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Chicken Tetrazzini

Serves 8 -10
Cut up meat from 1 boiled chicken - about 2 - 3 cups
1/2 lb. dry macaroni or spaghetti
1/2 cup blanches, slivered almonds
1/2 lb. sliced mushrooms, sautéed in 2 tablespoons butter
3 tablespoon dry white wine
3 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup whipping cream 

Preheat oven to 375ºF. Place cut up chicken in bowl. Boil macaroni or spaghetti in salted water until tender. Drain and add almonds. Sauté the mushrooms in butter and add the white wine to the pan. Make a sauce of the 3 tablespoons butter, flour and chicken broth. Remove from heat and stir in whipping cream. Add half the sauce to the chicken and half to the macaroni and mushrooms. Place the macaroni in a greased baking dish. Make a hole in the centre. Place the chicken in it. Sprinkle the top with grated parmesan cheese. Bake about 30 minutes until lightly browned and heated through.

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Chicken Caruso

1 package chicken breast cutlets
Olive oil
1 small package fresh mushrooms, cleaned and sliced
1 onion, chopped
2 to 3 garlic cloves
3 to 6 slices proscuitto (Italian ham), cut into bite-sized pieces
1 pint heavy cream
1 cup good-quality vermouth (not cooking variety found in grocery store)
1 (8 ounce) package mozzarella

Clean chicken and cut into bite-sized pieces. Coat pieces with flour and sauté‚ in butter and oil. Place sautéed pieces of chicken in a baking pan. In pan drippings sauté‚ the onion, garlic, mushrooms and proscuitto for 3 to 5 minutes. Add heavy cream and vermouth; bring to a boil. Pour mixture over chicken pieces and bake in 350 degree (F) oven for 35-40 minutes. Remove and place sliced mozzarella cheese on top of the chicken. Bake 5 minutes until cheese is melted.


Spaghetti Caruso

Makes 6 servings

4 tablespoons olive oil, divided
2 cloves garlic, peeled and cut in half
2 cups chopped onions
1/2 pound chicken livers, cut in quarters
1/2 pound mushrooms, sliced
1 (16-ounce) can tomato paste
1 (28-ounce) can plum tomatoes
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 bay leaf
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon sugar
1 pound uncooked spaghetti
1 cup grated Parmesan cheese, divided

In a large, straight-sided skillet, heat 3 tablespoons oil over medium heat. Add garlic and sauté for 2 minutes. Remove garlic and discard. Add onions to skillet and saute for 3 minutes. Add livers and mushrooms; brown for 5 minutes. Add tomato paste, 1/2 cup water, canned tomatoes, thyme, basil, bay leaf, salt, pepper and sugar. Stir well until combined. Lower heat, cover and simmer for 30 minutes. Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water. Drain. Place spaghetti on a heated serving platter and sprinkle with 1/2 cup Parmesan cheese. Spoon half of the spaghetti sauce on top; toss. Serve immediately, passing the remaining sauce and cheese at the table.

Caruso Cocktail

2 oz Gin
1 oz Dry Vermouth
1 oz Creme de Menth (green)
Glassware : Cocktail Glass

Shake all the ingredients in a shaker with ice and strain into a cocktail glass.

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Peach Melba

Ingredients (6 servings)
2 tb Sugar
1 tb Cornstarch
12 oz Package frozen raspberries, defrosted
1/3 cup Currant jelly
1 pt Vanilla ice cream
6 Canned peach halves, well drained
1/2 cup Fine, dry macaroon crumbs
1/2 cup Heavy cream, whipped

Combine sugar and cornstarch in a saucepan. Stir in raspberries and jelly. Bring to a boil over moderate heat. Reduce heat to low and continue to cook and stir for five minutes until smooth and thickened. Press sauce through a sieve; chill thoroughly. To make Melba, place a small scoop of ice cream in the bottom of a sherbet glass. Cover with a peach half. Top with raspberry sauce and sprinkle with macaroon crumbs. Garnish rim with a fluting of whipped cream. Serves 6.

Melba Toast

Originally a split slice of toasted bread, retoasted; now a thin slice of bread dried in the oven to a golden-brown colour. Allegedly based on toast served to her when she was unwell (or, it has ungallantly been suggested, trying to lose weight).

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Disclaimer: I'm not a cook! I have simply reproduced these recipes. I haven't tried them, but they look nice enough. Give them a try but don't blame me if you don't like them.