Recipes, Etc.

This is the first column that I prepared for the NC News on March 5, 2010. What a “great ride” it was, and I am looking forward so much to be a part of the NC Gazette now!

Julie Nixon Eisenhower’s Chicken Divan

4 de-boned chicken breasts, cooked 1 tsp lemon juice 1 cup shredded cheddar cheese 2 - 10 oz packages frozen broccoli (cooked) ½ cup mayonnaise l/4 tsp curry powder (optional) l/2 cup bread crumbs tossed with 2 T. melted margarine 2 cans cream of chicken soup parsley rice

1. Combine soup, mayo, lemon juice and curry powder and set aside. 2. Spread broccoli in buttered casserole dish (13x9 inch) 3. Place chicken breasts on top of broccoli. 4. Pour soup mixture on chicken. 5. Sprinkle shredded cheddar cheese on top of soup mixture. 6. Bake uncovered at 350 degrees for 25 minutes. 7. Serve over bed of rice.

Parsley Rice - 1 l/2 cup uncooked regular rice; 3 T. chicken bouillon cubes; 3 cups water; 3 T. butter; l/2 c. chopped fresh parsley. Combine rice, bouillon and water in medium saucepan. Bring to a boil, cover and reduce heat; Simmer 20 minutes or until tender; drain. Combine rice, melted margarine with parsley.

Etc. — Julie Nixon Eisenhower appeared on the “Mike Douglas Show” in 1974 and prepared this recipe on air. She told Mike a little story of when she and husband David Eisenhower were newlyweds (1968), she invited her mother and father (then the president) to their small apartment in New York.

She made up her mind this would be an eventful dinner and wanted something distinctive. Chicken Divan was a very “special” dinner at the White House for the Nixons.

Obtaining this recipe required “secret” communication between Julie and the White House chef! After watching the show, I was so excited. I wrote and asked for the recipe that I am sharing with all of you today as I did in 2010!

Good Luck Koby Keck with the NC Gazette!

Barbara Peterich was a featured columnist of the New Carlisle News since 2010, providing a recipe and an “Etc.” — an interesting story or tidbit related to the recipe. Barbara will be reviving her column on a regular basis for The Gazette.

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