese Salt and pepper Cook macaroni. Make cream sauce of butter, flour, and cream. Add cheese, pimento, chicken broth and mix. Add chicken and macaroni and seasonings. Pour into buttered casserole. Bake at 350° for 30 to 45 minutes. Serves 6 to 8. HAMBURGER CORN PONE PIE 1 pound ground beef 1 cup canned tomatoes 3 cup chopped onion 1 cup drained canned kidney 1 tablespoon shortening beans 2 teaspoons chili powder 1 cup corn bread batter ¥4 teaspoon salt (14 package corn muffin mix 1 teaspoon Worcestershire or 12 standard corn bread sauce recipe ) Brown meat and chopped onion in shortening. Add seasonings and tomatoes. Cover and simmer over low heat for 15 minutes. Add kidney beans and pour mixture into a greased 1 or 1% quart casserole. Top with cornbread batter, spreading carefully with wet knife. Bake 20 minutes in 425° oven. EVELYN Davis (Mrs. Harold) LAURA WHITE (Mrs. Murray) BAKED PEPPERS STUFFED 6 sweet peppers 1 cup chicken, beef or other ¥Y2 cup rice or bread crumbs meat chopped fine 1 onion 2 tomatoes Mince onion and add to rice, meat, chopped tomato and season with salt and pepper to taste. Stuff peppers with mixture and put a little butter on top of each stuffed pepper. Stand upright in baking dish, pour around a little meat stock with fat in it and bake, basting frequently, until peppers are tender. RAE DAVIS 54 CASSEROLES AND SUPPER DISHES CURRIED CHICKEN 1 cup chopped onions 1 cup chicken stock I tablespoon fat or cooking oil Y cup milk 2 teaspoons curry powder 3 eggs (beaten well) 2 tablespoons flour 1 cup stewed chicken 44 teaspoon salt Saute onions in fat. Make a paste of curry powder, flour, salt, and part of chicken stock. Add paste to onions, then add remainder of stock. Cook mixture until thick. Add milk and stir well. Then add well beaten eggs and finally chicken meat. Cook just until eggs are completely done. Serve hot over rice cooked dry. FLORINE OLIVE (Mrs. Howard) NOTE: For a festive meal add a sprinkle of toasted almonds and coconut on top of individual servings or for buffet meal have dishes of them handy to add. STELLA HiaTT (Mrs. Wade) CHICKEN LIVER SAUCE FOR SPAGHETTI 12 chicken livers Y2 teaspoon meat glaze 6 tablespoons butter 3 tablespoons tomato paste 4 finely chopped cloves garlic Y2 cup stock 2 large, finely chopped onions 2 tablespoons chopped, mixed 8 or 10 chopped mushrooms fresh herbs (large) 1 bowl grated cheese Salt and pepper 5 skinned coarsely chopped 1 pinch dry mustard tomatoes 1 tablespoon flour

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