Williamsburg Chicken, as served at London Town Pub

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Williamsburg Chicken, as served at London Town Pub

Ingredients:
1 ea Envelope unflavored gelatin
4 c Chicken, cooked, diced
1 c Canned peas, drained
1 1/2 c Mayonnaise
1/3 c Pecans, chopped
2 ea Eggs, hard cooked, chopped
1 x Green grapes for garnish
2 c Celery, diced
1/2 c Stuffed olives, sliced
2 T Lemon juice
1 x Salt & pepper to taste
1/4 t Leaf thyme
1 1/2 c Chicken broth
1 x Oil

Method:
Oil a 10" X 13" pan. Soften the gelatin in a little cold water or
chicken broth. Place over low heat and stir until it dissolves. Cool
and stir in lemon juice, salt, pepper and thyme. ix well into the
broth and mayonnaise. Add all other ingredients (except grapes) and
pour into pan. Place in refrigerator overnight or for several hours
until set. Decorate with halved grapes and serve over salad greens.

Suffolk Fish Pie

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Suffolk Fish Pie

Ingredients:
2 lb Cod or haddock fillets
1 pt Milk
Salt and black pepper
3 Hard-boiled eggs, shelled
2 oz Butter i
2 oz Flour
2 tb Chopped parsley
1 ts Chopped capers
1 lb Mashed potatoes

Method:
Set oven to 375/F or Mark 5. Cook the fish in the milk m a saucepan,
seasoning to taste. Reserve the milk and flake the fish. Butter a
deep 2 to 2 1/2 pint pie dish and put the fish into it. Slice the
hard-boiled eggs and lay on top of the fish. Melt the butter and
stir in the flour then add the reserved milk and cook, stirring,
until thickened. Stir in the parsley and capers and season to taste.
Pour this sauce over the fish and ,eggs. Cover with mashed potato,
roughing It up lightly with a fork out With a little butter and cook
for 30 minutes or until the potato is lightiy browned. Serve
vegetable, Wlth a green such as buttered spinach. If desired a Iayer
of sliced tomato can be placed on top of the fish, before the potato
topping is added.

KALAMARAKIA ME KRASSI (SQUID IN RED WINE)

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KALAMARAKIA ME KRASSI (SQUID IN RED WINE)

Ingredients:
2 lb Squid
2 tb Olive Oil
3/4 c Dry Red Wine
1/2 ts Salt, Pepper, Sugar
1 1/2 tb Parsley, Chopped

Preparation Method:
Clean squid, discard tenacles, wash bodies and drain. Place squid in a
heavy saucepan with olive oil, wine, salt, pepper and sugar. Bring to a
boil, reduce heat and simmer for an hour. Remove from heat, cool, sprinkle
with parsley and serve.

Chicken Braised in Walnut Sauce

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Chicken Braised in Walnut Sauce

Ingredients:
1 Frying or roasting chicken*
1 Sprig of fresh thyme
Salt & freshly ground pepper 1 c Milk
1 Large onion; sliced 2 Egg yolks
4 tb Butter 1 ts Grated nutmeg
1 Bay leaf 1 c Shelled walnuts; crushed **

*Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving
pieces. **Walnuts may be crushed in a mortar, blender or food processor.

Wash and dry the chicken parts and season lightly with salt and pepper. In
a heavy frying pan, saute the onion in butter until soft, then add the
chicken parts after a few minutes. Saute on all sides, then add the bay
leaf, thyme, and enough hot water to almost cover. Tighty cover the pan
and simmer the chicken until tender (approximately 1 hour). Using a
slotted spoon, remove the chicken to a warm platter and keep warm while you
prepare the sauce.

Strain the remaining pan liquid into a small saucepan and bring to a boil.
Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the
strained pan liquid and cook over very low heat until the sauce boils,
stirring constantly. Sprinkle in the nutmeg, then stir in the crushed
walnuts. Simmer another minute and pour over the chicken. Serve warm.

Moussaka (Greek Oven Baked Gratin)

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Moussaka (Greek Oven Baked Gratin)

Ingredients:
1 1/2 lb. ground beef
1 lg. onion
1 can stewed tomatoes
1 can tomato sauce
2-3 tbsp. ketchup
Lots of salt & pepper
Lots of powdered garlic
Lots of parsley
Lots of basil
Oodles of oregano
6-9 zucchini squash
2 (8 oz.) pkg. mozzarella cheese

Method:
Brown ground beef and onion in frying pan; drain fat. Add stewed
tomatoes, tomato sauce, ketchup and spices. Let this simmer while
you soak and scrub the zucchini. Slice off end knob and slice
lengthwise. Place layer of squash in large baking dish, then layer
of sauce, then slice mozzarella cheese (1/4 inch thick). Keep
repeating layers. Bake at 350 degrees for 45 minutes to 1 hour.
Pour off liquid before finishing baking.

Spanish Omelette

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Spanish Omelette

Ingredients:
3 c Potatoes; *
1/2 c Onion; Chopped, 1 Md.
3/4 ts Salt
1/4 ts Red Pepper; Crushed, **
2 tb Vegetable Oil
6 ea Eggs; Large, Beaten
1/3 c Milk
1/2 ts Salt
1/8 ts Pepper

* Potatoes should be peeled and finely chopped. 2 Large Potatoes
should give you the 3 cups needed.
** 1/4 tsp of crushed pequin chiles should be used where they are
available.


Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles.
Heat the oil in a 10-inch ovenware skillet (cast iron). Add the potato
mixture to the skillet, cover and cook over medium heat until tender,
about 12 to 15 minutes, stirring occasionally. Combine the eggs, milk,
the 1/2 tsp salt and pepper. Pour the mixture over the potatoes in the
skillet. Reduce the heat, cover and cook over low heat for about 8 to 10
minutes or until the eggs are nearly set. Uncover the skillet and place
under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until
the top is set.

Quick Paella

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Quick Paella (Spanish Fried Rice)

Ingredients:
4 Servings
1/4 c Margarine or butter
1 1/3 c Instant rice (uncooked)
1/2 c Minced onion or 2
-tablespoons instant chopped
-onion
1/3 c Minced green pepper
2 Cloves minced garlic or 1/4
-teaspoon garlic powder
8 oz Cans tomato sauce
7 oz Can minced clams (drained)
5 oz Can cooked chicken

Directions:
The Boy Scouts of America puts out an excellent book called
Introduction to Family Camping. Nice color pictures and like that.=7F
In there are several nice recipes for outdoors persons. For example:

Quick Paella

Heat margarine in large skillet and lightly brown rice, onion, green
pepper, and garlic.

Add remaining ingredients along with 1-1/2 cups water, and mix well.
Bring to a boil. Lower heat and simmer for 5 minutes.

Tortilla Paisana (spanish Country Omelet)

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Tortilla Paisana (spanish Country Omelet)

Ingredients:
1 oz Ham, boiled; julienne-cut
1/4 c Onion; thinly sliced
2 ts Oil; divided
4 1/2 oz Potatoes; peeled, cooked &
-thinly sliced
1/8 ts Salt
1/8 ts Paprika
1 ds Pepper
1/2 c Asparagus spears; diced
-& blanched
1/4 c Peas, frozen; thawed
1/4 c Pimiento, julienne-cut
-canned, drained
3 Egg; beaten

Directions:
Spray a 10-inch nonstick skillet that has a metal or removable handle
with nonstick cooking spray and heat; add ham and onion and cook over
medium heat, stirring occasionally, until onion is softened, 3 to 4
minutes. Remove from skillet and set aside. In same skilet heat 1/2
teaspoon oil; add potatoes, sprinkle with seasonings, and saute over
medium heat, turning occasionally, until lightly browned on both
sides. Remove potatoes from skillet. Add remaining 1 1/2 teaspoons
oil to skillet; return potatoes and arrange in bottom of pan. Top
with ham mixture, asparagus, peas, and pimientos; pour in beaten eggs
and cook over medium heat until bottom of omelet is golden, 3 to 4
minutes. Transfer pan to broiler and broil 5 inches from heat source
until eggs are set and omelet begins to brown. Using spatula, loosen
edges of omelet and carefully slide onto warmed plate.

Catalan Lamb - Garlic Lamb

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Catalan Lamb - Garlic Lamb

Ingredients:
1 tb Olive oil
1 Shoulder of lamb
20 Cloves garlic, peeled
Flour
300 ml Stock
1 tb Tomato puree

This recipe from northern Spain takes only minute of the cook's time
but produces melting lamb in a lush sauce, thick with sweet (and
innocuous) cloves of garlic.

In a wide casserole which can be used on top of the stove, heat a
tablespoon of olive oil and brown a shoulder of lamb on both sides.
remove the meat and add to the saucepan 20 peeled whole cloves of
garlic. Cook gently for a few minutes and sprinkle in a few
tablespoons of flour, stir well, then continuing to stir, add 300 ml
stock mixed with a tablespoon of tomato puree. Return the meat to
the casserole, turn it over in the stock mixture, cover tightly and
simmer very gently until the meat is cooked. Turn the meat over
halfway through cooking and check at intervals, adding more stock if
the sauce is getting dry.

Traditional Spanish Paella

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Traditional Spanish Paella (Seafood + Meat Mix Fried Spanish Rice)

Ingredients:
1 Chicken, cut up (Or 4 thighs
-and legs)
Salt and pepper to thaste
1 lb Lean pork, cut into 1-inch
-cubes
1 md Onion, minced
2 Toes garlic, minced
Cut into 1 1/2 inch julliene
-strips:
1/2 lg Bell pepper
1 lg Carrot
1 Stalk celery
1 c Frozen green peas
1 1/2 lb Peeled shrimp
1 3/4 oz Jar sliced pimento
2 ts Capers, with juice
4 oz Jar pimento-stiffed green
-olives
1/2 lb Calamari (squid), cleaned
-and sliced
5 c Water
4 Chicken bouillon cubes
1 ts Saffron threads
2 1/2 c Uncle Ben's (c) rice,
-uncooked
3 Hard boiled eggs, sliced
1/2 lb Unpeeled shrimp (heads on)
Oil for frying

{ Submitted by Chiqui Collier, Cookery N'Orleans Restaurant }

In a large electric skillet or paella pan, brown the chicken pieces
(that have been seasoned with salt and pepper) in a little oil.
Remove from the pan. Add the pork cubes to the drippinfs and brown
for about 5 minutes. Remove from the pan. To the pan drippings (add
a little more oil if necessary) add the onion, garlic, bell pepper,
celery and carrot. Stir-fry for 2 minutes.

Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and
pork. Stir. In a separate pot, bring the 5 cups of water to a boil;
stir in the bouillon cubes and saffron. Let it stand for 5 minutes
until dissolved.

Gently stir the rice into the skillet mixture. Slowly pour in enough
of the bouillon mixture to cover the rice and chicken pieces. Cover
and cook over low heat for about 20 minutes. Uncover and
decoaratively arrange the egg slices and raw unpeeled shrimp on the
top. (Add more broth as necessary to keep the rice moist.

Cover and steam for another 10 minutes until the shrimp are cooked
and the rice is tender. (Paella should be moist but not wet!) Place
the pan on a hot pad on the serving table and let everyone help
themselves.

Serve with a mixed green salad, red ripe tomatoes and some French
bread. Also mix up a pitcher of Sangria and enjoy!

Serves: 12.