Herself's Recipes

I was reading an article about chicken Kiev in the NY Times Sunday Magazine and that turned out great when I tried it. I also found the seasoned butter goes well not only with chicken, but pork roast, boiled vegetables and seafood. It will keep in the freezer, and you can just chop off a chunk when you need it. This is a simplified version of the seasoned butter.

Seasoned butter

1 stick butter
1 large clove garlic grated
juice of 1/2 lemon
1 Tablespoon of basil, parsley or rosemary

Chicken
pound out chicken like you do for veal
wrap a slice of frozen, seasoned butter in chicken
place chicken in a section of muffin tin and bake
at ~350

Seafood
whip one egg
coat seafood with egg
coat seafood with bread crumbs
put a few slices of seasoned butter in pan with
fish and on top of fish and cook at 350′

Pork Roast
put some seasoned butter
in the pan with the roast and
baste occasionally while cooking

Vegetables
Use in place of regular butter with your
boiled or steamed vegetables

1/2 pound salt pork
1/4 cup olive oil
1/4 cup butter
3/4 pound onions, peeled and diced
1 pound lean beef, cut into small cubes
1/2 pound lean pork shoulder cut into small cubes
4 chicken livers, chopped fine
4 chicken gizzards, chopped fine
2 bay leaves
5 cloves garlic, mashed
1 tsp rosemary
1/2 tsp allspice
1 tsp pepper
5 pounds fresh tomatoes, chopped fine
1/4 pound carrots, grated
1/4 pound celery, minced
salt to taste
7 ounces tomato paste

Combine salt pork, olive oil, and butter in heavy pan and heat
Add onions and saute until clear

Add beef, pork, livers, gizzards and bay leaves
Cook over low heat 30 minutes stirring occasionally

Chop garlic and rosemary together and add to sauce along with allspice and pepper
Stir well and continue over low heat another 20 minutes
Cover and cook 5 minutes

Add tomatoes, carrots, celery and salt
Simmer over low heat another hour and a half stirring occasionally

Remove from heat and let cool 10 minutes

Strain sauce and put remains in food processor and grind fine then put it back into the sauce.

Add tomato paste, stir well and bring to a boil

**keeps well in freezer
I can’t date the paper my grandmother cut this out of, but on the back side is a Jordan Marsh Dress add, probably late 50s early 60s by the look of the dresses.