Mary Chamberlin's Cooking Class - Thursday, May 20, 2022 - Parma Il Pollo and Strawberry Pie
This month, Mary Chamberlin's Cooking Class will be held back on the 3rd Thursdays on Thursday, May 20th at 2:00 pm. We will discuss Parma Il Pollo, Fruited Rice Pilaf and Strawberry Pie.
Here's a preview of this great class from Margie Anderson and recipes and photos are below!
AND THE WINNER OF THE ARKANSAS CHICKEN COOKING CONTEST IS
When she was barely into her twenties, Mary Chamberlin won the top prize in the Clarksville, Arkansas Chicken Cooking Contest for her oven-baked "fried chicken." This chicken is delicious hot or cold, and Mary will be teaching us how to prepare it.on Thursday, May 20 at 2:00.
Fried Chicken, the entree of choice for picnics and family gatherings, takes on new meaning with Mary's rendition, PARMA IL POLLO. This prize-winning recipe is on page 44 in "The Traveling Cookbook."
The next recipe that Mary will be sharing with us is a FRUITED RICE PILAF. It's a tasty and unusual blending of flavors that makes a perfect accompaniment for fried chicken. It has everything in it from fruit to nuts.
Then on to another crowd-pleaser, a STRAWBERRY PIE that almost makes itself. It's an oldie, but a goodie that you may recognize. (Oops! Think I just described us, ladies.)
To join in on the fun, send your name and email to [email protected] The recipes, photos, and easy call-in directions will be sent to you just in time for this free class.
A word of warning before you call into the class -- If your family is anything like mine, don't expect to have any leftovers from the fried chicken. It's that good!
Thanks so much for signing up for the Free Phone-In Monthly Cooking Lessons with Chef Mary Chamberlin on Thursday, May 20th from 2 pm – 3 pm. Due to the increased usage of the conference call service and some possible interruptions, the Free Conference Call staff suggest we start the call at 2:05 pm so please call in at that time.
PLEASE BE SURE TO MUTE YOUR PHONE DURING THE CLASS AS BACKGROUND NOISES ARE VERY DISTRACTING. THANKS FOR YOUR HELP!
ALSO, PERHAPS KEEP A PEN AND PAD NEARBY SO YOU CAN WRITE DOWN YOUR QUESTIONS WHILE MARY IS TALKING AND THEN ASK THEM WHEN SHE OPENS UP THE Q & A SECTION.
To keep things simple this time, we will be using a free conference call service and you would dial in as indicated below:
Dial-In Number 712-451-0812 and Access Number 756-586#
And then they will request the Access Number below.
I have posted this week’s recipes and some photos below so please read the whole page to the bottom.
If the photos are too large, just right click on the picture with your mouse and then save image on your desktop.
To copy a recipe, take your cursor and drag your mouse down the page and right click, select Copy and then go to a new Word document and click paste. Then rename it and save it on your desktop for easy access.
Please plan some questions for the Q & A section about food preparation, sourcing and safety. We love the wonderful interaction on the call and appreciate your joining us!
Many of us are enjoying an electric can opener and the one people like is the Hamilton Beach Smooth Touch model (see photo below).
Check out Mary's new Traveling Cookbook filled with fabulous recipes! See details below.
Should you also wish to purchase a copy of Mary's fabulous prior cookbook, The Traveling Soup Pot, she is offering $5 off of the normal $35 cost to participants who call into our weekly classes and please call her directly at 831-624-0830 to order. We look forward to speaking with you! Thanks for participating!
Many of you have asked for the Olive Oil source that Mary Chamberlin had mentioned:
Verni’s California Gold Olive Oil
A great value with high quality olive oil, freshly pressed.
Located off Auberry Road
1 Mile North of Copper in Clovis
11990 N. Auberry Road
Clovis, Ca. 93611
To order, please call or text Sue to call you back: 818-402-8267
Sue will provide special pricing for us for their olive oil of $15/bottle (each 1 liter or 33.8 oz) instead of $18-$20 and 2 bottles fit in one box. Shipping will be $21.10
Sue wil also sell a gallon of their special olive oil at $40/gallon instead of $45. She will providing shipping costs soon. Shipping $28.99. Each gallon is 128 ounces.
They also have raw almonds, walnuts, almond butter, coconut almond butter, dried fruit including apricots, figs, plums, cherries, apples and peaches.
Take care and stay healthy!
Wendy Brickman and Mary Chamberlin
Contact information: Wendy Brickman
Email: [email protected] (831) 594-1500
Email: [email protected]
P.S. Click here to see the fun article about Mary Chamberlin in the San Jose Mercury News and East Bay Times recently!
And Click here to see the latest Brickman Banter Newsletter, too.
Parma Il Pollo or Arkansas Chicken
(This recipe was Mary Chamberlin’s prize winning recipe in the
Arkansas Chicken Cooking Contest in Clarksville, (Little Rock) Arkansas.)
2 chickens, cut into serving pieces
Seasoned salt (Prefer Lawry’s)
2 cups of buttermilk
3 cubes of butter
4 cups of all-purpose flour
1 1/2 cups of Parmesan cheese
1 tbsp. of paprika
1 tsp. white pepper
1 tbsp. of oregano
1 tbsp of dried parsley
1. Season chicken with seasoned salt on both sides and marinate for at least 12 hours or overnight.
2. Dust with the seasoned flour.
3. Dip into buttermilk and egg mixture
4. Return chicken to seasoned flour
5. Line a cookie sheet or baking pan with aluminum foil and spray with PAM.
6. Place 1-½ cubes of melted butter on the baking pan.
7. Place the chicken into the buttered pan skin side down.
8. Bake in 400o oven for 30 minutes on each side.
Delicious hot or cold. I make up the seasoned flour and keep it in the refrigerator. Once the chicken has been dipped into the flour do not reuse.
2 pints of fresh strawberries
1-cup warm water
3 tbsps cornstarch
3 tbsps strawberry Jell-O
2 tbsps strawberry jam
1 Baked Pie Shell
Red food coloring
In a saucepan mix sugar, water, Jell-O, red food coloring and cornstarch and cook until thick. Add strawberry jam and cool slightly. Add strawberries that have been washed and stems removed. When mixture is cool and arrange in a baked pie shell. Chill and serve with whipped cream.
Fruited Rice Pilaf
2 cups of Uncle Bens Converted Rice
1/4 cup of butter or olive oil
1 onion chopped
2 cloves of garlic
1-cup celery chopped
1/2 cup of raisins
1 1/2 cups of dried apricots, sliced thin
4 cups chicken stock
1 tsp. of Oriental Curry Powder
1/4 tsp. turmeric
1/2 cup of slivered almonds (sautéed in 1 tsp. butter)
Salt and Pepper to taste
Sauté garlic, onion, celery, butter until tender in a heavy pot. Add rice and continue to sauté for a few minutes stirring constantly so that rice does not burn. Add chicken stock, curry powder, turmeric, dried fruit, salt & pepper to taste and bring to boil. Cover tightly, reduce heat to low and cook 20 minutes. Add almonds. Remove from heat and let stand for 5 minutes. Serve or if using at a later time cool and refrigerate. When serving, heated rice can be packed into an individual molds or small bowls and molded on to the serving plate.
Parma Il Pollo Ingredients and Photos