Retro Recipes

Chicken a la King Sauce: 1 16 oz. can of peas, 1/4 cup of butter, 1/4 cup of flour, 1/2 tsp. of salt, 1/4 tsp. of dry mustard, 1/8 tsp. pepper, 1 1/2 cup of milk, 1/2 cup of sliced mushrooms, 2 cups of chopped chicken. Drain contents of peas reserving 1/2 cup of liquid. Set aside. Melt butter and blend in flour, salt, mustard, and pepper. Heat until it bubbles, remove from heat and gradually add pea liquid and milk. return to heat and bring to a rapid boil, constantly stirring. Cook 1 minutes longer. Blend in veggies and chicken. Continue heating and stirring over low heat. Serve over delicious toasted puffed pastry.

My Granny's Welsh Rarebit: My Grandma, as she got older, her lunch time got earlier. I think by the end of her sweet life, lunch time was in the 10:00 am hour. One afternoon I was over for coffee and she insisted that I share some Welsh Rarebit with her. No thanks Gram, I'm not hungry. By the end of our small exchange, she lovingly sloshed a slab of toasted bread and rarebit sauce on a big white plate, and made me sit down and eat it. Here is the recipe:

2/3 cup of lukewarm beer, 1 lb. of sharp cheese (4 cups), 1 tbsp. of butter, 1/2 tsp. Worchestershire sauce, 1/2 tsp. of dry mustard, fg of cayenne pepper, crisp toast slices. Have the beer ready! Shred cheese and put aside. Melt butter in a pot and add cheese all at one and stire. When cheese has melted blend Worchestershire and dry mustard and cayenne pepper. Add beer. Put the cheeese on toast and layer with some tomator and bacon if you like; garnish with parsley.