The Hungry Canary

Adapted from Ideals Family Cookbook · Mitzie Turck

Chicken Newburg

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Ingredients

  • ⅓ cup butter
  • ¼ cup sorghum flour (original: wheat flour)
  • 2 cups milk
  • ¾ cup shredded cheddar cheese
  • 1 Tbsp chopped pimiento
  • 1 tsp salt
  • ½ cup toasted slivered almonds
  • ½ cup sliced fresh mushrooms
  • 1½ cups cooked sliced chicken
  • ¼ cup cooking sherry
  • 1 tsp finely minced fennel bulb (original: minced onion)
  • ¼ tsp pepper

Directions

  1. Melt butter in a chafing dish or saucepan and sauté the mushrooms for about 2 minutes.
  2. Stir in sorghum flour and cook briefly until smooth.
  3. Gradually add milk, stirring constantly until thickened.
  4. Stir in cooked chicken, cheese, pimiento, salt, sherry, fennel and pepper. Warm gently until heated through.
  5. Add toasted almonds just before serving. Serve over rice or suitable patty shells.

Cookbook source

“Chicken Newburg,” contributed by Mitzie Turck to the Ideals Family Cookbook, page 24. The source melts butter, sautés mushrooms for two minutes, stirs in flour, adds milk until smooth, then heats the remaining ingredients except almonds. Almonds are added just before serving. It suggests rice or patty shells.

Hungry Canary substitutions

Use ¼ cup sorghum flour instead of the original wheat flour for thickening, adjusting after testing. Use 1 teaspoon finely minced fennel instead of onion. Pimiento is retained as originally printed for readers who tolerate peppers; it can be omitted for a nightshade-free variation. For wheat-free serving, choose rice or suitable wheat-free pastry shells.