Dinner Duty

When I got to Dad & Connie's, I asked for a list of things they needed me to do. The list was simple: cook, do the dishes, and take care of Daisy (their dog). No Problem said I! Those of some of my finer talents anyway. However, one of the benefits of living in a small town with tight-knit friends and neighbors is that they rally around those in need AND COOK!

I mean, people have brought over entire meals since Thursday. For example - a nice lady named Nancy who is an artist friend brought over the following: South African Bobotee (a curry dish that was delicious!) with brown rice, mixed vegetables and a chocolate trifle for dessert.

Dad & Connie's good friend Sally brought over Pork chops with Cheesy Scalloped Potatoes, salad, tomato aspic, and a coffee cake loaf.

Last night their next door neighbor Judy brought over grilled Pork chops and creamy wild rice, 7-Layer salad, mixed vegetables and a peach cobbler.

Tonight another neighbor, Becky, brought over a spaghetti casserole, a huge salad, some awesome garlic bread and fresh sliced peaches and raspberries for dessert.

How GREAT are all these folks?!? It's been heart-warming to know that Dad & Connie have so many friends looking after them.

I've only had to cook one night, so I made (my Mom's - snicker ; ) Chicken Divan - another of her best dishes circa 1960, which seems to have been the favorite so far - and it turned out beautifully, served with baked spiced peaches and a gorgeous sour dough loaf.

Here's the recipe for Chicken Divan - it's quite the "Sunday come to Meetin'" kind of dish, perfect for having company or pot luck dinners. It's a bit of work, but so worth it in the end!

6 bone-in, skin-on chicken breasts
2 packages frozen Broccoli
1/4 to 1/2 c. toasted almond slices
Curry Sauce (see below)
White Sauce (see below)
1 c. sharp cheddar
2 c. soft bread crumbs
2T. melted butter

1. Place the chicken, skin side up, on a roasting pan, season with salt & pepper to taste, pop in the oven at 350 degrees for 45-60 minutes. When finished, set aside to cool, then pull off the skin (and I dare you to try not to eat some) and pull the chicken off the bones and cut it into bite-sized cubes.

2. Cook the broccoli according to package directions, drain and set aside.

3. Make bread crumbs using about 4 slices of sandwich bread in your blender. Set aside. (Don't put the melted butter on yet).

4. Toast the almonds on the stove (dry - no butter) on very low heat until golden. Set aside. These burn SUPER EASY so don't leave them alone!

5. Put together the Curry Sauce:
1/2 t. lemon juice
1/2 c. milk
1 c. mayonnaise
1/2t. curry powder
Mix together all ingredients and set aside in fridge.

6. Make the White Sauce:
4T. butter
3T. flour
1 c. Half & Half
1/2 c. milk
3/4 t. salt
1/4 c. sour cream
1/4 c. parmesan cheese
2T lemon juice
1/2 c. white wine
pinch of fresh grated nutmeg

Over low heat in a heavy skillet melt butter, then add flour and "cook" about 3 minutes stirring constantly with a whisk. Very slowly add the half & half - stirring constantly to absorb liquid. It will first turn to a paste, but keep stirring and adding the liquid slowly and it will become sauce. I promise. Next add the milk, again, slowly and allow all the liquid to be incorporated without lumps. Stir in remaining ingredients, one at a time. The sauce should stay very light in color and will taste divine! (divan?) Note: for the less experienced cook, or for the cook who doesn't have the time or ingredients on hand to make the white sauce, I suppose you could use a can of Cream of Chicken soup. You still have to make the curry sauce - that's the main background flavor) But the white sauce REALLY makes this dish and you'll be proud of yourself for not Sandra Lee-ing out on it.

7. Add the Curry Sauce mixture to the White sauce, stirring to combine completely.

8. Butter or Spray a 7 x 11" baking dish (I used a 9 x 9 casserole dish that worked great).

9. Layer the drained broccoli in the bottom of the pan with the floret tops facing outward.

10. Layer the cut up chicken over the broccoli.

11. Sprinkle the toasted almonds over the chicken.

12. Pour the Sauce mixture on top.

13. Sprinkle Cheddar cheese over top.

14. Add 2 T. melted butter to the bread crumbs and mix with a fork until coated. Then sprinkle that on top.

Bake in the oven for about 35 minutes on 350. Let stand a little while before serving.

Note: We had the leftovers for lunch today and it was even better than the first night! We had cranberry sauce with it, yes, from a can, and that was an AWESOME combination too.