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BRUNSWICK STEW

~Submitted by Pam H, Swanton, OH

This chicken stew is best served over homemade cornbread.

3 to 3 1/2 pound chicken
2 cups water
salt & pepper to taste
paprika to taste
2 cans (16 ounces) stewed tomatoes
1 can (17 ounces) whole, kernel corn, undrained
1 can (16 ounces) undrained lima beans
1 (or 2) potatoes, diced
1 chopped onion (size depends on your taste for onion)
2 Tablespoons corn starch
1/2 cup cold water

Put 2 cups water in kettle and add chicken (I put the chicken in whole), cover, and bring to a boil, then reduce heat and simmer until the chicken is cooked, about an hour.

Skim fat from the broth. Remove chicken from kettle and set aside to cool.

After it's cooled, bone chicken (it's better than chewing around the bones, trust us). Add paprika, tomatoes, corn (with liquid), beans (with liquid), potato, and onion. (Sometimes I add cooked bacon, too, about 1/4 pound.) Heat to boiling, reduce heat, cover and simmer until the potatoes are done, about an hour.

Mix the cornstarch with 1/2 cup cold water and stir into stew. Heat until it boils, stirring constantly, then boil for one minute or until stew thickens a bit, add the boned chicken, let it heat and it's done.

We make cornbread by following the recipe on the cornmeal box and it adds just the right flavoring to make this recipe scrumptious enough for even Elizabeth to eat. Pete would rather substitute peas for the lima beans, which is OK with us. We often add a can of peas and limas and corn and green beans; whatever we happen to have. Experiment and see what you can do.

HORSERADISH SAUCE

~Submitted by Barbara, Chula Vista, CA

1 can (10 1/2 ounces) condensed cream of celery soup
2 to 4 tablespoons white horseradish, according to taste
2 to 4 tablespoons white vinegar, according to taste
2 tablespoons sugar
1/4 cup dry white wine
Salt
White pepper

Combine all ingredients in a saucepan, seasoning to taste with salt and white pepper. Heat until bubbly.

Serve on boiled or roast beef, boiled brisket, tongue, corned beef, and roast fresh pork.

Makes about 2 cups of horseradish sauce.

CHOCOLATE BOMBE

~Submitted by: Rita, Hampshire, England

Ingredients
2 pkgs. lady fingers, split? 
1/2 c. Grand Marnier or dark rum? 
3 pkgs. (12 oz each) semi-sweet chocolate bits? 
2 c. unsalted butter at room temperature? 
4 c. sifted confectioners sugar? 
16 large egg yolks? 
11/2 TBS vanilla extract

For the glaze:
12 oz. semisweet chocolate bits? 
2 TBS unsalted butter? 

1. Line a 2 qt. bowl with plastic wrap.

2. Brush the split side of the lady fingers with the liquor. Line the bowl with the lady fingers, split side to the inside. Reserve the rest for the top.

3. Melt the chocolate in double boiler, stirring constantly.

4. Beat the butter, sugar and egg yolks in a large mixing bowl until fluffy.

5. At low speed, gradually beat in melted chocolate and vanilla extract.

6. Pour the mixture into the ladyfinger-lined bowl. Cover the top with the rest of the lady fingers.

7. Refrigerate overnight to allow to set.

8. Invert the bombe onto a serving plate.

9. Make the glaze by melting the chocolate and butter in a small sauce pan over low heat until smooth.

10. Spread glaze completely over the bombe.

To Serve: Chill slightly and cut into thin wedges.

CHICKEN GRAVY ENCHILADA CASSEROLE

~Submitted by Treva, NC

A casserole using leftover chicken and gravy. You can also use turkey. Serve with salsa, shredded lettuce, sour cream and black olives if desired.

4 cups diced skinless, boneless chicken breast meat? 
4 cups chicken gravy? 
1 cup water? 
1 onion, chopped? 
3 stalks celery, chopped? 
1 (7 ounce) can diced green chiles? 
1 teaspoon garlic salt? 
salt and pepper to taste? 
12 (6 inch) corn tortillas? 
2 cups shredded Cheddar cheese? 

1 In a large skillet combine chicken, gravy, water, onion, celery, chile peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1 to 2 hours.? 

2 Preheat oven to 350 degrees F (175 degrees C).? 

3 In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30 to 40 minutes or until cheese is melted and bubbly.? 

Makes 8 servings? 

Nutrition Info: Amount Per Serving: Calories: 427, Total Fat: 18.7 g, Cholesterol: 97 mg, Sodium: 1354 mg, Total Carbohydrates: 29.6 g, Dietary Fiber: 2.9 g Protein: 33.5 g

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For Two...

BACON-WRAPPED TROUT WITH ROSEMARY

~Submitted by Jean, Syracuse, NY

Active time: 10 min
Start to finish: 20 min

1 (10- to 12-oz) whole trout, cleaned
2 (4- to 5-inch) fresh rosemary sprigs
3 bacon slices
3 (1/8-inch-thick) lemon slices

Preheat broiler. Put fish in a shallow baking pan (1 inch deep) or a large heavy ovenproof skillet, then pat dry and season cavity with salt and pepper. Put rosemary inside cavity and season outside of fish with salt and pepper, then wrap bacon slices around fish. Broil fish 5 to 7 inches from heat until skin of fish and bacon are crisp, about 5 minutes. Turn fish over gently with a spatula and broil 2 minutes more. Add lemon slices to pan in 1 layer alongside fish and continue to broil until fish is just cooked through and rest of bacon is crisp, 2 1/2 to 3 minutes more.

Makes 1 serving.