Chicken ‘N’ Pea Soufflé
1 3/4 cups dried green split peas
6 to 8 chicken breasts
3 Tbsp. butter or margarine
1 small onion minced
3 egg yolks
2 Tbsp. rum
1/2 tsp. grated orange peel
1/2 tsp. salt
1/4 tsp. pepper
3 egg whites
Cook peas in water until tender as directed on package. Drain off excess liquid; press peas through a sieve or stir until mashed.
Cook chicken breasts slowly in butter until golden brown on both sides. Add 1/4 cup water. Cover and cook until tender. Combine mashed peas, onion, egg yolks, rum, orange peel, salt and pepper. Beat egg whites until stiff, but not dry; fold into pea mixture and ture [SIC] into a large shallow baking dish. Arrange chicken on top and brush with more melted butter. Bake in moderate oven, 350°, 45 to 60 minutes, or until puffy and brown. Makes 6 to 8 servings.
1/2 cup boiling water
1 chicken bouillon cube
1 pkg. (10 oz.) frozen mixed vegetables
2 cans (16 oz. ea.) chicken fricassee
1 recipe Corn Sticks, see Index C*
Set oven for moderately hot, 375°.
Put the water into a saucepan. Add the bouillon cube and stir to dissolve. Add vegetables to bouillon and cook 5 minutes. Combine the vegetables, liquid and all, and the chicken fricassee in a 2-quart casserole.
Prepare corn stick batter. Drop corn stick batter by spoonfuls on top of the chicken mixture. Bake 25 to 30 minutes until light brown. Makes 4 to 6 servings.
* Sorry, I’m missing the card for this recipe from my set. If you’ve got a copy I’d love to get a scan of it! Meanwhile, a basic Cornbread recipe will do.
Published by –COOKINDEX– Division of H.S. Stuttman Co. Inc., New York © Copyright 1958 Tested Recipe Institute, Inc. New York