Martha Holmes Holiday Recipes001

What can I say?  Sometimes the Mid-Century Menu is just good, clean fun. Well, most of the time it’s not good or clean (teats!). But heck, it’s always fun.

This week we get to have good AND clean fun, because nothing in this week’s Menu even remotely looks like a naughty part. Well, maybe it looks like a brain, which is only naughty sometimes. Sometimes it is good. In fact, over here we use our brains only for good.

Except when cooking.

Aaaaaanyway, this week we are delving into Martha Holmes Holiday Recipes and dragging back another recipe, kicking and screaming for it’s momma. A few weeks ago we had great lunchtime success (and lyrical brilliance) with Miniature Weiner Wellingtons, which were from the same book.

So when I saw a name like “Deluxe Hot Chicken Salad,” I knew we were in business.

Deluxe Hot Chicken Salad001

Two dead giveaways that this is mid-century cooking:

Chopped hard boiled eggs.

Water chestnuts.

Enough said.

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Do you guys really need hand-holding on this one?  I think we can just let the pictures speak for themselves. No story distractions necessary!

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Okay, maybe one explanation. This is a bowl full of corn flakes and melted butter. This is NOT my breakfast. Even though I really wanted to take a bite.

Really.

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You know, instead of the three shots I normally show you guys of Tom enjoying his dinner, I thought I would give you guys a treat…

And show you ALL of them! In cinematic preview form!

 

The Verdict: Really good. Really. It turns out the concept of a hot chicken salad is a good one. The only alteration I would make is a small one. The casserole was very rich, and I would double the rice if I was making this again to kind of “water it down”.

If you are going to make only one Mid-Century Menu recipe this year, let it be this one!

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