A big thank you to Nancy for hosting April's meeting!!
LUNCH
Chicken a` la King
6 T. butter, softened and divided
1 small red pepper, diced
1 cup thinly sliced mushroom
2 T. Flour
1/2 t. salt
2 cups cream [can use 1 cup cream and 1 cup broth]
3 cups diced cooked chicken
3 egg yolks
1/4 cup diced onion
1 T. fresh lemon juice
1/2 t. paprika
sherry for drizzling
chopped pimento for topping (Nancy used in w/ chicken)
toasted {baguette} bread for serving
1. Melt 2 T. butter in a saucepan set over medium heat. Add the onion, pepper and mushrooms; cook until they start to soften, about 5 minutes. Whisk in flour and salt. Cook, stirring constantly, until frothy.
2. Slowly pour in the cream and cook, stirring often, until the sauce thickens.
3. Transfer mixture to a double boiler set over medium heat. Add chicken pieces and let stand.
4. Meanwhile, in a medium bowl beat the remaining 4 tablespoons of butter with the egg yolks, lemon juice and paprika. Fold this mixture into the chicken mixture and cook, stirring occasionally, until thick and combined. Drizzle in sherry and stir in chopped pimento, both to taste. Serve chicken mixture on top of toasted bread.
Tapioca Raspberry Delight
Follow directions on minute Tapioca box.
Add some lemon zest to the Tapioca.
Sweetened Raspberries were purchased in a large bag from the freezer case.
Real Whipped Cream [vanilla added and sweetened]
Into dessert cups, spoon Tapioca then raspberries to be topped with whipped cream.
