Ninth Sunday

"March – Five delicious salads are among the good things for this first spring month."

Ninth Sunday: The Original Menu
Chicken noodle soup
Celery
Fried chicken a la Hazelton
Brown gravy
Sweet potato fluff
Green peas
Olive nut salad with French dressing
Floating island
Coffee

This meal uses the whole chicken – what isn't fried is used in the soup. Although "sweet potato fluff" brings to mind sweet potatoes with marshmallows (what's more fluffy than marshmallows?), this recipe is just mashed sweet potatoes. The salad is interesting: cream cheese mixed with chopped olives, rolled into balls and coated with chopped walnuts. French dressing is not the tomato-based dressing we're familiar with today, but the standard oil and vinegar.

The floating island is rather complex: milk scalded in the double boiler with egg yolks and sugar. The egg whites are beaten until stiff and placed on top, becoming the "island." I don't mind eating raw cake mix, but stiff raw eggs just don't sound appealing.

Ninth Sunday: The Modern Menu
Fried chicken legs
Mashed sweet potatoes
Peas
Blue cheese cole slaw
Bread
Pickles
Pineapple rings
Coffee and Gold


Since there are only two of us I substituted a whole chicken with fried chicken legs. I'd love to try the olive nut salad, but Brian does not care for olives, so I made blue cheese cole slaw instead (from leftover cabbage from a dinner party featuring corned beef). Instead of raw eggs I played it safe with pineapple rings with marshmallows in the center – fluff and island all in one!