Julie Van Rosendaal - Vintage cookbooks
In honour of the Little Free Cookbook Library at the Calgary Farmer's Market, Julie Van Rosendaal tests out some vintage recipes from vintage cookbooks.
(from Winners -page 85 - and The Best of the Best)
3 chicken breasts, skinned & boned
1/4 tsp. pepper
3 Tbsp. oil
1 - 10 oz. (280 g) pkg. frozen asparagus or broccoli (fresh is even better - about 3-4 cups florets)
1 - 10 oz. (284 ml) can cream of chicken soup
1/2 cup regular or light mayonnaise
1 tsp. curry powder
1 tsp. lemon juice
1/2 - 1 cup grated cheddar cheese
Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly in oil over medium heat just until opaque (don't overcook - the chicken will get tough!) Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F for 30-35 minutes. Serves 6.