More Way Back Recipes & Songs from the Early 1960s

Welcome back to Studio K, and Paula's Las Vegas Kitchen & More! A couple of weeks ago, we presented our trip in the Way Back Machine, to the early 1960s, and a mashup of classic recipes and classic tunes from the early years of that decade. Now we are back, with another early 60s main dish you all know and love, Chicken A La King!
FYI, the original recipe can be found in the Better Homes and Gardens New Cookbook, c. 1962, but we made a classic variation from thestayathomechef.com website - both recipes appear below.
AND...Dale sings two great classic songs that made the charts right around that time too!
"Breaking Up is Hard to Do" begins at 4:25
"Poison Ivy" begins at 12:40
‪@paulaslasvegaskitchen‬
#paulaslasvegaskitchen #paulaskitchenandmore #lasvegasinsideandout
-----
SONG CREDITS
“Breaking Up is Hard to Do” was written by Neil Sedaka and Howard Greenfield, copyright 1962. The original hit was recorded in June 1962 by Neil Sedaka (who recorded a slower arrangement of the song in 1975, and topped the charts again).
“Poison Ivy” was written by Jerry Leiber and Mike Stoller, copyright 1959. The original hit was recorded by The Coasters in July 1959.
Mechanical License obtained through the Harry Fox Agency, New York (songfile.com).
License Number: 1000000002129
License Date: 8/16/2021
-----
Join us on social media...
Instagram: / dalemckenzie01
Instagram: / paulamcklv
Facebook: / dale-mckenzie-las-vega...
Email and PayPal: [e-mail]
And have a look at our brand new merchandise store, on Spreadshop:
lasvegasinside...
Our current mailing address:
Dale McKenzie
9620 S Las Vegas Blvd
Suite E4 #1206
Las Vegas, NV 89123
-----
CLASSIC CHICKEN A LA KING
thestayathomec...
Recipe serves 6
You will need:
1/2 cup salted butter
8 ounces mushrooms, sliced
1/2 cup all-purpose flour
2 cups chicken broth
1 1/2 cups milk
2 egg yolks
1/3 cup heavy cream
1 cup frozen peas
1 cup chopped drained pimientos
4 cups chopped cooked chicken
Instructions:
1. In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.
2. Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.
3. For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.
4. Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes.
5. Serve hot over cooked rice, pasta, toast, or biscuits.
-----
CHICKEN A LA KING
Better Homes and Gardens New Cookbook, published 1962 (original recipe as written)
Blend 1/4 up melted butter, margarine or chicken fat with 3 tablespoons all-purpose flour. Blend in 1 cup chicken broth and 1 cup milk. Cook, stirring constantly, over low heat till sauce is thick.
Add 1 teaspoon salt, 2 cups diced cooked chicken, one 3-ounce can grilled sliced mushrooms (drained), and 1/4 cup chopped pimiento. Heat through. Serve over hot toast points. Makes 5 servings.
-----
The test pattern used at the beginning of the video was obtained through:
Alex Microbe, Public domain, via Wikimedia Commons
PHOTO CREDITS
The artwork of red-haired "Poison Ivy" in the forest is courtesy of Shutterstock.
-----
Songs from the KZbin Audio Library featured in this video:
- Kazoom - Quincas Moreira
- Home for the Holidays
Cinematography: Dale McKenzie and three cameras!
Green Screen effects: Dale McKenzie
Audio recording: Dale McKenzie, Logic Pro
Editing, Post-Production: Dale McKenzie, Final Cut Pro X
Recipes, How-to: Paula McKenzie
Cameras: Lumix G9 in 4K; Panasonic DMC-GF6 for the overhead shots; iPhone 11 Pro Max for close-ups; sound by Rode Wireless GO