Beside the Pointe

Vintage Cookery: Bleu Cheese-Noodle Casserole

This wonderful dish stood out among the all the other pork chop casseroles simply because it called for Bleu cheese.  One thing to note about me is that I love me some Bleu cheese and will hardly, if ever, pass it up in a meal if it offered.

With that being said, this casserole, unlike some others we have tried does not really save you any money as it basically accounts for just one meal a night (if only two people live in the house).  It would be no different if we decided to cook pork chops for dinner three days straight as we would be using the same amount of meat.  It does, however, save you from cooking for the next two evenings.

Again, please note that this recipe if from 1968, so do not be too shocked to see "fat" as a listed ingredient.

What you'll need:

6 tenderloin pork chops, 1/2-in. thick
Fat
Salt and pepper
3 tbsp. butter
3 tbsp. flour
1 c. milk
3/4 c. grated Bleu cheese
3 c. noodles, cooked
3 tbsp. chopped green pepper
3 tbsp. pimento

Slowly brown chops on both sides in a small amount of fat.  Season with salt and pepper to taste.  Melt butter; blend in flour, 3/4 teaspoon salt and pepper.  Gradually add milk; cook and stir until thickened.  Add cheese and stir until melted.  Combine drained noodles, sauce, green pepper and pimento; place in 10 x 6 x 1 1/2-inch baking dish.  Arrange meat on top.  Bake at 350 degrees for 30 minutes or until pork chops are done.  Yield: 6 servings.

Thanks to a Mrs. George Berry of Fairfield, Cal. for submitting this recipe.

What I learned by making this casserole:

1. Besides salt and pepper to taste for the pork chops, some seasoned salt also works well.
2. The pasta can be any type you like.  I believe we chose Rotini which worked out really well.
3. I don't think Bleu cheese comes grated (at least I've never seen it grated).  Crumbled Bleu cheese works fine.
4. If you're a huge fan of Bleu cheese like me up the amount of Bleu cheese to a cups worth.  You'll be glad you did.
5. Generally, when a recipe calls for fat I just use Crisco.  I'm not sure of the health differences but I feel slightly less guilty.

I hope everyone enjoys this casserole.  Very easy to make and it smells/tastes great. 

Vintage Cookery: Chicken 'N' Stuffing Scallop

As mentioned in an earlier post, I own a set of vintage cookbooks called "Favorite Recipes of America".  These books are separated into five different categories and the one I've been focusing on is the Casseroles book.

The recipe that I have made more than once now is the Chicken 'N' Stuffing Scallop.  Think "down home cooking".  Think "filling".  Think "I'll be living off of this for days".  All those thoughts will apply when it comes to this casserole.  A good helping of mashed potatoes and some nice green veggies will make your meal (and meals to come) complete. 

Also, please keep in mind that these books were written in 1968.  Some of the recipes may not call for the healthiest of ingredients such as MSG or fat.  The point of these recipes, I believe, is to enjoy a nice home meal that is filling, a meal that will last for days and if you have a spouse or family members or significant other these recipes will allow you to do something together which I have found to be quite fun.  If being health conscience is  your thing, I'm sure items can be substituted.

Here is what you'll need to get started (pictured are the larger or harder to find ingredients):

For main dish:

1 8-oz. pkg. prepared stuffing
3 c. cooked chicken, cubed
1/2 c. butter or margarine
1/2 c. flour
1/4 tsp. salt
Dash of pepper
4 c. chicken broth
6 eggs, slightly beaten

Prepare stuffing according to package directions.  Spread stuffing in a 13 x 9 x 2-inch baking dish; top with a layer of chicken.  Melt butter: blend in flour and seasonings.  Add cool broth; cook until mixture thickens, stirring constantly.  Stir a small amount of hot mixture into eggs; return to hot mixture.  Pour over chicken.  Bake at 325 degrees for 40-45 minutes.  Let stand 5 minutes to set; cut in squares and serve with sauce.  Yield: 12 servings

For sauce:

1 can condensed cream of mushroom soup
1/4. c. milk
1 c. sour cream
1/4 c. pimento, chopped

Combine all ingredients.  Heat, stirring often, until hot.  Serve over chicken scallop.

End result, minus sauce:

Some helpful hints I learned along the way to make this casserole: 

1.  All you'll need is 3 skinless chicken breasts (if white meat is your thing) as one chicken breast equals about one cup.  Having a little more a little less of three cups will not make or break this recipe.
2.  Buy the 32 oz. container of chicken broth as that is the exact amount you need.
3.  Unless you already shop at places like Whole Foods or equivalent, which I do not, you'll probably be hard pressed to find actual fresh pimento peppers.  I found pimentos next to jarred olives and pickles in cute little jars already chopped for me.
4.  When stirring all the ingredients for the casserole topping give it about five minutes of constant stirring.  You'll notice a thickness occur, much like a gravy.

I hope everyone enjoys this recipe as much as The Hubby and I have.

Oh, and I would be amiss if I didn't add that a Mrs. Theodore W. Boltz of West Hartford, Conn. included this recipe in the book.  In fact, this recipe received an award.