Cold Chicken Papaya Salad For Summer Carrie Sheridan Recipes

CHICKEN TETRAZZINI FROM THE NEW YORK TIMES/CARRIE SHERIDAN

Steps:

• In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
• Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
• Remove the chicken from the broth and let cool.
• Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
• Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
• Add the flour and salt to taste, stirring with a wire whisk until blended.
• Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
• If desired, season with tabasco sauce.
• In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
• To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms.
• Cook, stirring until heated through.
• DO NOT LET BOIL.
• Cook the spaghetti according to package directions.
• Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
• Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
• If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
• You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.

KOREAN BBQ SAUCE FOR CHICKEN OR ANYTHING -- CARRIE SHERIDAN

Steps:

• Peel and finely grate ginger.
• Place the finely minced garlic and ginger in a large saucepan or wok and add the remaining ingredients: gochujang, tamari soy sauce, rice wine vinegar, dark brown sugar, fish sauce and toasted sesame oil.
• Cook over medium heat until the sauce starts to thicken, about 2-3 minutes.
• Toss the chicken, fish, noodles, rice or vegetables in the sauce to coat -- and serve.

COLD CHICKEN SALAD

Steps:

• Cook chicken breasts until they are fully done.
• Pull bones from the chicken. Shred or chop the chicken.
• When cooled, add 1 cup of diced celery, the juice of one lemon and enough Kraft mayonnaise to make it as moist as you desire.
• Chill and stir before serving.

NEW YORK TIMES SOUR CREAM PUMPKIN /CARRIE SHERIDAN

Steps:

• Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
• Reduce the oven temperature to 350 degrees.
• Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
• Blend in the pumpkin puree.
• Beat the egg yolks and stir into the mixture.
• Add the sour cream and mix well.
• Cook over hot, not boiling, water until thick, stirring constantly.
• Beat the egg whites until they form soft peaks.
• Gradually beat in the remaining sugar.
• Fold into the pumpkin mixture.
• Turn into the pie shell and bake for 45 minutes, or until the top has browned.
• Serve with whipped cream, if desired.

SCALLOP BISQUE

Steps:

• In med saucepan, sauté onion in melted butter until softened.
• Blend flour into butter mixture and gradually add milk, stirring constantly.
• Continue cooking and stirring until thickened.
• Add salt, pepper, garlic, bay leaf and scallops.
• Cook over low heat 15 minutes.
• Remove bay leaf and serve.

COLD CHICKEN PAPAYA SALAD FOR SUMMER/CARRIE SHERIDAN

Steps:

• Mix papaya, chicken and celery.
• Mix ingredients for dressing.
• Add to papaya/chicken mixture.
• Serve on lettuce leaves.
• Can use condiments: sliced bananas, shredded coconut, slivered almonds, sliced black olives.
• You can also just add the dressing to the chicken and celery and spoon this into a seeded papaya half.
• This is especially cooling in the summer if it is chilled in the refrigerator for an hour or so.