Chicken Hot Tamales

PoultryLooking at Cooking and Garden Jobs with Mildred Swift The Rev. James R. Cain Filling 1 hen (3 1/2 to 4 pounds) 2 cloves garlic 2 tablespoons chill powder (or more) chicken broth Steam hen, cool, remove from bone, and put through medium blade of your food chopper. Grind garlic with the chicken. Add the … Continue reading Chicken Hot Tamales


Sherry Chicken

4 chicken breasts 3/4 cup dairy sour cream 1/2 cup sherry 1 can cream of celery soup Brown breasts in hot fat. Place in shallow casserole. Season chicken and flour well before browning. Mix other ingredients and pour over chicken breasts. Bake in 375 degree oven until chicken is done. 4 servings.

The Stewing Chicken

PoultryLooking at Cooking and Garden Jobs with Mildred Swift Stewing chicken or hen is the foundations of a great variety of dishes - noodles, macaroni, rice, salads, loaves, pies, sandwiches, croquettes, casseroles, soups, and creamed and scalloped dishes. The chicken broth and fat contribute additional flavor to chicken dishes. Good cooks know the value of … Continue reading The Stewing Chicken

Chicken Gumbo

Miss Estelle FournetLooking at Cooking with Mildred Swift 1 hen cut into serving pieces5 tablespoons flour5 tablespoons shortening1 cup each of the following: onion, celery, green bell pepper1 clove garlicA few bay leavesSalt, pepper, and cayenne to tasteFile to taste4 quarts water Make a roux by slowly browning the flour in the fat. This is … Continue reading Chicken Gumbo

Okra Gumbo

Miss Estelle Fournet Looking at Cooking with Mildred Swift 1 chicken weighing 4 to 5 pounds (old fowl may be used)1 cup chopped onions1 pint canned tomatoes6 tablespoons shortening2 bay leaves1 tablespoon clove1/2 teaspoons thyme2 tablespoons salt (or salt to taste)4 quarts boiling water2 quarts sliced okra1/2 cup chopped celery Clean and cut the chicken … Continue reading Okra Gumbo