Category: Main Dishes

Aunt Dorothy’s Chicken Supreme

There was a lull in customers at the meat counter, so the butcher and I chatted for a minute. Since he had some gray in his hair, I felt a certain kinship with him and risked asking whether his mother had made dishes with cream of mushroom soup poured over meat and various other ingredients. When he said she had, I asked him if he liked the results.

“What’s not to like?” was his response. His eyes glazed a little, like mine do when I think of green bean casserole. If you grew up in the 1950’s or 60’s, you almost certainly ate Campbell’s Cream of Mushroom Soup at least once a week.

Introduced by the Campbell Soup Company in 1934, cream of mushroom soup was featured in the company’s first full length cookbook, Easy Ways to Good Meals, in 1941. You may have thought that you were eating Tuna Noodle Casserole, African Chow Mein, Oregon Hot Dish, Chicken Crunch or Mixed Vegetable Hot Dish, but they all were made with Campbell’s Cream of Mushroom Soup or a store brand substitute.

That soup was ubiquitous and not just in a bowl in front of you. There was green bean casserole, of course, and on Sundays you might have had Pork Chops with Mushroom Gravy or dishes like Grandma Hopp’s Meatloaf. All have cream of mushroom soup as a major ingredient.

I have been smothering pork chops with cream of mushroom soup since I was old enough to use a can opener, but I had never tried that technique with chicken until I finally decided to make Aunt Dorothy’s Chicken Supreme. The recipe she sent me was designed for a larger gathering than we usually have at our home, so I reduced the quantities significantly.

Despite my foresight, Jerri packaged enough leftovers for lunch tomorrow and put three tender and tasty pieces of chicken in the freezer for dinner at a date to be announced. Aunt Dorothy’s recipes are made to feed a battalion. There is a reason.

Aunt Dorothy gathering 2016

When we received the invitation to her 90th birthday celebration, this photo on the back of the card showed the family members who showed up last year to observe her 89th birthday. There were more for her 90th. Word is, Aunt Dorothy has sixty-six direct descendants. We should all have so many people watching out for us.

You don’t need a big family to justify this recipe. Invite some friends for Sunday dinner or plan on having leftovers.

INGREDIENTS:

3 lbs. chicken pieces
1/3 cup flour
3/4 tsp. paprika
1/3 – 1/2 tsp. salt
1/8 tsp. black pepper
3 T butter
1/3 cup water
2 cans cream of mushroom soup

PROCEDURE:

Rinse the chicken under cold water and allow it to drain while you prepare the flour. Mix the flour with the paprika, salt and pepper in a paper bag. Preheat the oven to 400º and melt the butter in a small pan or microwavable dish.

Pat the chicken pieces dry with paper towels and dust them a few at a time in the bag. Put the pieces skin side down in a single layer in a nine by thirteen-inch baking dish or pan. Dribble the melted butter over the chicken.

Bake on the center shelf of the oven for twenty minutes, then turn the pieces and return the pan to the oven to bake for another twenty minutes.

Mix a third cup of water with the mushroom soup in a bowl until you have a smooth batter. Spoon the thinned soup equally over the chicken in the pan and return it to the oven. Bake for another twenty to thirty minutes until the chicken is tender.

Serve with a green vegetable, boiled potatoes and salad.

NOTES: Aunt Dorothy noted that her recipe which called for five pounds of chicken and three cans of mushroom soup made “ten good servings.” “Good,” I think, means large, though it may also mean servings suitable for active teenagers.

I wondered how the dish would look as it came from the oven. Perhaps I should have thinned the soup a bit more, but the chicken lChicken Supreme from the ovenooked so inviting in the baking dish that I would not be ashamed to set it on the table in front of guests.

A note on salt. We usually cook with unsalted butter, so I used a half teaspoon of salt. If you use salted butter, you should reduce the salt to a third of a teaspoon. Remember, diners can always add a little salt if they wish, but salt is very difficult to remove from a dish when it has been cooked.

Classic Shrimp Scampi

Scampi is one of those confusing words that in America may refer to large shrimp or to a method of cooking different kinds of meat. When people hear the word “scampi,” they are probably thinking of shrimp scampi, but there are also versions of scampi made with pork, chicken or scallops. All of them feature a basic sauce made with butter, olive oil, garlic, wine and spices.

Some add Parmesan cheese, like my recipe for Scallop Scampi, while others, like our version of Chicken Scampi, add a few vegetables. However, every scampi recipe is light and flavorful with a suggestion of Mediterranean cuisine. Since “scampi” is the Italian word for small lobster-like crustaceans, it is easy to understand why the sauce tastes as it does.

It was created to enhance the flavor of a delicate seafood, and we honor the invention by using it to enrich our enjoyment of everything from barnyard hens to enormous Alaska prawns like my sister gave us not long ago.

My mother did not make scampi, but there were many good supper clubs in the Hayward area that included it on their menus. I am pretty sure that my first plate of scampi was at Club 77 where my date and I went for dinner after a spring prom dance. In any case, I have been hooked ever since.

Once you make shrimp scampi, you will probably add it to your repertoire of dishes that are easy to make but look elegant and taste wonderful. Just be careful not to overcook the shrimp.

INGREDIENTS:

1 lb. large raw shrimp
2 T extra virgin olive oil
2 T unsalted butter
Salt (1/8 tsp. or to taste)
3 large garlic cloves
Scant half tsp. red pepper flakes
1/2 cup dry white wine
2 T chopped parsley
1/2 lemon
Freshly ground black pepper
Rice or pasta of your choice

PROCEDURE:

If, like us, you live in the midwest, the shrimp will probably be frozen. If they are in a plastic bag, submerge the bag in a bowl of cold water until the shrimp have thawed. If they are loose, just put the shrimp in cold water. I like to stir them gently a couple of times to speed the thawing.

Peel and devein the shrimp once they have thawed. The vein is the dark tube running down the tail. Sometimes the shrimp supplier will have removed the vein by pulling it out before freezing. If you see a dark dot on the cut end of the tail, use a sharp knife to slice down the back of the tail to the vein and remove it. It is easy to do.

While the shrimp are thawing, put a large pot of water on to heat or get the rice ready to cook. It will take only ten or twelve minutes, from start to finish, to cook the shrimp, so you need to plan ahead to have the pasta or rice ready when the shrimp are done.

Chop the parsley and set it aside in a small bowl and juice half a lemon. Remove the paper from the garlic and mince the cloves while the butter and olive oil are heating in a skillet. Add an eighth teaspoon of salt if you are using unsalted butter. Sauté the garlic and red pepper flakes in the butter and oil for about a minute.

Add the shrimp and wine to the pan and cook for about two minutes. Remove the shrimp with a slotted spoon and boil the wine for three or four minutes until it is reduced by a third. Return the shrimp to the pan and cook for another minute.

Remove the pan from the heat. Add the lemon juice, parsley and a grind of pepper. Toss the shrimp with the sauce.

Serve over rice or pasta with a green salad and good bread.

NOTES: If you use small or medium-sized shrimp, reduce the cooking time a little. For the wine we usually use sauvignon blanc, but a Chardonnay or dry vermouth would also be okay.

If you don’t have half a lemon handy, you can substitute one and a half tablespoons of bottled lemon juice.

If you don’t have unsalted butter in the fridge, use salted and don’t add any more salt.