The Little Mushroom
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| Recipe for Chicken Tetrazzini |
Years ago, there was a wonderful little restaurant in Dallas at 400 Decorative Center called The Little Mushroom. The restaurant is long gone but the recipes created there are still some of my favorites. On a stroll through Sanger~Harris department store one day in 1978, I found a cookbook titled, Under the Mushroom, written by Marilyn Romweber. It cost a whopping $7.50. Marilyn owned The Little Mushroom and the cookbook was a compilation of recipes used at the restaurant and from her friends. Some thirty plus years later, it is still one of my favorite cookbooks. It is beginning to show its age...like I am. It has lost its back cover and some of the index pages are hanging on for dear life but it contains a great number of the wonderful recipes that gave people the impression I knew how to cook.
Here are a few of the recipes I have made an untold number of times.
Chicken Tetrazzini
8 halved, chicken breasts
2 celery stalks, including leaves
1 onion, quartered
1/2 stick butter
4 ribs celery, chopped
4 green onions, tops and bottoms, chopped
1 small green pepper, chopped
1 pkg. medium noodles
Sauce
Here are a few of the recipes I have made an untold number of times.
Chicken Tetrazzini
8 halved, chicken breasts
2 celery stalks, including leaves
1 onion, quartered
1/2 stick butter
4 ribs celery, chopped
4 green onions, tops and bottoms, chopped
1 small green pepper, chopped
1 pkg. medium noodles
Sauce
4 C milk
4 Tbsp cornstarch
2 tsp chicken soup base
2 Tbsp pimentos, chopped
2 C Velvetta cheese, grated
2 Tbsp sherry
1 C Cheddar cheese, grated
In a large pot simmer the chicken breasts, in enough water to cover, with the celery, onion, salt and pepper, until tender. Remove from the stock and cool. Debone and shred into bite-size pieces. Strain the stock and return to the pot. Bring stock to a boil and add noodles; cook according to the directions on the package. Drain. In a saucepan, saute the celery, onions and green peppers in butter until soft. Set aside. In a saucepan, heat the milk. Add the cornstarch and the soup base stirring constantly with a wire whisk until mixture thickens to a cream sauce consistency. Add the pimentos and Velvetta cheese and simmer until the cheese is melted. Add the sherry and toss with the chicken and the noodles. Transfer to a lightly greased baking dish, top with shredded cheddar cheese and bake at 350 degrees for about 20 minutes or until bubbly. Serves 8.
4 Tbsp cornstarch
2 tsp chicken soup base
2 Tbsp pimentos, chopped
2 C Velvetta cheese, grated
2 Tbsp sherry
1 C Cheddar cheese, grated
In a large pot simmer the chicken breasts, in enough water to cover, with the celery, onion, salt and pepper, until tender. Remove from the stock and cool. Debone and shred into bite-size pieces. Strain the stock and return to the pot. Bring stock to a boil and add noodles; cook according to the directions on the package. Drain. In a saucepan, saute the celery, onions and green peppers in butter until soft. Set aside. In a saucepan, heat the milk. Add the cornstarch and the soup base stirring constantly with a wire whisk until mixture thickens to a cream sauce consistency. Add the pimentos and Velvetta cheese and simmer until the cheese is melted. Add the sherry and toss with the chicken and the noodles. Transfer to a lightly greased baking dish, top with shredded cheddar cheese and bake at 350 degrees for about 20 minutes or until bubbly. Serves 8.
Comments
Do you know where a copy could be found?
I bought at an estate sale near Dallas. Never heard of the restaurant but based on you posts I cannot wait
to start cooking from it.
2 package frozen peaches
Sprinkle well sugar
3 T. Water
2 frozen pie crust in stripes
More sugar + cinnamon + melted butter
350 degrees 1 hr
(Exactly how written)