The Philadelphia Orchestra Cookbook- Spiralbound Cookbook #34

I honestly expected there to be more recipes with cream cheese...

...but alas...not so much.

I have no connection to Philadelphia...at all...but the cookbook, created by the West Philadelphia Women's Committee for the Philadelphia Orchestra in 1980, looked good, so I bought it.

Here's the cookbook:

The dedication, by Rudolf Serkin, states "It make me very happy to join with the West Philadelphia Women's Committee for the Philadelphia Orchestra in dedicating this book to my dear beloved friend Maestro Eugene Ormandy, who has given Philadelphia and the world so much joy through is superb musicianship!  With deep admiration and gratitude, Rudolf Serkin".

The recipe I've chosen for this post is for CHICKEN AND HAM CASSEROLE, attributed to Mrs. Robert Bellamy, St. Davids, Pennsylvania:

Chicken and Ham Casserole

1 c. flour
1 T. salt
1 tsp. pepper
1 1/4 tsp. powdered savory
6 whole chicken breasts (preferably boned)
1/4 lb. butter
8 slices precooked ham
1 lb. mushrooms (choose several of the nicest and save for slicing; chop the rest)
2 onions, peeled and chopped
1 clove garlic, peeled and crushed
1 T. minced parsley
1/8 tsp. mace
1 c. chicken broth (or 1/2 c. each chicken broth and dry sherry)
2 tsp. light brown sugar
1/2 c. orange juice
2 heads Belgian endive, quartered
1 pkg. frozen peas

Place flour, 2 tsp. salt, 1 tsp. pepper and 1 tsp. savory in a paper bag and shake to blend.  Lightly dredge the chicken breasts by shaking them in the seasoned flour.  Brown chicken in 1/4 c. melted butter, adding more butter as needed. When golden brown, remove chicken breasts and drain on paper toweling.

Trim slices of ham of extra fat; cut in half lengthwise and roll up, securing with a toothpick.  Brown ham lightly and drain on paper toweling.

To the same skillet add remaining butter (if any), the chopped mushrooms, onions, garlic, parsley, 1/4 tsp. savory, 1 tsp. salt, pinch pepper, and mace and saute until mushrooms and onion are tender.  Add chicken broth (and, if you like, the sherry), brown sugar and orange juice.  Cook, stirring for about 5 minutes.

As artistically as possible, arrange chicken breasts and ham rolls (remove toothpicks) in a large round shallow baking dish.  Pour mushroom-onion mixture over all.

Saute the sliced mushrooms in a little butter and place these around the pieces of chicken and ham along with the quartered endive.

Cover casserole tightly with aluminum foil and bake in a moderately slow oven, 325 degrees, for 1 hour.  Remove foil, baste well with juices.

Break frozen peas into clusters and place them in the casserole.  Bake for about 15 minutes more, basting frequently, until peas are just done.  Serve at once.  Serves 6-8.

Enjoy!