Another retro recipe as last night Jow and I decided to make these drinks I had at an awesome speak easy in NYC last night so we’re still waking up. As a bonus, I will include that as well! Next week, I will even write up one of my own (probably).
A random note, my job’s final financial arrangements are still in progress (and it’s a confirmed fact, my mom’s accounting company does accounting for my company so there’s nothing shady going on) but final tea was had. I find this arrangement frustrating, so to rebel for the first time ever I dyed purple streaks in my hair. I have worked for The Man since I was fourteen so I was never able to. Now that I will be a freelancer (and thanks for the vids, Gordon! That was happy making this morning), I can do what I want. Next on my list: a v. small nose stud piercing in my right nostril.
As usual, if you make this (ideally with pics), you get a guest blog spot for a Recipe Monday to describe your pain.
A well-seasoned company casserole. Nuts and celery add crunchiness.
1 stewing chicken (3 1/2 lbs. or more), simmered, covered in water until tender
1 c. chopped celery
1 c. walnuts, pecans or almonds, chopped
2 tblsp. minced onion
1 can condensed cream of mushroom soup
1 c. mayonnaise
2 tblsp. lemon juice
3/4 tsp. salt
1/4 tsp. pepper
Fine buttered bread crumbs or crushed potato chips
* Remove chicken meat from bones and chop. Mix with remaining ingredients, except bread crumbs and paprika.
* Turn chicken mixture into buttered 2-qt. casserole. Top with buttered bread crumbs and sprinkle with paprika.
* Bake, uncovered, in a moderate oven (350 degrees) until bubbly, about 20 minutes. Makes 6 to 8 servings.
Note: This casserole may be wrapped and frozen before or after baking.
Nouveau Vodka Cranberry (based on a recipe from Madam Geneva)
6 counts vodka
1 teaspoon cranberry preserves
Pour the vodka. Mix the preserves into the vodka until dissolved. Top with seltzer. Enjoy with your chicken-nut casserole!