Thursday, June 16, 2011

More recipes for ladies who lunched: Fonduloha

I'm starting to see why my Mom might have been intimidated by cooking for a ladies event. If the menus in the 1962 Betty Crocker's Cooking Calendar cookbook are any indication, ladies luncheons were not casual affairs. Clearly the menus were meant to impress.

Take the one below for example.

The name of the main dish alone is intimidating: Fonduloha. I can't pronounce it.

The book contains 7 or 8 ladies luncheon menus, and each of them is heavy on presentation. It must have been a lot of pressure.

Here's the recipe, in case you have a few friend's coming over later this week.

Chicken Salad in Pineapple Boats

2 fresh pineapples
2 1/2 cups diced cooked chicken or turkey
3/4 cup diced celery
3/4 cup sliced bananas
1/3 cup salted peanuts
3/4 cup mayonnaise
2 tbsp. chutney or 1/2 tsp. salt and 1/4 tsp. pepper
1/2 to 1 tsp. curry powder
1/2 cup shredded coconut
mandarin oranges

Cut pineapples into quarters lengthwise, leaving green tops on. Cut around edges with curved knife, remove fruit, and dice. Drain pineapples and pineapple shells very well on absorbent paper. Combine pineapple, chicken, celery, bananas, and peanuts in 3-qt. mixing bowl. In small bowl, blend mayonnaise, chutney and curry. Lightly toss mayonnaise mixture with pineapple mixture. Fill pineapple shells. Garnish with shredded coconut and mandarin oranges. 8 servings.

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