Do you have cookbooks that have specific memories attached? I got this one for Christmas the first year we were married. At the time, I was working a professional job, eating out a couple of nights a week on pharmaceutical reps' dimes, and while I loved to cook, I didn't do it that often. Fast forward a very short 6 months. I had a husband in grad school, I was working nights as a nurse, and I suddenly had a smaller food budget and more time on my hands. It was great. We were also living in a place that felt like Eden--the farmers' markets were amazing. The produce flowed. There were new vegetables to explore all around me.
So, I started cooking.
And, this cookbook became my friend. I have cooked many, many recipes from it. It is my go-to cookbook for anything that I don't want to call my mom about. Does potato salad usually have onions? When I can't remember, Southern Living comes to the rescue. How do you make pie crust again? My friend helps me out. And on and on. If you don't have a classic cookbook that makes you smile, this is a good one to get. And, since it's not new and shiny these days, this cookbook is ususally bargain priced.
4 bone in chicken breast halves--substitute whole chicken (cook and use 2 cups)--on sale $0.99/lb--$2
1 large sprig rosemary
1/2 t salt
1/4 t pepper
2 T butter--$0.15
1/4 cup flour--$0.05
1 cup milk--on sale $2.25/gal--$0.14
1 egg yolk, lightly beaten--$0.09
8 ounces sour cream--substitute yogurt--on sale $2.19/32 oz--$0.55
1/2 cup mayonnaise--$0.41
1/2 t grated lemon rind
1 1/2 T lemon juice--$0.33
1/2 t salt
3/4 t curry powder
2 (10 oz) packages frozen broccoli spears, thawed--use fresh--on sale--$1.67
1/2 cup grated Parmesan cheese--$0.50
Combine first 4 ingredients. Add water to cover. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until chicken is tender. Remove chicken from broth, reserving 1/2 cup broth. Let chicken cool; bone and chop chicken. Set aside.
Melt butter over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved 1/2 cup chicken broth and milk; cook over medium meat, stirring constantly, until mixture is thickened and bubbly.
Gradually stir about one-fourth of hot mixture into beaten egg yolk; add to remaining hot mixture, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat; add sour cream and next 5 ingredients, stirring well.
Layer half each of broccoli, chopped chicken, and sauce in a lightly greased casserole. Repeat layers; sprinkle with cheese. Bake, uncovered, at 350 for 35 minutes or until bubbly. Yield: 6 servings.
We like this served with rice (though I like everything served with rice!)
1 cup rice--$0.30
Total cost for this meal--$6.19 (for 6 servings) or $4.12 (for 4 servings)