Come Into My Kitchen
by

For many years I was a disciple of the incomparable Julia Child, studying with her via her weekly TV shows. I madly scribbled shorthand notes trying to keep up and heading for the kitchen to try what she had demonstrated. If a dish with a French title proved to be practical and appealing, I would "translate" it into everyday Americanese. My version eliminated any rare ingredients that were unavailable in southern kitchens or a reasonable facsimile was substituted.

One especially appealing dish Julia demonstrated bore a French title which defied translation with my one year of college French. I tried it in my kitchen, presented it to my family and won their approval.

The dish was obviously a stew, but since the original, foreign version had enough changes to warrant its naturalization, it metamorphosed into an unquestionably American dish - "Liberty Bell Stew." I sent Julia the newspaper column describing the process and she graciously acknowledged it.

Several years ago Julia Child decided the term "gourmet" had outlived its usefulness. (Ironic, since she had so much to do with its popularity.) She felt it had been used and abused ad nauseam, so she simply declared it out of her lexicon of cooking terms. She adopted the simple term "good" cooking. I obediently and loyally followed her example. Now when food is declared just plain good, that's enough for me - honest, straightforward, flavorful, and unpretentious - like Julia Child herself.

I think American cooks are better, more innovative and more sophisticated than they realize, thanks to the media, the acceptance of heretofore unfamiliar foods and techniques and new attitudes about the food we prepare. A typical American homemaker browning stew meat for her family's dinner might be surprised to learn that she is actually preparing one of the great classics of French cuisine.

Enjoy these wonderful classics -- they're great ways to use up the thanksgiving leftovers.
 
 

2 Tablespoons, butter or margarine
2 Tablespoons flour
1 Cup milk
8 Oz. sliced processed yellow cheese
1 Pkg. frozen broccoli, cooked
6 Slices cooked turkey

Make a cream sauce by melting butter, stirring in flour, then gradually blending in milk. Add cheese, stir until melted. Arrange broccoli spears in baking dish, top with turkey slices, cover with cheese sauce. Bake at 350 degrees for 20 to 25 minutes.
 
 

3 Cups left-over turkey gravy
1 Cup finely-sliced celery
2 tsp. instant minced onion
1 Bay leaf
1 tsp. paprika
1/2 Cup dry white wine (optional)
Salt and pepper to taste
3 Cups cooked  diced  turkey  (or chicken)
1 Cup diced, baked ham (optional)
1/2 Cup sliced, pitted ripe olives
Hot cornbread squares

Combine gravy, celery, onion, bay leaf and paprika; simmer 15 minutes; remove bay leaf. Blend in wine, season to taste. Add turkey, ham and olives; stir and heat to serving temperature. Serve on cornbread squares. Serves 6.
(Short-Cut: For quick cornbread use corn muffin mix as directed on package.)
 
 

1 Large chicken
11/2 Cups chicken broth (If cooked chicken doesn't yield this amount, chicken bouillon and hot water may be
added.)
1 Can cream of celery soup
1/4 Cup mayonnaise

Cook chicken and reserve broth. Cut up chicken and place in large baking dish. Combine broth, celery soup and mayonnaise in saucepan; bring to a boil; pour over chicken.
 

Now for the crust:
1 Cup self-rising flour.
1 Cup Milk.
3/4 Stick margarine, melted.
Combine and Pour over chicken.
Bake at 400 degrees for I to 1-1/2 hours. (Note: Use a deep baking dish as gravy tends to run over sides.)
 
 

2 Cups cranberries (fresh or frozen)
3/4 Cup sugar
1/4 Cup, chopped walnuts
6 Tablespoons melted margarine
1 Egg
1/2 Cup flour
Ice cream or frozen yogurt

Place berries in 8-inch buttered pie plate or shallow baking dish. Mix 1/4 cup walnuts and 4 tablespoons of the margarine and pour over berries. Beat egg and add 1/2 cup sugar, the flour and remaining 2 tablespoons margarine. Spread over berries. Bake at 350 degrees for 45 minutes. Serve warm, at room temperature or chilled with topping of ice cream or frozen yogurt.
 
 

2 Pkgs. (10 oz.) frozen chopped spinach
2 Tablespoons chicken granules
2 tsp. butter or margarine
1 Medium onion, chopped
1 Sweet red pepper, chopped
8 Oz. mushrooms, sliced
2 Cloves garlic minced
3 Oz. cream cheese
4 to 6 Tablespoons, yogurt
1/4 Cup pine nuts or walnuts
A little pepper; NO SALT

Cook spinach in small amount of water to which you have added the chicken granules. Don't overcook, just until thoroughly thawed. Drain and set aside.

Heat margarine in skillet and saute onion, red pepper, mushrooms and garlic. When tender, stir in cream cheese, yogurt, pepper and pine nuts. Combine with spinach turn into casserole, cover and bake about 35 minutes at 350 degrees. Serves at least 8, maybe more.
 
 

4 Large carrots
1 1/2 Tablespoons orange marmalade
1 1/2 Tablespoons butter or margarine
I tsp. grated orange rind
Generous dash nutmeg
Peel carrots and cut into thin, 1-inch strips. Place in saucepan with I inch water. Bring to a boil, cover and cook until carrots are just tender. Drain thoroughly, add other ingredients and shake pan until carrots are well-glazed. Serves 2 - 4.