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Wednesday, 27 June 2012


1953:  grade 4:  

In Health class, we were taught about nutrition and asked to prepare a menu to demonstrate our new understanding of a balanced meal.  I couldn’t make myself do it.  Instead, I listed all my favourite foods:  creamed chicken, creamed carrots, and creamed potatoes.

Mary Stadnyk’s Creamed chicken  (Koorka v Smetani)

1 chicken
2 onions (one for making stock & one for the creamed chicken)
1 carrot, cut in large chunks
1 stalk celery, cut in large chunks
8 peppercorns
3 whole cloves
1 bayleaf
1 tablespoon salt (or to taste)
1 cup whipping cream

  1.  Disjoint chicken.  Rinse and drain.
  2. Put chicken in large stock pot and cover with water (8 to 10 cups).  Set on high heat.
  3. Remove scum.
  4. Add onion in quarters and the chopped carrot and celery.
  5. Add peppercorns, cloves, & salt.  Add some parsley if you have some.
  6. When water boils, reduce heat and simmer for 45 minutes.
  7. Remove chicken from broth.  Reserve broth for soup.
  8. Chop second onion finely.
  9. Sauté the onion in 2 teaspoons butter for 5 minutes or until soft.
  10.   Pour on whipping cream.
  11.   Bring to boil, add cooked chicken, reduce cream a little, and serve.