26 July 1951 - ALICE IN WONDERLAND' PREMIERES: A daydreaming Alice gives
chase to a white rabbit sporting a dapper waistcoat, following him down
a rabbit hole and into movie history as Disney premieres its 13th
animated film, based on Lewis Carroll's books. Initially panned, it
will come to be regarded as one of the best 'Alice' film adaptations.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alice B. Toklas Chicken
Categories: Poultry, Citrus, Dairy, Wine
Yield: 4 Servings

3 1/2 lb Roasting chicken
Salt
2 tb Unsalted butter
2 tb Olive oil; or less
1/2 c Ruby port
1/2 c Orange juice
3 tb Heavy cream
1 Orange; zest grated
Salt & fresh ground pepper

When you bring the chicken home from the market, unwrap
it and sprinkle it generously with salt. Cover and
refrigerate it until ready to cook. Bring the bird to
room temperature before cooking. Do not rub off the
salt.

Set the oven @ 400+|F/205+|C.

In a large ovenproof skillet warm the butter and olive
oil over medium heat. Brown the chicken breast side
down, for 3 to 5 minutes then turn it over and brown the
other side for 3 to 5 minutes.

Place the skillet in the oven and roast the chicken for
45 minutes. Pour the port over the chicken and baste it.
Roast for 10 minutes more, then add the orange juice and
baste again. Roast for about 5 minutes more ( I roasted
it for 10 to 15 minutes more). The chicken is done when
the juices of the thigh run clear when pierced with the
blade of a sharp knife, or when the thigh wiggles
easily. Remove the chicken from the oven, transfer it to
a cutting board, and let it rest as you make the sauce.

Skim as much fat off the top of the juices in the
skillet as you can and discard. Place the skillet over
medium heat and add the cream, stirring up the crispy
bits on the bottom. Add about half the orange zest and
allow the sauce to reduce as you stir constantly for a
few minutes.

Carve the chicken and transfer it to a serving platter.
Pour some of the sauce over the chicken and transfer the
rest into a gravy boat or small pitcher and serve it at
the table. Sprinkle the remaining orange zest over the
chicken.

The Alice B. Toklas Cookbook; Gertrude Stein - 1954

RECIPE FROM: http://lakelurecottagekitchen.com

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29 March 1951 - NEW YORK CITY'S 'MAD BOMBER' STRIKES AGAIN: Grand
Central Station commuters witness the explosion of a homemade bomb.
Authorities will later tie this terrorism to the so-called Mad Bomber
after five more explosives are detonated throughout the city in the
coming months.

George Peter Metesky, better known as the Mad Bomber, was an American electrician and mechanic who terrorized New York City for 16 years in
the 1940s and 1950s with explosives that he planted in theaters,
terminals, libraries and offices. Bombs were left in phone booths,
storage lockers and restrooms in public buildings, including Grand
Central Terminal, Pennsylvania Station, Radio City Music Hall, the New
York Public Library, the Port Authority Bus Terminal and the RCA
Building, and in the New York City Subway. Metesky also bombed movie
theaters, where he cut into seat upholstery and slipped his explosive
devices inside.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cherry Bombe
Categories: Desserts, Dairy, Fruits, Citrus
Yield: 12 Servings

MMMMM------------------------FIRST LAYER-----------------------------
1 c Pareve or dairy milk
8 Egg yolks
1 c Sugar

MMMMM------------------------SECOND LAYER-----------------------------
500 ml (1 pint) whipping cream
- (pareve or dairy)
1/2 lb (250 grams) fresh or frozen
- cherries; pureed
1 tb Lemon juice

Beat the egg yolks with the sugar until the mixture is
light and fluffy.

Heat the milk in a pot until just before it boils.

Remove the pot from the fire and slowly add half the
milk to the egg mixture, mixing constantly.

Return the entire egg mixture to the pot and cook over
a low flame, stirring constantly, until the mixture
thickens.

Remove from the fire and cool.

NOTE: You can freeze this in silicon shapes (not
complicated ones) so that each serving slips out ready
to serve.

SECOND LAYER: Beat the whipping cream until it is firm
and soft.

Mix in the ground cherries and lemon and fold the
mixture into the cooled Cr|?me Anglaise.

Pour into the loaf pans and freeze.

Remove from the freezer and slice with a knife dipped in
boiling water. Wait five minutes before serving. Serve
with fresh fruit.

Source: Family Table by Mishpacha Magazine

RECIPE FROM: https://www.kosher.com

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26 July 1951 - ALICE IN WONDERLAND PREMIERES: A daydreaming Alice gives
chase to a white rabbit sporting a dapper waistcoat, following him down
a rabbit hole and into movie history as Disney premieres its 13th
animated film, based on Lewis Carroll's books. Initially panned, it will
come to be regarded as one of the best 'Alice' film adaptations.

Walt Disney first tried to adapt Alice into a feature-length animated
feature film in the 1930s, but were scrapped in favor of Snow White and
the Seven Dwarfs (1937). However, it was eventually revived the idea in
the 1940s. The film was originally intended to be a live-action/animated
film, but Disney decided it would be the fully animated feature film.
During its production, many sequences adapted from Carroll's books were
later omitted, such as Jabberwocky, White Knight, the Duchess, and Mock
Turtle.

When it premiered in London on July 26, 1951, and in New York City on
July 28, 1951, Alice in Wonderland was considered a disappointment on
its initial release, therefore was shown on television as one of the
first episodes of Disneyland. Its 1974 re-release in theaters proved to
be much more successful, leading to subsequent re-releases,
merchandising and home video releases. Although the film received
generally negative critical reviews on its initial release, it has been
more positively reviewed over the years.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: English Scones (Alice In Wonderland)
Categories: Breads, Fruits, Dairy
Yield: 8 servings

2 c A-P flour
1/4 c Sugar
3 ts Baking powder
1/4 ts Salt
4 tb Butter; room temperature
1/2 c Milk
2 lg Eggs; divided
1 ts Vanilla extract
Strawberry jam; garnish
Whipped cream; garnish

Set oven @ 400ºF/205ºC.

In a medium bowl, combine flour, sugar, baking powder,
and salt; mix well. Using a pastry cutter or two forks,
cut the butter into the dry ingredients until crumbly.
In a small bowl, combine milk, 1 egg, and vanilla; whisk
until combined. Add to flour mixture and stir just until
blended.

On a floured surface, knead dough 5 to 6 times until it
comes together. Lightly pat the dough so that it is
1/2" thick. There is no need to use a rolling pin with
this dough. Using a 2" round biscuit cutter (or drinking
glass), cut into the dough. Place on an ungreased baking
sheet. Gather any remaining dough, pat it so it is 1/2"
thick, and cut it into circles until all the dough is
used up.

In a small bowl, beat remaining egg and brush on
biscuits. Bake 13 to 15 minutes or until light golden.

Serve warm with jam and whipped cream.

RECIPE FROM: https://www.mrfood.com

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