Dorothy Lamour's Three Meals-in-One (Chicken Creole; Italian-Style Veal Casserole; Shrimp Creole)
1 large onion, chopped (about 1 cup)
1 clove garlic, pressed
1 large green pepper, one half minced, other half cut in large dice
1/2 cup celery, cut in one-inch pieces
3 tbsps. olive oil
1 large bay leaf
Pinch of dried thyme
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/8 tsp. celery seeds (or celery salt)
1 tbsp. chopped parsley
1 lb. can Italian plum tomatoes, chopped
1 tsp. salt
Freshly ground pepper to taste
Dash of sugar
1. Cook onions, garlic, minced green pepper and celery in olive oil in a large skillet (or Dutch oven) until vegetables are soft but not browned.
2 Add the remaining ingredients except diced green pepper. Cook uncovered simmering over low heat about 1 1/2 hours (or until sauce has reduced in volume by one-half). Stir occasionally to prevent sticking. Add diced green pepper during the last 40 minutes of cooking time. Cool, cover and store in refrigerator (or freeze) until ready to use. Makes about 1 1/2 quarts of sauce.
3-lb. cleaned frying chicken, cut into serving pieces
Salt and freshly ground black pepper
3 tbsps. olive (or vegetable) oil
3 tsps. sweet butter
One half of a 19 1/2-oz. can chicken broth diluted with equal amount of water (or 1/2 cup each white wine and water)
About 2 cups Creole sauce
1. Season chicken pieces lightly with salt and pepper. Heat oil and butter in large skillet until oil is hot but not smoking. Quickly brown chicken on both sides until golden. Remove chicken from skillet; drain well on paper towels to absorb excess grease.
2. Place chicken in another skillet (or saucepan). Add diluted chicken stock (or wine-water mixture). Cover, cook 15 minutes over low heat. Remove chicken from skillet (or saucepan); pour off most of liquid into container, as reserved chicken stock.
3. Add Creole sauce to skillet with chicken. Dilute sauce slightly if needed with reserved chicken stock. Cover, simmer slowly about 30 minutes (or until chicken is fork-tender). Remove chicken to heated platter. Serve with cooked noodles (or rice). Garnish with snipped fresh parsley. Serve sauce in sauce dish to be spooned generously over chicken and noodles. Serves 6.
Italian-Style Veal Casserole
2 lbs. thinly sliced veal scallops
Salt and freshly ground pepper
3 tbsps. olive oil
About 1/2 cup grated Parmesan cheese
3/4 lb. sliced Mozzarella cheese, cut in thin strips
About 1 1/2 cups Creole sauce
1. Pound veal to flatten slightly; cut into two-inch squares; season lightly with salt and pepper. Heat oil to sizzling in large skillet; brown veal quickly on both sides. Drain well on absorbent paper.
2. Place veal in bottom of 2-qt. fireproof casserole. Spoon two-thirds of sauce over layers of veal. Sprinkle generously with Parmesan cheese. Top with remaining sauce and Parmesan cheese, and lay strips of mozzarella cheese over the top.
3. Bake in preheated 350 degree F. oven about 30 minutes (or until meat is tender). Run under broiler to brown cheese if necessary. Serve with green salad and cooked spaghetti. Serves 6-8.
2 quarts water
1/2 cup vinegar
Piece of cut onion
1 bay leaf
Small stalk of celery with leaves
1/16 tsp. garlic salt
6 bruised peppercorns
2 lbs. large fresh shrimp
About 2 cups Creole sauce
1. Prepare the shrimp "boil" by combining all the ingredients except shrimp in a deep saucepan. Simmer about 10 minutes.
2. Meanwhile, rinse shrimp under cold running water. Place shrimp in wire basket in saucepan being sure the water does not touch the shrimp. Steam shrimp 4-5 minutes, (or until shrimp just begin to turn pink). Remove basket immediately from saucepan; cool. Discard shrimp boil. Shell and devein shrimp.
3. Heat Creole sauce in saucepan (or skillet). Correct seasonings to taste. Add cooked deveined shrimp. Heat just until sauce and shrimp are piping hot. Serve shrimp and sauce spooned over mounds of hot cooked fluffy rice. Serves 6-8.
Thoughts: Dottie's Creole sauce can be the start of something new and delicious.
Dot suggests, "Reheat sauce if stored (or frozen) before tasting to correct seasonings. Add additional herbs for added zest or team it with your choice of fish, meat or poultry."
The sauce makes an excellent dress-up for cooked leftover beef or lamb. For a "jambalaya" treatment, reheat sauce with chunks of cooked ham for a smoky flavor, cooked vegetables (eggplant, okra or corn) or hard-cooked eggs (for luncheon or supper dishes). Just take it from there.