What’s Cookin’?

Celebrity Recipes
 
Jackie Kennedy’s Italian Rice with Mushrooms
1 cup chopped tomatoes
1 pound sliced mushrooms
½ cup chopped onion
3 cups chicken broth
½ cup butter or margarine
½ cup red wine
1/8 tsp. pepper
1 tsp. salt
1 cup cooked green peas
¼ cup grated parmesan cheese
1 cup rice.

In a large skillet, cook rice, tomatoes, mushrooms and onion in butter for 10 minutes, stirring occasionally.
Add chicken broth, wine and seasonings.
Simmer until rice is tender and liquid is absorbed.
Stir in peas.
Add cheese
Serves six.
 
John Wayne’s Corn Chowder
4 Tbsp. butter
1 white onion, chopped
4 cups chicken broth
1 large potato, diced
4 cups corn, fresh or canned
½ tsp. thyme
1 bay leaf
1 cup half & half
6 Tbsp. butter
Sauté onions in 4 Tbsp. of butter, until tender and clear.
Add corn, potato, chicken broth and herbs.
Simmer for 25 minutes.
Pureé in a blender.
Return to pan.
Before serving, add cream and 6 Tbsp. butter.
Taste to check seasoning.
Serves six.