Chute Family Recipes: City Chicken Legs

Cut meat into cubes suitable for skewering. Alternate meats on skewers for a 3� to 4 inch "leg".* Season egg mixture with salt and pepper. Dip in slightly beaten eggs and roll in cracker meal. Brown in skillet in hot fat on all sides. Then add the onion. Cover with enough water to cover meat. Cover skillet and simmer until liquid boils down, about 45 minutes to 1 hour. Turn meat if necessary. Remove meat to a warmed platter and cover to keep warm. Add flour to liquid and cook 5 minutes, after it comes to a boil, to thicken for gravy. Great over mashed potatoes! Even better when re-heated the next day.

*Note: the skewers we used to use for these were about 6" long and thicker than the wooden skewers you can buy at the supermarket today and were re-usable, even after many washings. We've taken to buying the skinnier, longer ones, snipping off the ends of them and using two for each "leg", to make a thicker, approximate 6" skewer.

Receipe from Marjorie Anna Pino Chute, who got it from
Adelaide Eugenia Armstrong Pino. Contributed by Jacqueline Chute.

Put dry ingredients in paper or plastic bag and shake to coat the chicken. Heat oil in skillet and brown chicken. Place in shallow casserole dish. Mix eggs, lemon juice and broth. Pour over chicken pieces. Bake at 350 for about 40 minutes.

Best served with rice and mushrooms.

Receipe from Marjorie Anna Pino Chute, who got it from
Adelaide Eugenia Armstrong Pino. Contributed by Jacqueline Chute.

Recipe from Josephine Elizabeth LaSota Chute.

In a bowl, sprinkle cucumber slices with salt, stir to coat, and chill for 1 hour. Mix vinegar, sugar, paprika, white pepper, and garlic; set aside. Squeeze liquid from cucumbers, return to bowl, and discard liquid. Add vinegar mixture, onions, and sour cream to bowl; stir to coat. Sprinkle additional paprika over top. Chill for 1-2 hours.

Source: Maude Pino; adapted and revised by Marjorie Pino Chute

This pudding recipe was originally brought over from England was called �Indian Pudding� when it was made in Colonial America since cornmeal was cheaper and more readily available. As a British dish, it was a quick pudding to make using a sweetened porridge made from flour, tapioca or oatmeal and milk. Here the recipe was transformed to use local ingredients -- cornmeal, molasses or maple syrup and milk. But because it uses cornmeal, it�s anything but �hasty� since it requires 2 hours to bake. But the wait is worth it! If you want to be truly authentic, serve as an appetizer.

[This is the dish mentioned as a particular favorite of Sarah Woodward Foster. See Notes.]

2 cups milk
2 cups light cream
3 tablespoons stone ground yellow cornmeal
� cup brown sugar
� cup maple syrup
1 tablespoon butter
1 teaspoon cinnamon
1 teaspoon ginger
� teaspoon salt
1/8 teaspoon nutmeg
Pinch ground cloves
1/8 teaspoon baking soda
2 eggs, beaten

In a heavy pan scald milk and cream. Gradually sprinkle with yellow cornmeal and bring to a boil, stirring briskly. Stir in sugar, maple syrup, butter and all the other dry ingredients. Let the mixture cool slightly.

In a small bowl beat the eggs with the milk/cream mixture. Pour the batter into a buttered 1 � quart baking dish and bake in a moderately slow oven (325 degrees F) for 2 hours.

Serve hot or warm with whipped cream or ice cream if desired. Serves 4.

Source: http://www.theheartofnewengland.com/food-Hasty-Pudding.html

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