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Culinary S.O.S.

Remember Those Fabulous '70s?

January 23, 2002|CINDY DORN | TIMES STAFF WRITER

DEAR SOS: In the 1970s one of President Nixon's daughters had a recipe for a chicken dish that was delicious. I don't remember which daughter, but I think it was Tricia. Somewhere along the line I lost the recipe. Do you think you might be able to obtain it?

SUSIE ELDRIDGE

San Marino

DEAR SUSIE: Let's leave Tricia out of this. I found this recipe on four different Web sites. One source credits Julie and three sources credit Pat Nixon, their mother.

Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.

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Nixon Chicken

Active Work Time: 10 minutes * Total Preparation Time: 1 hour

2 (10-ounce) packages frozen chopped broccoli

1 (10 3/4-ounce) can cream of mushroom soup

2 eggs, beaten

1 cup grated sharp Cheddar cheese

2 tablespoons chopped onion

1 cup mayonnaise

2 boneless chicken breasts (about 3/4 pound), cooked and diced

Steam the broccoli until tender, about 10 minutes. Set aside.

Heat the oven to 375 degrees.

Combine the soup, eggs, cheese, onion, mayonnaise and chicken.

Place half of the broccoli in a 9-inch-square baking pan or casserole dish and pour half the soup mixture over the top. Layer the remaining broccoli over the top, then pour the rest of the soup mixture over it to form 2 layers.

Bake until golden brown, 35 to 40 minutes.

6 servings. Each serving: 481 calories; 856 mg sodium; 153 mg cholesterol; 34 grams fat; 10 grams saturated fat; 19 grams carbohydrates; 27 grams protein; 3.05 grams fiber.

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DEAR SOS: Help! I've lost my favorite pie crust recipe. It was pulsed in the food processor. If you can find it I would be forever grateful.

LYNN LUKE

Via e-mail

DEAR LYNN: No need to go overboard on the gratitude. Here is a recipe we've run in the past from Janet McCracken. This is for a single-crust pie. Double the recipe if you want a top crust.

Pie Crust

Active Work and Total Preparation Time: 10 minutes plus 1 hour chilling

1 1/4 cups flour

1/2 teaspoon salt

1/2 cup (1 stick) butter

2 to 4 tablespoons ice water

Combine the flour and salt in a food processor and add the butter, processing until the butter is the size of peas, about 15 seconds. Drizzle in the water, a tablespoon at a time, and process just until the dough comes together. Wrap in plastic wrap and chill 1 hour. Bring the dough to cool room temperature before rolling it out.

Makes 1 (9-inch) crust.

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