I used to make this for picnics in Central Park and often had to restrain Jerry from eating it all before we met up with our friends. It is based on the recipe from “The Loaves and Fishes Cookbook” by Anna Pump. I usually used homemade chutney and will post the recipe if I can ever find it, however there is a Mango Chutney recipe in the Family Cookbook by Wowie on page 159 that sounds good. Alexandra may also have a recipe?
3 pounds chicken breasts, whole with skin
1 onion, peeled and halved
1 bay leaf
Put the ingredients into a pot of cold water and bring to a simmer. Simmer until done and let cool slightly in the liquid. You may need to skim the broth while cooking. When cool enough, remove the skin and tear off pieces of chicken in bite-sized pieces. Note that cooking the chicken with bones and skin on and cooling in the broth makes a much moister, more flavorful chicken. I also think that tearing rather than cutting the chicken is nicer.
1 cup mayonnaise
2 tablespoons soy sauce
1/3 cup curry powder
1 cup mango chutney, finely chopped
In a large salad bowl, add the chicken, sliced water chestnuts (1 can), 1/2 cup scallions, cut on the diagonal (or red onion) and rind of 2 limes, grated. Mix with the dressing.
It will look awful, but tastes just fine.
FROM THE BROWN HOTEL IN LOUISVILLE
(Mom sent me this recipe – sort of a Cheese Dream with Turkey)
12 bacon slices (about 10 ounces)
12 slices firm white sandwich bread
unsalted butter, softened, for spreading on toast if desired
1 pound sliced roast turkey breast
1/2 stick (1/4 cup) unsalted butter
1/2 cup all-purpose flour
2 1/2 cups milk
1 large egg yolk
1 cup freshly grated Parmesan (about 3 ounces)
freshly ground white pepper
2 tablespoons well-chilled heavy cream
In a large heavy skillet cook bacon in batches over moderate heat, turning it, until golden brown and crisp. Transfer bacon as cooked to paper towels to drain.
Toast bread and if desired discard crusts and lightly butter toast. Arrange toast on 6 flameproof plates and divide turkey among toasts.
In a 2- to 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Add 2 cups milk in a stream, whisking, and bring sauce to a boil, whisking. Simmer sauce, whisking occasionally, 5 minutes.
While sauce is simmering, in a bowl whisk together yolk and remaining â€š cup milk. Whisk about 1 cup sauce into yolk mixture. Remove pan from heat and whisk yolk mixture into sauce with Parmesan. Cook sauce over moderately low heat, whisking constantly, until a thermometer registers 160Â°F. Remove pan from heat and season sauce with white pepper and salt. In a small bowl whisk cream until it just holds stiff peaks and stir into sauce.
Spoon sauce evenly over turkey and sprinkle Parmesan evenly over sauce. Broil sandwiches in batches about 2 to 3 inches from heat until sauce is lightly browned, about 2 minutes.
Arrange 2 bacon slices in an X on each serving.
Simpler than the 1930’s recipe, all that is needed is cheese, bread and bacon. Cook the bacon separately and drain on paper towels. While it is cooking, preheat the oven to broil. Slice the cheese (usually a good cheddar, though other melting cheeses such as jack also work) and put on bread. Just before the bacon is ready, put the bread and cheese under the broiler and cook until bubbly. Add drained bacon on top and eat.
One variation tried years ago is to add a slice of tomato on top of the cheese while broiling.
Cheese Dreams have always been a wickedly favorite lunch from childhood. I found this recipe from the 1930 Good Housekeeping’s Book of Meals. It is even more wicked and I have never tried it, although the addition of Worcestershire Sauce and mustard sounds good.
2 tablespoonsfuls melted butter or margarine
1 egg beaten
1/4 teasonful salt
1/2 teaspoonful prepared mustard
2 teaspoonfuls Worcestershire Sauce
2 cupfuls grated cheese
8 slices bread
8 slices bacon
1/8 teaspoonful paprika
Combine the melted fat, beaten egg, salt, mustard, paprika, Worcestershire Sauce and cheese. Spread on bread slices, arrange the bacon strips one on each, and cook under the broiler heat until the cheese is melted and the bacon crisp. Serve accompanied by green or ripe olives and pickles. Serves 8.