Panama City News-Herald from Panama City, Florida on September 16, 1973 · Page 84
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Panama City News-Herald from Panama City, Florida · Page 84

Panama City, Florida
Issue Date:
Sunday, September 16, 1973
Page 84
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A Celebrity*CooKs Efleen Fulton: Love Cooking Chicken for Danny" By Eileen Fulton In conversation with Helen Dorsey "rm sentimental about food," says Eileen, who plays Lisa in CBS-TV's "As the World Turns." "Actually, it's kind of a Chinese-Italian dish made with Parmesan cheese, water chestnuts and slivered almonds." I 'm sentimental, especially about anything that has to do with my husband [Danny Fortunato] and 'our" music. Music brings back memories of restaurants where we both have been, particularly a small Italian restaurant called Santa Lucia, located on Manhattan's West Side. It's no longer in existence, unfortunately. I'm sentimental about food, too. I love to eat and cook, especially since I've found so mafty different tastes. For instance, herbs are a delight to toss into a crisp green salad, and it's fun to see what a splash of wine can do to a sauce to get a special flavor. I'm particularly fond of preparing chicken because there are so many ways to make it. One of my favorite recipes is Chicken and Almonds. Actually, it's kind of a Chinese-Italian dish made with Parmesan cheese, water chestnuts and slivered almonds. Danny is Italian, and his mother is such a fantastic cook—particularly her wonderful homemade pasta. ^¥EN'S LEMON CHICKEN 1 broiler-fryer chicken, about 3 lbs., cut into serving pieces, skinned 3 tablespoons margarine 14 • FAMILY WEEKLY, September 16, 1973 2 cups water or chicken stock V* teaspoon dried tarragon Pinch thyme 6 peppercorns, bruised Piece of carrot or parsnip Small bay leal 1 tablespoon flour 1 ^/2 cups strained chicken stock 1 egg Vi cup buttermilk V/i teaspoons fresh lemon juice % teaspoon finely grated lemon rind Salt White pepper Minced fresh parsley Hot cooked rice 1. Brown chicken on both sides in 2 tablespoons margarine. 2. Place chicken in saucepan with water, tarragon, thyme, peppercorns, carrot and bay leaf. Bring to boil. Cover; simmer until chicken is tender, about 30 minutes. Strain chicken, place in healed serving dish. Reserve chicicen stock. 3. Meanwhile, prepare lemon sauce: Melt remaining margarine in skillet. Blend in flour. Stir in chicken stock gradually. Cook and stir constantly until mixture comes to boil. 4. In bowl, beat egg, buttermilk, lemon juice and lemon rind until well-blendcd. Gradually stir into chicken.stock mixture. 5. Cook, stirring constantly, over low heat, until thoroughly healed and slightly thickened. Add salt and white pepper to taste. 6. Spoon portion of sauce over chicken in serving dish. Garnish with minced parsley. Serve remainder of lemon sauce spooned over hot cooked rice. Makes 3-4 seiviiifix EILEEN'S CHICKEN AND ALMONDS 1 cleaned broiler-fryer chicken, 2V2-3 lbs. Salt Freshly ground pepper Va cup butter 1 clove garlic, pressed, or garlic flakes 2 tablespoons minced onion 1 tablespoon tomato paste 1 tablespoon flour V/i cups chicken stock 2 tablespoons sherry 1teaspoons dried tarragon leaves 2 tablespoons slivered almonds (oven-browned or lightly sauted in butter until golden) 16 can water chestnuts (5 ozs.), drained, cut in several pieces % cup sour cream 2-3 tablespoons freshly grated Parmesan cheese 1. Cut chicken into serving pieces. Skin with a sharp knife (skin may be left on if desired;. 2. Season chicken liberally with salt and freshly ground pepper. Melt butter in skillet; brown chicken on all sides. Remove chicken; set aside. 3. Add garlic, onion, tomato paste and Hour to pan drippings, blending with a wire whisk. Add chicken slock, sherry, tarragon, almonds and water chestnuts. Stir. 4. Add chicken. Cover, cook over medium heat 30 minutes, or until chicken is tender. Remove chicken and arrange in bottom of a shallow baking dish. 5. Cook and stir sauce over medium heat to reduce volume slightly. Stir in sour cream. Do not boil or sauce will curdle. Taste to correct seasonings. 6. Spoon sauce over chicken. Top with grated Parmesan cheese. Run under hot broiler until golden. Serve at once. MnkfS 3-4 scry'ur^s

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