Tired of blasts of icy wind and piles of snow and/or slush? Let's let Mary Margaret McBride's Encyclopedia of Cooking Deluxe Illustrated Edition (1959) take us away with some chicken recipes (allegedly) from warm locales, like Hawaiian Chicken Luau.
To my shock, this DOES NOT contain pineapple! "Hawaiian" was almost always mid-20th-century recipe code for "this is loaded with canned pineapple." Here, though, the spinach and onion sauce for the chicken is Hawaiian-ed up with shredded coconut.
If you want pineapple, you have to go with Chicken Mexicana...
...which is loaded up not only with the pineapple I teased, but also bananas, avocado, and grapes. I think I might have called it Chicken Braziliana, though, because the picture suggests the finished dish looks like Carmen Miranda's hat.
Think tropical thoughts, everyone! It's easier than building a weather-dominating machine or wearing a fruit-covered hat.
I was totally expecting pineapple in the Hawaiian chicken. They really liked throwing us a curve ball on that one.
ReplyDeleteThe goal of the Mexican chicken was apparently to try to be as outlandish as possible. Boil the chicken, brown the chicken, bake the chicken. Dirty up every dish in the house for this chicken. Then pile every fruit you can think of on top.
Anytime I see "Hawaiian" in a recipe name and it's unaccompanied by pineapple, I have to retire to the fainting couch. XD
DeleteAt least no one will catch salmonella from the Chicken Mexicana. It will be fully cooked long before the cook finishes the recipe.