Mrs John F Kennedys Pommes De Terre Chatouillard Recipes

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.

CHICKEN CASSEROLE BORDEAUX

Steps:

• Crush grapes in a deep saucepan. Arrange chicken breasts on crushed grapes and pour wine over them. Add salt and pepper. Bring to a boil, reduce heat, cover and simmer for 1 hour. Remove breasts and cut meat from bones. Cut into pieces and keep hot. Strain broth from grapes, keep grapes hot. Add jelly, jam, and horseradish to broth. Boil for 15 minutes. Arrange chicken in casserole surrounded with grapes. Pour sauce over. Serve with lemon pancakes.

MRS. JOHN F. KENNEDY'S HOT FRUIT DESSERT

Steps:

• Grate the rind from the orange and lemon; add to brown sugar with nutmeg. Cut orange and lemon into very thin slices. Drain and combine fruits. Butter a 1-quart casserole and arrange fruits in layers, sprinkling each layer with some of the brown sugar mixture. Bake 30 minutes at 350°F. Serve warm with a spoonful of sour cream on top. Author's note: It's always best to use fresh fruit when in season.

POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY

Steps:

• Preheat the oven to 300 degrees F.
• Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

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.

MRS. JOHN F. KENNEDY'S SOUFFLé FROID AU CHOCOLAT

Steps:

• Combine chocolate and confectioners' sugar in a saucepan. Gradually add hot milk, stirring constantly. Place over low heat and stir until mixture reaches the boiling point. Do not boil. Remove from heat. Stir in softened gelatin, sugar, vanilla, and salt. Chill until slightly thickened. Beat with a rotary beater until light and fluffy. Fold in whipped cream. Pour into a 2-quart serving dish. Chill 2 to 3 hours.

MRS. JOHN F. KENNEDY'S POTATOES SUZETTE

Steps:

• Heat oven to 400°F. Bake potatoes until fork-tender, about 1 hour. Cut in halves lengthwise, scoop out pulp without breaking shells. Mash pulp thoroughly. Add anchovy paste, chives, butter, cream, and egg yolk. Beat vigorously until light and fluffy. Season with salt and pepper. Spoon mixture into shells, sprinkle tops with cheese. Bake 15 minutes until tops are golden brown. Author's note: Mix some Parmesan cheese with paprika and sprinkle over potatoes for a nice presentation. Add a dollop of butter and place under broiler until mixture turns reddish brown and crunchy for a nice presentation.

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.