Why Random?

I know that all of you collect recipes, otherwise you wouldn't have found this blog. But, what is the best way to make use of this information? Perhaps you've tried signing up for recipe groups on Yahoo Groups. Perhaps you have a list of friends with whom you share recipes that sound good. Perhaps you're maintaining a stash of recipes, thinking that you'll get around to trying them out one of these days.

I too have that secret hoard of recipes, particularly the clipped variety. I recently unearthed two recipe portfolios that I must have started back in 1984. I haven't dipped into them yet, but I'm about to -- what will I unearth? What kind of recipe appealed back then? I remember when the Silver Palate cookbook first came out. This book quickly became an indispensable part of any foodie's cookbook collection, and defined a new style of cookbook. But, back to the subject at hand...

Recipe #1: Chicken Salad Copacabana

This is written in my own hand, but I don't know where it is from. On the back of the lined paper is a checklist of items related to getting ready for our wedding. It brought back wonderful memories to see that list -- a real bonus as I read through the recipe! As for the recipe itself, I'm reproducing the original version, without any changes or corrections.

Makes 4 servings

2 1/2 to 3 cups diced, cooked chicken breasts
1 small onion, chopped
1 tsp. salt
1 cup celery, diced
2 tbs. chopped green onions
2 tbs. capers
2 tbs. lemon juice
1/2 tbs. grated lemon peel
3/4 cup whole blanched almonds, toasted
3/4 cup mayonnaise
1 small can mandarin oranges
1 pineapple, diced

Simmer 2 whole chicken breasts in water to cover with 1 tsp. salt, several peppercorns, a few celery leaves, and one small onion, chopped. Cook until tender, 25-35 minutes. Cool.

Remove chicken from bones, dice and combine with the celery, green onions, and capers. Mix in the lemon juice. Cover and chill. Just before serving, add the almonds. Combine the lemon peel with the mayonnaise and mix carefully into the chilled salad.

Serve with mandarin oranges on top for garnish, and diced pineapple on side.

Recipe #2: Green Tomato-Tarragon Chicken

This selection is quite fortuituous, given that I've got green tomatoes on my kitchen counter that I had to harvest before another frosty evening. Also, I've got an overwhelming quantity of fresh tarragon still outside. This recipe is most likely from the Los Angeles Times food section.

2 tablespoons oil
2 tablespoons butter or margarine
6 chicken pieces
4 cups diced green tomatoes
1/2 cup water
1 tablespoon honey
1 cup whipping cream
1 tablespoon tarragon
Salt, pepper
Hot cooked rice or noodles
3 tablespoons grated Parmesan cheese

Heat oil and butter in large skillet and brown chicken on both sides. Remove chicken and plan in baking dish.

Combine tomatoes, water and honey in medium saucepan and cook over medium heat 30 minutes or until tomatoes are tender. Puree tomatoes with cooking liquid in blender. Add cream and tarragon and season to taste with salt and pepper. Pour sauce over chicken and back at 350 degrees 45 to 60 minutes. Serve over rice and sprinkle with Parmesan cheese. Makes 6 servings.