The Chute Family Recipe Book
Chute Family Recipes Project

Page Last Updated:      Saturday, November 11, 2017

Table of ContentsTable of Contents
Cookies
Grandma's Caramel Christmas Cookies
Desserts
New England Hasty Pudding
Main Dishes
City Chicken Legs
Greek Lemon Custard Chicken
Salads
Cucumber Salad
Seafood
Fresh Tuna in Ginger Marinade

Chute Family Recipes: City Chicken Legs
City Chicken Legs
1 lb. veal, cut into ~1” cubes
1 lb. pork, cut into ~1” cubes
Skewers
Salt
Pepper
2 to 3 eggs, beaten
Cracker Meal (not bread crumbs)
Shortening (for sauteing)
1 sm. onion, sliced
Water
Flour or Wondra Flour for gravy

Cut meat into cubes suitable for skewering. Alternate meats on skewers for a 3½ to 4 inch "leg".* Season egg mixture with salt and pepper. Dip in slightly beaten eggs and roll in cracker meal. Brown in skillet in hot fat on all sides. Then add the onion. Cover with enough water to cover meat. Cover skillet and simmer until liquid boils down, about 45 minutes to 1 hour. Turn meat if necessary. Remove meat to a warmed platter and cover to keep warm. Add flour to liquid and cook 5 minutes, after it comes to a boil, to thicken for gravy. Great over mashed potatoes! Even better when re-heated the next day.

*Note: the skewers we used to use for these were about 6" long and thicker than the wooden skewers you can buy at the supermarket today and were re-usable, even after many washings. We've taken to buying the skinnier, longer ones, snipping off the ends of them and using two for each "leg", to make a thicker, approximate 6" skewer.

Receipe from Marjorie Anna Pino Chute, who got it from
Adelaide Eugenia Armstrong Pino. Contributed by Jacqueline Chute.


Greek Lemon Custard Chicken
2-3 1/2 lbs chicken, rinsed and patted dry
1/4 cup flour
1 teaspoon salt
other seasonings to taste
2 tablespoons olive oil
2 eggs, beaten
juice of 1 1/2 lemons (about 1/4 cup)
1 cup warm chicken broth

Put dry ingredients in paper or plastic bag and shake to coat the chicken. Heat oil in skillet and brown chicken. Place in shallow casserole dish. Mix eggs, lemon juice and broth. Pour over chicken pieces. Bake at 350 for about 40 minutes.

Best served with rice and mushrooms.

Receipe from Marjorie Anna Pino Chute, who got it from
Adelaide Eugenia Armstrong Pino. Contributed by Jacqueline Chute.


Grandma’s Caramel Christmas Cookies

Cream together:
1 cup shortening
½ cups firmly packed brown sugar

Add: 1 egg
¼ cup evaporated milk
1 tsp vanilla

Mix in:
3 ½ cups flour
1 tsp baking powder
½ tsp salt
¼ tsp soda

Roll out dough to 1/4" thick and cut with holiday cookie cutters. Bake at 400-degrees for 8-10 minutes until light brown. When cooled, frost with:

4 ½ cups confectioner’s sugar
1/3 cup soft butter
1 ½ tsp vanilla
4-5 tablespoons milk
Food coloring and sprinkles for decoration

Recipe from Josephine Elizabeth LaSota Chute.


Cucumber Salad
3 lrg. waxed cucumbers - sliced
2-3 tsp. salt
3-4 Tbls. apple cider vinegar OR white vinegar
2 tsp. granulated sugar
1/4 tsp. paprika
1/4 tsp. white pepper
1/2 clove garlic - minced
1 white sweet (Vidalia) onion - chopped
1 red (Bermuda) onion, chopped
1 1/3 cup sour cream
paprika - for garnish

In a bowl, sprinkle cucumber slices with salt, stir to coat, and chill for 1 hour. Mix vinegar, sugar, paprika, white pepper, and garlic; set aside. Squeeze liquid from cucumbers, return to bowl, and discard liquid. Add vinegar mixture, onions, and sour cream to bowl; stir to coat. Sprinkle additional paprika over top. Chill for 1-2 hours.


Source: Maude Pino; adapted and revised by Marjorie Pino Chute


Fresh Tuna in Ginger Marinade
4 fresh tuna steaks, about 3/4 inch thick
1/2 cup dry white wine
1/2 cup soy sauce
1 knob fresh ginger, minced or grated
3-4 scallions, chopped
1/4 bermuda or Vidalia onion, minced
2-3 cloves garlic, minced
1 teaspoon lemon juice
1/4 cup fruit juice (optional)

3 tablespoons butter
3 tablespoons oil
6 teaspoons sugar

(Ginger knob should be about the size of a thumb).

Marinate the steaks in the marinade (wine through optional juice) for a few hours or overnight. Do not discard.

Melt butter and oil in a hot frying pan. Add sugar and stir, until caramel colored.

Add tuna steaks and sear for about 30 seconds per side.

Add marinade and cover; reduce heat and cook on medium heat for about 10 minutes, or until cooked through.

Serve tuna steaks on platter, with marinade poured over it.

Serve hot.

Source: Jacqueline Chute, who got it from the president of a company she used to work for. Best tuna recipe - ever. Does not have permission to put his full name in here (yet), so in the meanhile, thanks, Irwin!


Authentic New England Recipes: Hasty Pudding

This pudding recipe was originally brought over from England was called “Indian Pudding” when it was made in Colonial America since cornmeal was cheaper and more readily available. As a British dish, it was a quick pudding to make using a sweetened porridge made from flour, tapioca or oatmeal and milk. Here the recipe was transformed to use local ingredients -- cornmeal, molasses or maple syrup and milk. But because it uses cornmeal, it’s anything but “hasty” since it requires 2 hours to bake. But the wait is worth it! If you want to be truly authentic, serve as an appetizer.

[This is the dish mentioned as a particular favorite of Sarah Woodward Foster. See Notes.]

2 cups milk
2 cups light cream
3 tablespoons stone ground yellow cornmeal
½ cup brown sugar
½ cup maple syrup
1 tablespoon butter
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon salt
1/8 teaspoon nutmeg
Pinch ground cloves
1/8 teaspoon baking soda
2 eggs, beaten

In a heavy pan scald milk and cream. Gradually sprinkle with yellow cornmeal and bring to a boil, stirring briskly. Stir in sugar, maple syrup, butter and all the other dry ingredients. Let the mixture cool slightly.

In a small bowl beat the eggs with the milk/cream mixture. Pour the batter into a buttered 1 ½ quart baking dish and bake in a moderately slow oven (325 degrees F) for 2 hours.

Serve hot or warm with whipped cream or ice cream if desired. Serves 4.

Source: http://www.theheartofnewengland.com/food-Hasty-Pudding.html



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