Recipes by Vikki Carr: Arroz a la Catalana; Christmas Chicken; Ranch Salad

Vikki Carr's Arroz a la Catalana

1 cleaned broiler-fryer chicken, weighing about 3 pounds, cut into serving-size pieces
1/3 cup vegetable oil
1/2 tsp. thyme
1/2 cup dry white wine (more if desired)
3 tbsps. olive oil
1 lb. squid
1 cup finely chopped onion
1 cup tomatoes, peeled and chopped
18 mussels, well-scrubbed to remove sand and seaweed
1 cup frozen green peas
2 cups uncooked long-grain rice
1/2 tsp. salt
3 small cloves of garlic
Pinch of saffron
1 pimiento

Saute chicken in vegetable oil until golden. Add thyme and wine. Cover and  continue cooking until almost done then remove chicken. Heat 2 tbsps. olive oil in separate pan. Clean and cut up squid; add to heated olive oil.

Cover and cook over low heat until soft. Add onions, cook slightly. Add tomatoes, then the mussels. Cover the pan and continue to cook until mussels open, shaking the pan from time to time.

In pan in which chicken was cooked, fry the rice for a few minutes in 1 tbsp. olive oil, stirring constantly. Add 4 cups boiling salted water and stir.

Combine chicken and squid-onion-tomato-mussel mixture with rice and water. Cook until rice is almost tender then add peas. Season with salt.

Pound garlic with saffron in a mortar. Add to pan and cook 20 minutes longer. Decorate with strips of pimiento and serve at once. Serves 4-6.

Thoughts: Miss Carr's chicken dish is a form of paella. If desired, substitute shrimp or crab for squid. If desired, the chicken broth in lieu of water.

Vikki Carr's Christmas Chicken

1 cleaned broiled-fryer chicken, weighing about 3 lbs.
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. rosemary
2-3 tbsps. butter or margarine, melted
1/2 cup dry white wine

Wash bird, remove giblets. Season cavity well with 1/2 tsp. salt, 1/8 tsp. pepper and 1/2 tsp. rosemary. Close cavity, securing with skewers or by sewing. Tie wings and legs in place.

Rub outside skin all over with melted butter or margarine. Season outside of bird evenly with remaining salt, pepper and rosemary. Place bird on rack, breast-side up, in roasting pan. Bake in preheated 400 degrees F. oven 40 minutes, basting often with wine and pan drippings.

Reduce heat to 300 degrees F. and roast 20 minutes longer or until bird is done (when drumstick moves easily in the socket). Let bird firm up a few minutes before carving. Make gravy as desired.

Delicious with steamed vegetables, a nice garden salad and fruit for dessert. Serves 3.

Vikki Carr's Ranch Salad

1/2 lb. small elbow macaroni
1/2 cup sliced celery
2 tbsps. sliced pimientos
1 green pepper, diced
1 cup cooked green peas
1/2 tsp. salt
1 can (7 ozs.) green chile salsa
1 cup dairy sour cream
1 cup diced cheddar cheese
Lettuce

Cook macaroni according to package directions; drain. Combine with celery, pimientos, green pepper, peas and salt. Pour green chile salsa over all.

Marinate several hours. Stir in sour cream and cheese. Mix thoroughly. Spoon into lettuce-lined bowl. Serves 6-8.