Recipes by Art Linkletter: Stewed Chicken; Strawberry Cheese Pie

Art Linkletter's Stewed Chicken

1 sliced carrot
1 small sliced yellow onion
2 small stalks celery (including leaves)
About 3 cups water
1 teaspoon salt
1/16 teaspoon freshly ground pepper
Cleaned stewing chicken, cut in pieces (about 4 1/2 pounds)
1/4 teaspoon paprika
1 1/2 tablespoons flour
1/3 cup cold water
3 to 4 tablespoons heavy cream

Into a heavy cooking kettle, put carrot, onion, celery, water, salt and pepper. Bring to a boil. Drop chicken, piece by piece, into the boiling liquid. Cover and simmer slowly for one hour. Add paprika. Cover and simmer one hour longer (or until chicken is tender).

Remove chicken to a heated platter. Strain stock, discarding vegetables. Cook stock to reduce in half. Stir flour into cold water to form a smooth paste. Slowly stir into hot stock and cook to desired thickness. Stir in cream and heat one minute. Correct seasonings. Serve with noodles, boiled rice, baked macaroni or dumplings. Serves 4 to 6.

Thoughts: Art suggests serving the chicken with a green salad and fruit for dessert for a hearty and well-balanced meal.

Art Linkletter's Strawberry Cheese Pie

1 1/3 cups finely crumbled honey graham crackers
1 1/4 cups sugar
1/4 cup softened butter
2 - 8 ounce packages softened cream cheese
5 egg yolks
5 tablespoons lemon juice
1 teaspoon lemon rind
1/16 teaspoon salt
4 egg whites
1 cup commercial sour cream
1 teaspoon vanilla extract
Fresh strawberries in season or whole frozen, drained strawberries

Mix together graham cracker crumbs, 1/4 cup sugar and butter. Press into a deep 10-inch pie plate. Chill one hour.

To cream cheese add 7/8 cup sugar, well-beaten egg yolks, lemon juice, lemon rind, and salt. Mix well. Lightly fold in stiffly beaten egg whites. Pile yolk mixture into pie shell. Bake at 350 degrees F. for 50 minutes or until lightly brown. Remove from oven and cool 15 minutes. (Pie will rise during baking, then slightly deflate.)

Combine sour cream, 2 tablespoons sugar and vanilla extract. Spread lightly over top of pie. Return pie to oven, bake 10 minutes longer. Cool, then refrigerate at least 12 hours. (Pie improves in flavor on second day). Stud top generously with washed, hulled strawberries or frozen berries. Serves 12.