Back to Comfort

There’s nothing trendy about this dinner menu. It comes from an era of easy, comfortable food that involved no fuss in the kitchen--and no exotic ingredients.

The recipes date from the ‘70s or earlier. They’re part of a collection put together in the cookbook, “Add a Pinch of Pizazz,” published by the Assistance League of Southern California in 1979. The book is out of print, but at least one of the recipes lives on. It’s chicken Florentine--a dish of chicken breasts, spinach and creamy sauce that is one of the most popular dishes at the League’s Fountain Court restaurant.

The recipe has changed since the ‘70s, though. The sauce, for instance, has been slightly lightened by substituting half and half for the original whipping cream.

The other recipes in the menu, marinated vegetable salad and raspberry mousse, represent the sort of food still served at the Fountain Court, which is open to the public for lunch Monday through Friday. The restaurant is located in the league clubhouse at 1370 N. St. Andrews Place in Hollywood.

MENU

Assistance League Chicken Florentine

Rice Pilaf

Avocado-Mushroom Salad

Raspberry Mousse

Suggested Wine

Sauvignon Blanc

GAME PLAN

1 day before: Prepare raspberry mousse and freeze.

Morning of dinner: Assemble chicken and refrigerate until needed.

3 hours before dinner: Chill wine.

1 1/2 hours before dinner: Assemble and refrigerate salad.

1 hour before dinner: Remove chicken from refrigerator. Unmold raspberry mousse and return to freezer.

30 minutes before dinner: Put chicken in oven. Make rice by bringing 1 1/2 cups raw white rice, 3 cups water, 2 tablespoons optional butter or olive oil and 2 teaspoons salt to rolling boil, then stirring at once, covering pan, reducing heat, and letting rice simmer about 15 minutes.

15 minutes before dinner: Check simmering rice. Simmer 2 to 3 more minutes if necessary. Take pan off heat when ready and let stand, covered, 10 minutes.

10 minutes before dinner: Remove chicken from oven and let stand until serving, if salad and main course will be served together. Otherwise, keep chicken warm in oven until salad course is finished.

5 minutes before dinner: Uncover rice and fluff with fork. If salad course will be served separately, set pan of rice, uncovered, in larger pan of simmering water until salad course is finished. Fluff again before serving. Remove salad from refrigerator.

SHOPPING LIST

2 (10-ounce) packages frozen spinach

3 whole chicken breasts

1 pint half and half

1/2 pint whipping cream

2 lemons

1 bunch parsley

1/2 pound mushrooms

3 avocados

Unflavored gelatin

1 (12-ounce) jar black raspberry jelly

2 eggs

STAPLES

Butter

Flour

Salt, pepper

Paprika

Grated Parmesan cheese

Olive oil

White wine for cooking

Garlic

CHICKEN FLORENTINE

2 (10-ounce) packages frozen spinach, chopped

3 whole chicken breasts, boned, skinned and quartered

6 tablespoons butter, melted

1/4 cup flour

Salt, pepper

Paprika

1 1/2 cups half and half

1/4 cup grated Parmesan cheese

Cook spinach according to package directions. Drain well and place in bottom of buttered 11x7-inch baking dish.

Place melted butter and flour in separate shallow containers for dredging. Dredge chicken pieces in melted butter, then flour. Lay pieces in single layer on top of spinach. Season to taste with salt, pepper and paprika. Pour half and half over chicken. Sprinkle with Parmesan cheese. Bake at 400 degrees 20 minutes.

Makes 6 servings.

Each serving contains about:

342 calories; 374 mg sodium; 95 mg cholesterol; 26 grams fat; 10 grams carbohydrates; 19 grams protein; 0.89 gram fiber.

AVOCADO-MUSHROOM SALAD

1/3 cup olive oil

Juice 1 lemon

1 tablespoon dry white wine

1 tablespoon parsley, chopped

1 clove garlic, pressed

1 teaspoon salt

Coarsely ground pepper

1/2 pound mushrooms, sliced

3 avocados, peeled and sliced in rings

Parsley sprigs, optional

Combine olive oil, lemon juice, wine, parsley, garlic, salt and pepper to taste in jar. Cover jar and shake well.

Layer mushroom and avocado slices in shallow serving bowl. Pour dressing over, cover tightly with plastic wrap and chill at least 1 hour. Garnish with parsley sprigs and additional pepper to taste, if desired.

Makes 6 servings.

Each serving contains about:

272 calories; 405 mg sodium; 0 cholesterol; 27 grams fat; 9 grams carbohydrates; 3 grams protein; 2.12 grams fiber.

RASPBERRY MOUSSE

1 envelope unflavored gelatin

3/4 cup cold water

1 (12-ounce) jar black raspberry jelly

1 cup whipping cream, whipped

3 tablespoons lemon juice

2 egg whites, beaten stiff

This bright pink frozen dessert has the same sort of appeal as ice cream. Because it’s best made a day ahead, it’s a great party dessert.

Place cold water in saucepan. Add gelatin and let soften.

Add jelly and heat over low heat until jelly is melted and gelatin dissolved. Place in mixing bowl and chill until firm.

Beat gelatin mixture with electric mixer until light and fluffy. Fold in whipping cream and lemon juice, then fold in egg whites. Pour into oiled 5-cup mold. Place in freezer to freeze solid, several hours or overnight.

Unmold mousse on serving plate. Return to freezer to keep firm. Serve plain or with additional whipped cream, if desired.

Makes 8 servings.

Each serving contains about:

117 calories; 25 mg sodium; 41 mg cholesterol; 11 grams fat; 3 grams carbohydrates; 2 grams protein; 0 fiber.

* Annieglass dessert plate from Feast, Pasadena. Apilco baking dish and bowl from Bristol Farms Cook ‘N’ Things, South Pasadena.