Walnut Room Marshall Fields Recipes

MARSHALL FIELD'S CHICKEN SALAD (WITH SANDWICH VARIATIONS)

Steps:

• Mix all dressing ingredients together in large bowl.
• Add chicken, green onion, pecans, and grapes if you are using them. Mix well. Cover and refrigerate for at least 2 hours.
• Arrange lettuce leaves on plates and top each with a scoop of salad.
• Chef's Note: Cook up your chicken breast nice and tender by poaching or boiling. I shred my chicken the easy way using the plastic blade in my food processor and just giving it a few short pulses.

MARSHALL FIELD'S SPECIAL (TURKEY) SANDWICH

Steps:

• Butter rye bread and place on a large cold serving plate. Cover bread with Swiss cheese slice, followed by one or two slices of turkey. Take a nice large outer lettuce leaf from the head of iceberg and set aside. Slice the iceberg lettuce in a few large sections and arrange a section on top of the turkey and Swiss cheese.
• Cover the open-face "sandwich" with big lettuce leaf. Top with several slices of turkey. Pour a very ample amount of dressing over the lettuce, allowing it to puddle slightly all around the plate. Place a slice of bacon and an olive on either side of sandwich mound. Place tomato slice and egg slice atop mound with parsley sprig. Garnish with a large stuffed green olive. Serve immediately.
• Combine all Thousand Island Dressing ingredients. Refrigerate at least 30 minutes. Serve.
• Yield: One and three-fourths cups dressing.

MARSHALL FIELD'S MEATLOAF WITH RED PEPPER SAUCE

Steps:

• Meatloaf:.
• Preheat oven to 350 degrees.
• Finely crush croutons and combine with broth in small bowl. Let stand 10 minutes.
• Heat oil in skillet. Add onions and cook over medium heat 8 to 10 minutes or until soft. Set aside.
• In large bowl, beat eggs. Mix in pesto, pine nuts, Worcestershire sauce, seasoned salt and pepper.
• Add meat, spinach, cooked onion and crouton mixture. Mix well.
• Place mixture in bread pan and bake 1 hour and 15 minutes. Let stand 10 minutes before slicing.
• Remove from pan and slice.
• Serve topped with sauce.
• Sauce:.
• Rub saucepan with garlic. Discard clove.
• Melt 4 tablespoons butter over low heat.
• Add flour and stir until blended. Stir in beef broth.
• Stirring constantly, cook sauce until it comes to boil. Add salt, pepper and Worcestershire sauce.
• Remove from heat, stir.
• Melt remaining 2 tablespoons butter in medium skillet.
• Add bell pepper and cook over medium heat 5 minutes or until it begins to soften.
• Add to reserved brown sauce.
• Adjust seasonings as needed and heat through.