The Hunt Country

Shrimp Creole
Miss Winifred Maddux
1 chopped green pepper
2 chopped onions
1 large can tomatoes
2 Tbsp. bacon grease
1 pound raw shrimp
1 bay leaf
Chop peppers and onions, fry in bacon grease until tender, not brown, and add tomatoes and bay leaf.
Cook slowly for one hour.
Peel raw shrimp, add to other mixture and cook for 1/2 hour.
Serve with rice.

Chicken Divan
Mrs. Dorothy B. Dennis
5 chicken breasts
3 Tbsp. Sherry
1 tsp. Worcestershire sauce
1 large bunch broccoli or asparagus
1/2 cup whipping cream
2 cups white sauce
1/4 tsp. nutmeg
1/2 cup mayonnaise
Parmesan cheese
Boil chicken in small amount of water or cook it in pressure cooker. When tender remove skin and bones.
In double boiler make white sauce to which add nutmeg, mayonnaise, whipping cream, sherry and Worcestershire sauce.
Drain cooked vegetable and arrange on deep oven proof serving dish.
Place chicken over vegetable and cover with sauce.
Sprinkle heavily with parmesan cheese.
Place under broiler until brown and bubbly.

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