Remembering (and remaking) a 1984 winning recipe

Published 2:30 pm Saturday, February 24, 2024

In the 1984 Wooden Spoon Cook Book, published by The Daily Leader, seven home cooks were awarded prizes for their winning recipes in various categories. The overall winner won for her entrée of crab-stuffed chicken breast.

The winners were: Nicole Robinson, Tex-Mex Won-Ton; Theola Robinson, Sauerkraut Salad; Beverly Jones, Crab-Stuffed Chicken Breast; Myrtle Crossley, Acorn Squash Boats; Mae Jones, Caramel Bread Pudding; Sheila Day, Strawberry Bread; and Mitzie Thornhill, Tuna Crunch. Daily Leader publisher Charles R. Jacobs presented each winner with a cash prize and a wooden spoon plaque at an awards coffee hosted in his home.

The cookbook records the following information about the grand-prize winner and her recipe.

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“Grand prize winner Beverly Jones loves to cook and is into health foods and vitamins. Her winning recipe for ‘Crab-Stuffed Chicken Breast’ is one that she has had for at least 15 years, she says, but isn’t sure who gave it to her.

“She and her husband, Bill, and their 16-year-old son, Bruce, moved to Brookhaven last summer from Columbia, S.C., when he became manager of J.C. Penney’s. Mrs. Jones is employed at Lane’s of Brookhaven. She is an experienced consultant in ladies’ fashions and Germaine Monteil cosmetics.”

The winning recipe is below.

Crab-Stuffed Chicken Breast

6 chicken breasts, skinned and bone removed

Salt and pepper

½ c chopped onion

½ c chopped celery

3 T butter

3 T dry white wine

1 7-½ oz. can crab meat, drained

½ c herb-seasoned stuffing mix

2 T plain flour

½ t paprika

2 T butter, melted

1 envelope hollandaise sauce mix

¾ c milk

2 T dry white wine

½ c shredded process Swiss cheese (2 oz.)

Pound chicken breasts to flatten, sprinkle with a little salt and pepper. Set chicken aside.

Cook onion and celery in 3 T butter till tender. Remove from heat; add 3 T wine, crab meat and stuffing mix; toss. Divide mixture among breasts. Roll up and secure. Combine flour and paprika; coat rolled chicken. Place in 11 ¾ x 7 ½ x 1 ¾ inch baking dish; drizzle with 2 T melted butter. Bake uncovered in 375-degree oven for one hour. Transfer to platter. Blend sauce mix and milk; cook and stir till thick. Add remaining wine and cheese; stir till cheese melts. Pour some on chicken; pass remaining.

6 servings.

Mrs. W. E. Jones, Brookhaven