Mrs John F Kennedys Mushrooms With Herbs Recipes

MRS. JOHN F. KENNEDY'S MUSHROOMS WITH HERBS

Steps:

• Wash and slice the mushrooms, combine with the remaining ingredients. Let stand 2 hours. Melt 4 tablespoons butter or margarine in a saucepan, add mushrooms and marinade. Simmer 10 minutes, stirring frequently. Serves 4 to 6

BOULA - BOULA (AMERICAN SOUP)

Steps:

• Cook the green peas in boiling, salted water and strain through a fine sieve or an electric blender to get a puree. Reheat. Add 1 tablespoon sweet butter, salt, and white pepper to taste. Blend with the green turtle soup and 1 cup sherry. Heat to just under the boiling point. Put the soup into serving cups. Cover each cup with a spoonful of unsweetened whipped cream and put the cups under the broiler to brown the topping. Serve immediately.

MRS. JOHN F. KENNEDY'S NEW ENGLAND FISH CHOWDER

Steps:

• Cook haddock in 2 cups boiling water over low heat 15 minutes. Drain and measure broth. Add enough water to make 3 cups broth. Remove bones and skin from fish, flake fish coarsely. Cook salt pork in a heavy saucepan over moderate heat until golden brown and crisp. Remove pork pieces. Add onions to fat in saucepan and cook until golden brown. Add fish, potatoes, celery, bay leaf, salt, pepper, and the 3 cups fish broth. Cover and simmer gently 30 minutes. Add milk and butter, simmer over very low heat 5 minutes longer. Serve chowder in warm bowls and sprinkle with crisp pork pieces.

MRS. JOHN F. KENNEDY'S CASSEROLE MARIE - BLANCHE

Steps:

• Heat oven to 350°F. Combine noodles, cheese, sour cream, salt, pepper, and chives. Pour into a buttered 2-quart casserole and dot top with the 1 tablespoon butter. Bake about 30 minutes, until noodles begin to brown. Serve immediately.

MRS. JOHN F. KENNEDY'S CONSOMME JULIENNE

Steps:

• Cut carrots, leek, celery, and turnip into very thin strips about 2 inches long. Melt butter in a small saucepan over low heat. Add carrots, leek, celery, turnip, cabbage, onion, salt, pepper, and sugar. Cover and cook about 5 minutes until vegetables are tender. Combine with chicken bouillon, simmer 5 minutes. Serve with garnish of chopped parsley.

MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE

Steps:

• Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.