Rosalynn Carter's Cheese Ring
1 pound sharp Cheddar cheese, finely grated
1 cup mayonnaise
1 cup chopped pecans
1/2 cup finely chopped onion
6 twists freshly-ground black pepper
Dash of cayenne pepper
1 (12 ounce) jar strawberry preserves
Whole-grain crackers or Melba toast
Combine cheese with mayonnaise, chopped nuts and onions. Mix in black pepper and cayenne, and blend thoroughly. Press into 3-cup ring mold. Refrigerate for at least 2 hours.
To serve, dip mold into a pan of hot water for 15 to 20 seconds before turning out onto a serving platter. Fill center with strawberry preserves and serve at once with whole-grain crackers or Melba toast. Serves 6 to 8.
Rosalynn Carter's Chicken Supreme
1/4 cup milk
3/4 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
8 large half chicken breasts, boned, or 1 whole chicken, cut up
6 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups chicken broth
1/4 cup brandy
1/2 cup red wine
1 (4 ounce) jar sliced mushrooms
Beat egg with milk in a dish. Mix bread crumbs and seasonings in another dish. Dip chicken pieces into egg mixture, then into bread crumbs. Coat generously. Brown slowly in melted butter, one part at a time, in a large skillet. Place browned pieces in a large baking dish or casserole dish.
Stir flour into drippings in the pan in which chicken was browned, then stir in chicken broth. Cook, stirring constantly until mixture thickens and boils (about one minute). Stir in brandy and wine. Add mushrooms. Pour over chicken. Bake at 350 degrees F for 45 minutes or until chicken is tender.