Tuesday, May 23, 2017

Recipes by Ann Sheridan: Italian Chicken; Mexican Chicken; Spaghetti Sauce

Ann Sheridan's Italian Chicken

Clean, disjoint, then roll a 3 lb. fowl in mixture of half a cup flour, one teaspoon salt, and l/8 teaspoon rosemary. Brown lightly in saucepan containing 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil, previously heated. When chicken is hot add 1 tablespoon minced onion, 1 clove minced garlic, 4 cups chopped tomatoes, 2 cups diced and pared Italian squash, 2 cups cubed potatoes.

Cook 20 minutes in covered saucepan, occasionally stirring. Turn into oiled casserole and add 1/2 cup peas. Heat through in moderate oven and serve garnished with watercress.

Ann Sheridan's Mexican Chicken

Two young chickens cut into serving pieces; 1 teaspoon salt; pepper; 6 tablespoons butter; 1 finely chopped onion; 2 finely chopped cloves of garlic; 3 tablespoons flour; flavoring of peppercorn.

Season chicken with salt and pepper. Saute in three tablespoons butter. Add one teaspoon salt, onion, garlic, peppercorn and boiling water to cover. Cook until chicken is tender. Remove to serving dish and thicken in pan with remaining butter and flour.

Ann Sheridan's Spaghetti Sauce

2 tablespoons butter
2 tablespoons olive oil
2 small onions, chopped
2 garlic cloves,minced
2 tablespoons parsley, minced
1 cup raw carrots, minced
1 cup celery, minced
1/2 lb. fresh mushrooms, sliced
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. pepper
1 cup raw, coarsely cut calf or chicken liver
3 tablespoons tomato sauce
2 cups canned tomatoes
2 cups water

Combine in saucepan the butter and olive oil. When bubbling, add onions and garlic. Cook one minute and add parsley, carrots, celery, mushrooms, cloves, cinnamon, salt, pepper, and chopped livers. Cook and stir five minutes. Add tomato sauce, tomatoes and water. Bring to boil and allow to simmer gently an hour or until thick. Serve with regular boiled spaghetti.

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