Broccoli, Chicken in Good Company for Holiday Dish

DEAR SOS: I’ll ask once more: Several years ago you printed a recipe for chicken breasts stuffed with broccoli from the Blue Bayou in Disney World and Disneyland. It’s such a good company dish and I have misplaced the recipe. Please see if you can find it.

--A.

DEAR A.: A search in our archives unearthed this fine do-ahead company (Christmas too) dish. Thanks for bringing it to mind and helping with excavation.

DISNEY WORLD CHICKEN DIVAN

6 boneless chicken breasts or 1 pound chicken tenderloins

1/4 cup butter or margarine

12 spears broccoli, cooked

Cream Sauce

2 tablespoons sour cream

6 tablespoons grated Parmesan cheese

Paprika

Saute chicken in butter until tender and golden brown on both sides. Place broccoli spears in casserole or baking pan, allowing 2 spears per serving. Arrange chicken breasts over broccoli.

Blend Cream Sauce with sour cream. Ladle evenly over chicken. Sprinkle with Parmesan cheese and season to taste with paprika. Bake at 350 degrees 20 to 25 minutes. Makes 6 servings.

Cream Sauce

1/2 cup butter or margarine

1/2 cup flour

4 cups milk

Salt

White pepper

Melt butter in small saucepan. Add flour and stir until smooth. Gradually add milk, stirring until slightly thickened, about 5 minutes. Season to taste with salt and pepper.

DEAR SOS: Could you possibly get the trifle recipe from Lawry’s Prime Rib. I would love to have it for the holidays.

--KARIN

DEAR KARIN: It’s a beautiful centerpiece trifle with its colorful layers of strawberries. Use any berries, other fruit or a combination of fruit, if you want, to vary the recipe. You might also use a see-through glass punch bowl or straight-sided salad bowl for a pretty effect.

LAWRY’S ENGLISH TRIFLE

1 (4 1/2-ounce) package vanilla pudding and pie filling mix

2 cups half and half

2 tablespoons dark rum

2 1/4 cups whipping cream

3 tablespoons sugar

2 tablespoons red raspberry preserves

1 (10-inch) round sponge cake

1/4 cup brandy

1/4 cup dry Sherry

30 strawberries

Combine pudding mix and half and half. Cook, stirring, until mixture comes to boil and thickens. Add rum and chill.

Whip 1 1/4 cups whipping cream and 1 tablespoon sugar until stiff. Fold into chilled pudding.

Coat inside of deep 10-inch bowl with raspberry preserves to within 1-inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward.

Combine brandy and Sherry. Sprinkle about 2 tablespoons mixture over cake slice. Spread 1/3 chilled pudding mix over cake slice. Repeat procedure 2 more times.

Arrange 15 strawberries on top layer of pudding. Cover with remaining cake layer, crust side down. Sprinkle with remaining brandy-Sherry mixture.

Whip remaining 1 cup cream and 2 tablespoons sugar until stiff. Place whipped cream in pastry bag with fluted tip. Make 12 mounds around edge of bowl and 3 mounds across diameter. Top each mound with strawberry. Chill at least 6 hours. Makes 12 servings.

DEAR SOS: I’d love to serve Cumberland sauce with our ham for Christmas.

--SHARON

DEAR SHARON: Here’s a quick and easy version of the classic Cumberland sauce for cold ham and game that’s ideal for the Christmas buffet table.

QUICK CUMBERLAND SAUCE

1 cup currant jelly

1 (6-ounce) can frozen orange juice concentrate

1/4 cup Sherry

1 teaspoon dry mustard

1/8 teaspoon ground ginger

1/4 teaspoon hot pepper sauce

Break up jelly with fork and gradually stir in undiluted orange juice concentrate, Sherry, mustard, ginger and hot pepper sauce. Mix well. Serve with cold sliced ham. Makes about 1 1/2 cups.

Note: Sauce may be heated, if desired, and served over hot baked ham.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.