HOT BROWN

 

Zino's firehouse in Clifton in the 70s - this was John's favorite dish to order there.

HOT BROWN

From Judi Troyer*

1/2 stick butter

1/3 cup flour

1 quart heavy cream

1 bay leaf

1/2 t. nutmeg

1/2 cup Parmesan cheese, plus 1 T. for garnish

Salt, pepper to taste

14 ounces sliced Roasted Turkey Breast

2 slices Texas Toast with the crust trimmed

4 pieces crispy bacon

2 Roma tomatoes, sliced in half length-wise

1 t. paprika

2 t. chopped parsley

Over medium heat in a pan, melt the butter and then add the flour to make a roux.

Cook for 2 minutes while stirring then whisk in the cream.

Add the bay leaf and nutmeg to the cream and bring the cream to a simmer. Stir often to keep the mixture from burning.

Once it simmers, cook for 2 more minutes. 

Take it off the heat and add the 1/2 cup parmesan and season with salt and pepper.

In two oven safe dishes, place a slice of bread and half the turkey in each.

Cover each with half the cream sauce.

Place the tomato halves alongside the toast and turkey.

Sprinkle each dish with the remaining parmesan and broil until golden and
bubbly.

Remove from the broiler and place 2 slices of bacon on top of each hot brown.

Top with parsley and paprika.

*from GE Monogram newsletter

 

 

 

 

TACO FLATS

TACO FLATS

From Allie Toms Troyer

1 lb. ground beef or turkey
refried beans
shredded cheddar cheese 1-2 cups
Salsa con queso from Aldi
4  6-inch tortillas
tomatoes and lettuce for toppings
sour cream to taste

Prepare meat with taco mix per instructions on the package.

Begin heating tortillas, browning in pan on each side until crisp. After crisp on both sides, I place them in our unplugged toaster slats to cool.

Spread a thin layer of warm refried beans on one crisp tortilla.  Spread queso salsa over beans. 

Add 2-3 T. meat mixture.

Add queso sauce and sprinkle with shredded cheese.

Top with tomatoes, drizzle of sour cream and then lettuce.  I find that if you put the sour cream on before the lettuce, it keeps the shredded lettuce from falling off.

Enjoy!

HOT BROWN

Today I'm posting the recipe for "Hot Brown" which came to my inbox. This recipe originated over 100 years ago at the Brown Hotel in Louisville, Kentucky.  We enjoyed it at Zino's old firehouse (pic, above) restaurant in Clifton, Cincinnati, near UC back in the 1970's.  Enjoy!

       

HOT BROWN

 

Zino's firehouse in Clifton in the 70s - this was John's favorite dish to order there.

HOT BROWN

From Judi Troyer*

1/2 stick butter

1/3 cup flour

1 quart heavy cream

1 bay leaf

1/2 t. nutmeg

1/2 cup Parmesan cheese, plus 1 T. for garnish

Salt, pepper to taste

14 ounces sliced Roasted Turkey Breast

2 slices Texas Toast with the crust trimmed

4 pieces crispy bacon

2 Roma tomatoes, sliced in half length-wise

1 t. paprika

2 t. chopped parsley

Over medium heat in a pan, melt the butter and then add the flour to make a roux.

Cook for 2 minutes while stirring then whisk in the cream.

Add the bay leaf and nutmeg to the cream and bring the cream to a simmer. Stir often to keep the mixture from burning.

Once it simmers, cook for 2 more minutes. 

Take it off the heat and add the 1/2 cup parmesan and season with salt and pepper.

In two oven safe dishes, place a slice of bread and half the turkey in each.

Cover each with half the cream sauce.

Place the tomato halves alongside the toast and turkey.

Sprinkle each dish with the remaining parmesan and broil until golden and
bubbly.

Remove from the broiler and place 2 slices of bacon on top of each hot brown.

Top with parsley and paprika.

*from GE Monogram newsletter

CHICKEN A LA KING

Jonathan, Grandpa Reid, JoAnna, Joshua

Yumm!!

Dad, Jonathan, Joshua, Mom, JoAnna

CHICKEN A LA KING

From Mom, Billie Reid and Judi Troyer   (Betty Crocker)

This is a dish Mom made for us when we were young...then I made it for my family, too.

1 can (4 oz.) mushrooms, stems and pieces, drained; liquid reserved*
1 small green pepper, chopped* 
1/2 cup butter
1/2 cup flour
1 t. salt
1/4 t. pepper
1  1/2 t. instant chicken bouillon
1  1/2 cups milk
1  1/4 cups hot water
2 cups cooked chicken or turkey, chopped
1 jar (4 oz.) pimento, chopped
Toasted Bread

Cook and stir mushrooms* and green pepper* in butter over medium heat 5 minutes; remove from heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.

Stir in instant bouillon, milk, water and reserved mushroom liquid.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in chicken and pimento; heat through.

Serve over toast.

*Note: My family didn't like the mushrooms or green pepper in this. I substituted about a cup of frozen peas and added them toward the end, just before adding the chicken. We also added chopped green olives sometimes rather than only pimento.