Fan Fare

Fan Fare is a cookbook published by the Rochester Philharmonic Orchestra in 1981, featuring recipes from members of the RPO and one I am pleased to have in my collection.

Throughout its over 300 pages are recipes to suit every taste. There are quite a few here that have become my favorites. Among these is the Chicken Suisse. I like it not only because of its taste, but because it is quick and easy to prepare, yet nice enough for dinner guests. Serve this over rice with a colorful salad on the side and you’ve got a real winner.

3 whole chicken breasts, halved and boned
6 slices Swiss cheese
1 can Cream of Chicken Soup
¼ cup white wine
garlic and onion croutons
¼ cup melted butter
salt and pepper to taste

Place chicken breasts in a baking dish and cover each piece with a slice of Swiss cheese. Combine soup with wine and pour over the chicken and cheese. Crush enough croutons to cover the top of the chicken and sprinkle with salt and pepper. Drizzle all this with melted butter. Bake uncovered at 350 degrees for one hour.

Serves 6


Another favorite is Round Steak Pie. This is a delicious one dish meal that everyone will like.

1 lb. round steak, cut into cubes
2 tablespoons oil
1 8 oz. can of tomatoes, chopped
2 medium onions, chopped
½ cup water
1 tablespoon sugar
¾ teaspoon salt
dash of pepper
½ teaspoon Worcestershire
1 10 oz. pkg. Italian-style vegetables
1 6 oz. can sliced mushrooms, drained
½ cup sour cream
¼ cup all purpose flour

Sour Cream Biscuit Topping:

1 cup all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
1/3 cup sour cream
2 tablespoons milk

In a heavy skillet, brown steak cubes in hot oil. Stir in tomatoes and juice, onions, water, sugar, salt , pepper, and Worcestershire. Cover and simmer about 1 ½ hours. Stir in Italian-style vegetables and mushrooms. Mix sour cream and flour together and add to meat mixture. Cook and stir until thickened and bubbly. Transfer this to a 2 quart casserole dish. Top with sour cream biscuit topping. Bake in 400 degree oven for 20 to 25 minutes or until topping is lightly browned.

Topping:

In a small bowl, stir together flour, baking powder, and salt. Cut in butter until mixture is consistency of coarse crumbs. Stir in sour cream and milk until ingredients are moistened. Turn dough out onto a lightly floured surface. Knead until smooth. Pat or roll dough to an 8 inch circle. Cut into wedges and place on top of meat in casserole.

Serves 4 to 6